instant pot chicken burrito bowl

Lunch

Instant Pot Chicken Burrito Bowl

This Instant-Pot chicken burrito bowl has all the fixings of a hearty burrito without the wrap. Chicken cooked in the Instant Pot is tender, and here it takes on the flavors of fire-roasted diced tomatoes and spices.

Ingredients

2 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken breasts
1 cup chopped yellow onion
1 tablespoon chopped garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground pepper
1 (14.5 ounce) can fire roasted diced tomatoes
2 cups hot cooked brown rice
1 cup rinsed canned no-salt-added black beans, warmed
1 cup frozen corn, warmed
1 avocado, chopped
¼ cup chopped fresh cilantro
½ cup crumbled queso fresco
lime wedges for serving

Directions

Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting, add 1 tablespoon oil to the cooker and allow to preheat for 1 to 2 minutes. Add chicken; cook, turning once, until golden brown on both sides, 3 to 4 minutes per side. Transfer the chicken to a plate.
Add the remaining 1 tablespoon oil to the cooker and stir in onion. Cook, stirring often, until translucent, 2 to 5 minutes. Stir in garlic, cumin, coriander, oregano, salt and pepper; cook, stirring constantly, until aromatic, about 30 seconds. Add tomatoes and stir to combine. Return the chicken to the cooker. Press Cancel.
Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 7 minutes. (It will take 6 to 8 minutes for the cooker to come up to pressure before cooking begins.)
When cooking is complete, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Check that an instant-read thermometer inserted in the thickest portion of the chicken registers at least 165°F.
Shred the chicken using two forks (this can be done in the cooker for ease). Divide rice evenly among 4 bowls. Top evenly with chicken, black beans, corn, avocado, cilantro and queso fresco. Serve with lime wedges, if desired.