20 Minutes Instant Pot Chicken Burrito Bowls

By Lori

4 Person

20 Minutes

0 Calories

This comes together in less than 10 min prep and another 10 min in the pressure cooker. The chicken is so tender and the flavors are just unbelievable here! After this, you’ll never want to make burrito bowls without your Instant Pot! Is it kind of wrong that I want a bowl of this chicken burrito bowl with the pad thai and fried rice and drunken noodles that I’ve been having here?

Ingredients

2 tbsp. Chopped fresh cilantro leaves
1 cup Shredded Mexican blend cheese
1 cup Long-grain rice
5 oz. Chopped green chiles
1 cup Salsa, homemade or store-bought
15 oz. Black beans, drained and rinsed
15 oz. Corn kernels, drained
1 cup Low sodium chicken broth
2 oz. Taco seasoning
1 pound Boneless, skinless chicken breasts, cut into 1-inch chunks

Method

01

Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot and gently toss to combine.
02

Stir in corn, black beans, salsa, and green chiles. Without stirring, add rice.
03

Select a manual setting; adjust the pressure to high, and set the timer for 10 minutes. When finished cooking, quick-release pressure according to the manufacturer’s directions. Stir in cheese until melted, about 1 minute.
04

Serve immediately, garnished with cilantro, if desired.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Instant Pot Recipes

Pressure Cooker Recipes

Thanksgiving Side Dishes Recipes

Pot Recipes

20 Minutes Instant Pot Chicken Burrito Bowls

3.7

( By Lori )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

2 tbsp. Chopped fresh cilantro leaves

1 cup Shredded Mexican blend cheese

1 cup Long-grain rice

5 oz. Chopped green chiles

1 cup Salsa, homemade or store-bought

15 oz. Black beans, drained and rinsed

15 oz. Corn kernels, drained

1 cup Low sodium chicken broth

2 oz. Taco seasoning

1 pound Boneless, skinless chicken breasts, cut into 1-inch chunks

03 Method

Step 1

Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot and gently toss to combine.

Step 2

Stir in corn, black beans, salsa, and green chiles. Without stirring, add rice.

Step 3

Select a manual setting; adjust the pressure to high, and set the timer for 10 minutes. When finished cooking, quick-release pressure according to the manufacturer’s directions. Stir in cheese until melted, about 1 minute.

Step 4

Serve immediately, garnished with cilantro, if desired.

04 Author