Instant Pot Chicken Burrito Bowl
Tight on time? This super simple instant pot recipe takes only 15 minutes to make! It’s a great go-to recipe on busy weeknights or as part of a weekend food prep ritual. Full of lean protein, fibre, complex carbohydrates and lots of great flavors – this recipe is guaranteed to satisfy!
Ingredients
2 Boneless, skinless chicken breasts, cut into 1-inch chunks
1Package low sodium taco seasoning
1.5 c. Water
1 (12 oz.) can Corn kernels, drained and rinsed
1 (19 oz) can Black beans, drained and rinsed
½ - 1 c. Salsa
1 c. Brown rice
1 c. Marble cheese, shredded
¼ c. Cilantro, chopped (optional)
2 Tbsp. Green onion, diced
1 Lime, quartered
1 Small hass avocado, sliced
Directions
Dissolve taco seasoning in 1.5 c water.
Add taco seasoning and chicken to a 6 qt instant pot. Toss to combine.
Stir in corn, black beans, and salsa.
Add in brown rice, without stirring.
On the manual setting, set pressure to high and set time for 10 minutes. When finished cooking, use the quick-release as per manufacturer’s directions.
Stir in cheese.
Garnish with fresh cilantro, green onion, lime wedge, avocado and sour cream if desired.
Store extras for up to 3-4 days in the fridge.
Recipe adapted from Damn Delicious