Instant Pot Burrito Bowls
Instant Pot Burrito Bowls are a quick, flavorful meal that combines tender chicken thighs, hearty brown rice, and zesty black beans, all cooked to perfection in your Instant Pot. Topped with creamy avocado and melted cheese, these customizable bowls are perfect for busy weeknights or gatherings. Experience a fiesta of flavors in just 30 minutes that will leave everyone asking for seconds!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Pressure Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 cup long-grain brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup salsa (mild or spicy)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 ripe avocado, sliced
Instructions
- Dice chicken thighs into bite-sized pieces and rinse brown rice under cold water.
- In a bowl, mix chili powder, cumin, garlic powder, salt, and pepper. Toss diced chicken in the spice mix until coated.
- Set Instant Pot to sauté mode; heat oil and brown the seasoned chicken for about 5 minutes.
- Add rinsed brown rice, black beans, salsa, and about 2 cups of water to the pot.
- Seal the lid and pressure cook on high for 10 minutes. Allow natural pressure release for 10 minutes before venting any remaining steam.
- Fluff with a fork and serve hot topped with shredded cheese and avocado slices.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Customize proteins by swapping in ground beef or turkey. Enhance flavors by adding veggies like corn or bell peppers. Store leftovers in an airtight container for up to four days.