Instant Pot® Fiesta Chicken Burrito Bowl

Take all the yummy fillings from a chicken burrito and morph them into a chicken burrito bowl. Pressure cooking will allow dinner to be done that much quicker! This uses an elevated trivet, and a pot-in-pot method to allow multiple ingredients to cook at once. I also used small silicone bowls to heat the corn and black beans

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 319 Calories

Ingredients

• 1 ¼ cups water
• 1 tablespoon butter
• 1 cup white rice
• ¼ cup salsa
• ¾ teaspoon garlic salt
• ¼ teaspoon black pepper
• ½ cup black beans, drained
• ½ cup corn
• 1 tablespoon taco seasoning
• 1 tablespoon tomato powder
• 2 (4 ounce) skinless, boneless chicken breasts, cubed

Recipe Instructions

Step 1

Combine rice, water, taco seasoning, and tomato powder in a 7x3-inch cake pan or oven-safe bowl. Stir to ensure rice is covered.

Step 2

Toss chicken breast pieces with garlic salt and black pepper in a bowl.

Step 3

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.

Step 4

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.

Step 5

Add equal amounts of rice to 4 serving bowls. Top with chicken mixture.