Instant Pot Chicken Burrito Bowls

Author

Raddish Supper Club
October 20, 2024

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Shopping List

Serves: 4-6
Active Kitchen Time: 10-20 minutes

Fresh:

  • 1 lb boneless chicken breasts

  • shredded Mexican blend cheese

  • avocado

  • cilantro

  • sour cream

Pantry:

  • 1 tsp garlic powder

  • 1 tsp cumin

  • ½ tsp chili powder

  • 1 (15 oz) can corn

  • 1 (15 oz) can black beans

  • 1 cup chicken broth

  • 1 (15 oz) can diced fire-roasted tomatoes

  • 1 (4.5 oz) can diced mild green chiles

  • 1 cup long-grained white rice

Suggested Side:

  • margaritas

Recipe Steps

Cut 1 lb boneless chicken breasts into 1-inch pieces. 

Add chicken, 1 tsp garlic powder, 1 tsp cumin, ½ tsp chili powder, and 1 tsp kosher salt to Instant Pot. 

Drain 1 (15 oz) can corn and 1 (15 oz) can black beans in colander. 

Add corn, beans, 1 cup chicken broth, 1 (15 oz) can diced fire-roasted tomatoes, and 1 (4.5 oz) can diced mild green chiles to Instant Pot. Stir. 

Spread 1 cup long grain white rice evenly, forming a thin top layer. Do not stir.

Cook in pressure cooker on high for 10 minutes. Quick release the pressure. 

Fluff rice with a fork. 

Spoon into serving bowls. Top with shredded Mexican blend cheese, diced avocado, minced cilantro, and sour cream. 

Print This Recipe1.53 MB • PDF File

Recipe Notes

  • The toppings are key here to give these bowls layers of flavor and texture, so make sure to set out a variety and load up. 

  • Serve on a bed of greens dressed simply with a squeeze of lime to turn these into quick salad bowls.

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