Instant Pot Chicken and Rice Burrito Bowls

Hearty and flavorful chicken and rice burrito bowls featuring cooked shredded chicken for a quick and convenient weeknight meal in the Instant Pot, ideal for meal prepping.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.60/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Saturated-Fat
• Low-Fat
• Low-Sugar

Tags

• one-pot
• pressure cooker
• comfort food
• savory
• spicy

Ingredients

• 2 tablespoon canola oil
• 1 yellow onion (medium, diced)
• 2.5 clove garlic (minced)
• 1 tablespoon chili powder
• 1.75 teaspoon cumin (ground)
• 1.25 cup chicken broth (low-sodium)
• 1.75 pound cooked shredded chicken (shredded, cooked)
• 0.5 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 can black beans (15-ounce, drained and rinsed)
• 1.25 cup corn kernels (frozen)
• 1 jar salsa (16-ounce)
• 1.25 cup white rice (long-grain)
• 0.67 cup cheddar cheese (shredded, sharp)
• 0.33 cup fresh cilantro (coarsely chopped)

Instructions

1. Add the canola oil to the Instant Pot, turn on the sauté setting, and heat until shimmering. Add the yellow onion and garlic and cook, stirring occasionally, until softened, about 4 minutes.
2. Stir in the chili powder, ground cumin, kosher salt, and freshly ground black pepper and cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.
3. Add the black beans, frozen corn kernels, and salsa to the pot and stir to combine. Sprinkle the long-grain white rice evenly over the top.
4. Pour the remaining 1 cup of chicken broth over the rice, but do not stir. Secure the Instant Pot lid and set the valve to sealing. Select Manual/Pressure Cook (HIGH pressure) for 5 minutes.
5. Once cooking is complete, perform a Quick Release of the pressure. When the pin drops, carefully remove the lid. Add the cooked shredded chicken to the pot and stir gently to combine and heat through.
6. Stir in the shredded sharp cheddar cheese until melted and then stir in the fresh cilantro. Serve hot.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop. If you prefer, you can use brown rice for added fiber, adjusting the liquid and cook time as needed for brown rice in an Instant Pot.

Nutrition (per serving)

• Calories: 500
• Protein: 41.3 g
• Carbohydrates: 58.3 g
• Fat: 12.1 g
• Fiber: 7.8 g
• Sodium: 1551 mg
• Saturated Fat: 3.3 g
• Sugar: 6.7 g
• Cholesterol: 90 mg