Instant Pot 20 Minute Chicken Burrito Bowls
These 20 min chicken burrito bowls come together so fast in the Instant Pot! No fuss, no babysitting! And the chicken is so juicy and tender.
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
Equipment
Instructions
- Add chicken, chicken broth and taco seasoning to a 6-qt Instant Pot® and gently toss to combine.
- Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
- Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in cheese until melted, about 1 minute.
- Serve immediately, garnished with cilantro, if desired.
Notes
- Use chicken breast or thighs. Both will work beautifully here – breast will be leaner whereas thighs will have more fat, yielding more tender chicken than the former. Not a fan of chicken? Ground beef is also a great swap!
- Cut into uniform pieces. Cut the chicken breasts or thighs into even and equal 1-inch pieces to ensure even cooking throughout.
- Avoid using brown rice. Long-grain white rice such as jasmine or basmati rice is best. Brown rice will take too long to cook here.
- Never mix the rice. Sprinkle the rice on top in an even layer, patting it down slightly to absorb some of the liquid. Stirring in the rice will cause it to sink to the bottom, triggering the burn notice.
- Make it spicy. Add in 1 diced jalapeño for a kick of heat. For maximum heat, keep the inner white membranes and the seeds intact.
- Add your favorite toppings. Diced avocado, shredded Mexican blend cheese, cilantro, a squeeze of fresh lime juice, crispy tortilla strips or crushed tortilla chips (when you’re in a pinch) are all great options, adding just before serving.
- Reheat with a splash of chicken stock. When reheating, add a splash of water or chicken broth.