Description
I’ll be honest, this Instant Pot burrito bowl recipe is what officially turned me into an Instant Pot believer. It was my first test run with the pressure cooker, and after just one bite of that juicy, perfectly seasoned chicken and fluffy, flavor-packed rice? I was hooked. The fact that it all came together in a single pot with basically no cleanup didn’t hurt either.
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup low sodium chicken broth
1 (1.25-ounce) package taco seasoning
1 (15-ounce) can corn kernels, drained
1 (15-ounce) can black beans, drained and rinsed
1 cup salsa, homemade or store-bought
1 (4.5-ounce) can chopped green chiles
1 cup long-grain white rice
1 cup shredded Mexican blend cheese
2 tablespoons chopped fresh cilantro leaves
Instructions
- Add the chicken, chicken broth, and taco seasoning to your 6-quart Instant Pot and give it a quick toss to coat the chicken evenly.
- Next, stir in the corn, black beans, salsa, and green chiles. Then sprinkle the rice over the top, but don’t stir it in (this helps prevent the dreaded burn notice).
- Seal the lid and set your Instant Pot to Manual (High Pressure) for 10 minutes. Once it’s done, do a quick release following your model’s instructions.
- Open the lid and stir in the shredded cheese until it’s melted and creamy, just takes about a minute.
- Scoop into bowls, garnish with fresh cilantro if you’d like, and serve it up warm!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican