InstaPot Burrito Bowls

I LOVE this recipe. Burrito bowls used to be such a mess: your meat, your rice, your beans and whatever else, all cooked separately equaled a total mess of a kitchen, no?

Here it goes all in one Instapot. 

I just used one chicken breast; you can use more, of course, if you like more chicken. But this chicken breast was almost a pound (13 oz) itself, so I called it good!

Chicken breast, trimmed, diced tomatoes, ground cumin, a touch of chili powder (adjust for heat), and garlic powder into the InstaPot: cook on Poultry for 15 minutes. 

Release the pressure carefully. Add in a cup and a half of rice (you can see I’m a rice snob, using brown because it’s healthier, and Basmati because I like it best, lol), a can of black beans, and a cup and a half of frozen corn.

Use your own black beans if you had time to prepare them ahead! I usually do, for the sodium factor, I just didn’t have time since I was on vacation last week.

Stir; replace the lid (don’t forget to turn your exhaust back to ‘Airtight’!), and set it for 16 minutes on the Rice setting.

When it is done, let it rest for another 10 minutes before opening the lid. 

Shred the chicken with a fork and stir back into the other ingredients to combine. 

I portion this out as burrito bowls, myself, because of the gluten-free issues with finding the large tortillas, but you could certainly use it as burrito filling as well. I top with Greek yogurt (easier to find gluten free than low-fat sour cream) and sometimes sharp cheddar cheese.


INSTAPOT BURRITO BOWLS

Ingredients:
1 lb skinless boneless chicken breasts, trimmed
1 14-oz can diced tomatoes
1 T ground cumin
Chili powder, to taste
Garlic or onion powder, to taste
1 1/3 C chicken stock
1 1/2 C brown rice
1 C frozen corn kernels, thawed
1 14-oz can black beans

Add chicken breast, tomatoes, cumin, chili powder, garlic/onion powder, and chicken stock to InstaPot and stir to combine.

Properly close the lid. Start cooking on 'Poultry' mode for 15 minutes.

When cooking is done, release pressure and open lid.

Add brown rice, corn, and black beans and stir to combine. Replace the lid, making sure exhaust vent is closed, and set to 'Rice' setting for 17 minutes.

When cooking is done, let rest for another 10 minutes before opening lid.

Shred the chicken and stir back in to combine with other ingredients.

Servings: 7
Calories per serving: 257