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Instant Pot Chicken Burrito Bowl Recipe

5 stars - based on 2 votes
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This recipe for Instant Pot Chicken Burrito Bowl is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Bag of Tortilla Chips (Restaurant Style)

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 (1.25-ounce) package taco seasoning
1 cup low sodium chicken broth
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) chopped green chiles (or poblano pepper)
1 cup long-grain rice
1 cup shredded Mexican blend cheese
2 tablespoons chopped fresh cilantro leaves


**For toppings if you would like**
1 avocado - chopped
8oz cherry tomatoes - quartered
Directions:
Directions:
Add chicken, taco seasoning and chicken broth 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.
Number Of Servings:
Number Of Servings:
About 6
Preparation Time:
Preparation Time:
10

 

 

 

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