Quick Instant Pot Chicken Burrito Bowls
This Instant Pot Chicken Burrito Bowl is a 20-minute, one-pot dinner that is incredibly delicious. Mexican spices blend to cook tender, pull apart chicken with black beans, corn, and rice... in one irresistible bowl.
Servings: 4 to 6 servings
Calories: 301kcal
Ingredients
- 1 pound boneless skinless chicken thighs * (see note)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 15 oz can low sodium chicken broth
- 1 15 oz can corn kernels, drained
- 1 15 oz can black beans, drained and rinsed
- 1 cup long-grain rice
- 1 15 oz can diced tomatoes, drained
- 1 cup shredded Mexican blend cheese
Instructions
- Add the chicken thighs, chili powder, ground cumin, garlic powder, and chicken broth to a 6-qt Instant Pot and gently toss to combine. And then stir in the corn, drained black beans, and rice
- Without stirring, add the tomatoes to the top of the ingredients. Do not stir!
- Select the manual high pressure and cook for 12 minutes. Once the pressure cooker has finished cooking, naturally release the pressure for 5 minutes and then quick-release remaining pressure according to the manufacturer’s directions.
- Turn the Instant Pot off and remove the lid. Fluff the rice with a fork and sprinkle cheese over the top. Replace the lid and let the cheese melt for 5 minutes before serving.
- Serve immediately, garnished with fresh herbs, like parsley or cilantro if desired, and top with sour cream or plain yogurt.
Notes
Using Frozen Chicken Thighs:
If using frozen chicken thighs, increase the cooking time to 15 minutes and naturally release the pressure.Nutrition
Serving: 1g | Calories: 301kcal | Carbohydrates: 22g | Protein: 28g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 110mg | Sodium: 530mg | Fiber: 4g | Sugar: 3g