Instant Pot Burrito Bowl
Made with chicken, beans, rice, and perfectly seasoned, this burrito bowl is better-tasting and much more affordable than take-out!
Servings: 6
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 pound boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt divided
- ½ teaspoon pepper divided
- 1 small yellow onion chopped
- ½ small jalapeno deseeded and minced finely, optional
- 2 cups low-sodium chicken broth
- 1 (10-ounce) can diced tomatoes with green chiles mild
- 1 (15-ounce) can black or pinto beans drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ⅛ teaspoon cayenne pepper optional
- 2 cups long-grain white rice rinsed
- 1 medium lime juiced
- 2 cups cheddar cheese or Mexican blend cheese shredded
Instructions
- Turn the Instant Pot to Saute and add ½ tablespoon extra virgin olive oil. Allow the oil to heat, while preparing the chicken. Cut 1 pound boneless, skinless chicken breasts or thighs into 1-inch cubes and season the chicken with ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Add the seasoned chicken to the instant pot, along with 1 small yellow onion (chopped) and ½ small jalapeno (minced) , and saute until the chicken is browned.
- Once the chicken is browned, turn the Instant Pot off. Add in 2 cups low-sodium chicken broth and use a wooden spoon or spatula to scrape up browned bits from the bottom of the pot to prevent burn notice.
- Add 1 (15-ounce) can black or pinto beans (drained and rinsed), 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon cumin, ⅛ teaspoon cayenne pepper, and the remaining ½ teaspoons salt. Stir to incorporate all the ingredients. Add 2 cups long-grain white rice (rinsed) to the inner pot and gently push down the rice into the liquid until just submerged.
- Top with 1 (10-ounce) can diced tomatoes with green chiles. DO NOT STIR!
- Place the lid on the Instant Pot and be sure the vent knob is sealed. Set to cook on high pressure for 3 minutes. Once the cooking time elapses, let the pressure release naturally, for AT LEAST 15 minutes before removing the lid.
- Add the juice of 1 medium lime and use a fork to fluff the rice and incorporate the ingredients. Sprinkle with 2 cups cheddar cheese or Mexican blend cheese (shredded), place the lid back on the Instant Pot, and let rest for 2-3 minutes, allowing the cheese to melt.
- Garnish as desired, with fresh tomatoes, diced avocado, lettuce, and sour cream.
Video
Notes
Dairy-Free Option: For a dairy-free burrito bowl, simply omit the shredded cheese.
Vegetarian Option: Omit the chicken, use vegetable broth instead of chicken stock, and increase use two cans of beans rather than one.
Use Taco Seasoning: In place of the cumin, paprika, cayenne, salt, garlic powder, and ½ teaspoons salt, use 1 tablespoon taco seasoning.
Diced Tomatoes: For this burrito bowl recipe, use diced tomatoes with green chiles, AKA Rotel Tomatoes. Be sure to use tomatoes labeled mild in heat to control the spice level.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. or freeze in an airtight container for up to 3 months. If needed, defrost overnight in refrigerator and reheat with a splash of water or chicken stock to keep the rice from drying out when reheated.
Nutrition
Calories: 484kcal | Carbohydrates: 53g | Protein: 32g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 737mg | Potassium: 489mg | Fiber: 1g | Sugar: 1g | Vitamin A: 431IU | Vitamin C: 4mg | Calcium: 301mg | Iron: 1mg
