- Add the chicken, salt, garlic powder, cumin, and chili powder, to a 6-quart pressure cooker, stirring to combine.
- Add the beans, corn, broth, and tomatoes with juices, stirring to combine.
- Add the rice on top and spread into an even layer over the top so that all the rice is touching liquid. Be sure to just that all the rice is touching liquid spread on top. Do not stir.
- Set the pressure cooker to high pressure for 10 minutes.
- When the timer goes off, carefully quick release the pressure.
- Uncover and fluff the rice with a fork, add the lime juice, and gently stir it into the rest of the ingredients. Do not over-stir, or the rice will become mushy. Put the lid back on the pressure cooker without sealing, and allow the mixture to rest for 10 minutes for rice to absorb any remaining liquid if necessary.
- Serve with any toppings you like, just don’t skip the toppings, as they really make this dish special!
Ingredients:
ADD TO LIST
- 1 pound boneless skinless chicken breasts, chopped into 1-inch pieces
- ½ teaspoon kosher salt
- 1 teaspoon granulated garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon mild chili powder
- 1 can drained and rinsed black beans
- 1 cup fresh or frozen defrosted corn kernels
- 1 15- oz no-salt-added fire roasted diced tomatoes
- 1 cup low sodium chicken broth
- 1 cup long grain white rice
- Juice of 1 lime
Instructions:
Notes:
Nutrition information calculated using chicken breasts, and without including any of the optional toppings listed above.
Nutrition Information:
Serving: 1 (of 4), Calories: 379kcal, Carbohydrates: 54g, Protein: 31g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 625mg, Potassium: 668mg, Fiber: 3g, Sugar: 3g, Vitamin A: 570IU, Vitamin C: 6mg, Calcium: 63mg, Iron: 2mg
https://realfoodwholelife.com/recipes/instant-pot-chicken-burrito-bowls/
Posted in Main Course
