Instant Pot Burrito Bowls

These Instant Pot Burrito Bowls are my gift to you! Well really I’m giving you the gift of more time. This recipe is about as easy as it gets. You basically dump all the ingredients into the pot and a few minutes later your healthy dinner is ready to eat! Doesn’t that sound great? Keep reading to get the full recipe and even more reasons to make this wonderful dish!

These burritos are on our regular rotation for weeknight meals. I love this recipe because it comes together in minutes, I can get stuff done while it cooks, and it reheats wonderfully! I personally don’t love left overs, but Michael takes them for his lunch all the time. He says that these burrito bowls reheat the best out of all left overs.

So are you convinced yet?

If not, I will give you yet another reason why this recipe is the best. It can be so easily modified to meet all your families preferences. The base of this burrito bowl is flavorful but pretty basic. Each of your family members can personalize their bowl by adding the toppings that they like. So kids and adults alike will love this meal.

Surely you are dying to try this recipe now, so let’s dive right in!

Start by cutting your thawed chicken into bite sized pieces, I like mine to be a little bit smaller than 1 inch cubes.

Next place the olive oil, garlic, diced onion, taco seasoning and chicken into your instant pot. Set your pot to sauté mode. Let cook for about 5 minutes, stirring occasionally. This will start to sear your chicken and soften your onions. Don’t worry about fully cooking the chicken, as it will finish cooking during the pressure cook.

Add in corn, beans, green chilies, and brown rice. Pour the water and salsa over the rice. You ideally want all the rice to be wet so it cooks thoroughly and evenly. Give the mixture a stir if the rice still looks dry.

Put on the lid, making sure the valve is set to the sealing position. Set your instant pot to manual mode for 10 minutes. The pot will take a few minutes to come to full pressure before it starts counting down from 10.

Once your instant pot beeps at the end of the cook time, do a quick pressure release by moving the valve to the venting position. Once all pressure is released, take off the lid and stir together the contents.

Now you’re ready to eat! Have each person personalize their bowl with various toppings. Be prepared, they are going to want to come back for seconds!

Instant Pot Burrito Bowls

Print Recipe

Serves: 4-6 Prep Time: 10 minutes Cooking Time: 10 minutes

Ingredients

• 2 T olive oil
• 2 tsp. minced garlic
• 2 large chicken breasts, thawed
• 1 packet taco seasoning
• 1 yellow onion, diced
• 1 can of corn, drained
• 1 can of black or pinto beans, drained and rinsed
• 1 can of green chilies
• 1 C. instant brown rice
• 1 C. water
• 2 C. salsa
• Toppings: cheese, sour cream, green onions, cilantro, avocado, hot sauce

Instructions

1

Cut chicken into bite sized pieces. Place olive oil, garlic, chicken, onion, and taco seasoning into instant pot. Set to sauté mode and sauté for 4-5 minutes, until chicken starts to slightly cook, no need to cook fully since it will finish cooking during manual mode.

2

Add in corn, beans, green chilies, and rice. Pour the water and salsa over the rice. Give a little stir to make sure the rice is wet and will cook through.

3

Put on instant pot lid and set to manual mode for 10 minutes. Make sure the valve is set to sealing position.

4

Once time is up, do a quick pressure release by moving valve to venting position.

5

Stir together pot contents.

6

Serve in bowls and top with desired toppings.