Instant Pot Chicken Burrito Bowls with Rice and Beans
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
Stock photo shown. Actual recipe appearance may vary.
Total Time
30 minutes
Cuisine
Mexican
Category
Main Course
Description
These Instant Pot Chicken Burrito Bowls are a delightful fusion of flavors and textures, featuring tender chicken, fluffy rice, and hearty beans, all infused with the rich taste of salsa and spices. The Instant Pot method ensures that everything cooks together perfectly, allowing the flavors to meld beautifully while saving you time and effort. This recipe is perfect for a quick weeknight dinner or a meal prep option that doesn't compromise on taste.
Originating from the vibrant culinary traditions of Mexico, burrito bowls have become a staple for those seeking a wholesome and satisfying meal. By using the Instant Pot, this version simplifies the cooking process without sacrificing the authentic flavors. Serve these bowls with a topping of creamy avocado and fresh cilantro for a refreshing contrast, and enjoy a dish that celebrates the essence of Mexican cuisine with a modern twist.
Ingredients
For the Main Dish
- 2 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup salsa
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
For Toppings
- 1 cup shredded cheddar cheese
- 1 avocado, sliced
- Fresh cilantro, chopped
Instructions
Preparation
Season chicken breasts with salt, pepper, chili powder, and cumin.
Rinse the rice under cold water until the water runs clear.
Assembly
Place the chicken breasts in the Instant Pot.
Add rice, black beans, corn, salsa, and chicken broth.
Stir gently to combine, ensuring the rice is submerged in liquid.
Cooking
Seal the Instant Pot and set to high pressure for 10 minutes.
Allow natural release for 10 minutes, then quick release any remaining pressure.
Serving
Remove the lid and shred the chicken with two forks.
Stir in shredded cheese until melted.
Serve in bowls topped with avocado slices and fresh cilantro.
Chef's Tips
- For extra flavor, marinate the chicken in lime juice and garlic for 30 minutes before cooking.
- Use brown rice instead of white for a healthier option, but adjust the cooking time accordingly.
Nutrition Information
Serving_size
1 bowl
Calories
450 kcal
Protein
30 g
Carbohydrates
50 g
Fat
15 g
Fiber
8 g
Sugar
3 g
Sodium
700 mg
Saturated_fat
4 g
Cholesterol
75 mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Vegetarian Burrito Bowls
Replace chicken with extra beans or tofu for a vegetarian version.
Spicy Burrito Bowls
Add diced jalapeños or a dash of hot sauce for an extra kick.
Cheesy Burrito Bowls
Top with a blend of cheeses like Monterey Jack and Pepper Jack for a cheesy delight.
Storage Instructions
Refrigerator
Store in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in individual portions for up to 2 months. Reheat thoroughly before serving.
Shelf
Not suitable for shelf storage.