Instant Pot Weeknight Chicken and Rice Burrito Bowls

Filled with chicken, rice, black beans, corn, and salsa, these burrito bowls come together quickly with an Instant Pot.

INGREDIENTS

• 1 1/2 tablespoons canola or vegetable oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 cup low-sodium chicken broth, divided
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• Kosher salt
• Freshly ground black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 (16-ounce) jar salsa
• 1 cup long-grain white rice
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup coarsely chopped fresh cilantro

Instant Pot Weeknight Chicken and Rice Burrito Bowls

INSTRUCTIONS

1. Add the oil to the Instant Pot, turn on sauté setting, and heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Stir in the chili powder and cumin and cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.
2. .....
3. ........

You can get the complete recipes here!!!