Instant Pot Chicken Burrito Bowl (Better than Take-Out!)

Ingredients

• 0.5 tablespoon Olive Oil (extra virgin, for sautéing)
• 1 pound Boneless Skinless Chicken Breast (cut into 1‑inch cubes)
• 0.5 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 medium Onion (minced)
• 0.5 Jalapeño (seeded and minced; optional for spice)
• 2 cup Low Sodium Chicken Stock (can substitute vegetable broth)
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
• 0.125 teaspoon Cayenne Pepper (pinch; optional for heat)
• 2 cup Black Beans (rinsed and drained; can use canned)
• 2 cup White Rice (rinsed until water runs clear)
• 10 ounce Rotel Diced Tomatoes with Green Chilies (mild version preferred)
• 1 Lime (juice only, about 2 tbsp)
• 2 cup Shredded Mexican Cheese Blend (or shredded cheddar)

Instructions

1. Prep Ingredients

   Cube the chicken breast, mince the onion, seed and mince the jalapeño, rinse the black beans and white rice, and juice the lime.

   Time: PT5M

2. Sauté Chicken and Aromatics

   Set the Instant Pot to Sauté, add olive oil and heat 2 minutes. Add chicken, season with salt and pepper, then add onion and jalapeño. Sauté until the onion softens and the chicken is browned on all sides.

   Time: PT5M

   Temperature: Medium-high

3. Deglaze

   Turn the Instant Pot off, pour in ½ cup of low‑sodium chicken stock, and scrape the browned bits from the bottom with a wooden spoon.

   Time: PT2M

4. Add Remaining Ingredients

   Add the remaining 1½ cups chicken stock, cumin, paprika, garlic powder, salt, black pepper, cayenne (if using), rinsed black beans, rinsed rice, and the 10‑oz can of Rotel tomatoes. Gently stir to submerge the rice.

   Time: PT3M

5. Pressure Cook

   Secure the lid, set the vent knob to Sealed, and select High Pressure for 3 minutes.

   Time: PT3M

6. Natural Pressure Release

   Allow the pressure to release naturally for 12 minutes before opening the valve to release any remaining pressure.

   Time: PT12M

7. Finish with Lime and Fluff

   Open the pot, stir in the fresh lime juice, and use a fork to fluff the rice and mix everything together.

   Time: PT2M

8. Melt Cheese

   Sprinkle the shredded Mexican cheese over the top, replace the lid (no pressure needed), and let sit for 4 minutes until the cheese melts.

   Time: PT4M

9. Serve

   Scoop the burrito bowl into serving dishes and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

700

Protein

36g

Carbohydrates

55g

Fat

20g

Fiber

6g