Best 2 Instant Pot Chicken Burrito Bowl Recipes

In the realm of culinary delights, the instant pot chicken burrito bowl emerges as a radiant star, captivating the hearts and taste buds of food enthusiasts worldwide. This delectable dish harmonizes the vibrant flavors of Mexican cuisine with the convenience of modern cooking appliances, resulting in a symphony of textures and flavors that will tantalize your senses. Whether you're a seasoned home chef seeking culinary inspiration or a novice cook eager to explore new culinary frontiers, this comprehensive guide will unveil the secrets of crafting the perfect instant pot chicken burrito bowl, transforming your kitchen into a haven of culinary magic.

Let's cook with our recipes!

INSTANT POT® FIESTA CHICKEN BURRITO BOWL

Instant Pot® Fiesta Chicken Burrito Bowl image

Take all the yummy fillings from a chicken burrito and morph them into a chicken burrito bowl. Pressure cooking will allow dinner to be done that much quicker! This uses an elevated trivet, and a pot-in-pot method to allow multiple ingredients to cook at once. I also used small silicone bowls to heat the corn and black beans

Provided by thedailygourmet

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup white rice
1 ¼ cups water
1 tablespoon taco seasoning
1 tablespoon tomato powder
2 (4 ounce) skinless, boneless chicken breasts, cubed
¾ teaspoon garlic salt
¼ teaspoon black pepper
1 tablespoon butter
¼ cup salsa
½ cup black beans, drained
½ cup corn

Steps:

Combine rice, water, taco seasoning, and tomato powder in a 7x3-inch cake pan or oven-safe bowl. Stir to ensure rice is covered.
Toss chicken breast pieces with garlic salt and black pepper in a bowl.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add salsa and chicken; stir to combine. Pour black beans and corn into separate small silicone bowls. Place bowls on opposite sides of the Instant Pot®, nestling the chicken between them. Place elevated trivet into the Instant Pot®. Set the container of rice on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 11 minutes. Unlock and remove the lid. Remove rice from trivet. Remove trivet. Blend corn and black beans with the chicken.
Add equal amounts of rice to 4 serving bowls. Top with chicken mixture.

Nutrition Facts : Calories 319 calories, Carbohydrate 49.7 g, Cholesterol 39.9 mg, Fat 4.9 g, Fiber 3.8 g, Protein 18.1 g, SaturatedFat 2.4 g, Sodium 774.5 mg, Sugar 1.6 g

INSTANT POT® CHICKEN BURRITO BOWL

Instant Pot® Chicken Burrito Bowl image

These chicken burrito bowls are made simple in your multi-functional pressure cooker (such as an Instant Pot®) for a weeknight dinner recipe that is sure to please. Optional toppings include chopped cilantro, diced red onion, jalapeno slices, sour cream, avocado slices, shredded cheese, or lime wedges.

Provided by Soup Loving Nicole

Categories World Cuisine Recipes Latin American Mexican

Time 37m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 pounds boneless chicken breasts, cubed
1 small onion, diced
2 chipotle peppers in adobo sauce, minced
1 red bell pepper, chopped
1 teaspoon cumin
1 teaspoon dried Mexican oregano
1 ½ cups chicken broth
1 ½ cups picante sauce
1 cup long-grain rice, rinsed and drained
1 (15.25 ounce) can black beans, drained and rinsed
1 (15.25 ounce) can corn, drained
½ lime, juiced

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, chicken, and onion. Cook until onion is soft and chicken is no longer pink, about 4 minutes. Add chipotle peppers, bell pepper, cumin, and oregano. Cook for 2 minutes, stirring frequently. Turn pot off.
Add broth, picante sauce, rice, black beans, corn, and lime juice to the pot with the chicken. Stir to combine. Close and lock the lid. Select Manual function and set timer for 4 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let mixture stand until thickened, about 2 minutes. Ladle into serving bowls and garnish with desired toppings.

Nutrition Facts : Calories 557 calories, Carbohydrate 65.8 g, Cholesterol 87.6 mg, Fat 17.3 g, Fiber 8.2 g, Protein 35.1 g, SaturatedFat 4.1 g, Sodium 1446.1 mg, Sugar 5.7 g

Tips:

Prep your ingredients: Before you start cooking, take the time to chop your vegetables, cook your rice, and measure out your spices. This will make the cooking process much smoother and faster.
Use a good quality salsa: The salsa is one of the key ingredients in this dish, so make sure you use a brand that you like. If you can, try to find a salsa that is made with fresh ingredients and has a good balance of flavors.
Don't overcook the chicken: Chicken is a lean protein, so it can easily become dry if it is overcooked. Cook the chicken until it is just cooked through, but not longer.
Add your favorite toppings: Once your burrito bowl is assembled, you can add your favorite toppings. Some popular options include guacamole, sour cream, shredded cheese, and diced tomatoes.

Conclusion:

Instant Pot Chicken Burrito Bowls are a quick, easy, and delicious meal that can be enjoyed for lunch or dinner. With the help of your Instant Pot, you can have this dish on the table in less than 30 minutes. The burrito bowls are also a great way to use up leftover chicken or rice. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!