Instant Pot Chicken Burrito Bowl

Instant Pot Chicken Burrito Bowl

This recipe is a quick and easy way to make a flavorful and satisfying chicken burrito bowl in your Instant Pot. It’s perfect for a weeknight meal and can be easily customized with your favorite toppings.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 (1.25-ounce) packet taco seasoning
• 1 cup low-sodium chicken broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn kernels, drained
• 1 cup salsa (your favorite flavor)
• 1 cup long-grain white rice
• 1 cup shredded Mexican cheese blend
• Cilantro, chopped (optional)
• Your favorite burrito bowl toppings (e.g., guacamole, sour cream, diced avocado, lettuce, tomatoes)

Cooking Guide:

1. Heat olive oil in your Instant Pot on the “Sauté” setting. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook for an additional minute.
2. Add the chicken pieces and taco seasoning. Stir to coat the chicken evenly.
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
4. Stir in the black beans, corn, and salsa. Do not stir the rice in yet.
5. Add the rice on top of the mixture, spreading it out evenly in a single layer.
6. Close the lid of your Instant Pot and ensure the pressure valve is set to “Sealing.“
7. Select “Manual” and set the cooking time for 12 minutes on high pressure.
8. Once the cooking time is complete, let the pressure release naturally for 10 minutes. Then, carefully release any remaining pressure manually.
9. Open the lid and fluff the rice with a fork. Stir everything together to combine.
10. Serve immediately in bowls topped with shredded cheese, chopped cilantro (if using), and your favorite burrito bowl toppings.

Tips:

• For a spicier dish, add a diced jalapeno pepper with the onion and garlic in step 1.
• You can use brown rice instead of white rice for a more complex flavor and added fiber. Just adjust the cooking time to 22 minutes on high pressure.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To make this recipe even quicker, you can use pre-cooked shredded chicken. Simply add it to the pot with the other ingredients in step 4.
• Feel free to experiment with different types of beans, corn, and salsa to find your favorite flavor combinations.