Chicken Burrito Bowls (Print Version)
A complete Mexican-inspired meal with tender chicken, fluffy rice, black beans, and vegetables, perfectly seasoned and cooked in one pot.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 cup frozen corn
→ Grains
06 - 1 cup long grain white rice, rinsed
→ Legumes
07 - 1 can (15 oz) black beans, drained and rinsed
→ Liquids
08 - 1 1/4 cups low-sodium chicken broth
09 - 1 can (10 oz) diced tomatoes with green chilies (Rotel style), undrained
→ Spices & Seasonings
10 - 1 1/2 teaspoons ground cumin
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Toppings (optional)
16 - Shredded cheddar or Monterey Jack cheese
17 - Sour cream
18 - Sliced avocado
19 - Fresh cilantro
20 - Lime wedges
# How to Make It:
01 - Set the Instant Pot to 'Sauté' mode. Once hot, add a splash of oil and sauté the onion and bell pepper for 2–3 minutes until softened. Add garlic and cook for 30 seconds more.
02 - Add the chicken pieces, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir to coat chicken with spices; sauté for 2–3 minutes until lightly browned but not cooked through.
03 - Stir in the rice. Add chicken broth and scrape the bottom of the pot to ensure no bits are stuck.
04 - Add diced tomatoes with green chilies (with juices), black beans, and corn. Do not stir to avoid a 'burn' warning.
05 - Close the lid, set the valve to 'Sealing', and cook on high pressure for 10 minutes.
06 - When timer is done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
07 - Fluff the mixture with a fork. Serve hot, topped with cheese, sour cream, avocado, cilantro, and a squeeze of lime as desired.
# Expert Advice:
01 -
- Everything cooks in one pot which means virtually zero cleanup after a long day
- The rice absorbs all those Mexican spices while the chicken steams right alongside it
- You can customize the toppings bar style so everyone builds their perfect bowl
02 -
- Never skip deglazing the pot after sautéing or you will trigger the burn sensor
- Do not stir after adding the tomatoes, just layer everything on top of the rice
- Letting pressure release naturally for those 5 minutes prevents starchy water from spurting out
03 -
- Rinse your rice until the water runs completely clear for fluffy texture
- Use Mexican oregano instead of regular if you can find it