Chicken Burrito Bowl Recipe
A quick and flavorful Instant Pot chicken burrito bowl ready in about 20 minutes of cook time.
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 shredded Mexican blend cheese
- diced avocado optional for topping
- sour cream optional for topping
- cilantro optional for topping
Instructions
- Prepare the chicken by cutting the breasts into 1–2 inch pieces and rinse the rice until the water runs clear.
- Add the cubed chicken, drained black beans, frozen corn, salsa, chicken broth, and taco seasoning to the Instant Pot and stir to combine.
- Add the rinsed rice on top of the other ingredients without stirring.
- Secure the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- When cooking is complete, carefully perform a quick release of the pressure and remove the lid following the manufacturer's instructions.
- Stir everything gently to combine; the chicken should be tender. Sprinkle the shredded Mexican cheese over the top and replace the lid for a few minutes to allow the cheese to melt.
- Serve the mixture in bowls and top with diced avocado, sour cream, and cilantro as desired.
Equipment
- 6-quart Instant Pot
- Measuring Cups and Spoons
- Mixing Spoon
- Cutting board and knife
Notes
- Store in an airtight container for up to 4 days.
- Rewarm in the microwave or oven and add a splash of chicken broth if dry.
- Freeze cooked portions for up to 3 months and thaw overnight before reheating.
- Assemble meal-prep bowls without cheese or avocado; add fresh toppings before serving.