INSTANT POT CHICKEN BURRITO BOWLS

Our chicken burrito bowls are an all-around crowd pleaser and come together in no time flat thanks to our handy Instant Pot.


Advertisements
Advertisements

INSTANT POT CHICKEN BURRITO BOWLS

Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Servings 6 servings

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 pound boneless, skinless chicken breast cut into 1-inch cubes
  • Salt
  • Ground black pepper
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 cup chicken broth
  • 2 cups salsa
  • 15 ounce can black beans drained and rinsed
  • 1 cup frozen corn thawed
  • 1 1/2 cups long grain white rice rinsed
  • Shredded cheddar cheese for garnishing
  • Sour cream for garnishing
  • Avocado slices for garnishing
  • Tortilla strips for garnishing

Instructions
 

  • Turn your Instant Pot or other electric pressure cooker on to sauté.
  • Pour oil into Instant Pot. Add chicken and season with salt and pepper. Add onion and cook until chicken is lightly browned and onions are translucent, about 5-7 minutes, stirring occasionally. Stir in garlic.
  • Add chili powder and cumin and stir until chicken-onion mixture is coated. Stir in chicken broth, salsa, black beans and corn.
  • Sprinkle rice into Instant Pot and lightly submerge into liquid with spoon, ensuring not to stir further.
  • Place lid on Instant Pot and lock into place, making sure the valve is set to seal. Turn off sauté function and set to cook on high pressure for 4 minutes. Let pressure naturally release for 10 minutes then carefully open the pressure release valve (quick release). Remove lid.
  • Garnish individual servings with cheese, sour cream, avocado and tortilla chips. Enjoy!

Notes

ORANGE & FIELD TIP: We like to reheat the leftovers and serve them wrapped in tortilla shells as actual burritos. It’s a quick and easy dinner idea.

VIDEO

Advertisements
Advertisements