HOW TO BOILD EGGS RECIPES

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20 MINUTE CHICKEN BURRITO BOWLS – INSTANT POT RECIPES



20 Minute Chicken Burrito Bowls – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4-6 servings

Number Of Ingredients 11

2.25 cups chicken broth
1.5 lbs boneless, skinless chicken breasts ((if large, cut in half))
1.25 ounces taco seasoning ( 1 packet )
1.5 cups long grain white rice (rinsed)
12 ounce frozen corn kernels
15 ounce black beans ( 1 can , drained and rinsed)
1 cup salsa
sour cream
diced tomatoes
shredded mexican blend cheese
Diced avocado

Steps:

  • Add the Pot Mixture ingredients to the Instant Pot, in the order listed.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot and stir.
  • Serve in a bowl topped with sour cream, diced tomatoes, shredded Mexican-blend cheese and diced avocados.

20 MINUTE CHICKEN BURRITO BOWLS – INSTANT POT RECIPES



20 Minute Chicken Burrito Bowls – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4-6 servings

Number Of Ingredients 11

2.25 cups chicken broth
1.5 lbs boneless, skinless chicken breasts ((if large, cut in half))
1.25 ounces taco seasoning ( 1 packet )
1.5 cups long grain white rice (rinsed)
12 ounce frozen corn kernels
15 ounce black beans ( 1 can , drained and rinsed)
1 cup salsa
sour cream
diced tomatoes
shredded mexican blend cheese
Diced avocado

Steps:

  • Add the Pot Mixture ingredients to the Instant Pot, in the order listed.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot and stir.
  • Serve in a bowl topped with sour cream, diced tomatoes, shredded Mexican-blend cheese and diced avocados.

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20 MINUTE CHICKEN BURRITO BOWLS – INSTANT POT RECIPES
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