Instant Pot Chicken Burrito Bowls

It was one of those days where I had taken chicken pieces out but had no idea what to do with them. I surveyed the pantry and scoured pinterest for some instant pot recipes and this is what I came up with! If you asked me years ago if I was "creative" when it came to cooking I would have said NO WAY, but now I love to try out new things and make it up as I go while using up what we have in the fridge/pantry! This was so easy to throw together (took a little more time because Riley and Brynn wanted to help, and of course we had some spills along the way. They always want to make sure I'm up for the challenge haha!) I adapted the recipe from here! We used chicken pieces (bone in) but you can use chicken breasts as well.

Ingredients:

1-2 tbsp. avocado oil (or other cooking oil)

6 chicken pieces bone-in (or chicken breasts)

1 yellow onion diced

2 tbsp. minced garlic (or more if you love garlic like me ;) )

1 1/2 tsp cumin

1 1/2 tbsp. chili powder

1 can cream of chicken soup (can also use chicken stock)

1/2 cup water

salt

pepper

1 can black beans (the Sprague Foods organic black beans from Costco are great!)

1 cup frozen corn

2 cups salsa

1 cup basmati rice

Directions:

We seasoned the chicken with a bit of salt and pepper. I used chicken pieces (bone-in) but you can use chicken breasts as well.

Firstly we added avocado oil to the instant pot and set it to sauté for 4 minutes. Then added the chopped onions and garlic and sautéed until they were translucent. After that we popped in the chili powder and cumin and sautéed for another minute. We added 1/4 can cream of chicken soup (you can just use chicken stock here instead but I found the cream of chicken soup made it a bit creamier!) Then added 1/4 cup of water and gave it a stir to make sure nothing was stuck onto the bottom of the instant pot. (aka deglazed it, to prevent any food particles burning to the bottom)

We added the chicken, black beans, corn and salsa and stirred it. Then we put the rice on top (don't stir this part!) and added the remainder of the cream of chicken soup and a 1/4 cup water. We put the lid on and set the Instant Pot to 11 minutes on Manual mode. (Next time I would do 12 minutes to cook the rice a tad bit more but depending how you like your rice 10-12 minutes would be good!) I thickened it at the end by mixing 1tbsp cornstarch with 2 tbsp. water. Then adding it to the Instant Pot and sautéing for 2 minutes.

This would be great with nacho chips or in a wrap topped with cheese!

Enjoy!

xo,

Lindsay

#glutenfree #instantpotrecipe #freezerfriendly #easyrecipes #chickenburritobowls #mexicanfood