INSTANT POT CHICKEN BURRITO BOWL #vegetarian #easy #mushroom #food #dinner

This formula for Instant Pot Chicken Burrito Bowl is stuffed with season thus simple to make. Boneless, skinless chicken bosom, Mexican rice, dark beans, and tomatoes with Mexican flavors. It's so heavenly and the best part is, everything cooks directly in the Instant Pot. This superior to anything take-out burrito bowl will turn into a family top choice.

For this formula, I utilized the Non Stick Instant Pot Inner Cooking Pot for the 6 QT moderate cooker. Right now it appears to be out of stock on Amazon yet in stock on the Instant Pot site.

I began by carmelizing the chicken on the Saute capacity set to More (which is the high warmth). Simply dark colored the chicken to give included flavor. It doesn't have to cook through since it will keep cooking in the Instant Pot. There isn't a ton of surface territory for carmelizing in the Instant Pot, so I prescribe sautéing the chicken in two clusters.

When the chicken is sautéed, include onions and let mollify 1-2 minutes. Include extra olive oil pursued by uncooked rice. Mix to toast rice.

Also try our recipe : BUFFALO CHICKPEA VEGGIE BURGERS #burgers #veggie #vegan #vegetarian #recipes

Ingredients :

• 1 pound boneless skinless chicken breasts, diced into bite sized pieces
• 3 tablespoons of olive oil
• 1/4 cup of diced yellow onion
• 1 cup of uncooked extra-long grain rice
• 1 14.5 oz can of fire roasted diced tomatoes drained
• 1 15 oz can of black beans drained and rinsed
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/2 teaspoon of paprika
• 2 teaspoons of chili powder
• 1 teaspoon of cumin
• 2 1/4 cups of low-sodium chicken broth
• 2 cups of reduced fat colby jack monterey jack or cheddar cheese
• kosher salt and pepper
• freshly diced tomatoes
• diced green onions
• sour cream
• guacamole

Instructions :

1. Add 1 tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More.
2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Once oil is hot, add chicken to pot in two batches to encourage browning.
4. Once chicken is browned, add onions and cook until they start to soften.
5. Add additional tablespoon of olive oil and uncooked rice and toast uncooked rice for about 2 minutes or just until some grains start to turn golden brown. Don't skip this step. Rice needs to be toasted.
6. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, paprika and cumin. Once the liquid is added, use wooden spoon or spatula to scrape up browned bits from bottom of pot to prevent burn notice.
7. Lock Instant Pot lid in place and set to Manual, High Pressure for 7 minutes.
8. Use Quick Pressure Release, and once pressure pin drops, open Instant Pot and fluff Chicken Burrito Bowl with fork.
9. Sprinkle with cheese, recover and let set for 2-3 minutes to melt cheese.
10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

Source : bit.ly/2Er1azm

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