Instant Pot Chicken Burrito Bowls
These Instant Pot Chicken Burrito Bowls are packed with flavor and simple to make! All your favorite toppings can be added to this bowl to make it your own!
Servings: 6
Calories: 501kcal
Ingredients
- 1 lb chicken breasts, boneless/skinless
- 2 cups chicken broth
- 3 tablespoon taco seasoning (see recipe below)
- 15 oz corn, drained
- 15 oz black beans, drained/rinsed
- 1 can Rotel
- 1 green pepper, sliced
- 1 red pepper, sliced
- 2 cups long grain rice
- Toppings of choice: sour cream, salsa, lettuce, tomato, avocado, jalapeno, etc
Instructions
- Pour 1/2 cup chicken broth on bottom of Instant Pot.
- Place chicken breasts on bottom of Instant Pot and sprinkle seasoning evenly.
- Pour the corn, beans, and Rotel on top of chicken.
- Add in the green peppers and red peppers.
- Add in the rice, followed by remaining 1 1/2 cups chicken broth.
- *Make sure rice is submerged in liquid as to ensure it cooks evenly.
- Place lid on Instant Pot and move valve to sealing position.
- Cook manual, high pressure for 10 minutes, followed by a 10 minute natural pressure release.
- Once complete, move pin to allow excess pressure to leave and pin to drop.
- Open lid and use two forks to shred the chicken. *You may want to remove chicken to a plate to do this step and then return chicken to Instant Pot.
- Scoop into bowls and add desired toppings onto each bowl. Enjoy!
Notes
Taco Seasoning: https://thecookinchicks.com/taco-seasoning/
Nutrition
Calories: 501kcal | Carbohydrates: 87g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 488mg | Potassium: 1025mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1101IU | Vitamin C: 58mg | Calcium: 70mg | Iron: 4mg
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