Instant Pot Cilantro Lime Chicken Bowls

Switch up your meal prep rotation with these Instant pot cilantro lime chicken bowls. Packed with protein and whole foods to fuel your busy week ahead.

You guys know I love a good burrito bowl for quick and hassle free meal prep. I recently switched it up with some chicken and veggies and boy oh boy are these delish. Customize however you love! Here’s everything I use for mine.

What You’ll Need

Equipment

• Instant Pot
• Rice cooker
• Frying pan
• Glass meal prep containers with lids: Optional.

Ingredients

• White rice: Or rice of choice.
• Olive oil
• Chicken breast
• Taco seasoning: I use my homemade taco seasoning. Can use pre-made.
• Salsa verde
• Limes
• Garlic
• Jalapeño: Optional, if you like more spice.
• Cilantro
• Red bell pepper
• White onion
• Pepper jack cheese: Or cheese of choice.

How To Make Them

1. Cook the rice: The rice will take the longest, so get that cooking first. I always use my rice cooker, but you can always cook on the stove according to package instructions.
2. Instant Pot chicken: Grab your Instant pot and add olive oil, chicken, taco seasoning, salsa verde, juice from 1 lime, garlic, pinch of salt and a splash of water or chicken broth (option to add jalapeño for more spice). Give it a little toss to combine. Using the manual pressure cook setting, set to high pressure and adjust time to 8 minutes. Make sure the vent is sealed and it should automatically beep and begin cooking after a few seconds. 
3. Cook the veggies: While the rice and chicken are cooking, thinly slice up the red bell pepper and onion and cook in a little more olive oil and taco seasoning/salt. Cook on medium high heat until softened and fragrant (3-5 min).
4. Shred and thicken: Once chicken is done, carefully do a pressure release (scares me every time), then shred with a couple forks. Toss around in the sauce and add a handful of fresh cilantro.
5. Build your bowls: This recipe makes 4 bowls. Each will have 1/2 cup cooked rice, 1/4 of the chicken, 1/4 of the veggies, and 1/2oz shredded cheese.

Don’t Have An Instant Pot?

Cook the chicken mixture in the crockpot for 4-5 hours on low or 2-3 hours on high.

Sauce/Toppings

• Sauce: I love this quick and easy light cilantro lime dressing. Store bought dressings work too (the bolthouse farms cilantro avocado yogurt dressing would be great with these).
• Toppings: I love another squeeze of lime juice, more cilantro, and a huge handful of iceberg lettuce for more volume.

To Store

Once cooled, add lids to containers and store up to 4 days in the fridge. Reheat in the microwave in 30 second increments until desired warmth. I store fresh veggies/sauce separately and add on top after reheating.

Try These Next!

• Easy burrito bowls
• Chipotle chicken burrito bowls
• Loaded burger bowls

Lastly, be sure to leave a rating and comment down below if you try these Instant pot cilantro lime chicken bowls ♡ and don’t forget to tag me on Instagram so I can see what you’re cooking up!

Instant Pot Cilantro Lime Chicken Bowls

5 from 3 votes

Switch up your meal prep rotation with these Instant pot cilantro lime chicken bowls. Packed with protein and whole foods to fuel your busy week ahead.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Course: Main Course

Cuisine: Mexican

Servings: 4

Calories: 369kcal

Equipment

• Instant pot
• Rice cooker optional
• Frying pan

Ingredients

• 1 cup white rice (180 g) dry
• 1 tbsp olive oil (15 g) divided
• 1 lb chicken breast (16 oz) trimmed
• 2 tbsp taco seasoning divided
• 1/2 tsp salt
• 1/4 cup salsa verde (62 g)
• 1 lime plus more for serving
• 1/2 tbsp minced garlic
• 1 jalapeño (45 g) seeded, finely diced – optional
• 2 tbsp water or chicken broth (30 g)
• 1 small handful cilantro plus more for serving
• 1 large red bell pepper (170 g) thinly sliced
• 1 small white onion (200 g) thinly sliced
• 2 oz pepper jack cheese (56 g) grated, or cheese of choice

Instructions

• Get your rice cooking first in either a rice cooker or on the stovetop according to package instructions.
• To the bottom of the Instant pot, add 1/2 tbsp olive oil, chicken, 1 tbsp taco seasoning, salt, salsa, juice from 1 lime, garlic, optional jalapeño, and water or chicken broth. Give everything a quick toss. Use the manual pressure cook setting to set to high pressure for 8 minutes. Make sure the vent is closed and it will beep and begin cooking on its own within a few seconds.
• While chicken and rice are cooking, add the other 1/2 tbsp oil to a frying pan (med-high heat) and add red pepper and onion. Season with 1 tbsp taco seasoning and a big pinch of salt. Cook until softened and fragrant (3-5 min).
• Once chicken is done, release the pressure and shred chicken with two forks. Add a handful of fresh cilantro and toss around in the sauce.
• Distribute ingredients evenly into 4 containers. Each will have 1/2 cup rice, 1/4 of the chicken, 1/4 of the veggies, and 1/2oz cheese. Enjoy with your favorite toppings.

Notes

• Crockpot: Can also cook chicken mixture for 4-5 hours on low or 2-3 hours on high in the crockpot. 
• Sauce: I make this easy light cilantro lime dressing. Store bought sauces work great too.
• Storing: Once cooled, top with lids and keep in the fridge up to 4 days. Reheat when ready, and add toppings/sauce after.
• Nutrition: Listed without any toppings.

Nutrition

Serving: 1bowl | Calories: 369kcal | Carbohydrates: 34.1g | Protein: 32.6g | Fat: 11.1g | Fiber: 2.5g

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