Instant Pot Chicken Burrito Bowls
This Instant Pot Chicken Taco Bowl is a quick and flavorful meal perfect for busy weeknights. It combines chicken breasts, taco seasoning, beans, corn, salsa, and rice, all cooked together for a hearty dish. Top it off with your favorite toppings like cheese, avocado, or sour cream for a delicious and satisfying meal.
Servings 6 servings
Calories 276kcal
Ingredients
- 1 ½ cups chicken broth divided
- 2 chicken breasts
- 1 pkg taco seasoning
- 16 oz can black beans, rinsed and drained
- 1 cup frozen corn
- 1 ½ cup salsa
- 1 ¼ cup white rice rinsed and drained
Toppings:
- shredded cheese
- sour cream
- guacamole
- diced tomatoes
Instructions
- Add 1/2 cup of chicken broth to the instant pot. Add in the chicken breasts and sprinkle with taco seasoning.
- Top chicken with the the beans and corn followed by the salsa and rice.
- Pour the remaining 1 cup of broth in the instant pot. Press down the rice so it is all covered in the broth.
- Place the lid on the instant pot and make sure valve is set to seal. Set to cook on manual for 8 minutes.
- Allow to release pressure naturally for 12 minutes and then do a quick release. Remove lid and fluff rice with a fork. Turn instant pot off and place the lid back on for 5 minutes.
- Scoot rice to the side of he pot and remove chicken breasts and shred.
- Add rice to bowls and top with some of the shredded chicken. Top with desired toppings. Serves 6.
Nutrition
Serving: 1 serving | Calories: 276kcal | Carbohydrates: 42g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 749mg | Potassium: 583mg | Fiber: 2g | Sugar: 3g | Vitamin A: 353IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg