By Anonymous Pancetta
Instant Pot Mexican Chicken Burrito Bowls
6 steps
Prep:10minCook:10min
These Instant Pot Mexican Chicken Burrito Bowls are a quick and easy recipe to make. Ready in only 20 minutes.
Updated at: Fri, 02 Feb 2024 00:10:12 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
21
High
Nutrition per serving
Calories499.7 kcal (25%)
Total Fat15.6 g (22%)
Carbs45.7 g (18%)
Sugars10.9 g (12%)
Protein44.4 g (89%)
Sodium1171.3 mg (59%)
Fiber11.3 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
15 ouncesboneless skinless chicken breasts
or thighs, cut into bite-sized pieces
1 tablespoonolive oil
½ teaspoonchili powder
¼ teaspooncumin
¼ teaspoonsmoked paprika
¼ teaspoongarlic powder
⅛ teaspooncayenne pepper
optional
15 ouncescan of diced tomatoes
undrained
15 ouncescan of black beans
rinsed and drained
15 ouncescan corn
drained
9 ouncescan of diced green chiles
optional
1 cupchicken broth
½ cupbrown rice
cooked
lettuce
Shredded
avocado
diced
salsa
cilantro
for serving, optional
Instructions
Step 1
Set the Instant Pot to "Saute" setting. Brown the chicken pieces with olive oil.
Step 2
Add chili powder, cumin, paprika, garlic powder, and cayenne pepper (if using) to the chicken. Stir to coat.
Step 3
Add diced tomatoes, black beans, corn, green chiles (optional), and chicken broth. Stir to combine.
Step 4
Close the lid of the Instant Pot and set the valve to "Sealing." Cook on high pressure for 10 minutes.
Step 5
When the cooking time is complete, let the pressure release naturally for 10 minutes, then release any remaining pressure manually.
Step 6
Serve the chicken mixture over cooked brown rice and top with lettuce, avocado, salsa, and cilantro (optional).
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