InstantPot Chicken Burrito Bowls
Ingredients
| 3-4 | boneless, skinless chicken breasts |
| 2 1/4 cups | chicken broth |
| 1 packet | taco seasoning |
| 1-2 cups | frozen corn |
| 2 15 ounce cans | black beans, rinsed and drained |
| 1 can | Rotel |
| 1 medium | green pepper, sliced |
| 1 medium | red pepper, sliced |
| 1 medium | onion, sliced |
| 1 1/2 cups | uncooked long-grain rice |
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Steps
- Pour just enough of the chicken broth to cover the bottom of the pot. Place the chicken in the pot and sprinkle the taco seasoning evenly over the chicken.
- Layer the corn, black beans and Rotel in the pot. Next add the peppers and onion evenly around the pot.
- Rinse the rice and it evenly to the pot. Pour in the rest of the chicken broth. Press down on the rice to submerge it as much as possible.
- Seal the InstantPot and set pressure to high for 10 minutes. Allow to naturally release for 10 minutes then use the release valve to vent remaining pressure.
- Remove chicken from pot and shred. Return to pot and stir well. Reseal pot but do not turn on. Let sit for 5 minutes to make sure rice is finished.
- Serve in bowls with assorted toppings.
Note
Can add a jalapeno pepper or use spicy taco seasoning to spice it up.
Topping suggestions: diced green chilies, diced jalapenos, avocado, shredded cheese, sour cream, cilantro, sliced green onions