Description
Delicious and easy Instant Pot Chicken Burrito Bowls made with tender chicken, wholesome rice, and vibrant ingredients, all cooked in one pot.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup rice (white or brown)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, diced
- 2 cups chicken broth
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Chopped cilantro for garnish
- Sour cream for serving
- Cheese for serving
- Avocado for serving
Instructions
- Set your Instant Pot to sauté mode and add the diced onions. Cook until they become translucent.
- Stir in the diced chicken along with the taco seasoning, ensuring each piece is well-coated.
- Pour in the chicken broth, then add the rice, black beans, corn, and diced tomatoes. Stir everything together.
- Lock the lid in place and set your Instant Pot to manual high pressure for 10 minutes.
- Allow for a natural release of 5 minutes, then carefully quick release the remaining pressure.
- Fluff the rice with a fork and mix everything thoroughly before serving.
Notes
Store leftovers in an airtight container for up to 4 days. Can be frozen for 2-3 months. Reheat to an internal temperature of 165°F.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg
Keywords: Instant Pot, Chicken, Burrito Bowls, Easy Dinner, Meal Prep