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Instant Pot Chicken Burrito Bowls


Ingredients

  • 3 boneless, skinless chicken breasts cut into 1" chunks (about 1 1/2 lbs)
  • 1 packet taco seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 cup chicken broth, divided
  • 1 can (15 oz) sweet yellow corn, drained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup salsa
  • 1 cup long-grain rice or basmati rice (I prefer basmati rice)
  • chopped cilantro, shredded cheese, tomatoes, avocado, sour cream, tortilla chips for toppings



Instructions
  • Add chicken, taco seasoning packet and other spices, and 1/4 cup of the chicken broth into the instant pot. Stir together making sure that the chicken is coated in the spices. 
  • Dump in the corn, black beans, and salsa. Stir together. 
  • Add the uncooked rice on top of the chicken mixture (DO NOT stir) and then pour the remaining 3/4 cup chicken broth on top (again, DO NOT stir it in). 
  • Place lid on the instant pot making sure the pressure release valve is closed/sealed. Set the cook time manually to 10 minutes at high pressure. 
  • ** If you use a Crock Pot Express Cooker then you will have to press the 'rice' or the 'bean/chili' button and then decrease the time to 10 minutes. It does not have a manual button like the Instant Pot.
  • Let pressure naturally release for 5 minutes and then do a quick release by opening the valve. Stir together the chicken burrito filling. 
  • Serve a scoop of the burrito filling into a bowl and then top with all your favorite toppings. 


Recipe Notes

  • I use a packet of milk taco seasoning. 
  • If you want some spice then add in a 4 oz can of green chilies with the corn and beans. Or use some cayenne red pepper and add it in with the other seasonings. 

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