Instant Pot Chicken Burrito Bowl (Better than Take-Out!)

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein and fiber while white rice is more economical.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories, while Monterey Jack is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt offers a healthier alternative with similar creaminess.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while chicken thighs are often cheaper than breasts.

Turn Instant Pot to sauté mode and add 1/2 tablespoon of olive oil.

Cube 1 pound of boneless skinless chicken breast.

Add cubed chicken to the pot and season with salt and pepper.

Add 1 minced onion and 1/2 seeded jalapeno to the pot.

Sauté until onion begins to soften and chicken is browned on all sides.

Turn off Instant Pot and add 1/2 cup low sodium chicken stock, scraping up brown bits from the bottom.

Add 1.5 cups additional chicken stock for a total of 2 cups.

Season with 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of cayenne pepper.

Add 2 cups of rinsed black beans and 2 cups of rinsed white rice, gently submerging the rice into the liquid.

Add 10 ounce can of diced tomatoes with green chilies.

Seal the lid and set to cook on high pressure for 3 minutes.

Allow natural pressure release for 10-15 minutes after cooking.

Open the lid and add juice of a fresh lime, fluffing the rice with a fork.

Sprinkle 2 cups of shredded Mexican cheese or cheddar cheese over the rice and let sit for 3-4 minutes to melt the cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens