1 pound boneless skinless chicken breasts, diced into bite sized pieces
3 tablespoons of olive oil
1/4 cup of diced yellow onion
1 cup of uncooked brown rice
1 14.5 oz can of fire roasted diced tomatoesdrained
1 15 oz can of black beans drained and rinsed
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of paprika
2 teaspoons of chili powder
1 teaspoon of cumin
2 1/4 cups chicken broth
2 c. grated cheese
Top with sour cream, guacamole, and salsa as desired.
Top with sour cream, guacamole, and salsa as desired.
Add 2 T. olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More.
Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Add chicken to pot and brown. Once chicken is browned, add onions and cook until they start to soften.
Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Add chicken to pot and brown. Once chicken is browned, add onions and cook until they start to soften.
Add additional tablespoon of olive oil and uncooked rice and toast uncooked rice for about 2 minutes or just until some grains start to turn golden brown. Don't skip this step. Rice needs to be toasted.
Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, paprika and cumin. Once the liquid is added, use wooden spoon or spatula to scrape up browned bits from bottom of pot to prevent burn notice.
Lock Instant Pot lid in place and set to Manual, High Pressure for 7 minutes. Use Quick Pressure Release, and once pressure pin drops, open Instant Pot and fluff Chicken Burrito Bowl with fork.
Sprinkle with cheese, recover and let set for 2-3 minutes to melt cheese.
Garnish with sour cream, guacamole, and salsa.
Sprinkle with cheese, recover and let set for 2-3 minutes to melt cheese.
Garnish with sour cream, guacamole, and salsa.
Recipe adapted from the blog number2pencil
