Instant Pot Chicken Burrito Bowls
These must make Instant Pot Chicken Burrito Bowls are an easy, yet healthy meal prep recipe or a dinner the whole family will love. Easy to make vegan, vegetarian. Make simple adjustments to make it your own.
Servings: 4 people
Calories: 414kcal
Equipment
- InstantPot
Ingredients
- 1 cup brown rice
- 2 cups chicken broth
- 2 large chicken breasts
- 1 15oz black beans drained and rinsed
- 1/2 cup corn fresh or frozen
- 1 cup salsa
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 1/2 teaspoon onion powder
- 1 teaspoon salt
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 avocado diced
- 1/4 cup fresh cilantro
- 1 lime quartered
Instructions
- Add all of the ingredients except for the bell peppers, avocado, cilantro, and lime. Do not mix the ingredients together. Leave it in layers.
- Seal the pressure cooker and cook on high pressure for 10 minutes. Let the pressure come down naturally for 10 minutes and then vent.
- Take two forks and shred the chicken.
- Scoop the burrito mixture into a bowl and top with fresh bell peppers, avocado, fresh cilantro and squeeze lime over top.
Notes
Other toppings to try:
- Shredded cheese
- Tortilla strips
- 0% greek yogurt
- dark leafy greens (spinach would be best)
- quinoa
- steak
- pork
- tofu
- nuts or seeds
- ground beef
- ground turkey
- ground chicken
- tomato
Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 57g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1596mg | Potassium: 1168mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2998IU | Vitamin C: 98mg | Calcium: 81mg | Iron: 3mg