Instant Pot Chicken Burrito Bowls

Instant Pot chicken burrito bowls can be on the dinner table in 30 minutes! All your favorite things about a burrito but made into a delicious burrito bowl. Top with lettuce, cheese, tomato, avocado for a quick & easy family approved dinner. If you're looking for the best Instant Pot chicken recipe then this is it! 

  • 3 boneless, skinless chicken breasts cut into 1" chunks (about 1 1/2 lbs)
  • 1 packet taco seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 cup chicken broth, divided
  • 1 can (15 oz) sweet yellow corn, drained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup salsa
  • 1 cup long-grain rice or basmati rice (I prefer basmati rice)
  • chopped cilantro, shredded cheese, tomatoes, avocado, sour cream, tortilla chips for toppings

  1. Add chicken, taco seasoning packet and other spices, and 1/4 cup of the chicken broth into the instant pot. Stir together making sure that the chicken is coated in the spices. 
  2. Dump in the corn, black beans, and salsa. Stir together. 
  3. Add the uncooked rice on top of the chicken mixture (DO NOT stir) and then pour the remaining 3/4 cup chicken broth on top (again, DO NOT stir it in). 
  4. Place lid on the instant pot making sure the pressure release valve is closed/sealed. Set the cook time manually to 10 minutes at high pressure. 
  5. ** If you use a Crock Pot Express Cooker then you will have to press the 'rice' or the 'bean/chili' button and then decrease the time to 10 minutes. It does not have a manual button like the Instant Pot.
  6. Let pressure naturally release for 5 minutes and then do a quick release by opening the valve. Stir together the chicken burrito filling. 
  7. Serve a scoop of the burrito filling into a bowl and then top with all your favorite toppings.

Recipe from togetherasfamily

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