Instant Pot® Chicken Burrito Bowl

These chicken burrito bowls are made simple in your multi-functional pressure cooker (such as an Instant Pot®) for a weeknight dinner recipe that is sure to please. Optional toppings include chopped cilantro, diced red onion, jalapeno slices, sour cream, avocado slices, shredded cheese, or lime wedges.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 557 Calories

Ingredients

• 1 tablespoon olive oil
• 1 ½ cups chicken broth
• 1 red bell pepper, chopped
• ½ lime, juiced
• 1 small onion, diced
• 1 teaspoon cumin
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon dried Mexican oregano
• 1 (15.25 ounce) can black beans, drained and rinsed
• 1 (15.25 ounce) can corn, drained
• 1 cup long-grain rice, rinsed and drained
• 2 pounds boneless chicken breasts, cubed
• 1 ½ cups picante sauce

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.