Instant Pot Chicken Burrito Bowls
Perfectly seasoned Instant Pot chicken with cilantro lime rice, black beans, and corn. A gluten-free meal prep in under 30 minutes.
PROTEIN 38g
CALORIES 470
P:E RATIO 8.1
TIME 30m
YIELD 6
P:E 8.1
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 lbs boneless skinless chicken breasts 38G PROTEIN
1 cup long-grain white rice CARB BASE
1 can (15 oz) black beans, drained and rinsed HIGH FIBER
1 cup frozen corn kernels PRODUCE
1 cup chicken broth 38G PROTEIN
1 jar (16 oz) salsa verde FLAVOR
1 packet taco seasoning FLAVOR
2 limes, juiced FLAVOR
1/4 cup fresh cilantro, chopped FLAVOR
1 avocado, diced PRODUCE
1/2 cup shredded Mexican cheese blend DAIRY
Sour cream for topping (optional) DAIRY
MEAL PREP LOGISTICS
- Storage: Store in airtight containers for up to 5 days. Keep avocado separate and add fresh.
- Batching: Use frozen chicken breasts — just add 5 minutes to the cook time.
- Reheat: Microwave for 2 minutes. Add fresh avocado and a squeeze of lime after reheating.
EXECUTION STEPS
01
THE MACRO PREP
Place chicken breasts in the Instant Pot. Pour salsa verde over the top and sprinkle taco seasoning evenly.
02
HIGH HEAT SEAR
Lock the lid, set the valve to sealing, and cook on High Pressure for 12 minutes.
03
THE MACRO PREP
While chicken cooks, prepare cilantro lime rice: cook rice according to package, then stir in lime juice and chopped cilantro.
04
THE ASSEMBLY
Quick-release the pressure. Shred the chicken with two forks directly in the pot and stir to coat.
05
STEP 5
Warm black beans and corn in the microwave for 2 minutes.
06
STEP 6
Assemble bowls: cilantro lime rice base, shredded chicken, black beans, corn, diced avocado, cheese, and a dollop of sour cream.