Description
These Instant Pot Weeknight Chicken and Rice Burrito Bowls are a flavorful and easy meal to make in your pressure cooker. Packed with tender chicken, rice, beans, and corn, these bowls are topped with your favorite garnishes for a delicious dinner ready in no time.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups low-sodium chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1 lime
- chopped cilantro, shredded cheese, sour cream, and avocado for serving (optional)
Instructions
- Turn on Sauté Mode: Heat olive oil in the Instant Pot. Sauté onion and garlic until softened.
- Add Chicken: Brown chicken pieces for 2 minutes. Cancel Sauté Mode.
- Add Ingredients: Stir in rice, broth, black beans, corn, tomatoes, spices. Lock lid and cook on high pressure for 10 minutes.
- Natural Release: Allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Finish and Serve: Fluff rice, stir in lime juice. Serve in bowls with desired toppings.
Notes
- You can substitute brown rice, adjusting cooking time and broth amount. For a vegetarian version, omit chicken and use veggie broth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 435
- Sugar: 5g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 33g
- Cholesterol: 65mg
