Instant Pot Healthy Chicken Burrito Bowls Recipe
With this recipe, you will be getting more than just tasty, healthy, and irresistible chicken! These Instant Pot healthy chicken burrito bowls are simply AMAZING. Keep reading to find out why you need this recipe in your life!
Serving4
Ingredients
- 3 boneless, skinless chicken breasts, frozen
- ½ cup brown rice, uncooked
- ½ can black beans, drained and rinsed
- 15 ounces diced tomatoes
- 2 Tablespoon minced garlic
- 2 Tablespoon cumin
- 1 Tablespoon onion powder
- 2 Tablespoon chili powder
- 1½ cups chicken broth
Toppings:
- romaine lettuce
- shredded cheddar cheese
- avocado, Diced
- salsa or pico de gallo
Equipment
Instructions
- Combine all the ingredients in the Instant Pot. Lock the lid into place and turn the knob to SEALING.
- Push MANUAL or PRESSURE COOK and cook for 25 minutes. When done release by turning the pressure valve to VENTING.
- Open the lid and remove the chicken to shred.
- Add the chicken back into the Instant Pot and stir well.
- Place the romaine lettuce in your bowl. Top beans, rice, and shredded chicken. Sprinkle with cheese, salsa, and avocado if you'd like!
Notes
How to turn this into a freezer meal:
Place all ingredients into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days. When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 30 minutes. Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.
Nutrition
Calories: 281 kcal · Carbohydrates: 36 g · Protein: 25 g · Fat: 5 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 54 mg · Sodium: 505 mg · Potassium: 923 mg · Fiber: 7 g · Sugar: 3 g · Vitamin A: 1378 IU · Vitamin C: 19 mg · Calcium: 114 mg · Iron: 5 mg