Instant Pot Chicken Burrito Bowl Recipe

May 23, 2023 Post a Comment

Description

An Instant Pot Chicken Burrito Bowl is a quick and easy one-pot meal that’s perfect for busy weeknights. Make it in your Instant Pot or slow cooker for a delicious and nutritious meal that the whole family will love. This burrito bowl is loaded with chicken, black beans, corn, tomatoes, and Mexican spices, topped with cheese and your favorite toppings. It’s a filling and flavorful meal that you can make in no time!

Prep Time

This Instant Pot Chicken Burrito Bowl comes together quickly and easily. The prep time for this meal is about 15 minutes. You’ll need to chop the onion and mince the garlic, then measure out all of the spices. You’ll also need to measure out the chicken broth and tomatoes.

Cook Time

Once all of the prep work is done, the cook time for this Instant Pot Chicken Burrito Bowl is about 15 minutes. The Instant Pot does all of the work for you, so you just need to set it and walk away. The pressure cooker does the rest!

Ingredients

For this Instant Pot Chicken Burrito Bowl, you’ll need the following ingredients:

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1 cup chicken broth
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained and rinsed
1 cup shredded cheese
Salt and pepper, to taste
Optional toppings: sour cream, cilantro, avocado, lime juice, etc.

Instructions

To make this Instant Pot Chicken Burrito Bowl, start by turning your Instant Pot to the “saute” setting. Add the olive oil, onion, and garlic to the pot and cook until the onion is softened. Add the cumin, chili powder, smoked paprika, and oregano and cook for one minute, stirring to combine. Add the chicken broth and diced tomatoes and stir to combine.

Nestle the chicken breasts into the liquid and make sure they are covered. Close the lid of the Instant Pot and turn the valve to the “sealing” position. Set the Instant Pot to the “manual” setting and set the timer for 10 minutes. When the cook time is complete, let the pressure release naturally for 10 minutes, then release the remaining pressure manually.

Remove the chicken from the pot and shred it with two forks. Return the chicken to the pot and add the black beans and corn. Stir to combine and season with salt and pepper, to taste. Turn the Instant Pot to the “keep warm” setting and let the burrito bowl sit for 10 minutes, to allow the flavors to meld.

To serve, ladle the burrito bowl into individual bowls and top with the shredded cheese and optional toppings. Enjoy!

Equipment

To make this Instant Pot Chicken Burrito Bowl, you’ll need the following equipment:

Instant Pot
Knife
Cutting board
Measuring spoons
Measuring cups
Wooden spoon

Notes

You can make this Instant Pot Chicken Burrito Bowl in a slow cooker as well. Just follow the same instructions, but cook the burrito bowl on low for 6-8 hours or on high for 4-5 hours. If you don’t have an Instant Pot or slow cooker, you can make this burrito bowl on the stovetop. Just cook the chicken and vegetables in a large pot over medium heat for about 20 minutes, or until the chicken is cooked through.

Nutrition: Per Serving

This Instant Pot Chicken Burrito Bowl is a nutritious and delicious meal. Each serving contains approximately:

350 calories
30g protein
40g carbohydrates
10g fat
7g fiber
2g sugar
690mg sodium

Recipe Tips

This Instant Pot Chicken Burrito Bowl is a versatile meal that can be customized to your taste. Try adding some diced bell peppers or jalapenos for a bit of heat. You can also switch up the toppings to your liking. Try adding some diced avocado, cilantro, and lime juice for a zesty twist. You can also try adding some queso fresco or cotija cheese for a creamy and flavorful addition.

This Instant Pot Chicken Burrito Bowl is a great meal to meal prep. Make a big batch of it and store it in the fridge for up to 4 days. This burrito bowl also freezes well, so you can make a double batch and freeze half for later. Just thaw it in the fridge overnight and reheat it in the microwave when you’re ready to eat.