This Instant Pot Chicken Burrito Bowl recipe is a quick and easy way to enjoy a delicious Mexican-inspired meal. Tender chicken, flavorful seasonings, and a mix of veggies and rice come together to create a hearty and satisfying dish that your whole family will love. Plus, with the convenience of the Instant Pot, this recipe comes together in no time!
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained
- 1 cup long grain white rice
- 1 cup chicken broth
- 1 cup salsa
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Optional toppings: diced avocado, shredded cheese, sour cream, chopped cilantro
Directions
- Set your Instant Pot to sauté mode and heat the olive oil.
- Add the diced onion and bell pepper to the Instant Pot and sauté until they begin to soften.
- Add the chicken to the Instant Pot and brown it on all sides.
- Add the corn, black beans, rice, chicken broth, salsa, chili powder, cumin, garlic powder, paprika, salt, and pepper to the Instant Pot.
- Stir everything together to combine.
- Close the Instant Pot lid and set the valve to sealing.
- Cook on high pressure for 10 minutes.
- Once the cooking time is complete, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
- Carefully remove the lid and give the contents a stir.
- Serve the Instant Pot Chicken Burrito Bowl hot, topped with your choice of diced avocado, shredded cheese, sour cream, and chopped cilantro.
