I’ve actually made this twice in the last month, both because I hardly have the time to cook anymore (it’s probably one of the easiest things to meal prep, to be honest), and Alex seemed to really enjoy it. Unfortunately, I only have pictures from the first time I made it, so you’ll have to bear (bare?) with me a little bit–the recipe below might be slightly different from what’s above. I improved on it quite a bit the second time around!
This recipe makes five servings.
Ingredients:
- 2 chicken breasts
- 3-4 chicken thighs
- 3 red (or green) bell peppers
- 1 cup uncooked rice
- 1 ½ cups chicken stock
- 8oz (1 can) corn
- 8oz (1 can) black beans
- 8oz (1 can) tomatoes and green chilies
- 1 tbsp light oil
- 2 tsp paprika
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp salt
- 1 tsp cayenne
- 1 tsp brown sugar
Directions:
- Slice chicken and bell peppers into bite-size pieces and add to your Instant Pot.
- Drain corn and beans, rinse, and add to your Instant Pot. Add tomatoes and green chilies (with liquid!) to your Instant Pot. Add spices and oil. Stir to combine everything.
- Add uncooked rice on top of the burrito bowl mixture. DO NOT STIR!
- Add chicken stock over rice.
- Close the lid of your Instant Pot, making sure the vent it set to “sealing” and put it on “Manual” for 15 minutes.
- Let pressure release naturally for about ten minutes before flipping the seal to release the rest.
- Stir to combine and let cook slightly before serving. Serve topped with lime juice, lime wedges, cheese, salsa, and additional peppers if desired.
This recipe keeps great in the fridge for a week, and reheats well in the microwave. It’s very filling, to, so be careful about how much you pack in your lunch containers! You might find that you need less than you expect to keep you going through the day.
Instant Pot Chicken Burrito Bowl Meal Prep
Ingredients
- 2 chicken breasts
- 3-4 chicken thighs
- 3 bell peppers red or green
- 1 cup rice uncooked
- 1 ½ cups chicken stock
- 8 oz corn (about 1 can)
- 8 oz black beans (about 1 can)
- 8 oz tomatoes and green chilies (about 1 can)
- 1 tbsp light oil
- 2 tsp paprika
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp salt
- 1 tsp cayenne
- 1 tsp light brown sugar
Instructions
- Slice chicken and bell peppers into bite-size pieces and add to your Instant Pot.
- Drain corn and beans, rinse, and add to your Instant Pot. Add tomatoes and green chilies (with liquid!) to your Instant Pot. Add spices and oil. Stir to combine everything.
- Add uncooked rice on top of the burrito bowl mixture. DO NOT STIR!
- Add chicken stock over rice.
- Close the lid of your Instant Pot, making sure the vent it set to “sealing” and put it on “Manual” for 15 minutes.
- Let pressure release naturally for about ten minutes before flipping the seal to release the rest.
- Stir to combine and let cook slightly before serving. Serve topped with lime juice, lime wedges, cheese, salsa, and additional peppers if desired.