Instant Pot Chicken Burrito Bowl Recipes
CHICKEN BURRITO BOWL - INSTANT POT
This literally comes together in less than 10 min prep and another 10 min in the pressure cooker. The chicken is so tender and the flavors are just unbelievable here! After this, you'll never want to make burrito bowls without your Instant Pot!
Provided by Kim Baker
Categories Main Course
Time 20m
Yield 4 people
Number Of Ingredients 10
Steps:
- Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot® and gently toss to combine.
- Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
- Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in cheese until melted, about 1 minute.
- Serve immediately, garnished with cilantro, if desired.
INSTANT POT® CHICKEN BURRITO BOWL
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
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 20 MINUTE CHICKEN BURRITO BOWLS
This literally comes together in less than 10 min prep and another 10 min in the pressure cooker. The chicken is so tender and the flavors are just unbelievable here! After this, you'll never want to make burrito bowls without your Instant Pot!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot® and gently toss to combine. Stir in corn, black beans, salsa and green chiles. Without stirring, add rice. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in cheese until melted, about 1 minute. Serve immediately, garnished with cilantro, if desired.
INSTANT POT HEALTHY CHICKEN BURRITO BOWLS
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
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
INSTANT POT® FIESTA CHICKEN BURRITO BOWL
Take all the yummy fillings from a chicken burrito and morph them into a chicken burrito bowl. Pressure cooking will allow dinner to be done that much quicker! This uses an elevated trivet, and a pot-in-pot method to allow multiple ingredients to cook at once. I also used small silicone bowls to heat the corn and black beans
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine rice, water, taco seasoning, and tomato powder in a 7x3-inch cake pan or oven-safe bowl. Stir to ensure rice is covered.
- Toss chicken breast pieces with garlic salt and black pepper in a bowl.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add salsa and chicken; stir to combine. Pour black beans and corn into separate small silicone bowls. Place bowls on opposite sides of the Instant Pot®, nestling the chicken between them. Place elevated trivet into the Instant Pot®. Set the container of rice on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 11 minutes. Unlock and remove the lid. Remove rice from trivet. Remove trivet. Blend corn and black beans with the chicken.
- Add equal amounts of rice to 4 serving bowls. Top with chicken mixture.
Nutrition Facts : Calories 319 calories, Carbohydrate 49.7 g, Cholesterol 39.9 mg, Fat 4.9 g, Fiber 3.8 g, Protein 18.1 g, SaturatedFat 2.4 g, Sodium 774.5 mg, Sugar 1.6 g
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