Instant Pot Miracle

Chicken Burrito Bowls

Bypass the restaurants that make these fast-food favorites out of ingredients that sit for hours in a steam table. The Instant Pot® allows you to make your own fresh and fast version at home for a lot less money.

PREP TIME: 15 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 1 hour 5 minutes

TOTAL TIME: 1 hour 20 minutes

RELEASE: Quick

SERVES: 6

1 cup sour cream
2 tablespoons chipotle sauce (from a can of chipotle chiles in adobo)
2 tablespoons fresh lime juice
1 clove garlic, minced
¼ teaspoon salt
2 pounds skinless, boneless chicken breasts and/or thighs
1 28-ounce can diced tomatoes
1 tablespoon smoked paprika
3 cloves garlic, minced
1 cup chopped onion
1 teaspoon coarse salt
½ teaspoon black pepper
1 32-ounce container less-sodium chicken broth
1 14-ounce box instant whole grain brown rice
2 14-ounce cans black beans, rinsed and drained
2 cups shredded Colby jack cheese
Snipped fresh cilantro

PREP

For the chipotle sauce, in a small bowl combine the sour cream, 1 tablespoon of the chipotle sauce, lime juice, 1 clove minced garlic, and salt. Cover and refrigerate until serving.

Place the chicken, diced tomatoes, the remaining 1 tablespoon chipotle sauce, paprika, 3 cloves minced garlic, onion, coarse salt, black pepper, and 2 cups of the broth in the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 15 minutes. When cooking is complete, press cancel and use a quick release to depressurize. Remove the chicken from the cooking liquid.

Add the remaining broth, rice, and black beans to the cooking liquid. Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 5 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Meanwhile, use two forks to shred the chicken. Add the chicken to the pot; stir to combine with the rice-bean mixture.

Serve in bowls topped with cheese, chipotle sauce, and cilantro.