20-Minute Instant Pot Chicken Burrito Bowls
Try this 20-Minute Instant Pot Chicken Burrito Bowls recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1 cup chicken broth
- 2 cloves garlic minced
- 1 can black beans drained and rinsed
- 2 onions diced
- 1 cup jasmine rice
- 1 tbsp taco seasoning
- sour cream for topping
- 1/4 cup finely chopped fresh cilantro
- 2 chicken breasts, diced into 1-inch cubes
- 1/2 each red green and yellow pepper, diced
- 1 cup strained/crushed tomatoes
- 1 cup salsa (i used the fresh kind found in the refrige
- 1/4 tsp salt (optional - you can add in after if it needs
- diced plum tomatoes for topping
- chopped scallions for topping
- Carbohydrate 66.8838085359624 g
- Cholesterol 230 mg
- Fat 46.980387605838 g
- Fiber 7.62857240368115 g
- Protein 67.6917781254166 g
- Saturated Fat 13.4359416244657 g
- Serving Size 1 1 serving (487g)
- Sodium 274.207514084885 mg
- Sugar 59.2552361322812 g
- Trans Fat 4.08066606577421 g
- Calories 979 calories
Dump all ingredients except for plum tomatoes, scallions and sour cream in Instant Pot. Set to manual and pressure cook on high for 4 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 4 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open. Remove lid, stir contents well and divide among 6 bowls. Top with plum tomatoes, scallions and sour cream (I also sometimes add cheese, lettuce, more cilantro, avocado and whatever other veggies I have on hand). Serve and enjoy!
