Chicken Burrito Bowl Pressure Cooker Instant Pot
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INSTANT POT 20 MINUTE CHICKEN BURRITO BOWLS
yield: 8 SERVINGS
prep: 10MINUTES MINUTES
cook: 10MINUTES MINUTES
total: 20MINUTES MINUTES
INGREDIENTS
- 2 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 cup low sodium chicken broth
- 2 (1.25-ounce) package taco seasoning
- 2 (15-ounce) can corn kernels, drained
- 2 (15-ounce) can black beans, drained and rinsed
- 2 cup salsa, homemade or store-bought
- 2 (4.5-ounce) can chopped green chiles
- 2 cup long-grain white rice
- 2 cup shredded Mexican blend cheese
- 4 tablespoons chopped fresh cilantro leaves
INSTRUCTIONS
- Add chicken, chicken broth and taco seasoning to a 6-qt Instant Pot® and gently toss to combine.
- Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
- Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in cheese until melted, about 1 minute.
- Serve immediately, garnished with cilantro, if desired.
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