Low-Carb Instant Pot Chicken Burrito Bowls

Make these delicous low-carb Instant Pot chicken burrito bowls for dinner or lunch in only a handful of minutes.
Prep Time: 5 mins
Cook Time: 1 min
Servings: 4
Total Carbs: 6g
Fibre: 2g
Author: Libby Jenkinson


Burrito Chicken & Cauliflower Rice


  • spinach
  • diced tomatoes
  • diced yellow bell pepper
  • chopped red onions
  • mashed avocado
  • jalepeno slices
  • cilantro


  • Turn the Instant Pot to sauté mode. Add the olive oil. When the oil is hot add the chicken and seasoning to the Instant Pot. Brown the chicken for 2-3 minutes, this will keep the chicken from sticking together while cooking.
  • Turn the Instant pot off. Add the water to the Instant Pot and deglaze the bottom of the insert. This will ensure you do not get a burn notice while cooking.
    Next, place the trivet over the chicken. Add the cauliflower rice to an oven-safe bowl that fits inside your Instant Pot. Place the bowl of cauliflower rice on top of the trivet.
  • Close the lid and turn the pressure valve to sealing. Cook for 1 minute using the "manual" or "pressure cook" button. Let the pressure release naturally for at least 5 minutes before doing a quick release and removing the lid.
  • Assemble your burrito bowls by placing chicken and cauliflower rice over a bed of spinach or leafy greens. Add your desired toppings and enjoy!


Nutrition Panel is for the Burrito Chicken & Cauliflower Rice only.
All bowl toppings and spinach are additional as everyone will desire various salad ingredients and quantities.
Carbs: Protein:Fat
1 cup spinach = 0.4g : 0.9g : 0.1g
4 baby tomaotes = 1.3g : 0.3g : 0.1g
2 rings yellow bell pepper = 1.1g : 0.2g : 0g
1 tbsp chopped red onions = 0.9g : 1g : 0g
1/2 avocado = 1.2g : 1.3g : 10.5g
1 jalepeno pepper = 0.9g : 0.1g : 0.1g
Serving: 1g | Calories: 168kcal | Carbohydrates: 6g | Protein: 26g | Fat: 5g | Sodium: 480mg | Potassium: 694mg | Fiber: 2g | Sugar: 2g | Vitamin A: 768IU | Vitamin C: 40mg | Calcium: 30mg | Iron: 1mg