This Instant Pot Chicken Burrito Bowl recipe is perfect for your weekly menu planning. Better than a Chipotle burrito bowl, this chicken recipe is going to be a crowd pleaser!
Course Main Dish
Cuisine Mexican
Keyword instant Pot Chicken Burrito Bowl
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4
Calories 590kcal
Author A Mom's Impression
Ingredients
1lbchickencubed
1can15 oz, black beans, drained and rinsed
1can15 oz, corn, drained
1cupwild riceuncooked
1packet (1.25-ounce) taco seasoning
3cupschicken broth
1cupsalsa
1cupshredded cheese
2green onionsthinly sliced
sour cream
Instructions
Place chicken, beans, corn, rice, seasoning packet and broth in the instant pot. Mix well. Place the lid on the instant pot and seal it shut. Close the pressure release valve. Set the instant pot to multigrain, normal, high pressure for 20 minutes. When cooking cycle is complete, naturally release pressure for 5 minutes before quick releasing and opening the pot.
Spoon mixture into bowls and top with salsa, cheese, onions and sour cream if desired.
Notes
**For cooking rice, you'll need to pay attention to your grain to liquid ratio for the type of rice you choose to make your burrito bowls with. In this recipe I used 3 cups of chicken broth because the ratio for wild rice isĀ 1:3. The cooking time for wild rice is 20-30 mins so that is why I chose the multigrain function.When I opened my IP, the mixture had a little too much liquid. If this happens to you I suggest to just use a slotted spoon to spoon the mixture into bowls. This is safer (to follow the grain to liquid ratio and have there be extra liquid) rather than having it burn in your IP or open to find the rice is not done.