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    Home » Chicken

    Easy Instant Pot Chicken Burrito Bowls

    Last updated April 25, 2019. Originally posted September 19, 2018 By Susan 2 Comments

    Jump to Recipe Print Recipe

    Easy Instant Pot Chicken Burrito Bowls - Want to get a healthy, home cooked meal on the table but short on time? Or need an idea for meal prepping lunches for the week? You'll love this combo of chicken, black beans, corn, rice and Mexican spices. The best part...the Instant Pot does all the work in only 10 minutes!

    Easy Instant Pot Chicken Burrito Bowl

    There's a reason this recipe is called "Easy Instant Pot Chicken Burrito Bowls", because literally you combine chicken, black beans, corn, rice, enchilada sauce (or salsa) and Taco spices together in the Instant Pot and 10 minutes later you've got the perfect, tasty, healthy filling for a burrito bowl!

    Easy Instant Pot Chicken Burrito Bowls

    How to Make Easy Instant Pot Chicken Burrito Bowls

    1. Add ¼ cup chicken broth and taco seasonings to Instant Pot and stir thoroughly.  Stir in chicken, black beans, corn and enchilada sauce.  Add rice (but don’t stir) and remaining ¾ cup of chicken broth.
    2. Set Instant Pot to MANUAL/PRESSURE COOK, high pressure, 10 minutes cook time. When cooking cycle is complete QUICK RELEASE pressure.  Stir burrito filling (chicken/bean/rice mixture).
    3. Divide lettuce among bowls, add burrito filling, diced tomato, sour cream, and shredded cheese. Garnish with cilantro and avocado slices, if desired.

    Easy Instant Pot Chicken Burrito Bowl

    For this recipe you can use store bought taco seasonings ( 2 Tbsp) or make your own seasoning:

    Homemade Taco Seasoning 

    1 tablespoon chili powder

    1 teaspoon cumin

    ½ teaspoon paprika

    ¼ teaspoon garlic powder

    ¼ teaspoon onion powder

    ¼ teaspoon red pepper flakes (optional)

    Salt and pepper , to taste ( recommend approx. 1 teaspoon salt and ½ teaspoon pepper)

    mix together in a small bowl and use according to recipe directions.

    Easy Instant Pot Chicken Burrito Bowl

    Recipe Notes:

    Don’t stir the rice!

    When adding the ingredients to the Instant Pot, add ¼ of chicken broth, the taco spices, chicken, black beans, corn and enchilada sauce (or salsa). Then you will add the rice on top of the chicken mixture, but don’t stir. You’ll then pour the remaining ¾ cup of chicken broth over the rice. The rice will cook quicker when not submerged in the liquid. Once finished cooking you’ll stir the pot to incorporate the rice.

    If you forgot not to stir before cooking or for some reason the rice is not fully cooked, you can always select the SAUTE setting and cook ( adding additional chicken broth or water as necessary) until rice is fully cooked.

    Enchilada Sauce or Salsa?

    I’m probably the only one on the planet that isn’t a huge fan of salsa…but I LOVE enchilada sauce! so I’m opting to make the burrito “filling” for these Instant Pot Burrito Bowls with enchilada sauce. I really like how the enchilada sauce and taco spices work with the chicken, rice and black beans.

    Feel free to swap out the 1 cup enchilada sauce for 1 cup salsa if that’s more your style.

    Beyond “bowls”

    The chicken,rice and black bean” filling”  for these burrito bowls can also be served in many different ways. You can(oh course) use it as filling to make an actual burrito, stuff it inside enchiladas, quesadillas, tacos or get out the tortilla chips and start dipping.

    With all the flavors going on here, the chicken, taco spices, black beans, rice, corn…mmmm! You don’t really need to do anything other than grab a spoon and start eating ( it’s kind of like a taco chili) .

    Easy Instant Pot Chicken Burrito Bowl

    Easy Instant Pot Chicken Burrito Bowl
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    Easy Instant Pot Chicken Burrito Bowl

    There's a reason this recipe is called "Easy Instant Pot Chicken Burrito Bowls", because literally you combine chicken, black beans, corn, rice, enchilada sauce (or salsa) and Taco spices together in the Instant Pot and 10 minutes later you've got the perfect, tasty, healthy filling for a burrito bowl!
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course: Bowls, Main Course
    Cuisine: American, Mexican
    Servings :6
    Calories :334kcal
    Author: Susan | HealthyInstantPotRecipes.com

    Ingredients

    • 1 cup chicken broth low-sodium, divided
    • 2 tablespoon Taco seasonings * store-bought or homemade- recipe in notes
    • 1.25 lbs boneless skinless chicken breast or boneless skinless chicken thighs
    • 1 15 oz. can black bean (low sodium) drained and rinsed
    • 1 15 oz. can corn (low sodium), drained
    • 1 cup enchilada sauce or salsa
    • 1 cup long grain white rice rinsed
    • 6-8 cups lettuce washed and torn into bite size pieces
    • 1 tomato diced
    • ½ cup sour cream
    • 1 cup shredded Mexican blend cheese
    • Fresh cilantro for garnish (optional)
    • Avocado for garnish (optional)

    Instructions

    • Add ¼ cup chicken broth and taco seasonings to Instant Pot and stir thoroughly. Stir in chicken, black beans, corn and enchilada sauce. Add rice (but don’t stir) and remaining ¾ cup of chicken broth.
    • Set Instant Pot to MANUAL/PRESSURE COOK, high pressure, 10 minutes cook time. When cooking cycle is complete QUICK RELEASE pressure. Stir burrito filling (chicken/bean/rice mixture).
    • Divide lettuce among 6 bowls, add burrito filling, diced tomato, sour cream, and shredded cheese. Garnish with cilantro and avocado slices, if desired.

    Notes

    *Use store-bought taco seasonings or make your own: For the Taco Seasoning 1 tablespoon chili powder 1 teaspoon cumin ½ teaspoon paprika ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon red pepper flakes (optional) Salt and pepper , to taste ( recommend approx. 1 teaspoon salt and ½ teaspoon pepper)
    Nutritional Values for Filling Only ( no lettuce, cheese, sour cream or tomato)
    Calories: 245  Fat: 3.7 g Carbs: 25.4 g Fiber: 5.0 g Sugar: 2.1 g Protein: 27.5 g
     

    Nutrition

    Serving: 1g | Calories: 334kcal | Carbohydrates: 28.1g | Protein: 33.1g | Fat: 10g | Saturated Fat: 4.8g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 0.9g | Cholesterol: 78.5mg | Sodium: 536.2mg | Potassium: 570.7mg | Fiber: 5.9g | Sugar: 3.5g | Vitamin A: 2730IU | Vitamin C: 26.6mg | Calcium: 196mg | Iron: 2.7mg
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    Recipe adapted from Instant Pot 20 Minute Chicken Burrito Bowl by Damn Delicious

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    About Susan

    Reader Interactions

    Comments

    1. Ashleigh

      April 25, 2019 at 10:14 am

      Hve you ever frozen some for later

      Reply
      • Susan

        April 27, 2019 at 10:27 am

        Hi Ashleigh...yes this freezes really well! Either the filling alone or you can prepare burritos and freeze them too. If you do freeze as burritos I would suggest wrapping them individually in plastic wrap and storing them in a big ziplock freezer bag. You can reheat in the microwave for about 60 seconds or so.

        Reply

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