Instant Pot Chicken Burrito Bowl
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!
- 1 lb chicken cubed
- 1 can 15 oz, black beans, drained and rinsed
- 1 can 15 oz, corn, drained
- 1 cup wild rice uncooked
- 1 packet (1.25-ounce) taco seasoning
- 3 cups chicken broth
- 1 cup salsa
- 1 cup shredded cheese
- 2 green onions thinly sliced
- sour cream
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.
**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 is 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.