Instant Pot Weeknight Chicken and Rice Burrito Bowls

Filled with chicken, rice, black beans, corn, and salsa, these burrito bowls come together quickly with an Instant Pot.

Instant Pot Weeknight Chicken and Rice Burrito Bowls

INGREDIENTS:
  1. 1 1/2 tablespoons canola or vegetable oil
  2. 1 medium yellow onion, diced
  3. 2 cloves garlic, minced
  4. 1 tablespoon chili powder
  5. 1 1/2 teaspoons ground cumin
  6. 1 cup low-sodium chicken broth, divided
  7. 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  8. Kosher salt
  9. Freshly ground black pepper
  10. 1 (15-ounce) can black beans, drained and rinsed
  11. 1 cup frozen corn kernels
  12. 1 (16-ounce) jar salsa
  13. 1 cup long-grain white rice
  14. 1/2 cup shredded sharp cheddar cheese
  15. 1/4 cup coarsely chopped fresh cilantro

INSTRUCTIONS:
  • Add the oil to the Instant Pot, turn on sauté setting, and heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Stir in the chili powder and cumin and cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.