Instant Pot Chicken Burrito Bowl Recipes

INSTANT POT® CHICKEN BURRITO BOWL

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, chicken, and onion. Cook until onion is soft and chicken is no longer pink, about 4 minutes. Add chipotle peppers, bell pepper, cumin, and oregano. Cook for 2 minutes, stirring frequently. Turn pot off.
• Add broth, picante sauce, 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.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let mixture stand until thickened, about 2 minutes. Ladle into serving bowls and garnish with desired toppings.

INSTANT POT 20 MINUTE CHICKEN BURRITO BOWLS

Steps:

• Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot® and gently toss to combine. Stir in corn, black beans, salsa and green chiles. Without stirring, add rice. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in cheese until melted, about 1 minute. Serve immediately, garnished with cilantro, if desired.

INSTANT POT HEALTHY CHICKEN BURRITO BOWLS

Steps:

• Combine all the ingredients in the Instant Pot. Lock the lid into place and turn the knob to SEALING.
• Push MANUAL or PRESSURE COOK and cook for 25 minutes. When done release by turning the pressure valve to VENTING.
• Open the lid and remove the chicken to shred.
• Add the chicken back into the Instant Pot and stir well.
• Place the romaine lettuce in your bowl. Top beans, rice, and shredded chicken. Sprinkle with cheese, salsa, and avocado if you'd like!