INSTANT POT® CHICKEN BURRITO BOWL

Instant Pot® Chicken Burrito Bowl image

These chicken burrito bowls are made simple in your multi-functional pressure cooker (such as an Instant Pot®) for a weeknight dinner recipe that is sure to please. Optional toppings include chopped cilantro, diced red onion, jalapeno slices, sour cream, avocado slices, shredded cheese, or lime wedges.

Provided by Soup Loving Nicole

Categories World Cuisine Recipes Latin American Mexican

Time 37m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 pounds boneless chicken breasts, cubed
1 small onion, diced
2 chipotle peppers in adobo sauce, minced
1 red bell pepper, chopped
1 teaspoon cumin
1 teaspoon dried Mexican oregano
1 ½ cups chicken broth
1 ½ cups picante sauce
1 cup long-grain rice, rinsed and drained
1 (15.25 ounce) can black beans, drained and rinsed
1 (15.25 ounce) can corn, drained
½ lime, juiced

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, chicken, and onion. Cook until onion is soft and chicken is no longer pink, about 4 minutes. Add chipotle peppers, bell pepper, cumin, and oregano. Cook for 2 minutes, stirring frequently. Turn pot off.
Add broth, picante sauce, rice, black beans, corn, and lime juice to the pot with the chicken. Stir to combine. Close and lock the lid. Select Manual function and set timer for 4 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let mixture stand until thickened, about 2 minutes. Ladle into serving bowls and garnish with desired toppings.

Nutrition Facts : Calories 557 calories, Carbohydrate 65.8 g, Cholesterol 87.6 mg, Fat 17.3 g, Fiber 8.2 g, Protein 35.1 g, SaturatedFat 4.1 g, Sodium 1446.1 mg, Sugar 5.7 g