Instant Pot Chicken Burrito Bowl

Ingredients

• 1 pound boneless skinless chicken breasts diced into bite sized pieces
• 3 tablespoons of olive oil
• 1/4 cup of diced yellow onion
• 1 cup of uncooked extra-long grain rice
• 1 14.5 oz can of fire roasted diced tomatoes drained
• 1 15 oz can of black beans drained and rinsed
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/2 teaspoon of paprika
• 2 teaspoons of chili powder
• 1 teaspoon of cumin
• 2 1/4 cups of low-sodium chicken broth
• 2 cups of reduced fat colby jack monterey jack or - cheddar cheese
• kosher salt and pepper
• freshly diced tomatoes
• diced green onions
• sour cream
• guacamole

Directions

1. 1 tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More.
2. son diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. e oil is hot, add chicken to pot in two batches to encourage browning.
4. e chicken is browned, add onions and cook until they start to soften.
5. additional tablespoon of olive oil and uncooked rice and toast uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
6. r in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, paprika and cumin.
7. k Instant Pot lid in place and set to Manual, High Pressure for 7 minutes.
8. Quick Pressure Release, and once pressure pin drops, open Instant Pot and fluff Chicken Burrito Bowl with fork.
9. inkle with cheese, recover and let set for 2-3 minutes to melt cheese.
10. nish with fresh tomatoes, green onions, sour cream and guacamole.