Instant Pot Chicken Burrito Bowl {Quick + Easy}
This Instant Pot Chicken Burrito Bowl is the easiest dump dinner made with lots of healthy veggies, black beans, shredded cheese and rice.
Servings: 6 servings
Calories: 391kcal
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 chicken breasts, diced into 1-inch pieces
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp each salt & pepper
- 1 (796mL) can diced tomatoes
- 1 cup frozen corn
- 1 can black beans, rinsed and drained
- 1 cup white rice
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
Optional topping ideas
- Pico de gallo or salsa
- Sour cream
- Sliced avocado
- Chopped cilantro
- Sliced green onions
- Lime wedges
Instructions
- Add all ingredients except for toppings and cheese to Instant Pot in the order in which they are listed, pressing rice down a bit into the liquid as shown in the video below. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
- Meanwhile, prepare your toppings. Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Mix in cheese, stirring well to combine. Serve in bowls with desired toppings and enjoy!
Video
Notes
Make this recipe vegetarian by leaving out the chicken and swapping out the chicken broth for vegetable broth.
Store these burrito bowls in the fridge for 4-5 days. Reheat in the microwave for 1-2 minutes, add on your fresh toppings and enjoy!
Freeze this recipe for up to 3 months. Defrost in the fridge overnight or microwave from frozen.
Nutrition
Calories: 391kcal | Carbohydrates: 44g | Protein: 28g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 374mg | Potassium: 651mg | Fiber: 6g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 7mg | Calcium: 173mg | Iron: 2.3mg