These Instant Pot Chicken Burrito Bowls are simple, fast and so, so delicious. Hearty, filling and packed with flavor, these will become a favorite!
My heart is broken over the senseless tragedy in Vegas. I can’t even wrap my head around it.The heartache so many are feeling right now is unimaginable. The number of lives lost is tragic. There has been so much sadness and devastation in this world lately.
I love what my friend posted on Instagram yesterday, so I’m sharing it here . . .
🇺🇸The blood bank lines are 5-6 hours long and appointments are backed to Thursday and Friday. 🇺🇸They can no longer take anymore sandwich and food donations at the convention center for first responders. 🇺🇸The Gofundme campaign set up by Clark County Reps. for family expenses, is already at $2.1 million. 🇺🇸Hotels and Airbnb are offering free lodging for families. 🇺🇸First Responders are heroic. 🇺🇸Community members are taking people in
🇺🇸Car services are allowing courtesy rides.
THIS is the America we are proud of. THIS is who we are. There are more of us than people who hate and divide. 🕊❤
The world can definitely be a dark place sometimes, so let’s try and be a light and make a difference.
On a lighter note now . . .
These Instant Pot Chicken Burrito Bowls have been a smashing hit at our house. We love everything about them. Simple, fast and absolutely delicious. I’m pretty sure you’d all agree that those three things are always a good thing when it comes to dinners.
These burrito bowls are packed with flavor and I love that you can make them as mild or as spicy as you like, depending on the salsa you use. I used one of my favorite salsas from Trader Joes. It definitely has a little kick to it, which made these burrito bowls sooo good.
Of course, we had to drizzle homemade Cafe Rio dressing over them, because that’s just what we do at our house (we’re kind of in love with it♡).
You can top these with any toppings of your choice. . . cheese, cilantro, sour cream, avocados, olives, sour cream, etc.
These burrito bowls rock, really they do. I think you’ll probably agree if you them a try.Print
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon Kosher salt
- 1 (15 oz) can black beans, rinsed & drained
- 1 cup salsa, homemade or store bought
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-pieces
- 1 can (14.5 oz) chicken broth
- 1 cup long grain white rice uncooked
- Chopped cilantro
- Grated Cheddar
- Sour Cream
- Set your Instant Pot cooker to the saute setting. Heat olive oil until it shimmers but doesn’t smoke. Add the onion and cook until soft, about two minutes. Add the garlic and cook an additional minute. Add chili powder, smoked paprika and salt. Stir to combine. Add the beans, salsa, and chicken, stir to combine. Sprinkle the rice on top of the chicken and beans mixture. Pour chicken broth over the mixture and then lock the lid in place.
- Cook on high pressure for 10 minutes.
- Once the cook time completes, quickly release the pressure.
- Carefully open and stir with a wooden spoon.
- Serve in bowl with chopped cilantro, grated cheddar cheese, avocado, sour cream, or whatever else you’d like.
One thing to remember when you’re cooking with your Instant Pot is that it does actually take more time than the amount of time you set the clock for. The pressure has to build up before the cooking time begins. Plus some recipes call for a natural release which can take up to 20 minutes. So just make sure you remember than when you’re planning to cook something in your Instant Pot or pressure cooker.
BE SURE AND PIN THIS TO YOUR PINTEREST BOARDS SO YOU CAN MAKE IT LATER!
Recipe Source: Adapted slightly from Cook Fast Eat Well