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Instant Pot Chicken Burrito Bowl

A dish that hits your macros, yet makes your life easier in the process.

This minimal effort but max flavour dish, wont mess up your kitchen and so is great when you are feeling super lazy.

Recipe makes 4 portions

417 Calories

36.9g Protein

5.1g Fat

54.45g Carbs


  • 450g chicken

  • 60g diced yellow onion (1/4 cup)

  • ~200g diced bell pepper (~2 peppers)

  • 1/2 cup of white rice (uncooked)

  • 1 can of black beans (455g)

  • 1 can of chopped tomatoes

  • 1 bag of frozen cauliflower rice (340g)

  • 1 jar of salsa of your choice

  • 1 cup (8oz) chicken broth

  • 56g Velveeta Mexican Shreds (grated cheese)

If you want to make it quicker then just use microwavable rice (understand 2 bag = 4 portions)


  • In a big pot, use some spray oil & cook the ground chicken. Season to taste with salt/pepper.

  • Add the onion & bell pepper & cook for 3-5 more minutes.

  • Microwave the bag of cauliflower rice for ~2 minutes just to break up any big frozen chunks

  • Add all the rest of the ingredients to the instant pot & stir

  • Place the lid on the instant pot

  • Cook at high temp for 7 minutes

  • Top with cheese before serving!

Velveeta is a great low fat cheese that is so much more melty compared to other low fat cheeses!


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