Description
Your 30-minute solution to taco Tuesday cravings! These Instant Pot burrito bowls deliver all the flavor with none of the fuss, and the leftovers taste even better tomorrow.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups long-grain white rice, rinsed and drained
- 2½ cups chicken broth (low sodium preferred)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 medium onion, finely diced (about 1 cup)
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen corn kernels
Instructions
- Cut chicken into 1-inch pieces. Dice onion and bell pepper, mince garlic, and rinse rice until water runs clear.
- Set Instant Pot to sauté function and add olive oil. Once hot, add onions and bell peppers, cooking for 2-3 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add chicken pieces and sprinkle with chili powder, cumin, oregano, salt, and pepper. Sauté for 3 minutes until chicken is lightly browned.
- Pour in diced tomatoes with green chilies, scraping up any browned bits from the bottom of the pot.
- Add black beans, corn, and rinsed rice, then pour in chicken broth. Push rice down to ensure it’s submerged, but don’t stir.
- Cancel sauté function, secure lid, and set valve to “sealing.” Cook on high pressure for 8 minutes.
- Allow natural pressure release for 10 minutes, then carefully release remaining pressure.
- Open lid and gently fluff rice mixture with a fork. Let rest for 2-3 minutes.
- Serve with your choice of toppings like fresh cilantro, diced avocado, sour cream, shredded cheese, or lime juice.