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Instant Pot Chicken Burrito Bowl Meal Prep - I Forgot Salt!
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Print Recipe

Instant Pot Chicken Burrito Bowl Meal Prep

Course: Main Course
Cuisine: Mexican
Servings: 4 serving

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.