Instant Pot Chicken Burrito Bowl Recipe
Description
This Instant Pot Chicken Burrito Bowl recipe is a delicious and easy way to enjoy Mexican-inspired flavors. It’s made with chicken, black beans, corn, and a variety of spices, all cooked together in one pot. The result is a flavorful and filling dish that is great for lunch or dinner. It can also be customized to suit your tastes - add some diced tomatoes, guacamole, or shredded cheese for an extra special touch. The best part? It’s all ready in just 30 minutes!
Prep Time
This Instant Pot Chicken Burrito Bowl recipe takes about 10 minutes to prep all the ingredients. This includes chopping the vegetables, mixing the spices, and measuring out the beans and rice. You can also save time by using pre-cooked chicken or store-bought rotisserie chicken.
Cook Time
This Instant Pot Chicken Burrito Bowl recipe cooks in just 15 minutes! Once everything is in the pot, all you have to do is set the timer and let the Instant Pot do the work. This makes it a great meal to whip up on busy weeknights when you don’t have a lot of time to spend in the kitchen.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked white rice
- 1 cup frozen corn
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can diced green chiles, undrained
- 2 cups chicken broth
- 1 pound cooked chicken, shredded or diced
- 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
Instructions
1. Turn the Instant Pot to the “saute” setting. Add the olive oil and heat until shimmering. Add the onion and garlic and cook until softened, about 3 minutes. Add the bell pepper and cook for 1 minute more.
2. Add the chili powder, cumin, smoked paprika, salt, and pepper and stir to combine. Add the rice and stir to coat in the oil and spices. Add the corn, black beans, green chiles, chicken broth, and chicken. Stir to combine.
3. Place the lid on the Instant Pot and set the pressure release valve to “sealing”. Cook on the “manual” setting at high pressure for 7 minutes. Allow the pressure to naturally release for 10 minutes, then manually release the remaining pressure.
4. When the pressure has been released, carefully remove the lid. Stir in the lime juice and cilantro. Serve with your favorite toppings and enjoy!
Equipment
- Instant Pot
- Chopping knife
- Measuring spoons and cups
- Wooden spoon
Notes
If you don’t have an Instant Pot, you can make this recipe in a stovetop pressure cooker or a large pot. Follow the same instructions, but cook on the stovetop over medium-high heat until the pressure has been released.
Nutrition: Per Serving
- Calories: 301 kcal
- Carbohydrates: 38 g
- Protein: 19 g
- Fat: 7 g
- Saturated Fat: 1 g
- Cholesterol: 35 mg
- Sodium: 594 mg
- Potassium: 527 mg
- Fiber: 6 g
- Sugar: 4 g
- Vitamin A: 605 IU
- Vitamin C: 24.2 mg
- Calcium: 58 mg
- Iron: 2.9 mg
Recipe Tips
This Instant Pot Chicken Burrito Bowl recipe is a great way to get your family to enjoy Mexican flavors without having to spend a lot of time in the kitchen. You can also use this recipe as a base for other Mexican-inspired dishes. Try adding diced tomatoes, shredded cheese, or guacamole for an extra special touch. You can also switch out the beans and rice for other ingredients like quinoa or couscous.
For a vegetarian version of this dish, simply omit the chicken and replace the chicken broth with vegetable broth. You can also add in some diced mushrooms or zucchini for a heartier meal. The possibilities are endless!
Post a Comment for "Instant Pot Chicken Burrito Bowl Recipe"