This is my own take on Chipotle’s burrito bowl. My family has had an Instant Pot for a while now but I never took the time to look up recipes or figure out how it works. I finally took a stab at it last week and I am blown away.
Depending on how fast you prep your food before cooking it can take anywhere from 15 minutes to 20 minutes and you’re done. And since it is not sitting there cooking for such a long time, the food doesn’t get as mushy nor does it lose its color like it would in a slow cooker.
I enjoyed this meal wrapped in a tortilla or on a chip for lunch. This is the perfect meal prep size as well and I’m excited to try new things in the Instant Pot in the near future. I raved about it so much that one of my coworkers ended up buying one before the week was over.
20 minutes of prep and cook time combined for a quick and simple meal
- 1 lb Boneless, skinless chicken breasts, 1 inch chunks
- 1 pkg taco seasoning, 1.25 oz
- 1 cup low sodium chicken broth
- 1 can corn kernels, drained, 15 oz
- 1 can back beans, drained and rinsed, 15 oz
- 1 cup salsa
- 1 can chopped green chilies, 4.5 oz
- 1 cup lomg grain rice
- 1 cup shredded Mexican blend cheese
- 2 Tbsp fresh cilantro leaves, chopped, optional
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In a 6 quart instant pot, gently mix together the chicken, taco seasoning and chicken broth.
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Stir in the corn, black beans, salsa and green chilies.Stir in the corn, black beans, salsa and green chilies.
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Add the rice on top. Do not stir it in.
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Select manual setting and set pressure to high and the time for 10 minutes.
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When cooking is finished quick release pressure and stir in cheese until melted.
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Serve immediately, garnished with cilantro if desired.
Anything can be added in. I wanted more vegetables and had a small white onion and a package of button mushrooms. I diced the onion and sliced the mushrooms and added both to a pan with some butter and garlic. After that cooked down and the instant pot timer went off, I went and added that into the pot.
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