Instant Pot Shredded Chicken Burrito Bowl Recipes

INSTANT POT SHREDDED CHICKEN BURRITO BOWL

Steps:

• In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.
• Sprinkle the taco seasoning evenly over the chicken.
• Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.
• Add both the green and red bell peppers, and the onion. Again, spreading them evenly along the top, so they don't pile up too much.
• Add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it's covered by the broth.
• Using your Instant Pot's instructions, pressure cook for 8 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.
• Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.
• Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.
• Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!

JUICY INSTANT POT SHREDDED CHICKEN

Steps:

• Place broth, seasoning salt, Italian seasoning and pepper into the Instant Pot inner pot. Stir.
• Add the chicken breasts (no trivet necessary!) and put the lid on.
• Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 10 minutes (they will be cooked at 7-8 minutes, but a couple extra minutes makes them fall apart tender). It will take about 10 minutes to come to pressure and start counting down.
• Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes (i.e., don't touch it!).
• Open the lid and drain about half of the liquid. Shred the chicken breasts with the remaining liquid in the pot, and serve as desired. To freeze, let cool to room temperature before placing in freezer bags.

CHICKEN BURRITO BOWL - INSTANT POT

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

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.

INSTANT POT 20 MINUTE CHICKEN BURRITO BOWLS

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.

SHREDDED CHICKEN AND RICE BURRITO BOWL

Steps:

• Select Sauté and add the olive oil to the inner pot. Once the oil is hot, place the chicken breasts in the pot and brown them for 2 minutes per side.
• Press Cancel and add the cumin, cayenne pepper, onion, green chiles, and chicken broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot.
• Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 15 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
• Unlock and remove the lid. Use a slotted spoon to transfer the chicken to a cutting board. Shred the chicken using two forks, and then add it back to the pot. Add the pinto beans and stir the ingredients to combine.
• Serve immediately, or place the chicken and rice in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months.
• When ready to serve, divide the rice among six bowls and ladle the chicken mixture on top. Garnish each bowl with 2 slices of fresh avocado, cilantro, jalapeño, and a spoonful of salsa (if using).

CHICKEN BURRITO BOWLS IN THE INSTANT POT

Steps:

• Add chicken broth to the pot. Place chicken in the broth and sprinkle with taco seasoning, using 1 packet for a mild flavor and 2 packets for more spice.
• Press garlic into the pot and top with beans, corn, and salsa. Add rice to the pot, if using, and stir to distribute.
• Lock the lid and cook on manual pressure for 12 minutes. Natural release the pressure for 10 minutes, then use quick release and carefully unlock the lid.
• Remove the chicken only from the pot and shred.
• To serve, top the shredded chicken with corn and beans mixture, cheese, cilantro, tomatoes, avocado, and sour cream.

INSTANT POT BURRITO BOWL

Steps:

• Place rice, water, butter, and salt into your 6 quart Instant Pot.
• Stir to combine.
• Close and lock the lid. Make sure the pressure valve is pointing to SEALING.
• Cook on manual, HIGH pressure, for 6 minutes.
• Once the cook time is up, allow the pot to do a natural release for 10 minutes.
• Flip the valve to quick release the pressure.
• Remove the lid, then use a fork to gently fluff the rice.
• Remove rice and set aside in a bowl until ready to assemble the bowls.
• Clean Instant Pot, then proceed with the recipe.
• Grease a 6 quart Instant Pot with cooking spray, then pour in half the enchilada sauce.
• Top with chicken breasts, then pour on remaining enchilada sauce.
• Cover and lock the lid. Make sure the release valve is pointed toward SEALING.
• Cook on HIGH pressure for 10 minutes.
• Do a quick release, then remove the chicken and cube or shred, then place back into the Instant Pot.
• Hit CANCEL on the Instant Pot.
• Stir in taco seasoning, corn, beans, chiles, and optional cheese.
• Taste and re-season, if desired.
• Scoop rice into bowls, spoon on cooked chicken mixture, and top with toppings of choice!