Instant Pot Chicken and Rice Burrito Bowls

• 1 lb boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 1 1/2 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 packet (1 oz) taco seasoning
• 1 cup frozen corn
• 1 cup salsa
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 diced avocado
• 1/2 cup sour cream
• Juice of 1 lime
• Salt and pepper to taste

Steps

1. 1 Place chicken breasts at the bottom of the Instant Pot.
2. 2 Combine rice, chicken broth, black beans, corn, and taco seasoning in a bowl; pour over chicken.
3. 3 Secure the lid on the Instant Pot and set to manual high pressure for 10 minutes. Allow natural release for 10 minutes.
4. 4 Open the lid carefully and shred the chicken directly in the pot with two forks.
5. 5 Stir to combine all ingredients well and adjust seasoning with salt and pepper.
6. 6 Divide the mixture into four bowls.
7. 7 Top with salsa, cheese, cilantro, diced avocado, sour cream, and a squeeze of lime juice.
8. 8 Serve immediately and enjoy!

Equipment

• Instant Pot
• Measuring cups
• Fork

Variations

• Add diced bell peppers for extra crunch and color.
• Use brown rice for a nuttier flavor and added fiber.

Substitutions

• Substitute chicken with turkey for a leaner option.
• Use salsa verde instead of regular salsa for a tangy twist.

Pairings

• Serve with a cold Mexican lager or a lime agua fresca.

Nutrition

Tips

• For extra flavor, sauté the veggies in the Instant Pot before cooking.
• Feel free to swap out the black beans for pinto beans if preferred.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave or on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth.

Serving Suggestions

• Pair with a side of warm tortillas or a refreshing cucumber salad.

FAQ