Homemade Chipotle Bowls That Taste BETTER Than Takeout!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often cheaper and melts well.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein but is usually pricier.

avocado

💰Cheaper: guacamole

Guacamole can be a more affordable option when avocados are expensive.

Place skinless, boneless chicken thighs into the Instant Pot.

Season the chicken with Chipotle powder, salt, and pepper.

Add a jar of Chipotle paste to the chicken.

Pour in approximately 300 mL of beef stock.

Set the Instant Pot to pressure cook for 30 minutes.

Release the pressure after cooking and check if the chicken is fork tender.

Remove the chicken from the pot and place it in a separate bowl.

Drain the liquid from the Instant Pot, keeping about a quarter of it with the chicken for moisture.

Take 1 cup of basmati rice and add 2 cups of the reserved liquid to it.

Cook the rice for 15 to 20 minutes, then turn off the heat.

Cover the rice with a layer of foil and let it settle for another 15 minutes.

Plate the rice and top it with shredded chicken, avocado, pickles, jalapenos, and sour cream.

Finish with chopped coriander (cilantro) and fresh lime.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens