Chicken Burrito Bowl Recipe
A quick and flavorful Instant Pot chicken burrito bowl ready in about 20 minutes.
Servings: 6 servings
Ingredients
- 1 pound chicken breasts skinless, boneless, cut into 1–2 inch pieces
- 15 ounces black beans canned, drained and rinsed
- 1 cup frozen corn
- 2 cups salsa homemade or store-bought
- 1 cup chicken broth homemade or store-bought
- 1 tablespoon taco seasoning homemade or store-bought
- 1 cup long-grain white rice rinsed
- 1 cup Mexican blend cheese shredded
- avocado diced, optional topping
- sour cream optional topping
- cilantro optional topping
Instructions
- Prepare ingredients by cutting the chicken into 1–2 inch pieces and rinsing the rice.
- In the Instant Pot, add the cubed chicken, drained black beans, frozen corn, salsa, chicken broth, and taco seasoning; stir to combine.
- Add the rinsed rice on top of the mixture but do not stir it into the liquid.
- Secure the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- When the cooking time is done, perform a quick release carefully and remove the lid according to the manufacturer's instructions.
- Stir the mixture to combine; the chicken should be tender and pull apart easily.
- Sprinkle the shredded Mexican blend cheese over the top, cover with the Instant Pot lid (or a plate) and let sit a few minutes until the cheese melts.
- Scoop into bowls and top with diced avocado, sour cream, and cilantro as desired.
Equipment
- Instant Pot (6-quart)
- Measuring cups and spoons
- Spoon for stirring
- Knife and cutting board
Notes
- Store leftovers in an airtight container for up to 4 days.
- Reheat in the microwave or oven and add a splash of chicken broth if dry.
- Freeze fully cooled portions for up to 3 months and thaw overnight before reheating.
- For meal prep, pack without cheese or avocado and add fresh toppings before serving.