Description
Indulge in the vibrant flavors of these Instant Pot Chicken Burrito Bowls, where tender, spiced chicken meets hearty brown rice and colorful veggies. This quick and easy recipe is perfect for busy weeknights or meal prep, offering a delightful mix of textures and tastes in every bite. Top with fresh cilantro and sour cream for an irresistible finish that will have your family asking for seconds!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced bell peppers (mixed colors)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2 tbsp taco seasoning
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
Instructions
- Prepare ingredients by dicing onion and bell peppers, and mincing garlic. Rinse black beans until no foam remains.
- Set the Instant Pot to sauté mode. Add oil and sauté onions and garlic until fragrant (about 2-3 minutes).
- Place chicken breasts in the pot; sprinkle with taco seasoning. Pour chicken broth over the mixture.
- Layer brown rice on top without stirring, then add black beans.
- Seal the lid and pressure cook on high for 25 minutes; allow natural release for 10 minutes before quick release.
- Shred chicken using two forks directly in the pot; mix everything gently and serve topped with cilantro and sour cream.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 480
- Sugar: 1g
- Sodium: 530mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 11g
- Protein: 38g
- Cholesterol: 90mg
Keywords: For added flavor, use homemade taco seasoning. Customize toppings with avocado slices or shredded cheese. Store leftovers in airtight containers for up to four days.