Description
These Instant Pot Weeknight Chicken and Rice Burrito Bowls are a delicious and easy-to-make meal that is perfect for busy weeknights. Packed with flavor and wholesome ingredients, this dish is sure to become a family favorite in no time.
Ingredients
Units
Scale
Main Ingredients:
- 1 1/2 tablespoons canola or vegetable oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 cup low-sodium chicken broth, divided
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt
- Freshly ground black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (16-ounce) jar salsa
- 1 cup long-grain white rice
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup coarsely chopped fresh cilantro
Instructions
- Sauté Aromatics: Add oil to the Instant Pot, turn on sauté setting, and cook onion and garlic until softened. Stir in chili powder and cumin.
- Add Ingredients: Add 1/4 cup broth, season chicken, add beans, corn, salsa. Sprinkle rice on top and pour remaining broth over it.
- Cook: Set pressure to HIGH for 10 minutes. Do a quick pressure release when done. Stir gently.
- Serve: Divide into bowls and top with cheese and cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 610mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
