Instant Pot Chipotle Lime Burrito Bowl

lSkip out on take-out and enjoy this tasty and healthier Chipotle Lime Burrito bowl at home.

It’s packed full of flavor and can be ready within 10-15 minutes. That’s right, it’s faster than ordering delivery.

This recipe comes directly from the 28 Day Weight Loss Challenge. Join today and lose weight the healthy way with thousands of other moms.

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Instant Pot Chipotle Lime Burrito Bowl

Skip out on take-out and enjoy this tasty and healthier Chipotle Lime Burrito Bowl at home. It’s packed full of flavor and can be ready within 10-15 minutes.

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Prep Time

10 minutes

Cook Time

7 minutes

Servings

US ImperialMetric

Ingredients

Burrito Bowl

• 1/2 onion diced
• 1 tsp avocado oil
• 1 lb skinless chicken breast cubed
• 4 oz chipotles in adobo sauce
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp chili powder
• salt
• pepper
• 15 oz black beans 1 cup
• 1/2 cup white rice uncooked
• 1 cup low sodium chicken broth
• 1/2 cup low-fat cheddar cheese shredded

Top with:

• 1 tomato diced
• 1.5 tbsp pickled jalapeños
• 1 tbsp low-fat sour cream
• Squeeze of fresh lime

Prep Time 10 minutes Cook Time 7 minutes Servings US ImperialMetric Ingredients Burrito Bowl 1/2 onion diced 1 tsp avocado oil 1 lb skinless chicken breast cubed 4 oz chipotles in adobo sauce 1 tsp cumin 1 tsp garlic powder 1 tsp chili powder salt pepper 15 oz black beans 1 cup 1/2 cup white rice uncooked 1 cup low sodium chicken broth 1/2 cup low-fat cheddar cheese shredded Top with: 1 tomato diced 1.5 tbsp pickled jalapeños 1 tbsp low-fat sour cream Squeeze of fresh lime

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Instructions

1. Remove the chipotles from the adobo sauce and chop into smaller pieces. Set chipotles and sauce aside.
2. Turn on Instant Pot to SAUTE mode and adjust to MORE (High) heat.
3. Wait about 30 seconds until the pot is hot and then add in the oil.
4. Combine the spices, chopped onion, and chicken into the pot and stir well. Cook for about 3 minutes until the chicken is golden on the outside (stirring occasionally).
5. Add the rice and stir for 20-30 seconds.
6. Add in the beans, broth, chipotles in adobo sauce and stir well.
7. Lock the lid into place and set the valve to seal. Select MANUAL/PRESSURE COOK mode on HIGH for 7 minutes.
8. While the chicken is cooking, chop fresh tomatoes, quarter lime, and prepare other toppings for serving.
9. After the 7 minutes is up, allow the Instant Pot to natural release for 2 minutes then release the pressure manually by moving the valve from seal to vent position. When all steam has been released, unlock the lid.
10. Stir the rice well and top with cheese. Add the lid back on for 1 minute to melt the cheese and then stir well again.
11. Serve with fresh chopped tomatoes, low-fat sour cream, jalapenos, and fresh lime.

Recipe Notes

Omit the pickled jalapeños and reduce chipotles in adobo sauce to half if you need a milder version of this recipe.

438 calories per serving

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