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Instant Pot Chicken Burrito Bowls

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
37 min
SERVINGS
6 servings
Dinner
Instant Pot Chicken Burrito Bowls
Ingredients
  • 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 1/2 cups chicken broth
  • 1 1/2 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
  • 1/2 lime, juiced
Instructions
1
Activate your pressure cooker by turning it on and selecting the Saute mode. Next, add some oil to the pot, followed by the chicken and onion. Allow these ingredients to cook for approximately 4 minutes, or until the onion is tender and the chicken has lost its pink color.
2
Now, add a few chipotle peppers, sliced bell pepper, cumin, and oregano to the pot. Stir these ingredients frequently for about 2 minutes, ensuring they're well combined.
3
Subsequently, turn off the heat.
4
Add a generous amount of broth, picante sauce, rice, black beans, corn, and some lime juice to the pot with the chicken. Mix everything together thoroughly.
5
Close the lid of your pressure cooker and secure it firmly in place. Set the timer according to the manufacturer's instructions for 4 minutes, and then wait for about 10 minutes for the pressure to build up.
6
Once you're ready, carefully release the pressure using the quick-release method as specified by your manufacturer's instructions. This should take around 5 minutes.
7
After releasing the pressure, unlock and remove the lid from your pressure cooker. Allow the mixture to stand for about 2 minutes, allowing it to thicken.
8
Finally, transfer the mixture into serving bowls and garnish with your desired toppings.