Chicken Burrito Bowl

Chicken Burrito Bowl

Chicken Burrito Bowl

Chicken Burrito Bowl

Chicken Burrito Bowl

So I have a new obsession, and its name is Instapot.  For its inaugural run, I made chicken burrito bowls. Twice. The first time was a learning curve, but I’m going to share photos of both dishes. I’ve wanted to make pulled anything for a while now, but didn’t feel like fiddling with my slow cooker. It’s too slow for me, and most attempts left me with well done, yet dry meat.  Not the case with my chicken burrito bowls.

Last Christmas I was given a rather generous gift card to Williams Sonoma, and finally cashed in some of it for an Instapot. I was finally ready to buy a pressure cooker, but this is a nine-in-one do it all. For my first try, I took two chicken breasts straight from the freezer, added the ingredients, and turned it on. In ten minutes, I was shredding chicken with a fork.  However, I didn’t account for the lack of liquid, so the chicken was a little dry, and the bottom of the pot was dark.  It was still good, and we still ate it, but I needed to try again.  This time I took the same recipe, added one cup of chicken broth, and cooked it for about 8 minutes with thawed chicken breasts.  Success!  It was tender, juicy and flavorful.  I whipped up some black beans with a spice, and added to my bowl of rice.

The first time I made it, I added black beans, salsa, and cheese (not the fancy stuff but the shredded 4 cheese blend).  The second time, I added black beans, roasted corn, and a few mixed greens. Both were served over rice. I loved it both ways.  My son was more partial to beans, chicken, and cheese, but the possibilities are endless. We even had a little chicken leftover that I froze for taco Tuesday.  I’m so into bowls right now, and can’t wait to try more combinations! For the purpose of this recipe, I’ve added all of the ingredients below, but feel free to make it your own.

chicken burrito bowl

for the chicken:

  • 1 – 1½  lb  chicken breasts
  • 1/8  cup  lime juice
  • 1  tablespoons  canola oil
  • 1  teaspoon  honey
  • 1  teaspoon  salt
  • 1  teaspoon  chili powder
  • ½  teaspoon  paprika
  • ½  teaspoon  onion powder
  • ½  teaspoon  garlic powder
  • ¼  teaspoon  cumin
  • ¼  teaspoon  coriander
  • ¼  teaspoon  ground black pepper
  • 1 chicken broth

for the black beans:

  • 1 – 15oz can black beans (drained)
  • 1/3 cup chopped onion
  • 1/8 teaspoon cumin (add more to taste)
  • Canola oil
  • Pinch of garlic powder

for the corn:

  • 1 cup corn kernals (frozen is fine)
  • canola oil
  • Salt and pepper to taste
  • Rice (I bought Uncle Ben’s microwave bag)
  • sour cream
  • shredded cheese
  • salsa
  • mixed greens

make the chicken tacos:

  1. Add all of the ingredients to your instapot and using the pressure cooker setting, cook for 6-8 minutes. Shred chicken with forks and set aside. If you don’t have an instapot, you can always use a slower cooker and cook according to manufacturers’ directions.

make the black beans:

  1. In a medium sauce pan over medium high heat add about 1 tablespoon oil. Add the onion and cook until tender and translucent, about 4-5 minutes. Add the beans, broth and spice and simmer until the liquid has thickened, about 15 minutes.

make the corn:

  1. In a medium skillet heat about 1 tablespoon of oil over medium heat. Add the corn cook stirring constantly until it is tender and lightly golden brown. Season with salt and pepper.

assemble the bowl:

  1. Using your favorite bowl, add mixed greens topped with rice, then chicken, beans, corn and salsa. Sprinkle with cheese and serve with sour cream.

25 Comments Add yours

  1. Anosa says:

    I need to get me a pressure cooker as my slow cooker is driving me insane and this burrito bowl looks delicious

  2. This burrito bowl looks fantastic! I have no doubt my family will gobble this up in record time. Happy that I have an Instant Pot so making this won’t be such a hassle. Thanks for sharing the recipe.

  3. I couldn’t believe it only took 6 minutes!

  4. I love it already and I’m going to get a cook book in the meantime until I get the hang of it.

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