Mexican Salsa Chicken Burrito Bowls with Lime Rice, Black Beans, Rainbow Vegetables & Avocado Crema

Name: Mexican Salsa Chicken Burrito Bowls with Lime Rice, Black Beans, Rainbow Vegetables & Avocado Crema
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican, Latin American, American
Ingredients: 300 g Boneless, skinless chicken breasts; 150 g Mild or medium chunky tomato salsa; 375 ml Reduced-sodium chicken broth; 2 tsp Gluten-free taco seasoning; 1 tbsp Fresh lime juice; 1 tbsp Fresh coriander, chopped; 100g Uncooked brown basmati rice; 200 ml Water (or according to packaging); 1 tbsp Fresh lime juice; [ ] Fresh coriander, chopped — 1 tbsp; [ ] Olive oil — 1 tsp; Cooked black beans, drained — 150 g; [ ] Sweetcorn, drained or cooked — 80 g; [ ] Cherry tomatoes, halved — 150 g; [ ] Red bell pepper, diced — 1; [ ] Cucumber, diced — ½ medium; [ ] Romaine lettuce, shredded — 2 cups; [ ] Red onion, finely diced — ¼; [ ] Fresh lime juice — 1 tbsp; 0.5 Ripe avocado; 3 tbsp plain yoghurt, dairy-free, unsweetened; 2 tsp Fresh lime juice; 1/4 tsp Garlic powder; 1 tbsp Fresh coriander, chopped

7 steps

Prep:5minCook:20min

Whether you need a quick dinner, meal prep protein, or a crowd-pleasing taco filling, this Instant Pot Salsa Chicken recipe is a game-changer. With minimal ingredients and effort, you’ll have delicious, juicy chicken ready to go in no time!

Updated at: Tue, 20 Oct 2026 14:23:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories664.6 kcal (33%)

Total Fat14.1 g (20%)

Carbs85.8 g (33%)

Sugars21.3 g (24%)

Protein48.5 g (97%)

Sodium994.7 mg (50%)

Fiber11.5 g (41%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Prepare the salsa chicken Season the chicken breasts lightly with salt and pepper. Pour the chicken broth into the Instant Pot. Add the chicken and sprinkle with taco seasoning. Spoon the tomato salsa over the chicken. Avoid stirring thick salsa into the bottom, where it may scorch during pressure cooking.

Step 2

Pressure-cook and shred the chicken Secure the Instant Pot lid and set the valve to Sealing. Cook on high pressure for: - Thawed chicken: Approximately 8 minutes. - Individually frozen chicken: Approximately 15 minutes. Allow 5 minutes of natural pressure release before carefully releasing the remaining steam. Check that the chicken reaches 74°C internally. Remove and shred with two forks. Set the Instant Pot to Sauté and simmer the salsa cooking liquid until it reduces to a thicker sauce. Return the chicken, stir in the lime juice and coriander, and coat thoroughly.

Step 3

Prepare the coriander-lime rice Rinse the brown basmati rice thoroughly. Combine the rice and water in a saucepan. Bring to a boil, cover and simmer over low heat for approximately 25–35 minutes, or according to the package instructions. Allow to rest for 5 minutes, then fluff with a fork. Stir in olive oil, fresh lime juice and chopped coriander.

Step 4

Prepare the black beans and sweetcorn Drain and rinse the cooked black beans. Place the beans and sweetcorn in a small pan over medium heat. Add a splash of water and warm for approximately 3–5 minutes. Season with a pinch of cumin or taco seasoning if desired. Finish with a squeeze of lime juice.

Step 5

Prepare the rainbow vegetables Combine the chopped tomatoes, red pepper, cucumber and red onion. Toss with fresh lime juice, a pinch of salt and some chopped coriander if desired. Keep the shredded romaine lettuce separate until serving so it remains crisp.

Step 6

Make the avocado-lime crema Blend the avocado, plain dairy-free yoghurt, lime juice, garlic powder and coriander. Add cold water a teaspoon at a time until smooth and pourable. Taste and adjust the lime and seasoning. The sauce should be creamy, refreshing and gently tangy.

Step 7

Assemble the burrito bowls Divide the coriander-lime rice between two bowls. Add shredded lettuce, black beans, sweetcorn and the fresh chopped vegetables. Spoon the warm salsa chicken over the top and drizzle with avocado-lime crema. Garnish with coriander and serve with fresh lime wedges.