Instant Pot Chicken Burrito Bowls

Name: Instant Pot Chicken Burrito Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1¼ lb Chicken Breast; 2 tsp Cumin; 1 tsp Garlic Powder; ¾ tsp Salt; 10½ oz White Rice; 1 Black Beans; 16 tbsp Salsa; 1 Avocado; 1 Lime; ½ oz Cilantro (optional)

By Eatpace

Chicken, rice, black beans, and salsa cook together in the Instant Pot, then get finished with avocado and lime. The leftovers reheat well for lunch.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 619; kcal per serving
Protein: 47g; per serving

Plan this dinner Jump to recipe

Chicken burrito bowl with rice, black beans, avocado, cilantro, and lime.

40 min

Method

5 steps 15 min prep · 25 min cook

Prep

Step 1. Pour Water into the Instant Pot. Add Chicken Breast, Cumin, Garlic Powder, and Salt, and stir to distribute.

Cook

Step 2. Scatter White Rice evenly over the chicken and press it into the liquid without stirring. Spread Black Beans over the rice, then spoon Salsa on top; do not stir.
Step 3. Lock the lid and set the valve to sealing. Pressure cook on high until the rice is tender and the chicken is cooked through, about 5 minutes; allow additional time for the pot to reach pressure.

Finish & serve

Step 4. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure and open the lid.
Step 5. Fluff the rice and stir the chicken and beans through it. Divide among bowls and top with Avocado and Cilantro, if using; serve with Lime.

In the app, cook mode shows one step at a time with its timer, and it works offline.

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Tips

Good to know

Keep the salsa on top rather than stirring it in, so it is less likely to scorch on the bottom of the pot.

Leftovers

Cool leftovers promptly and refrigerate for up to 3 days; reheat until steaming and add fresh avocado after reheating.

Good to know

Check that the chicken reaches 165°F in the center of the largest piece.

In Eatpace

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