Instant Pot Chicken Burrito Bowls
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 934kcal
Ingredients
- 2 lbs. chicken breasts boneless and skinless
- 15 oz. black beans drained and rinsed
- 10 oz. diced tomatoes with green chilies undrained
- 1 cup corn frozen
- 1 cup salsa
- 1 red onion diced
- 1 green pepper diced
- ½ cup cilantro
- ¼ cup lime juice
- ¼ cup olive oil
- 1 Tbs. cumin
- 1 Tbs. chili powder
- ½ Tbs. garlic powder
- 3-4 cups rice cooked for serving
- ½-1 cup cheddar cheese for serving
- ½ cup sour cream for serving
- 2 avocados 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: 934kcal | Carbohydrates: 112g | Protein: 52g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 596mg | Potassium: 1679mg | Fiber: 15g | Sugar: 7g | Vitamin A: 1259IU | Vitamin C: 36mg | Calcium: 197mg | Iron: 5mg