Description
Quick and easy weeknight meal featuring flavorful chicken and rice, perfect for burrito bowls.
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 cup rice
- 2 cups chicken broth
- 1 can black beans, drained
- 1 cup corn, frozen
- 1 tablespoon taco seasoning
- 1 cup salsa
- 1 cup shredded cheese
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
Instructions
- Set the Instant Pot to sauté mode and add the diced chicken. Cook until browned.
- Add the rice, chicken broth, black beans, corn, taco seasoning, and salsa to the pot.
- Close the lid and set to high pressure for 10 minutes.
- Once completed, allow natural release for 5 minutes, then quick release the remaining pressure.
- Fluff the rice and chicken mixture with a fork, then stir in the cheese until melted.
- Serve in bowls topped with sliced avocado and cilantro.
Notes
- Feel free to customize toppings like sour cream or jalapeños.
- This recipe can be doubled for larger servings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Instant Pot, Chicken and Rice, Burrito Bowls, Easy Dinner