Not too long ago I went out to dinner at a local Tex-Mex restaurant and decided to try one of their “specials” – a dish called a Taco Bowl. It was basically a spicy burrito filling (with a choice of beef or chicken), rice, and beans all mixed together and served in a bowl with sauce and cheese (and no tortillas in sight). It was very good, and I thought it might be worthy of trying at home.
It’s been a while since I prepared any sort of Tex-Mex food, and when I came across this recipe I remembered how much I enjoyed the dish at that restaurant and decided to give it a try. Using the Instant Pot made it even better as it cooked the chicken and the rice quickly, and all the flavors melded together to make a savory dish. And it’s so simple it can be adapted in several ways to suit different tastes; I’ll put some suggestions in the recipe notes.
Adapted from The Kitchn
Instant Pot Chicken and Rice Burrito Bowl
Description
A savory Tex-Mex meal that combines all the flavors of a burrito dinner in a bowl, and comes together in minutes using an Instant Pot.
Adapted from The Kitchn
Ingredients
Instructions
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Pour the oil into the Instant Pot. Press the Saute button on the Instant Pot and allow the oil to get hot. Add the onion and garlic and cook until softened, about 4 minutes.
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Add the chili powder and cumin to the pot and stir together for about 30 seconds. Add 1/4 cup of the chicken broth and use a wooden spoon or spatula to scrape up any brown bits off the bottom of the pot to prevent burning. Press Cancel to turn off the Saute function.
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Season the chicken with salt and pepper, then add to the Instant Pot. Add the black beans, corn, and salsa, and stir to combine. Sprinkle the rice on top of the mixture but do not stir in. Pour the remaining chicken broth over the rice.
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Close and lock the lid of the Instant Pot and set the vent valve to Sealing. Press the Pressure Cook button and set for 10 minutes at High pressure. At the end of cooking, turn the vent valve to Venting to use a quick release.
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When finished venting, carefully remove the lid and stir the mixture to combine. Serve in bowls, garnishing with shredded cheese and chopped cilantro if desired.
Nutrition Facts
Servings 6
Serving Size 1 1/2 cups (approx 12 oz)
- Amount Per Serving
- Calories 464kcal
- % Daily Value *
- Total Fat 12.9g20%
- Saturated Fat 2.5g13%
- Cholesterol 81mg27%
- Sodium 1244mg52%
- Potassium 708mg21%
- Total Carbohydrate 61.4g21%
- Dietary Fiber 8.3g34%
- Sugars 3.3g
- Protein 30.4g61%
- Calcium 69 mg
- Iron 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- Mild, medium, or hot salsa may be used.
- For a spicier flavor, increase the amount of cumin to 2 tsp.
- This can also be prepared with beef instead of chicken.
- Additional garnishes/sides:
- Sour cream
- Salsa
- Cholula (Mexican hot sauce)
- Tortilla chips
