Description
Instant Pot chicken burrito bowls are one of our favorite meals! Here’s how we make this one-pot family favorite!
Ingredients
Units
Scale
- 1 lb. boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
- 2 1/4 cup broth or water
- 1 tsp. of garlic powder
- 1 tsp. of onion powder
- 1/2 tsp. of paprika
- 2 tsp. of chili powder
- 1 tsp. of cumin
- 2 cups black beans, drained and rinsed (or 1 15-ounce can)
- 2 cups frozen corn
- 2 cups salsa, homemade or store-bought
- 1 cup uncooked, extra-long grain rice
- 2 cups shredded cheese (Colby jack, Monterey jack, or cheddar)
Optional Toppings:
- chopped fresh cilantro
- fresh diced tomatoes (or from a glass jar, no BPA!)
- diced green onions
- sour cream
- guacamole
Instructions
- In the Instant Pot, stir together the chicken, garlic, onion, paprika, chili powder, cumin, beans, corn, salsa, and broth.
- Pour the rice over the top of the ingredients, but do not stir it.
- Select manual setting; make sure the pressure is set to high and set the time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in cheese until melted, about 1 minute.
- Serve in bowls immediately and top as desired.
Notes
To increase the flavor, you can brown the chicken and toast the rice with the saute setting ahead of time. However, if you just need to get it in and out, you can totally just toss it all in the Instant Pot and turn it on. Easy.
Nutrition
- Calories: 718
- Sugar: 6g
- Sodium: 1127mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 13g
- Protein: 52g
- Cholesterol: 107mg
