Instant Pot Shredded Chicken And Rice Burrito Bowl

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recipe by Carrie Forrest

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    732

If you’re a fan of those giant chicken burritos wrapped in foil that you can get from food trucks or roadside vendors, then you’ll love this chicken and rice burrito bowl. For a healthy spin, I swap out the tortilla for brown rice and leave off the cheese in favor of avocado. The rice also helps soak up the flavorful, nourishing broth. ADVANCE PREP TIP: Prepare the rice ahead of time and warm it up before serving. MEAL PREP TIP: Slice the avocado right before serving to keep it from browning.

Inspired by: https://recipes.instantpot.com/recipe/shredded-chicken-and-rice-burrito-bowl/

recipe updated Apr 30, 2020

Ingredients

  • White onion icon
    White onion
    1 (about 140 g)
  • Green chili icon
    Green chili
    113.5 g (about 5 ⅔)
  • Pinto beans icon
    Pinto beans
    425.62 g (about 425 ⅔)
  • Brown rice icon
    Brown rice
    3 cups (about 626.4 g)
  • Cilantro icon
    Cilantro
    as needed
  • Jalapeño pepper icon
    Jalapeño pepper
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tbsp (about 27.3 g)
  • Chicken breast icon
    Chicken breast
    6 (about 675 g)
  • Taco seasoning icon
    Taco seasoning
    ¼ tsp (about 1.45 g)
  • Low-sodium chicken broth icon
    Low-sodium chicken broth
    1 ½ cups (about 360 g)
  • Ground cumin icon
    Ground cumin
    1 tsp (about 2.1 g)
  • Avocado icon
    Avocado
    2 (about 330 g)
  • Tomato salsa icon
    Tomato salsa
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Large serving bowl
  • kCook icon Cutting board

Step preview

  1. Add extra virgin olive oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Add chicken breast to the inner pot
  4. Cook evenly until lightly browned - approx 4 min
  5. Add taco seasoning, white onion, green chili, low-sodium chicken broth and ground cumin to the inner pot
  6. Deglaze with a wooden spoon
  7. Close and lock the lid and turn the steam release handle to Sealing
  8. Pressure cook - Manual, High, 15 min
  9. Natural release - 10 min
  10. Release pressure -
  11. Use a slotted spoon to transfer the chicken to a cutting board. Shred the chicken using two forks, then return it to the inner pot.
  12. Add pinto beans to the inner pot
  13. Stir until well combined
  14. Transfer mixture to 6 large serving bowls
  15. Serve with brown rice, avocado, cilantro, jalapeño pepper and tomato salsa
  16. Serve immediately
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