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Instant Pot Chicken Burrito Bowls

This delicious meal has all the favorites in one easy IP recipe!
Prep Time15 minutes
Cook Time12 minutes
5 minutes
Total Time32 minutes
Course: Dinner
Cuisine: American
Keyword: burrito, Chicken, Instant Pot

Ingredients

  • 2 boneless, skinless chicken breasts
  • 4 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can fire roasted diced tomatoes, drained
  • 1 1/2 cups uncooked white rice
  • 2 1/4 cups chicken stock or broth
  • 2 1/2 teaspoons chili powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon paprika
  • 2 cups shredded cheddar cheese, or colby jack
  • 1 teaspoon each salt and pepper, or to taste
  • optional toppings: avocado/guacamole, salsa, sour cream, scallions, fresh diced tomatoes, hot sauce

Instructions

  • Turn Instant Pot to saute, pour in 2 tbs olive oil and allow to heat.
  • Cut chicken into bite sized pieces. Sprinkle salt and pepper over chicken. Place in pot and cook all sides until browned, 4-6 minutes. Remove to a plate and set aside.
  • Add 2 tbs olive oil. Add diced onion and uncooked rice. Saute for several minutes, stirring frequently until some rice grains are toasted.
  • Stir in black beans, corn, tomatoes, chicken broth, garlic powder, onion powder, paprika, chili powder, salt, and pepper. Use a wooden spoon to thoroughly scrape up any browned bits on bottom of pot.
  • Add chicken pieces back to pot, nestle in the liquid.
  • Lock Instant Pot lid in place, set valve to sealing, and cook on manual pressure for 12 minutes.
  • Perform a quick release, and remove lid when pin drops. Fluff rice with a fork.
  • Sprinkle cheese over top, cover with lid, and allow cheese to fully melt, 3-4 minutes.
  • Serve and enjoy with your favorite toppings!