Description
A quick and tasty meal featuring chicken and rice in a burrito bowl style, made effortlessly in the Instant Pot.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup long grain white rice, rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 1/2 cups chicken broth
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Set the Instant Pot to Sauté mode, heat olive oil, and cook onion until softened.
- Add garlic, then chicken and sauté until lightly browned.
- Turn off Sauté mode. Add rice, beans, corn, tomatoes, broth, spices, salt, and pepper. Stir to combine.
- Secure the lid and cook on Manual/High Pressure for 8 minutes. Allow natural pressure release for 5 minutes, then quick release. Let sit to thicken.
- Serve with desired toppings.
Notes
- For added spice, stir in chopped jalapeños or hot sauce.
- Brown rice can be used with adjusted liquid and cook time.
- Leftovers are versatile for wraps or salads.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe, Instant Pot Chicken Recipes