Instant Pot Chicken Burrito Bowl (Mixed Rice)
- Yield:6 servings
- Time:15 mins, 30 secs show details
This recipe was adapted from The Kitchn (thekitchn.com/recipe-inst...).
I split into 6 servings at about 450 calories each. Store 2 in the refrigerator and the other 4 in the freezer for later.
Add a little water and reheat for 2-2.5 minutes in a microwave. Allow 24 hours to thaw in the refrigerator before reheating. Stir and add lettuce.
Ingredients
- 1½ tablespoonsoil, vegetable or canola
- 3garlic cloves, minced
- ½onion, diced
- 1jalapeno, diced
- 3habaneros, diced
- 1½ teaspoonsground cumin
- 1 tablespoonchili powder
- 1½ poundsboneless, skinless chicken breast, chopped into 1" cubes
- 15 ouncesblack beans, drained, rinsed
- 15 ounceswhole kernel corn, drained
- 16 ouncessalsa
- 1 teaspoonground black pepper
- 1 teaspoonkosher salt
- 1 cuprice, rinsed
- 1 cupwater
- ½ cupshredded cheese
- 2 ouncesremaine lettuce
Equipment
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Preparation
Add the oil to the Instant Pot, turn on sauté setting, and heat until the oil is shimmering.
- 4 mins
Add the onion, garlic, habaneros, and jalapenos and cook, stirring occasionally, until softened, 4 minutes.
- 30 secs
Stir in the chili powder and cumin. Cook until fragrant, about 30 seconds.
- 1 min
Add 1/4 cup of the water and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.
Season the chicken all over with salt and pepper.
Add the chicken, beans, corn, salsa, and stir to combine.
Sprinkle the rice on top of the chicken and beans mixture and pour the remaining 3/4 cup water on top of the rice, but do not stir. Ensure that all rice is covered with water.
- 10 mins
Using the pressure cooker's manual setting, set the pressure to HIGH for 10 minutes. When cooking time is complete, do a quick release of the pressure.
Top with shredded cheese.
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