Instant Pot Fiesta Chicken Burrito Bowl Food

CHICKEN BURRITO BOWL - INSTANT POT

Steps:

• Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot® and gently toss to combine.
• Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
• Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in cheese until melted, about 1 minute.
• Serve immediately, garnished with cilantro, if desired.

INSTANT POT® FIESTA CHICKEN BURRITO BOWL

Steps:

• Combine rice, water, taco seasoning, and tomato powder in a 7x3-inch cake pan or oven-safe bowl. Stir to ensure rice is covered.
• Toss chicken breast pieces with garlic salt and black pepper in a bowl.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add salsa and chicken; stir to combine. Pour black beans and corn into separate small silicone bowls. Place bowls on opposite sides of the Instant Pot®, nestling the chicken between them. Place elevated trivet into the Instant Pot®. Set the container of rice on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 11 minutes. Unlock and remove the lid. Remove rice from trivet. Remove trivet. Blend corn and black beans with the chicken.
• Add equal amounts of rice to 4 serving bowls. Top with chicken mixture.

INSTANT POT 20 MINUTE CHICKEN BURRITO BOWLS

Steps:

• Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot® and gently toss to combine. Stir in corn, black beans, salsa and green chiles. Without stirring, add rice. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in cheese until melted, about 1 minute. Serve immediately, garnished with cilantro, if desired.

CROCK POT FIESTA CHICKEN

Steps:

• Spray the inside of the slow cooker with nonstick cooking spray. This makes clean up SO much easier.
• Season the chicken with salt and pepper and add to the slow cooker.
• Add the remaining ingredients except for cream cheese.
• Cook on low for 8 hours or on high for 4.
• 30 minutes before it's time to eat shred the chicken with 2 forks and add the cream cheese.
• Continue to cook for 30 more minutes.
• Stir until cream cheese is all mixed in.
• Serve over rice, baked potatoes, tortilla chips, or whatever

INSTANT POT CHICKEN TACO BOWLS

Steps:

• Spray bottom of IP with non-stick cooking spray.
• Add 1/2 cup chicken broth to bottom of IP.
• Add chicken breasts.
• Sprinkle chicken with taco seasoning.
• Add black beans and corn.
• Add salsa.
• Add rice.
• Add remaining 1 cup chicken broth.
• Press rice into the liquid to make sure it's fully submerged.
• Set valve to sealing. Cook on Manual (high pressure) for 8 minutes.
• Allow pressure to naturally release for 12 minutes, then turn to quick release.
• Remove IP lid and gently FLUFF rice with a fork (Don't stir it!).
• Place IP lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
• Slide rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken.
• Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.

INSTANT POT HEALTHY CHICKEN BURRITO BOWLS

Steps:

• Combine all the ingredients in the Instant Pot. Lock the lid into place and turn the knob to SEALING.
• Push MANUAL or PRESSURE COOK and cook for 25 minutes. When done release by turning the pressure valve to VENTING.
• Open the lid and remove the chicken to shred.
• Add the chicken back into the Instant Pot and stir well.
• Place the romaine lettuce in your bowl. Top beans, rice, and shredded chicken. Sprinkle with cheese, salsa, and avocado if you'd like!

INSTANT POT CHICKEN BURRITOS

Steps:

• Set the Instant Pot to Sauté on high heat (push sauté button twice) and heat the oil. Add in the Chicken thighs and cook for 3 minutes or until just browned. Stir in onion and cook for another 3 minutes. Stir in garlic and cook for 30 seconds. Cancel Sauté mode and immediately stir in ½ cup (125 mL) enchilada sauce, the chicken broth, Cajun seasoning and salt. Tuck the chicken thighs into this sauce, laying them flat against the bottom of the instant pot. Then layer on top of the chicken the beans, rice and lastly the green peppers. Do not mix. The rice needs to be away from the bottom of the pot otherwise the rice will burn and stick.
• Cover and set to manual, cook on high pressure for 8 minutes (push pressure cooker button twice). Let Instant pot naturally release the pressure for 10 minutes before switching to the venting position to release steam. Make sure the steam is fully released and the pressure valve has floated down before opening the pot.
• Stir the dish together and pull chicken thighs apart using the back of two forks and stir together again. Serve burrito mixture either in a bowl or wrapped up in a soft tortilla wrap. Top with tomato, avocado, cheese, salsa, sour cream and remaining enchilada sauce. Sprinkle with cilantro.

INSTANT POT® FIESTA CHICKEN BURRITO BOWL

Steps:

• Combine rice, water, taco seasoning, and tomato powder in a 7x3-inch cake pan or oven-safe bowl. Stir to ensure rice is covered.
• Toss chicken breast pieces with garlic salt and black pepper in a bowl.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add salsa and chicken; stir to combine. Pour black beans and corn into separate small silicone bowls. Place bowls on opposite sides of the Instant Pot®, nestling the chicken between them. Place elevated trivet into the Instant Pot®. Set the container of rice on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 11 minutes. Unlock and remove the lid. Remove rice from trivet. Remove trivet. Blend corn and black beans with the chicken.
• Add equal amounts of rice to 4 serving bowls. Top with chicken mixture.