Name: Instant Pot® Chicken Burrito Bowl
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Boneless chicken breasts, cubed - 2 pounds; Onion, diced - 1 small; Chipotle peppers in adobo sauce, minced - 2; Red bell pepper, chopped - 1; Cumin - 1 teaspoon; Dried Mexican oregano - 1 teaspoon; Chicken broth - 1 ½ cups; Picante sauce - 1 ½ cups; Long-grain rice, rinsed and drained - 1 cup; Black beans, drained and rinsed - 1 (15.25 ounce) can; Corn, drained - 1 (15.25 ounce) can; Lime, juiced - ½

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Chicken Burrito Bowl

1. Olive oil - 1 tablespoon

2. Boneless chicken breasts, cubed - 2 pounds

3. Onion, diced - 1 small

4. Chipotle peppers in adobo sauce, minced - 2

5. Red bell pepper, chopped - 1

6. Cumin - 1 teaspoon

7. Dried Mexican oregano - 1 teaspoon

8. Chicken broth - 1 ½ cups

9. Picante sauce - 1 ½ cups

10. Long-grain rice, rinsed and drained - 1 cup

11. Black beans, drained and rinsed - 1 (15.25 ounce) can

12. Corn, drained - 1 (15.25 ounce) can

13. Lime, juiced - ½

How to cook deliciously - Instant Pot® Chicken Burrito Bowl

1. Stage

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.

2. Stage

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.

3. Stage

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.