| Prep Time | 10 minutes |
| Cook Time | 7 minutes |
| Servings |
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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
Ingredients
Burrito Bowl
Top with:
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Instructions
- Remove the chipotles from the adobo sauce and chop into smaller pieces. Set chipotles and sauce aside.
- Turn on Instant Pot to SAUTE mode and adjust to MORE (High) heat.
- Wait about 30 seconds until the pot is hot and then add in the oil.
- 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).
- Add the rice and stir for 20-30 seconds.
- Add in the beans, broth, chipotles in adobo sauce and stir well.
- Lock the lid into place and set the valve to seal. Select MANUAL/PRESSURE COOK mode on HIGH for 7 minutes.
- While the chicken is cooking, chop fresh tomatoes, quarter lime, and prepare other toppings for serving.
- 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.
- 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.
- 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
