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Instant Pot Chicken Tinga Burrito Bowls with Chipotle Ranch

This Tinga Chicken I made in the Instant Pot turned out AMAZING! The flavors are incredible and the chicken turned out super tender.

I have had these Tinga Chicken Burrito Bowls before but wanted to try making them with less calories and points!

Instant Pot Chicken Tinga Burrito Bowls with Chipotle Ranch

HOLY CHIPOTLE! These burrito bowls are ON FIRE! No, not fire as in too spicy but fire as in DELISH! These are low in calories and points but are HUGE in flavor!
You can use a side of sour cream if you wish but the chipotle ranch adds even more amazing flavor!
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
Calories 223 kcal


  • 1 Pressure Cooker/Instant Pot
  • 1 Microwave
  • 1 Blender/Ninja


  • 12 oz Chicken Breast
  • 1/2 cup Tomato Puree
  • 3 Chipotle Peppers in Adobo Sauce
  • 2/3 cup Chicken Broth (reduced sodium)
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 Onion
  • 1/2 tsp Cumin
  • 1/2 tsp Dried Oregano
  • 1 Bay Leaf
  • 2 tsp Minced Garlic
  • 1 tsp Garlic Pepper Seasoning

Chipotle Ranch

  • 1/2 cup Plain Greek Yogurt
  • 1/4 cup Light Mayonnaise
  • 1 Chipotle Pepper with adobo sauce
  • 1 tsp Apple Cider Vinegar
  • 1/4 cup Plain Unsweetened Almond Milk (use more for thinner consistency)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Dill Weed
  • 1/4 tsp Salt
  • 1/2 tsp Colonna Ranch Seasoning
  • 1/2 tsp Colonna Viva La Salsa Seasoning


  • Cut up your onion and set aside
  • Pat your chicken dry, season with the garlic pepper and set aside.
  • In your blender, add you tomato puree, chipotle peppers with adobo sauce and broth and leave for a minute.
  • Choose the Saute button on the Instant Pot
  • Add oil to the instant pot along with your onions and stir to cook
  • Once soft, add your minced garlic, bay leaf, cumin, oregano, your sauce you just made in the blender and stir really well.
  • Reduce heat and simmer for 5 minutes.
  • Add your chicken to the instant pot, stir around so the sauce is covering your chicken and cook manually for 13 minutes. Then for 12 minutes let natural release.
  • Cook your rice in the microwave or whichever method you are using. I went the easy route and used Spanish Rice in the microwave.
  • Drain your roasted corn and set aside.
  • Add the shredded cabbage to your lunch bowls and the add your rice when cooked.
  • Add all of your Chipotle Ranch ingredients to the blender and set aside.
  • Take out your chicken and shred. Place back into the pressure cooker, stirring with the sauce and turn back on to saute for 5 minutes.
  • Add your Chipotle Ranch sauce to condiment containers and remaining in a fridge safe container.
  • Add your chicken (3oz) each to your lunch meal prep containers then add in the corn.
  • I added a lime wedge, cilantro and cotija cheese! ENJOY!


Total of 5 Weight Watchers points for entire bowl!


Calories: 223kcalCarbohydrates: 11gProtein: 23gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 58mgSodium: 469mgPotassium: 580mgFiber: 3gSugar: 5gVitamin A: 218IUVitamin C: 6mgCalcium: 75mgIron: 2mg
Tried this recipe?Let us know how it was!

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