I was pretty skeptical about this whole instant pot thing… but I (like everyone else all over the internet) have tried it and love it. This recipe has a 10 minute cook time, 10 minutes! I have made 5 recipes in the instant pot since Christmas and every one of them has turned out great (even with a few errors along the way). I would say the appliance is worth having just for 5-10 solid recipes at this point. I have only had it for a few weeks so I am not an expert nor have I used this appliance to it’s full potential. But let’s just say, my kitchen aid mixer is put away in the pantry and my instapot has taken its place on the counter. I have not tried the slow cooker function yet but I am excited to see if this can sub in for that appliance as well.
These chicken burrito bowls are nothing short of delicious. I think you could dial up the veggies and make them even healthier. The whole dish contains about 4300 calories so depending on how you divide it up, you will have a pretty hearty 550 cal meal. I screwed them up in a number of ways when I first made this. I forgot the salsa and I started releasing the pressure before it was done cooking because I heard a beep from somewhere else. But they turned out wonderfully. I added just a little extra chicken broth compared to what the original recipe called for. How could this possibly be enough liquid for 1 cup of rice? Well apparently the instapot is actually magic because the rice was perfect. This is a great meal for dads to make and will be especially easy for them to throw this together if you prep your chicken and onions ahead of time.
It’s actually so unfortunate that in 2018 we are too busy to prepare dinner during the week. But this instant pot will change the way we cook. You can have these burrito bowls on the table within 30 minutes. Even less time if you prep your chicken and vegetables ahead of time, maybe measure out your spices. Honestly after using the instant pot so much, I got seriously annoyed making cheesy chicken and broccoli quinoa. It requires 2 different pans plus a casserole dish. The other great thing about these one pot meals, you can weigh your instant pot insert and keep that number handy, then when you finish a dish you can weigh the entire meal and divide up the calories very easily. And the clean up is so easy! One pot goes into the dishwasher and you’re done. For some reason this recipe tastes best with an ice cold corona or maybe even the champagne of beers… Miller High Life. As far as wines go, I’d stick with an off dry Riesling because these bowls are slightly spicy.
1 1/2 tbsp canola or vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1/2 tbsp chili powder
1/2 tbsp taco seasoning
1 1/2 tsp ground cumin
1 1/4 cup low-sodium chicken broth, divided
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Freshly ground black pepper
1 cup long-grain white rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
3/4 cup salsa
1 cup shredded sharp cheddar cheese
Add the oil to the Instant Pot, turn sauté setting to low, heat until the oil is shimmering. Sauté the onion and garlic, stirring occasionally, until softened, ~4 minutes. Stir in the chili powder, taco seasoning, and cumin. Cook until fragrant, about 30 seconds. Pour in 1/4 cup of the chicken broth and simmer, gently scraping the bottom of the pot with a wooden spoon to loosen any browned bits of spice and onions, simmer for 2 minutes.
Season the chicken generously with salt and pepper. Mix in the chicken, rice, beans, corn, salsa, and remaining 1 cup broth to the Instant Pot and stir. Close and lock the lid. Pressure-cook for 10 minutes at HIGH pressure. When cooking time is finished, do a quick release of the pressure. (Please read your manual thoroughly before this!)
Give everything a stir. Divide between bowls and sprinkle with cheese.
If you don’t have an instant Pot but would like to make this in a slow cooker, see here.
Adapted from the Kitchn.