Instant Pot Chicken Burrito Bowl Recipes

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

Instant Pot Healthy Chicken Burrito Bowls image

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

Ingredients

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

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

Instant Pot® Chicken Burrito Bowl image

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

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 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

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

Instant Pot® Fiesta Chicken Burrito Bowl image

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

Ingredients

1 cup white rice
1 ¼ cups water
1 tablespoon taco seasoning
1 tablespoon tomato powder
2 (4 ounce) skinless, boneless chicken breasts, cubed
¾ teaspoon garlic salt
¼ teaspoon black pepper
1 tablespoon butter
¼ cup salsa
½ cup black beans, drained
½ cup corn

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