Instant Pot Chicken Burrito Bowls
If you love Chipotle buritto bowls, you'll love this healthy Instant Pot alternative. Great option for meal prep office lunches or a quick dinner!
Servings: 5
Calories: 387kcal
Equipment
- Instant Pot
Ingredients
- 1 lbs raw chicken breast 16 oz
- 1 tbsp olive oil
- 15 oz can of black beans or cooked dry beans
- 14.5 oz can of fire roasted tomatoes
- 1/2 medium onion
- 2.25 cup low sodium chicken broth
- 1 cup uncooked brown rice
- 4 tbsp taco seasoning
- Optional toppings: avocado, tortilla chips, onion, tomatoes, cheese
Instructions
- Turn Instant Pot to saute mode and add 1 tbsp of olive oil.
- Cut chicken breasts into cubes and add to Instant Pot, with salt and pepper to taste. Saute until chicken is thoroughly cooked.
- Add onions, cook until softened.
- Add in the black beans, canned tomatoes, chicken broth, spices and mix. Then add the rice on top but do not mix or you'll get a burn notice!
- Lock Instant Pot lid and set to manual pressure cook for 7 minutes.
- Quick release pressure from Instant Pot and mix contents.
- Add your favorite toppings — avocado, tortilla strips, cilantro, sour cream/greek yogurt, cheese — and enjoy!
Notes
Store in an airtight container in the fridge for up to a week.
Nutrition Facts
Instant Pot Chicken Burrito Bowls
Amount Per Serving (1 bowl)
Calories 387
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 58mg19%
Sodium 763mg33%
Potassium 807mg23%
Carbohydrates 50g17%
Fiber 8g33%
Sugar 3g3%
Protein 30g60%
Vitamin A 555IU11%
Vitamin C 7mg8%
Calcium 78mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1bowl | Calories: 387kcal | Carbohydrates: 50g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 763mg | Potassium: 807mg | Fiber: 8g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 3mg