Jump to recipe

I hate to admit it, but the Burn notice made a return. This time I was prepared with a particular set of skills and I saved the recipe! I felt so much satisfaction devouring my Instant Pot Chicken Burrito Bowls knowing I saved them from doom. I’ve come to realize I need to be more cognizant of the recipes I choose. My Instant Pot is a newer model and not all recipes go as smoothly they seem. Admittedly, I need to do more research on adjusting recipes and avoiding the burn notification. With every new recipe I try I’m gaining a new set of tools to continue my successful dishes with my beloved Instant Pot.

There was a ton of excitement in my kitchen when I began making my burrito bowls but not without some apprehension. I definitely felt in my gut that this recipe might cause me trouble. Unfortunately, I should have listened to my gut instead of succumbing to eagerness and hunger. Preparation for the bowls was a breeze and in no time I was beginning the first steps. I knew despite all the oil I added when sauteeing the chicken that there would ultimately be some that would stick to the bottom of the Instant Pot. I didn’t pay too much attention to it and ventured on adding the next ingredients. After starting the pressure cooking cycle, I waited patiently for the pressure to rise and the pot to chime so I could dig in.

The Instant Pot did reach pressure and I was elated. My apprehension was all for not and I’d be enjoying a delicious burrito bowl in 7 minutes. Then, excitement turned to dread. The burn chime rang. Ugh! I knew it was going to do that. This time instead of sitting and contemplating what to do next, I sprang into action. I quickly released the pressure from the pot using the quick release valve and carefully lifted open the lid. The rice, beans, and chicken seemed mostly cooked and totally fine. Then, I carefully transferred all of the contents of the pot into some Tupperware. In my fridge, there was an open bottle of white wine. I decided it was time to deglaze, a technique I learned in other recipes I’ve tried. I poured some wine into the pot on the saute setting and got to work boiling off all the burnt parts off the pot. It worked like a charm!

I transferred all the burrito bowl ingredients back into the pot and suddenly realized, everything was pretty much cooked completely. Overcooking would result in mushy rice and I didn’t want to take that risk. So after attempting to restart the cooking cycle at a shorter time, I canceled the pressure setting and released the pressure. My burrito bowls were saved and I basked in every bite! These adventures come with great lessons and delicious rewards in the end.

Instant Pot Chicken Burrito Bowls

What You Need:

• 1 lb. Boneless skinless chicken breasts, cut into bite-sized pieces
• 3 Tbsp. Olive oil
• 1/4 cup  Yellow onion, diced
• 1 cup Extra-long grain rice, uncooked
• 1 14.5 oz can Fire roasted diced tomatoes drained
• 1 15 oz. can Black beans, drained and rinsed
• 2 tsp. Garlic powder
• 2 tsp. Onion powder
• 1 tsp. Paprika
• 4 tsp. Chili powder
• 1 tsp. Ground coriander
• 2 1/2 cups  low-sodium chicken broth
• 2 cups Colby jack or cheddar cheese
• Salt and pepper
• Freshly diced tomatoes
• Green onions, diced
• Avocado, diced or sliced

Instructions:
Click here to Cook With Me!

• Add 1 tablespoon of olive oil to Instant Pot and press the Saute button, adjust the temperature to medium heat.
• Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
• Once the oil is hot, add chicken and onions to pot in and begin to brown the chicken and soften the onions.
• Add the additional tablespoon of olive oil and uncooked rice and toast uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
• Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, paprika, and coriander.
• Lock Instant Pot lid in place and set to Manual, High Pressure for 7 minutes.
• Press the Quick Release button, and once pressure pin drops, open Instant Pot and fluff Chicken Burrito Bowl with a fork.
• Sprinkle with cheese, re-cover and let sit for 2-3 minutes to melt cheese.
• Garnish with fresh tomatoes, green onions, and avocado.
• Serve and enjoy!

Cook With Me:

• Add 1 tablespoon of olive oil to Instant Pot and press the Saute button, adjust the temperature to medium heat.
• Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
• Once the oil is hot, add chicken to pot in and begin to brown.
• Once the oil is hot, add chicken and onions to pot in and begin to brown the chicken and soften the onions.
• Add the additional tablespoon of olive oil and uncooked rice and toast uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
• Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, paprika, and coriander.

  

  

• Lock Instant Pot lid in place and set to Manual, High Pressure for 7 minutes.
• Press the Quick Release button, and once pressure pin drops, open Instant Pot and fluff Chicken Burrito Bowl with a fork.
• Sprinkle with cheese, re-cover and let sit for 2-3 minutes to melt cheese.

  

  

• Garnish with fresh tomatoes, green onions, and avocado.
• Serve and enjoy!

Inspired by this recipe.