Instant Pot Healthy Chicken Burrito Bowls Recipes

CHICKEN BURRITO BOWL - INSTANT POT

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® 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® FIESTA CHICKEN BURRITO BOWL

Steps:

• Combine rice, water, taco seasoning, and tomato powder in a 7x3-inch cake pan or oven-safe bowl. Stir to ensure rice is covered.
• Toss chicken breast pieces with garlic salt and black pepper in a bowl.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add salsa and chicken; stir to combine. Pour black beans and corn into separate small silicone bowls. Place bowls on opposite sides of the Instant Pot®, nestling the chicken between them. Place elevated trivet into the Instant Pot®. Set the container of rice on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 11 minutes. Unlock and remove the lid. Remove rice from trivet. Remove trivet. Blend corn and black beans with the chicken.
• Add equal amounts of rice to 4 serving bowls. Top with chicken mixture.

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 BURRITO BOWLS

Steps:

• Preheat an electric pressure cooker using the SAUTE function. When the cooker display reads HOT, add the onion, bell pepper, and jalapeño. Stir until the vegetables begin to soften and the onion becomes translucent.
• Add the garlic, chicken, vegetable broth, black beans, quinoa, salsa, cumin, cayenne pepper, and sea salt. Stir until combined.
• Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/- buttons until the display reads 10 minutes.
• When the cooker beeps to let you know it's finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes- it's hot.
• Serve warm with a leafy green side salad or your favorite corn tortilla chips.

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!

INSTANT POT SHREDDED CHICKEN BURRITO BOWL

Steps:

• In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.
• Sprinkle the taco seasoning evenly over the chicken.
• Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.
• Add both the green and red bell peppers, and the onion. Again, spreading them evenly along the top, so they don't pile up too much.
• Add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it's covered by the broth.
• Using your Instant Pot's instructions, pressure cook for 8 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.
• Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.
• Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.
• Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!