Instant Pot Salsa Chicken and Brown Rice Burrito Bowls

A plate of instant pot chicken and rice bowls.

Instant Pot Salsa Chicken and Brown Rice Burrito Bowls

Anyone can whip up this easy and flavorful Instant Pot salsa chicken and brown rice burrito bowls recipe. It is simple, gluten-free, and totally family-friendly. This high-fiber and high-protein recipe will become a healthy staple on your dinner table.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 459kcal

Author Sharon Rhodes

Ingredients

1 tbsp olive oil or coconut oil
1 small onion diced
3 cloves garlic minced
2 chicken breasts cut into bite sized chunks
1 398 ml. can black beans drained and rinsed (Or use 1.5 cups)
1 cup dry long grain brown rice
1 tsp chili powder
½ tsp cumin
½ tsp sea salt
¼ tsp ground pepper
1 cup broth
1 cup salsa

Toppings: cilantro, cheese, avocado, sour cream, salsa

Instructions

Set Instant Pot to saute and adjust it to low heat.
Add the oil and let it warm up until it becomes liquid and shimmering. Add onions and saute, stirring periodically, until softened, about 2 minutes.
Then, stir in the garlic and cook for another minute. Keep stirring so as not to burn the garlic.
Next, add in the chicken pieces, brown rice, beans, and seasonings, and stir well to combine. Add the salsa and broth and stir well again.
Turn off the saute function.
Lock the lid in place and set the valve to sealing. Press the manual button and set the time for 18 minutes.
Once the time is up, allow the pressure to release naturally by waiting for the pin to drop. Once it does, carefully unlock the lid and remove it. Stir the mixture well.
Portion into bowls and serve with your favorite toppings.

Video

Notes

Storage Tips

To Store: Transfer cooled leftovers to an airtight container and store in the refrigerator for up to 3 days.

To Freeze: Place the airtight container in the freezer and store it for up to 3 months. Thaw in the fridge overnight.

Nutrition