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chicken bowl with lettuce and corn
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Instant Pot Chicken Burrito Bowls

Easy, quick meal idea that the whole family will love.
Course Dinner
Keyword Instant Pot
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 367kcal

Ingredients

  • 2 tsp olive oil
  • 1 large onion chopped
  • 4 cloves garlic finely chopped
  • 1 medium chipotle pepper in adobo sauce diced you can find them in a can in the hispanic section
  • 1 tbsp adobo sauce from the same can that you get the chipotle pepper from
  • 1 tsp oregano
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1-3/4 cups chicken broth low sodium if available set 1/2 cup seperately
  • 1½ lbs fresh chicken breast raw
  • 1 15 oz can black beans about 1½ cups drained, but not rinsed
  • 1 cup frozen corn
  • 1-1/2 cups jarred/fresh salsa be sure to use a brand that you know and love
  • 1 cup long grain white rice do not use instant/minute rice

Instructions

  • Dice chicken breast into small bite size pieces and season with kosher salt and pepper. Set aside.
  • Turn on sauté setting, add oil, heat for a minute or two and add onions, garlic, and chipotle pepper stirring occasionally until the onions are softened.
  • Stir in the chili powder, cumin, oregano, and adobo sauce cook for about 45 seconds.
  • Add ½ cup of the chicken broth, reserving the rest of the broth for a bit later, stir together and cook for about a minute.
  • Add diced chicken breast, beans, corn, and salsa. Stir together well.
  • Sprinkle rice over the top of the chicken, beans, and corn, but do not stir it in with the other ingredients.
  • Pour the remaining 1¼ cup of broth over the rice. If there seems to be some "dry rice" spots. Gently push it down with a spoon, but do not stir.
  • Use the manual pressure setting and set to high for 10 minutes. Close and lock lid.
  • When the cooking time is complete, do a quick release of the pressure.
  • Scoop into bowls and add your favorite toppings! Enjoy!