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Burrito Bowl - Instant Pot Recipe

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This recipe for Burrito Bowl - Instant Pot, by , is from The Kimball Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jonette Kimball


1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
1 1.25-ounce pkg taco seasoning (or 2 TB)
1 cup chicken broth, divided
1 15-ounce can corn kernels, drained
1 15-ounce can black beans, drained and rinsed
1 cup salsa
1 4.5-ounce can diced green chilis
1 cup rice, uncooked
1 cup shredded Mexican blend cheese
2 TB chopped fresh cilantro leaves (optional)

Add chicken, taco seasoning, and 1/4 cup chicken broth to a 6-quart Instant Pot and gently toss to combine. Stir in corn, black beans, salsa, and green chilis. Without stirring, add rice and remaining 3/4 cup chicken broth.

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.




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