Instant Pot Burrito Bowl Recipes

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INSTANT POT® CHICKEN BURRITO BOWL



Instant Pot® Chicken Burrito Bowl image

These chicken burrito bowls are made simple in your multi-functional pressure cooker (such as an Instant Pot®) for a weeknight dinner recipe that is sure to please. Optional toppings include chopped cilantro, diced red onion, jalapeno slices, sour cream, avocado slices, shredded cheese, or lime wedges.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Latin American     Mexican

Time 37m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
2 pounds boneless chicken breasts, cubed
1 small onion, diced
2 chipotle peppers in adobo sauce, minced
1 red bell pepper, chopped
1 teaspoon cumin
1 teaspoon dried Mexican oregano
1 ½ cups chicken broth
1 ½ cups picante sauce
1 cup long-grain rice, rinsed and drained
1 (15.25 ounce) can black beans, drained and rinsed
1 (15.25 ounce) can corn, drained
½ lime, juiced

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, chicken, and onion. Cook until onion is soft and chicken is no longer pink, about 4 minutes. Add chipotle peppers, bell pepper, cumin, and oregano. Cook for 2 minutes, stirring frequently. Turn pot off.
  • Add broth, picante sauce, rice, black beans, corn, and lime juice to the pot with the chicken. Stir to combine. Close and lock the lid. Select Manual function and set timer for 4 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let mixture stand until thickened, about 2 minutes. Ladle into serving bowls and garnish with desired toppings.

Nutrition Facts : Calories 557 calories, Carbohydrate 65.8 g, Cholesterol 87.6 mg, Fat 17.3 g, Fiber 8.2 g, Protein 35.1 g, SaturatedFat 4.1 g, Sodium 1446.1 mg, Sugar 5.7 g

INSTANT POT® BEEF BURRITOS



Instant Pot® Beef Burritos image

Beef burrito ingredients all cooked in the Instant Pot®, making a tasty dinner in no time!

Provided by Charlene Watson

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 17

1 pound 85% lean ground beef
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 small onion, diced
1 tablespoon olive oil
1 cup uncooked long grain rice
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can fire-roasted diced tomatoes, drained
1 (14.5 ounce) can vegetable broth
2 (1 ounce) packets taco seasoning
¼ cup chopped cilantro, or to taste
8 (10 inch) burrito-size tortillas, or as needed
2 cups shredded Mexican cheese blend
2 tomatoes, diced, or more to taste
1 avocado, diced, or more to taste
¼ cup sour cream, or to taste
2 green onions, chopped, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; if available, select "more" option. Add ground beef, salt, and pepper. Cook and stir beef until browned and crumbly, 5 to 7 minutes. Add onion and cook until starting to soften, 1 to 3 minutes more. Add olive oil and rice. Cook and stir until some grains start to turn golden brown, about 2 minutes. Stir in beans, tomatoes, broth, and taco seasoning.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff burrito bowl filling with a fork and add cilantro.
  • Serve filling in tortillas with Mexican cheese blend. Garnish with fresh tomatoes, avocado, sour cream, and green onions.

Nutrition Facts : Calories 684.5 calories, Carbohydrate 77 g, Cholesterol 67.7 mg, Fat 27.7 g, Fiber 9.2 g, Protein 29.6 g, SaturatedFat 11.8 g, Sodium 1804.8 mg, Sugar 6.1 g

INSTANT POT HEALTHY CHICKEN BURRITO BOWLS



Instant Pot Healthy Chicken Burrito Bowls image

With this recipe, you will be getting more than just tasty, healthy, and irresistible chicken! These Instant Pot healthy chicken burrito bowls are simply AMAZING.

Provided by Kristen

Categories     Dinner

Yield 4

Number Of Ingredients 14

3 frozen chicken breasts
1/2 cup uncooked brown rice
1/2 canned black beans
1 (15 ounce) can diced tomatoes
2 Tablespoons minced garlic
2 Tablespoons cumin
1 Tablespoon onion powder
2 Tablespoons chili powder
1 1/2 cups chicken broth
Toppings:
Romaine lettuce
Cheddar cheese
Avocado
Salsa or pico de gallo

Steps:

  • Combine all the ingredients in the Instant Pot. Lock the lid into place and turn the knob to SEALING.
  • Push MANUAL or PRESSURE COOK and cook for 25 minutes. When done release by turning the pressure valve to VENTING.
  • Open the lid and remove the chicken to shred.
  • Add the chicken back into the Instant Pot and stir well.
  • Place the romaine lettuce in your bowl. Top beans, rice, and shredded chicken. Sprinkle with cheese, salsa, and avocado if you'd like!

Nutrition Facts : Servingsize 1 serving

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