Instant Pot Chicken Burrito Bowl
Delicious and filled with veggies - this chicken burrito bowl is ready in less than 30 minutes!
Servings: 6 servings
Calories: 321kcal
Ingredients
- 1 lb chicken breast cubed
- 1 tablespoon oil
- 1 cup chicken broth reduced-sodium
- 1 red onion diced
- 10 oz super sweet corn
- 15 oz black beans drained, rinsed
- 1 cup salsa of choice
- 4.5 oz green chilies
- 1 cup long-grain rice uncooked, or Jasmine Rice
- 1 red pepper diced
Taco Seasoning Mix*
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
Instructions
- Set Instant Pot to SAUTE and add 1 tablespoon of oil. Cut the chicken breasts into bite-sized cubes and add to the Instant Pot and brown all sides of the meat.
- Press Cancel on the Instant Pot. Add in the black beans, super sweet corn, red onions, and diced red pepper.
- Sprinkle the taco seasoning mix into the pot.
- Add in the green chilies and the cup of salsa.
- Add in the rice and top with the chicken broth. Do not stir.
- Close the lid and set the Instant Pot to 7 minutes.
- Allow the Instant Pot to NATURALLY RELEASE for 5 minutes before QUICK RELEASING any pressure.
- Remove the lid, stir the contents and serve.
Nutrition
Serving: 1serving | Calories: 321kcal | Carbohydrates: 46.2g | Protein: 24.5g | Fat: 6g | Saturated Fat: 0.5g | Cholesterol: 48mg | Sodium: 1223mg | Fiber: 14.2g | Sugar: 19.3g
