Instant Pot Burrito Bowls
Ingredients
The main ingredients
-
1
lb
boneless skinless chicken breast, cut into 1-inch chunks
-
3
tablespoons
olive oil
-
1
red bell pepper, diced
-
1
green bell pepper, diced
-
½
large
white onion, diced
-
2
tablespoons
minced garlic
-
1
cup
long grain rice
-
1
15-oz can
diced tomatoes
-
1
4-oz can
green chiles
-
3
tablespoons
taco seasoning
-
½
teaspoon
salt
-
1.5
cups
chicken broth
-
1
15-oz can
black beans, drained and rinsed
Optional toppings
-
to taste
Greek yogurt
-
to taste
cilantro
-
to taste
shredded cheese
-
to taste
fresh lime juice
Instructions
- Toss the chicken with one tablespoon of taco seasoning and set aside.
- Add one tablespoon of olive oil to the Instant Pot and turn on the sauté feature.
- Brown the chicken for 2-3 minutes, then remove it from the pot.
- Add another tablespoon of olive oil and sauté the red and green peppers for 3-4 minutes, then remove from pot.
- Add the last tablespoon of olive oil, then sauté the onion and garlic for 2 minutes.
- Pour the rice into the pot and toast it for 2 minutes.
- Add the chicken back along with the diced tomatoes, green chiles, 2 tablespoons of taco seasoning, salt, and chicken broth. Mix well.
- Cover the Instant Pot and cook on high pressure for 7 minutes, then quick release the pressure.
- Uncover and add the bell peppers and black beans, stir, cover, and let warm for 5 minutes.
- Stir and serve with optional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
386
Total fat
10g
Total carbohydrates
35g
Total protein
34g
Sodium
0mg
Cholesterol
0mg
You might also like