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!
Ingredients
- 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
Instructions
- 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.
- Dump in the corn, black beans, and salsa. Stir together.
- 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).
- 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.
- ** 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.
- Let pressure naturally release for 5 minutes and then do a quick release by opening the valve. Stir together the chicken burrito filling.
- Serve a scoop of the burrito filling into a bowl and then top with all your favorite toppings.
Recipe from togetherasfamily
