HEALTHY RECIPE
Instant Pot Chicken Burrito Bowl
0
Servings
0mins.
Prep. Time
0mins.
Total Time
INGREDIENTS
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound boneless, skinless chicken breasts
- 1 cup chopped yellow onion
- 1 tablespoon chopped garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 2 cups hot cooked brown rice
- 1 cup rinsed canned no-salt-added black beans, warmed
- 1 cup frozen corn, warmed
- 1 avocado, chopped
- ¼ cup chopped fresh cilantro
- ½ cup crumbled queso fresco
- Lime wedges for serving
DIRECTIONS
- Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting, add 1 tablespoon oil to the cooker and allow to preheat for 1 to 2 minutes. Add chicken; cook, turning once, until golden brown on both sides, 3 to 4 minutes per side. Transfer the chicken to a plate.
- Add the remaining 1 tablespoon oil to the cooker and stir in onion. Cook, stirring often, until translucent, 2 to 5 minutes. Stir in garlic, cumin, coriander, oregano, salt and pepper; cook, stirring constantly, until aromatic, about 30 seconds. Add tomatoes and stir to combine. Return the chicken to the cooker. Press Cancel.
- Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 7 minutes. (It will take 6 to 8 minutes for the cooker to come up to pressure before cooking begins.)
- When cooking is complete, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Check that an instant-read thermometer inserted in the thickest portion of the chicken registers at least 165°F.
- Shred the chicken using two forks (this can be done in the cooker for ease). Divide rice evenly among 4 bowls. Top evenly with chicken, black beans, corn, avocado, cilantro and queso fresco. Serve with lime wedges, if desired.
NUTRITION
565 Calories, 22g Fat, 57g Carbs, 35g Protein
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