Instant Pot Chicken Burrito Bowls are quick and healthy and full of southwestern flavor. Perfect for lunch or dinner, they are full of protein. Diced boneless chicken thigh and a and of black beans plus a little cheese sprinkled on top make this a filling and economical one dish meal.
Start to finish these Instant Pot Chicken Burrito Bowls can be made in about 20 minutes.
First you saute some onion in a little oil and then add a few minced garlic cloves. Next you add your seasonings- chili powder and cumin. Once they get fragrant, add 1/4 cup of chicken broth and scrape up anything attached to the bottom. Add 1 1/2 pounds of boneless, skinless chicken thighs that have been cut into bite-sized pieces.
Next add 1 cup uncooked rice, black beans, corn, a small can of green chilies, a jar of salsa, and the remaining chicken broth. Pressure cook on HIGH for 10 minutes.
Note: This does not include the time it takes for the Instant Pot to come to pressure.
Do a quick pressure release, remove the lid, and sprinkle with cheese and cilantro. You can serve with some chopped onion, diced avocados, black olives. Whatever you like!
Leftovers can be stored in airtight containers and refrigerated for 5 to 7 days.
Instant Pot Chicken and Rice Burrito Bowls
Instant Pot Chicken Burrito Bowls are quick and healthy and full of southwestern flavor. Perfect for lunch or dinner, they are full of protein. Diced boneless chicken thigh and a and of black beans plus a little cheese sprinkled on top make this a filling and economical one dish meal.
Ingredients
- 1 1/2 tablespoons vegetable or olive oil
- 1 medium yellow or sweet onion diced
- 2 garlic cloves minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 cup chicken broth divided
- 1 1/2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
- salt and pepper
- 1 cup uncooked long grain white rice
- 1 (15-ounce) can black beans rinsed and drained
- 1 1/2 cups frozen corn kernels
- 1 (4-ounce) can green chilies darined
- 1 (15-ounce) jar salsa
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Instructions
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Add oil to inner pot of Instant Pot and set to "Saute" mode. Add onion and garlic and cook until onion is soft.
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Add chili powder and cumin. Stir and cook for about 30 seconds.
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Add 1/4 cup broth and stir. Let simmer for a few minutes.
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Season chicken with salt and pepper and add to Instant Pot.
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Add rice, beans, corn, chilies, salsa, and remaining chicken broth.
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Place lid on, making sure vent is in sealing position. Set to Pressure Cook on HIGH for 10 minutes.
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Do a quick pressure release and remove the lid. Sprinkle cheese and cilantro on top and serve.
Recipe adapted from Instant Pot Cookbook
Disclosure: This post contains Amazon affiliate links.
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