20 Minute Chicken Burrito Bowls
Try this 20 Minute Chicken Burrito Bowls recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 cups chicken broth
- 1 cup salsa
- sour cream
- diced avocado
- diced tomatoes
- shredded mexican blend cheese
- 1.5 lbs boneless skinless chicken breasts ((if large, cut in half))
- 1.25 ounces taco seasoning ( 1 packet )
- 1.5 cups long grain white rice (rinsed)
- 12 ounce frozen corn kernels
- 15 ounce black beans ( 1 can drained and rinsed)
- Carbohydrate 27.5049587054168 g
- Cholesterol 668.456340475 mg
- Fat 130.054583361127 g
- Fiber 4.02801993871476 g
- Protein 182.894696131068 g
- Saturated Fat 49.1463950220249 g
- Serving Size 1 1 -6 serving (1263g)
- Sodium 1552.46293092445 mg
- Sugar 23.476938766702 g
- Trans Fat 10.3128402516603 g
- Calories 2035 calories
Add the Pot Mixture ingredients to the Instant Pot, in the order listed. Secure the lid, making sure the vent is closed. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes. When the time is up, quick-release the remaining pressure. Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot and stir. Serve in a bowl topped with sour cream, diced tomatoes, shredded Mexican-blend cheese and diced avocados.
