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Instant Pot Chicken Burrito Bowls with Brown Rice

A close-up of Instant Pot Chicken Burrito Bowls with Brown Rice, shredded chicken, black beans, and peppers in a white bowl.
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Make flavorful chicken and brown rice burrito bowls quickly using your Instant Pot. This recipe combines chicken, rice, and seasoning for a simple, complete meal.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 cup long-grain brown rice, rinsed
  • 1 cup chicken broth
  • 1 cup water
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Optional Toppings: Salsa, avocado, shredded cheese, plain Greek yogurt or sour cream, chopped cilantro

Instructions

  1. Add olive oil to the inner pot of your Instant Pot. Select the Sauté function.
  2. Season the chicken pieces lightly with salt and pepper. Once the oil is hot, sear the chicken briefly on both sides, about 1 minute per side. Remove the chicken and set it aside.
  3. Add the rinsed brown rice, chicken broth, water, chili powder, cumin, oregano, remaining salt, pepper, and garlic powder to the pot. Stir briefly to combine the seasonings with the liquid.
  4. Place the seared chicken pieces on top of the rice mixture. Do not stir.
  5. Secure the lid and set the valve to Sealing. Select Manual or Pressure Cook on High for 15 minutes.
  6. When the cooking time finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
  7. Open the lid. Remove the chicken and shred it using two forks.
  8. Stir the shredded chicken and the rinsed black beans into the cooked brown rice mixture until everything is combined and heated through.
  9. Serve the chicken and rice mixture in bowls. Top with your preferred toppings like salsa, avocado, cheese, and yogurt.

Notes

  • Rinsing the brown rice helps remove excess starch, resulting in fluffier grains.
  • For faster cooking, you can use white rice, but adjust the pressure cooking time to 4 minutes with a 10-minute NPR.
  • If you prefer a saucier bowl, add 1/4 cup of water or broth before the final stir.

Nutrition

Find it online: https://tastetaught.com/instant-pot-chicken-burrito-bowls-brown-rice/