Food Recipes: Instant Pot Weeknight Chicken and Rice Burrito Bowls
Food Recipes: Instant Pot Weeknight Chicken and Rice Burrito Bowls
INGREDIENTS
1 1/2 tablespoons of rape or vegetable oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 cup low sodium chicken stock
1 1/2 pounds boneless, skinless chicken thighs sliced into 1-inch slices
Kosher salt
Freshly ground black pepper
1 (15 ounces) can black beans, dried and rinsed
1 cup frozen corn kernels
1 (16 ounces) jar of salsa
1 cup long grain white rice
1/2 cup grated cheddar cheese
1/4 cup coarsely chopped fresh cilantro
INSTRUCTIONS
- Add oil to Instant Pot, turn on the sauté setting and heat until flickering. Add onion and garlic and cook, stirring occasionally, until tender, about 4 minutes. Add chili powder and caraway seeds and cook for up to 30 seconds. Add 1/4 cup of chicken broth and cook, gently scrubbing the bottom of the pan with a wooden spoon to loosen all the sticky pieces, and simmer for 1 minute.
- Season the chicken with salt and pepper. Add chicken, beans, corn, salsa and mix. Sprinkle rice on top. Pour the remaining 3/4 cup of the cup onto the rice, but do not mix. Using the manual setting, set the pressure to HIGH for 10 minutes. Close and close the lid. A pressure cooker will take about 10-12 minutes to relieve pressure and begin a 10-minute countdown. When the cooking time is up, quickly depressurize.
- Gently mix everything together. Divide between bowls and top with cheese and cilantro.
RECIPE NOTES
Storage: leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
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