Instant Pot Burrito Bowls
Servings: 4
Equipment
- Instant Pot
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup brown rice uncooked
- 1/2 cup black beans dry, not soaked
- 15 oz diced tomatoes no sugar added
- 2 tbsp garlic minced
- 2 tbsp ground cumin
- 1 tbsp onion powder
- 2 tbsp chili powder
- 1 1/2 cups chicken stock low sodium
Instructions
- Combine all the ingredients in the Instant Pot. Lock the lid into place and seal the pressure valve.
- Using the manual mode cook on high pressure for 25 minutes. When done release by turning the pressure valve to open, be sure to use a long spoon or a silicone oven mitt to move the valve. If you notice that your beans are not yet done, do a natural pressure release.
- Open the lid and remove the chicken to shred.
- Add the chicken back into the Instant Pot, stir well.
- Measure and place the romaine lettuce in your bowl. Top with 1/4 of the beans, rice, and shredded chicken. Measure out and sprinkle with cheese, salsa, and avocado.