What I love about these healthy chicken burrito bowls is that they are properly combined for better digestion and can be cooked all in one pot, at the same time. (Using the pot-in-pot cooking method.) Normally, vegetables cook VERY fast in the Instant Pot– usually in just a 0-1 minute pressure cooking cycle– however, with more use I have learned that you can slow down their cooking time by placing them in a glass or ceramic bowl on top of a 2.5 inch trivet. (I bought this trivet set for my Instant Pot.)
In this recipe, the chicken is cooked with salsa and seasonings in the bottom of the pot, while fresh cauliflower florets are placed in a bowl on top of the trivet. In just about 20 minutes, both items are cooked to perfection. The chicken is easily shred-able, and the cauliflower is tender enough to be mashed into a rice-like texture– without being too mushy.
When you top the cauliflower “rice” with the flavorful chicken and your favorite toppings, like lettuce, tomatoes, and avocado, you’ll have a Chipotle-style burrito bowl, but with more nutrients packed into every bite. (If you’re not following a Paleo or Whole30 diet, feel free to add shredded cheese or black beans to your bowls, too.)
Other Helpful Instant Pot Tutorials:
How to Cook Quinoa in the Instant Pot Perfect Instant Pot Steel Cut Oats Instant Pot Black Beans from Scratch Instant Pot Hard Boiled Eggs How to Cook Spaghetti Squash in the Instant Pot Instant Pot Salmon & Broccoli Pot-in-Pot Cooking in the Instant Pot My Must-Have Instant Pot Accessories
Reader Feedback: Do you have a favorite low-carb meal? My family loves Spaghetti Squash Chow Mein, Chicken & Vegetable Soup, Vegetable Fried Rice, and my world-famous Cauliflower Pizza Crust! (Or try this Pizza Stir-Fry for an almost effortless alternative, with all the flavor!)
