Instant Pot Chicken Burrito Bowl
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- Total Time
- 25mins
-
- Serves
- 3
-
- Calories
- 656
Instant Pot chicken burito bowl is perfect for quick weeknight meal or lunchtime! Vibrant fresh flavors with Mexican vibrancy!
Inspired by: https://www.chefdehome.com/recipes/839/chicken-burrito-bowl-instant-potrecipe updated Nov 17, 2021
Ingredients
-
- Long grain rice
- 175 g
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- Avocado
- as needed
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- Oil
- 1 tablespoon
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- White onion
- 80 g
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- Garlic clove
- 1 tablespoon
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- Chipotle peppers in adobo sauce
- 1 tablespoon
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- Dried oregano
- 1 teaspoon
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- Ground cumin
- 1 teaspoon
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- Bell pepper
- 1
-
- Chicken breast
- 680 g
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- Salt
- as needed
-
- No-salt-added black beans
- 225 g
-
- Frozen corn
- 165 g
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- Fresh salsa
- 285 g
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- Low sodium chicken stock
- 240 ml
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- Cilantro
- as needed
-
- Sour cream
- as needed
Tools
-
Instant Pot
-
Inner pot
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Medium bowl
Step preview
- Heat Instant Pot to saute setting
- Add oil and let it heat
- Add diced onion and garlic
- Cook stirring often until onions are soft
- Now, add minced chipotle chili and adobo sauce, oregano, cumin and diced bell pepper
- Cook - Sauté, Normal, 1 min
- Add diced chicken with generous pinch of salt
- Saute with mixture for 1-2 minute or until chicken is no longer pink
- There is no need to fully cook the chicken in this step
- Just make sure it is no longer pink, seared from outside and so the juices stay locked-in
- Add drained black beans, corn, salsa, and stir to combine
- Add washed rice
- Top with chicken broth
- Stir to combine
- Close and lock the lid and turn the steam release handle to Sealing
- Set Instant Pot to cook on Manual - High Pressure - 5 minutes
- Leave covered until ready to serve
- When serving, gently mix everything, ladle into bowls
- Top with chopped cilantro, sour cream, sliced avocado, and more salsa if you like
- Serve and enjoy!