Instant Pot Chicken Burrito Bowl
This chicken burrito bowl made in the Instant Pot is loaded with flavor and the perfect weeknight meal the whole family will love.
Servings 6
Calories 475kcal
Ingredients
- 2 tablespoon olive oil
- 1 ½ lbs boneless skinless chicken thighs, cut into 1" chunks
- 1 cup sweet onion, diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup low-sodium chicken stock
- 1 cup medium salsa
- 1 (15.5 oz can) black beans, rinsed and drained
- 1 ½ cups frozen corn
- 1 (4 oz can) diced green chilis
- 1 cup long grain white rice
- 1 cup shredded pepper jack cheese
- limes, cilantro, avocado, tomatoes for topping
Instructions
- Turn on the Instant Pot to sauté setting and add oil. Add chicken and cook about 2 minutes per side or until browned. Add the onion, chili powder, cumin, paprika, garlic powder, salt and black pepper and stir until combined.
- Stir in the chicken stock, salsa, black beans, corn and diced green chilis. Add the rice and DO NOT stir.
- Close lid and turn vent to "sealing." Set Instant Pot to "manual" and set pressure to HIGH for 10 minutes. When finished, do a quick release.
- Add cheese and stir everything together. Serve immediately and garnish with desired toppings.
Notes
- If you don't want to make your own seasoning, you can easily buy one at the grocery store.
- You can control the level of the spice depending on the salsa you use to mix in the rice.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Nutrition
Serving: 1g | Calories: 475kcal | Carbohydrates: 38g | Protein: 29g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 87mg | Sodium: 1162mg | Potassium: 535mg | Fiber: 5g | Sugar: 10g