Instant Pot Shredded Chicken Burrito Bowls

Looking for something good yet easy for dinner as you’re short on time? These instant pot shredded chicken burrito bowls are go-to recipe. They are filled with all ingredients found in a burrito but served in bowls. My family become a big fan of these bowls since the first time they try them. They’re hearty, savory and loaded with flavor, suitable for Fall and winter’s days.

These chicken burrito bowls are WAY easier to make than you think. Add all ingredients to the instant pot and pressure cook on high until done. Once they are combined together and cool enough to handle, you just need to divide them among serving bowls. To best serve, you can top each with toppings of your choice (lettuce, cheese, sour cream, avocado or guacamole, black olives, or tomatoes). It’s really worth trying!

If you are big fans of burrito, you should never miss these shredded chicken burrito bowls for dinner. Cooked in the pressure cooker, your dinner are ready in just 30 minutes. It’s not much to make any good meal, right? Just save the recipe and give it a go!

Instant Pot Shredded Chicken Burrito Bowls

Recipe by GenevaWatsonCourse: Dinner, MainCuisine: MexicanDifficulty: Easy

Servings

6

servings

Prep time

7

minutes

Cooking time

23

minutes

Looking for something good yet easy for dinner as you’re short on time? These instant pot shredded chicken burrito bowls are go-to recipe. They are filled with all ingredients found in a burrito but served in bowls.

Ingredients

• 3 boneless, skinless chicken breasts

• 1 packet of taco seasoning

• 2 ¼ cups chicken broth

• 1½ cups uncooked long-grain rice

• 1 can Rotel (diced tomato and chopped green chilies)

• 15 ounce can sweet corn, drained

• 15 ounce can of black beans, rinsed and drained

• 1 medium green bell pepper, sliced

• 1 medium red bell pepper, sliced

• 1 medium onion, sliced

Directions

• Pour chicken broth into an instant pot, just enough to cover the bottom.
• Place in chicken breasts and sprinkle evenly with taco seasoning.
• Pour corn, black beans, and Rotel over chicken, making sure that everything doesn’t pile up in one place.
• Add bell peppers and onion; spreading them evenly along the top.
• Rinse rice and add evenly to pot. Then pour in remaining chicken broth. Push rice down so that it’s covered by broth.
• Cook on high for 10 minutes. Once done, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.
• Remove lid. Pull chicken meat apart, using 2 forks.
• Place lid on and let rest for at least 5 minutes.
• Serve in bowl on its own, in a soft tortilla, or with tortilla chips.
• Top with toppings of your choice (sour cream, shredded cheddar…)
• Enjoy!