Instant Pot Chicken Taco Bowls
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5 from 6 votes

Pressure Cooker Chicken Burrito Bowls [Instant Pot]

Pressure Cooker Chicken Burrito Bowls, with a Mexican flair are made with good and wholesome ingredients and cooked to perfection in an Instant Pot.
Prep Time20 mins
Cook Time3 mins
Total Time23 mins
Course: Dinner, Lunch
Cuisine: American, Mexican
Servings: 8 servings
Calories: 492kcal
Author: Jill Selkowitz

Equipment

Ingredients

Instructions

  • Rinse rice well and set aside.
  • To Instant Pot or pressure cooker cooking pot, ad in olive oil, chopped onions, red pepper and minced garlic.
  • Stir to combine.
  • Pour chicken broth over vegetables.
  • Place chicken into pot in an even layer.Evenly layer in chicken chunks, corn, black beans, taco seasoning, True Lime Garlic Cilantro, lime Juice, salt.
  • Add corn and black beans.
  • Sprinkle taco seasoning, True Lime Garlic Cilantro and salt into pot.
  • Squeeze in lime juice.
  • Sprinkle rice evenly into cooking pot
  • Lastly, pour in Rotel and diced tomatoes to make an even layer.
  • Lock on lid and close pressure valve.  Cook at high pressure (most pots default to high pressure) for 2 minutes. 
  • When beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Open pot, add cilantro and stir to combine.  
  • Garnish with Grated Cheese, Sour Cream, Fresh Cilantro and a Lime Wedge.  Serve with Tortilla Chips, if desired.

Notes

If using Salsa instead of making your own, use 32 oz minimum.
If using Diced Tomatoes instead of Rotel, add extra onion, pepper and salt.
A rice cup holds 6 ounces of rice.
Try my Homemade Taco Seasoning, instead of using a Packet.
Serve in a homemade tostada shell and make it look like your Instant Pot Chicken Burrito Bowl came from a restaurant.

Nutrition

Calories: 492kcal | Carbohydrates: 65g | Protein: 42g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 91mg | Sodium: 969mg | Potassium: 1175mg | Fiber: 8g | Sugar: 6g | Vitamin A: 880IU | Vitamin C: 42mg | Calcium: 80mg | Iron: 4mg