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Chicken Burrito Bowl in a white bowl with a silver spoon on a white surface.
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5 from 1 vote

Chicken Burrito Bowls Recipe

This Chicken Burrito Bowl is a fresh, flavorful meal that’s perfect for busy weeknights, meal prep, or a fun family dinner! Made with juicy chicken, zesty seasonings, and colorful toppings, it’s a Chipotle-inspired dish you can customize to your heart’s content. Ready in about 30 minutes, this recipe is as easy as it is delicious.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Robyn Stone

Equipment

Ingredients

  • 1 pound chicken breasts skinless, boneless, cut into 1-2 inch pieces
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 cup frozen corn
  • 2 cups salsa homemade or store-bought
  • 1 cup chicken broth homemade or store-bought
  • 1 tablespoon taco seasoning homemade or store-bought
  • 1 cup long-grain white rice rinsed
  • 1 cup shredded Mexican blend cheese

Optional Toppings:

  • diced avocado
  • sour cream
  • cilantro

Instructions

  • Add to Instant Pot. Place the cubed chicken, black beans, corn, salsa, chicken broth, and taco seasoning into the Instant Pot. Stir to combine. Add the rice, without stirring.
  • Pressure Cook. Secure the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
  • Quick Release. Once cooking is complete, carefully perform a quick release of the pressure and carefully remove the lid according to the manufacturer's instructions.
  • Combine and Melt Cheese. Stir to combine all the ingredients. The chicken will be tender and easily fall apart. Add the shredded cheese, cover with the Instant Pot lid and allow the cheese to melt.
  • Serve. Serve into individual bowls and top with optional toppings as desired.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of additional chicken broth, if needed. 
Nutrition: Nutrition calculation does not include the optional toppings.
Cooking Time: The cooking time does not include the time for the pressure cooker to pressurize. 
Stovetop Method:
Cook Chicken: Heat a skillet or grill pan over medium-high heat. Season and cook chicken until it reaches 165°F. Rest 5 minutes.
Rice & Add-Ins: Cook rice on stovetop in broth for extra flavor. Warm beans and corn separately.
Assemble: Add rice to bowl, top with chicken, beans, corn, and cheese. Drizzle with salsa. Total Time: 35-40 minutes.

Nutrition

Serving: 1serving | Calories: 460kcal | Carbohydrates: 57g | Protein: 38g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 1475mg | Potassium: 967mg | Fiber: 4g | Sugar: 6g | Vitamin A: 884IU | Vitamin C: 7mg | Calcium: 381mg | Iron: 2mg

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