Instant Pot Chicken Burrito Bowl

Ingredients

• 1 (15 ounce can) Black Beans (drained and rinsed)
• 1 cup Corn (frozen, canned, or fresh)
• 2 tablespoons Taco Seasoning (or 1 (1-ounce packet) * see footnote)
• 1/2 teaspoon Black Pepper
• 1 1/2 cups Chicken Broth (or preferred cooking liquid)
• 1 cup Uncooked Long Grain White Rice (rinsed until water runs clear)
• 1 cup Picante Sauce or Chunky Salsa
• 1-2 Boneless Skinless Chicken Breast
• Salt (to taste)

Instructions

1. 1

   To the Instant Pot, add BLACK BEANS, CORN, TACO SEASONING, BLACK PEPPER and CHICKEN BROTH. Stir to combine.

2. 2

   Add (well-rinsed) RICE and PICANTE SAUCE. Don't stir. Use a utensil to gently spread the rice out and push it just under the liquid.

3. 3

   Lay CHICKEN BREAST(S) on top of the ingredients in the Instant Pot. Sprinkle more taco seasoning on the chicken, if desired.

4. 4

   Close the lid, turn pressure release valve to “sealing", and pressure cook on HIGH for 5 minutes (this cycle takes 20 minutes in real time).

5. 5

   When cook cycle completes, allow a 10-minute natural pressure release (NPR). DO NOT skip this step because the rice and chicken are still cooking.

6. 6

   Carefully turn pressure valve to "Venting" position to release any remaining steam.

7. 7

   Press "Cancel", open the lid, and insert an instant-read thermometer in the chicken center to confirm minimum 165°F. Transfer chicken out, cover, and rest a few minutes. *see recipe footnote about internal temperature

8. 8

   Shred the chicken and stir it back into the burrito bowl filling. Add SALT to taste.Tip: Since rice absorbs moisture even after cooking, add a few splashes of broth/liquid to loosen up the filling as needed.

9. 9

   --- How to serve chicken burrito bowls ---

10. 10

    Serve burrito bowl filling in bowls with your choice of toppings. I'm using lettuce, tomatoes, cucumber, carrots, red onion, cilantro, jalapenos, lime, and Cotija cheese.

11. 11

    --- Storage and reheat instructions ---

12. 12

    Store the filling separate from toppings in an airtight container up to five days in the refrigerator.

13. 13

    To reheat burrito bowl filling, add a splash of liquid to loosen it up and reheat via stove or microwave, stirring as needed.