Chicken Burrito Bowl

This endlessly customisable meal uses juicy tomatillo salsa shredded chicken breast and fluffy white rice for these chicken burrito bowls.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Mexican

Keyword: chicken burrito bowl

Servings: people

Mix all ingredients except for the chicken breasts. Cut the chicken breasts in half and arrange them at the bottom of the Instant Pot, pour the sauce over and mix to coat the chicken.
Pressure cook on Manual at high pressure for 9 minutes. Allow for natural pressure release. Take the chicken out of the pot and shred with two forks, bring back to the liquid. Initially it will look like the chicken is swimming in the sauce but give it 10-15 minutes and most of the sauce will get absorbed up by the chicken.
Slow Cooker Instructions: Follow the recipe up to step 2. Instead of using Instant Pot, use your slow cooker and cook for 2 hours on HIGH or 4 hours on Low.
Cook the rice according to package instructions.
To assemble the bowl divide the rice among 6 bowls and use it as the base. Then top with the shredded chicken and pour the juices from the chicken all over the rice to flavour it. Then the recommended toppings such as salsa or pico de Gallo, guacamole or sliced avocados, beans of your choice and the cilantro lime slaw. You can also added grated cheese and hot sauce. Serve immediately.

This recipe is easy to adapt to your favourite ingredients. Use what you prefer or have at hand.
Plain long grain rice is all you really need, since the chicken brings so much flavour on its own. However, you can use whatever you like, including wild rice, brown rice, quinoa, or a store-bought Mexican flavoured rice packet.
This also applies to protein. Chicken breasts are affordable and easy to like, but this can be made with pork, beef, fish or beans.