Instant Pot Chicken Burrito Bowl

 

• 1 1/2 cups low-sodium chicken broth , divided
• ▢ 1 pound boneless skinless chicken breasts
• ▢ 1 packet taco seasoning
• ▢ 15 ounce can black beans , rinsed and drained
• ▢ 1 cup corn
• ▢ 1 1/2 cups salsa
• ▢ 1 1/4 cups long grain white rice , rinsed and drained

Topping ideas:

• ▢ cheese
• ▢ fresh cilantro , chopped
• ▢ avocado sliced
• ▢ green onion , chopped
• ▢ sour cream

• Spray pan with cooking spray. Add ½ cup chicken broth to bottom of IP.
• Add chicken breasts.
• Sprinkle chicken with taco seasoning.
• Add black beans and corn.
• Add salsa.
• Add rice.
• Add remaining 1 cup chicken broth.
• Press rice into the liquid to make sure it’s fully submerged.
• Set valve to sealing. Cook on Manual (high pressure) for 8 minutes.
• Allow pressure to naturally release for 12 minutes, then turn to quick release.
• Remove IP lid and gently FLUFF rice with a fork (Don't stir it!).
• Place IP lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
• Slide rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken. 

  • Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.