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When the whole family is feeling indecisive, let them make their own choices with a chicken burrito bowl. This endlessly customisable meal requires two cornerstone ingredients; juicy tomatillo salsa shredded chicken breast and fluffy white rice, and the diners choose the rest. The Instant Pot version takes just 20 minutes to cook so you can prep and set the table with the toppings.

Chicken again? Not necessarily, make a burrito bowl with this chilli verde recipe that uses pork in place of chicken. It’s the same exotic sour tomatillo flavour permeating a slow cooked pork shoulder.

Top down shot of chicken and rice burrito bowls next to fresh veg and salsa toppings

I don’t know about you, but I am seriously intimidated by burritos. Not making them- that couldn’t be easier. It’s eating them! I love getting my money’s worth at a restaurant, but seriously, how do you negotiate into your mouth something that is the size of a campfire log? And don’t get me started on the mess!

I love all the components that make up a burrito, but I just never order one. I mean, I’d be subject to endless ridicule if I sat there tucking into one with a knife and fork- which is what I secretly want to do.

So, thank salsa verde for the burrito bowl. No more overstuffed mega wraps whose contents invariably end up in your lap to contend with. Phew!

Shredded chicken burrito bowls

And just when you’re thinking things couldn’t get any neater and fuss-free, this recipe for pulled chicken is made in the This is an affiliate link.Instant Pot. Not only does this mean you’re not a slave to the stove top, chicken cooked in a pressure cooker will be more tender, super moist and fall apart- another win!

Simply mix all the sauce ingredients together, cut the chicken breasts in half and put everything in the Instant Pot to cook for 9 minutes. Shred the chicken and cook for another 10-15.

When it looks more stewy and less soupy and the time is up, assemble the bowls with rice, then chicken, then toppings- or let the diners do that bit so you can focus on your own bowl.

Close up shot of shredded salsa verde chicken in an instant pot

Substitutes and variations

Burrito bowls are very personal. What floats my bowl might not float yours. And then there’s mood to account for! Here’s a list for reference, but feel free to tailor yours to your own tastes.

Essentially, a burrito bowl will consist of three elements: a central ingredient (protein), rice, and toppings (salads, vegetables, sauces). I recommend choosing one from the first two and however many from the third.

Mine looks like this (today):

Salsa verde chicken + white rice + cilantro lime slaw, salsa fresca, guacamole and black beans.

Other options for protein are pulled pork, shredded beef, meaty marinated white fish or smoky mixed beans.

Extras on top could be chopped lettuce, sliced avo, your favourite grated cheese, sweetcorn, sliced peppers, halved cherry tomatoes, a dash of lemon or lime juice, fresh coriander, slaws, salsas, a hot sauce or even mayo.

With no wrap restrictions on this burrito, you can pile it as precipitously high as you like. Personally, I stick to 4 or 5 toppings to avoid sensory overload and let the saucy chicken tantalise the tastebuds.

Close up shot of chicken burrito bowl topped with pico de gallo, slaw and avocado

Recipe tips and notes

This is a super adaptable recipe to experiment with your favourite ingredients, bend to your own whim, and use what needs using in your stores.
I’ve used plain long grain rice here- as the chicken is so steeped in flavour, I don’t want anything clashing.
That said, you can use whatever you have or like: wild rice, brown rice, quinoa, a store-bought Mexican flavoured rice packet if you wish.
The same goes for protein. This one is affordable, crowd-pleasing chicken breasts. Other options are pork, beef, fish or beans.
Vary your toppings too to make every burrito bowl unique. Or just stick with what you like.

Process shots of chicken breasts being marinated then cooked in instant pot

Serving suggestions

I love to serve chicken burrito bowls family-style. I’m no short-order cook and don’t need the stress of remembering who wanted what on theirs, so I dish up the chicken and rice and they do the rest.

I’ve also found since they were little, that if the kids are in charge of what they can put on their plate, they’re more likely to eat it. To make this work set out all the toppings on the table so everyone can help themselves (it might be a little extra washing up but it makes for a more relaxed mealtime).

For this recipe with pulled chicken in salsa verde, I’m setting out these toppings:

There’s also all, or any, of the toppings suggested in substitutions and variations above too!

This recipe makes for 6 bowls of chicken and rice. If you’re catering for big appetites, pad out the meal with some full-on flavour Tex-Mex sides like hot cheese dip with tortilla chips, and cowboy caviar.

Storage and leftovers

Leftover instant pot shredded chicken can be kept in an This is an affiliate link.airtight container in the fridge for up to 5 days. The flavours will develop making it all the more tangy for its second coming. Try it in tacos or a quesadilla next! Repurpose any leftover long grain rice in a hearty mulligatawny soup.