These Instant Pot burrito bowls with chicken are a true one pot meal! Made entirely in the pressure cooker, they're filling and flavorful.
Course: Main Course
Keyword: chicken burrito bowls, instant pot burrito bowl, instant pot mexican chicken
Author: Cheryl Malik
2poundsboneless chicken breastscubed
2chipotle peppers in adobo saucewhole
1 1/2cupschicken broth
1cuplong-grain ricerinsed and drained
1(15.25 ounce) can black beans, drained and rinsed
1(15.25 ounce) can corn or 2 cups corn frozen or fresh, drained
Turn on Saute function on Instant Pot. Add oil, chicken, and onion. Cook until onion is soft and chicken is mostly opaque, about 4 minutes. Add garlic and sauté briefly. Add chipotle peppers, adobo sauce, and taco seasoning. Cook for 2 minutes, stirring frequently. Cancel Saute function.
Add broth, salsa, rice, black beans, corn, and lime juice to the pot with the chicken. Stir to combine. Close and lock the lid. Select Manual function and set timer for 4 minutes. Allow 10 minutes for pressure to build.
Carefully use the Quick Release method to release pressure. Unlock and remove the lid. Cook over sauté mode until thickened, about 3-5 minutes. It’ll seem way too soupy but trust me!
Ladle into serving bowls and garnish with desired toppings.
Keep leftovers in an airtight container up to 3 days.