Tex Mex Chicken and Rice Burrito Bowl topped with sour cream and red onion.
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Tex Mex Burrito Bowls

Tex Mex Burrito Bowls made in the Instant Pot in under 30 minutes.  Perfect for dinner, leftovers make a fabulous lunch with no extra effort. 
Author loveonaplate

Ingredients

  • 1 1/2  tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 Tbsp Chili powder
  • 1 Tbsp cumin powder
  • 2 1/2 cups chicken broth
  • 2 boneless skinless chicken breasts cubed
  • 15 oz canned black beans drained and rinsed
  • cup frozen corn kernels
  • 2 cups salsa
  • 1  1/2 cupa long grain white rice
  • 1/2  cup shredded Monterey Jack Cheese
  • 1/2 cup sour cream
  • 1/4  cup coarsely chopped fresh cilantro

Optional Toppings: Sour Cream, Chopped tomatoes, cilantro, onions, guacamole, black olives, jalapeno peppers

    Instructions

    • Set Instant Pot to Saute function, on normal.  Pour in the olive oil, let heat 1 minute. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Stir in the chicken,diced peppers, chili powder and cumin and cook until chicken is lightly seared. 
    • Next add in the beans, corn, diced peppers and stir well. 
    • Now layer, in the following order without stirring; chicken broth, salsa, rice.  Spread rice out so that it is all just covered with liquid.  DO NOT STIR.
    • Close and lock the lid.  Cancel the Saute setting and set to High Pressure Cook for 4 minutes.  Do a NPR for 6 minutes.  Slowly open the vent to release the remaining steam. 
    • Gently stir everything together, fluffing rice as you go.  Divide between bowls and top with optional toppings of your choice.