Simple Way to Chipotle Chicken Quinoa Burrito Bowl

Instant Pot&Reg; Chicken Burrito Bowl

We may not have a chipotle nearby, but i live across the street from the city's largest farmer's market.

Recipe Summary Instant Pot&Reg; Chicken Burrito Bowl

These chicken burrito bowls are made simple in your multi-functional pressure cooker (such as an Instant Pot®) for a weeknight dinner recipe that is sure to please. Optional toppings include chopped cilantro, diced red onion, jalapeno slices, sour cream, avocado slices, shredded cheese, or lime wedges.

Ingredients | Chipotle Chicken Quinoa Burrito Bowl

1 tablespoon olive oil

2 pounds boneless chicken breasts, cubed

1 small onion, diced

2 chipotle peppers in adobo sauce, minced

1 red bell pepper, chopped

1 teaspoon cumin

1 teaspoon dried Mexican oregano

1 ½ cups chicken broth

1 ½ cups picante sauce

1 cup long-grain rice, rinsed and drained

1 (15.25 ounce) can black beans, drained and rinsed

1 (15.25 ounce) can corn, drained

½ lime, juiced

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, chicken, and onion. Cook until onion is soft and chicken is no longer pink, about 4 minutes. Add chipotle peppers, bell pepper, cumin, and oregano. Cook for 2 minutes, stirring frequently. Turn pot off.

Add broth, picante sauce, rice, black beans, corn, and lime juice to the pot with the chicken. Stir to combine. Close and lock the lid. Select Manual function and set timer for 4 minutes. Allow 10 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let mixture stand until thickened, about 2 minutes. Ladle into serving bowls and garnish with desired toppings.

Info | Chipotle Chicken Quinoa Burrito Bowl

prep: 10 mins cook: 20 mins additional: 7 mins total: 37 mins Servings: 6 Yield: 6 bowls

TAG : Instant Pot&Reg; Chicken Burrito Bowl

World Cuisine Recipes, Latin American, Mexican,