Instant Pot Chicken Burrito Bowls
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 955kcal
Ingredients
- 1 lb. chicken breasts boneless and skinless
- ½ 15 oz. can black beans drained and rinsed
- ½ 10 oz. can diced tomatoes with green chilies undrained
- ½ cup frozen corn
- ½ cup salsa
- 1 small red onion diced
- 1 small green pepper diced
- ¼ cup cilantro
- 2 Tbs. lime juice
- 2 Tbs. olive oil
- ¼ Tbs. cumin
- 1½ tsp. chili powder
- 1½ tsp. garlic powder
- 1½-2 cups rice cooked for serving
- ¼-½ cup cheddar cheese for serving
- ¼ cup sour cream for serving
- 1 avocado sliced for serving
Instructions
- Place the chicken in the bottom of the pressure cooker.
- Top with black beans, tomatoes, corn, salsa, onion, green pepper, and cilantro.
- Whisk together lime juice, olive oil, cumin, chili powder, and garlic powder.
- Pour over chicken and vegetables.
- Set manual cook time to 10 minutes.
- Let the pressure release naturally for 5 minutes, then release remaining pressure.
- Serve over rice, topped with cheese, sour cream, and sliced avocado, if desired.
Nutrition
Calories: 955kcal | Carbohydrates: 117g | Protein: 53g | Fat: 32g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 617mg | Potassium: 1774mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1550IU | Vitamin C: 42mg | Calcium: 206mg | Iron: 5mg