Everyone needs a go-to meal for those nights when dinner plans slip your mind. These quick and easy burrito bowls, inspired by slow-cooker recipes, come together effortlessly in an electric pressure cooker. Packed with chicken, rice, black beans, and corn, this wholesome dish delivers rich flavors that make it seem like you spent hours preparing it, even though it only takes a fraction of the time.
INGREDIENTS
- 1 1/2 tablespoons canola or vegetable oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 cup low-sodium chicken broth, divided
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (16-ounce) jar salsa
- 1 cup long-grain white rice
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup coarsely chopped fresh cilantro
INSTRUCTIONS
- Sauté Aromatics: Add the oil to the Instant Pot and turn on the sauté setting. Heat until shimmering. Add the diced onion and minced garlic, cooking until softened, about 4 minutes. Stir in the chili powder and cumin, cooking until fragrant, about 30 seconds.
- Deglaze: Pour in 1/4 cup of the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits. Simmer for 1 minute.
- Add Ingredients: Season the chicken pieces with salt and pepper. Add the seasoned chicken, black beans, corn, and salsa to the pot, stirring to combine. Sprinkle the rice evenly over the top.
- Add Broth: Pour the remaining 3/4 cup of chicken broth over the rice without stirring.
- Pressure Cook: Set the pressure cooker to HIGH for 10 minutes using the manual setting. Close and lock the lid. It will take about 10 to 12 minutes for the pressure cooker to come to pressure before the 10-minute countdown begins.
- Release Pressure: Once cooking is complete, perform a quick release of the pressure.
- Serve: Gently stir the mixture to combine. Divide the burrito bowls among serving dishes and top with shredded cheese and chopped cilantro.
RECIPE NOTES
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
