Instant Pot Chicken Burrito Bowl

Grab your burrito ingredients for a quick, healthy, and budget friendly meal.

5 from 6 votes

Course: Dinner, Main Course

Cuisine: American, Mexican

Diet: Gluten Free

Servings:

Calories: 202kcal

In a small bowl mix together the ground cumin, ground paprika, dried oregano, chili powder and garlic powder and coat both sides of the chicken breast
Select the sauté setting of the Instant Pot, add oil into the instant pot insert and when hot brown the chicken on both sides (about 2 minutes on either side).
Then add in the water and lime juice and deglaze the pot.
Add the onion, bell peppers and garlic on top of the chicken.
Cover your Instant Pot and set the valve to the sealing position, select pressure cook or manual (based upon the model of your IP model), set to high pressure for 5 minutes.
Let the steam release naturally for about 8 minutes (10 minutes for if the chicken breasts are thick) then quickly release the remaining pressure.
Remove the chicken from the Instant pot and shred it.
Transfer shredded chicken and peppers to a baking sheet and broil on High for 4-5 minutes.
Assemble your bowls with rice, beans, tomatoes, sweet corn, avocado, sour cream, cilantro and shredded chicken.

For even more flavor, allow the chicken to marinate in the olive oil and seasonings mixture for 30 minutes to overnight before cooking.
Scrape the bottom of the Instant Pot well when you add the water. This will prevent getting the BURN error on the IP.
Different Seasonings - Follow the same cooking method but swap out the cumin and chili powder for basil, thyme, and rosemary and serve the chicken over pasta.
Swap the beans. You can use other beans like pinto beans and black eyed beans instead of black beans.
There are 2 Blue Plan SmartPoints in one serving of this.