Description
These Instant Pot Burrito Bowls with Chicken are a hearty, flavorful one-pot meal made entirely in a pressure cooker. With tender chicken, seasoned rice, beans, corn, and smoky chipotle flavors, they are quick to prepare, making them perfect for a satisfying weeknight dinner.
Ingredients
Protein and Vegetables
- 2 pounds boneless, skinless chicken breasts, trimmed and cut into bite-sized pieces
- ½ cup diced white onion (approximately 1 small onion)
- 1 15.25-ounce can black beans, drained and rinsed
- 1 15.25-ounce can whole corn kernels, drained and rinsed (or 2 cups fresh or frozen corn kernels)
Liquids and Rice
- 1 ½ cups chicken broth (low sodium if preferred)
- 1 ½ cups salsa (any brand or flavor)
- 1 cup long-grain rice, rinsed and drained
- 1 tablespoon lime juice
Spices and Seasonings
- 1 tablespoon avocado oil
- 1 ½ tablespoons minced garlic (approximately 3 large cloves)
- 2 whole chipotle peppers (from canned chipotle peppers in adobo sauce)
- 1 tablespoon adobo sauce (from canned chipotle peppers in adobo sauce)
- 2 tablespoons taco seasoning (store-bought or homemade)
- Salt, to taste
Instructions
- Prepare Instant Pot: Set your Instant Pot to Sauté mode. Add 1 tablespoon of avocado oil to the insert and heat until the oil is shimmering, indicating it’s hot and ready.
- Sauté Chicken and Onions: Add the bite-sized chicken pieces and diced white onion to the hot oil in the Instant Pot. Stir to combine and sauté, stirring occasionally, for about 5 minutes until onions have softened and the chicken is mostly opaque.
- Add Garlic: Stir in 1 ½ tablespoons minced garlic and sauté for 30 to 60 seconds, just until the garlic is fragrant, being careful not to burn it.
- Incorporate Chipotle and Spices: Add 2 whole chipotle peppers, 1 tablespoon adobo sauce, and 2 tablespoons taco seasoning into the pot. Stir well and continue sautéing for 2 minutes, stirring frequently to allow flavors to develop. Then, cancel the Sauté function.
- Add Broth and Scrape: Pour in 1 ½ cups chicken broth, stirring to lift any browned bits from the bottom of the pot to prevent burning during pressure cooking.
- Add Remaining Ingredients: Once the bottom is clear, add 1 ½ cups salsa, 1 cup rinsed long-grain rice, black beans, corn kernels, and 1 tablespoon lime juice. Stir everything together thoroughly.
- Pressure Cook: Secure the lid on the Instant Pot with the valve set to the sealing position. Select Manual or Pressure Cook on High for 4 minutes. The pot will take a few minutes to come to pressure before the timer starts.
- Quick Release Pressure: When cooking time ends, immediately perform a quick release by carefully turning the valve to venting. Remove the lid cautiously to avoid steam burns.
- Simmer to Thicken: Set the Instant Pot back to Sauté mode and simmer the mixture, stirring occasionally, for 3 to 5 minutes until it thickens to the desired consistency.
- Season and Serve: Taste and adjust salt as needed. Serve the burrito bowls warm, garnished with your favorite toppings such as avocado, cilantro, shredded cheese, or sour cream.
Notes
- You can customize the spice level by adjusting the number of chipotle peppers or using a milder salsa.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or on the stovetop.
- If you don’t have an Instant Pot, this recipe can be adapted to a stovetop pressure cooker or cooked in a pot with careful attention to cooking times and liquid amounts.
- Adding fresh lime juice at the end brightens the dish and balances the smoky flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
