1(15 oz)can of black or pinto beans drained and rinsed
1teaspoongarlic powder
1teaspoonpaprika
1teaspooncumin
⅛teaspooncayenne pepperoptional
1limejuiced
2cupscheddar cheese or Mexican blend cheeseshredded
Instructions
Turn the Instant Pot to Saute and add in the oil. Allow the oil to heat, while preparing the chicken. Cut the chicken 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 the onions and jalapeno, and saute until the chicken is browned.
Once the chicken is browned, turn the Instant Pot off. Add in 1 cup of the stock and use a wooden spoon or spatula to scrape up browned bits from the bottom of the pot to prevent burn notice.
Add in the remaining stock, beans, garlic powder, paprika, cumin, cayenne, ½ teaspoon salt, and ¼ teaspoon of paper. Stir to incorporate all the ingredients. Add the rinsed rice to the inner pot and gently push down the rice into the liquid until just submerged.
Top with the diced tomatoes--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 the lime and use a fork to fluff the rice and incorporate the ingredients. Sprinkle with cheese, 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 the beans from 2 cups to 4 cups.Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. The mixture can also be frozen in airtight containers for up to 3 months. Reheat with a splash of water or chicken stock to keep the rice from drying out when reheated. 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.Vegan-Friendly: To make these burrito bowls vegan-friendly, omit the chicken and cheese, use vegetable broth instead of chicken stock, and increase the beans from 2 cups to 4 cups.Beef Burrito Bowls: If desired, replace the chicken with ground beef. Brown up the beef using the saute function, along with the onion and jalapeno. Saute until the beef is fully browned. Drain excess grease, and then proceed with the recipe as written, starting by deglazing the inner pot with chicken stock. I still recommend using chicken broth over beef broth when making burrito bowls.Low-Sodium: If you are watching your sodium, omit the salt, use salt-free chicken stock, and salt-free diced tomatoes.Dairy-Free: For a dairy-free burrito bowl, simply omit the shredded cheese.