20 Minute Chicken Burrito Bowls
By :Chop Secrets
burrito bowl
burrito bowl
Votes: 211
Rating: 4.36
Rate this recipe!
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Prep Time 5 minutes
Cook Time 20 minutes
Servings
4-6 servings
Ingredients
Pot Mixture:
  • 2.25 cups chicken broth
  • 1.5 lbs boneless, skinless chicken breasts (if large, cut in half)
  • 1.25 ounces taco seasoning 1 packet
  • 1.5 cups long grain white rice rinsed
  • 12 ounce frozen corn kernels
  • 15 ounce black beans 1 can , drained and rinsed
  • 1 cup salsa
For Serving:
  • sour cream
  • diced tomatoes
  • shredded mexican blend cheese
  • Diced avocado
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4-6 servings
Ingredients
Pot Mixture:
  • 2.25 cups chicken broth
  • 1.5 lbs boneless, skinless chicken breasts (if large, cut in half)
  • 1.25 ounces taco seasoning 1 packet
  • 1.5 cups long grain white rice rinsed
  • 12 ounce frozen corn kernels
  • 15 ounce black beans 1 can , drained and rinsed
  • 1 cup salsa
For Serving:
  • sour cream
  • diced tomatoes
  • shredded mexican blend cheese
  • Diced avocado
burrito bowl
Votes: 211
Rating: 4.36
Rate this recipe!
Print Recipe
Instructions
  1. Add the Pot Mixture ingredients to the Instant Pot, in the order listed.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  4. When the time is up, quick-release the remaining pressure.
  5. Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot and stir.
  6. Serve in a bowl topped with sour cream, diced tomatoes, shredded Mexican-blend cheese and diced avocados.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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