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.

Course Main Course

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 8

Calories 306 kcal

Author skinnysouthern

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

Add oil to inner pot of Instant Pot and set to "Saute" mode. Add onion and garlic and cook until onion is soft.
Add chili powder and cumin. Stir and cook for about 30 seconds.
Add 1/4 cup broth and stir. Let simmer for a few minutes.
Season chicken with salt and pepper and add to Instant Pot.
Add rice, beans, corn, chilies, salsa, and remaining chicken broth.
Place lid on, making sure vent is in sealing position. Set to Pressure Cook on HIGH for 10 minutes.
Do a quick pressure release and remove the lid. Sprinkle cheese and cilantro on top and serve.

Nutrition Facts

Instant Pot Chicken and Rice Burrito Bowls

Amount Per Serving

Calories 306 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 95mg32%

Sodium 291mg13%

Potassium 383mg11%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 2g2%

Protein 23g46%

Calcium 130mg13%

Vitamin C 5mg6%

Vitamin A 575IU12%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.