Pressure Cooker Chicken Burrito Bowl

Name: Pressure Cooker Chicken Burrito Bowl
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 to 6 serving(s)
Ingredients: 1 ½ lb (675 g) boneless and skinless chicken thighs, cubed; 1 ½ cups (225 g) frozen corn kernels; 1 cup (250 ml) chicken broth; 1 cup (250 ml) store-bought medium or spicy salsa; 1 can (19 oz/540 ml) black beans, rinsed and drained; 1 tbsp chili powder; 1 cup (200 g) long grain white rice; 4 cups (240 g) iceberg or green curly lettuce, thinly sliced; 1 cup (100 g) cheddar cheese, grated; 1 tomato, diced; 1 avocado, sprinkled with lemon juice and diced; ¼ cup (10 g) cilantro leaves

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Preparation 25 MIN

Cooking 35 MIN
Servings 6

Make this tasty chicken burrito bowl recipe in your RICARDO electric pressure cooker or Instant Pot.

Ingredients
Preparation

Ingredients

Chicken

1 ½ lb (675 g) boneless and skinless chicken thighs, cubed
1 ½ cups (225 g) frozen corn kernels
1 cup (250 ml) chicken broth
1 cup (250 ml) store-bought medium or spicy salsa
1 can (19 oz/540 ml) black beans, rinsed and drained
1 tbsp chili powder
1 cup (200 g) long grain white rice

Toppings

4 cups (240 g) iceberg or green curly lettuce, thinly sliced
1 cup (100 g) cheddar cheese, grated
1 tomato, diced
1 avocado, sprinkled with lemon juice and diced
¼ cup (10 g) cilantro leaves

Preparation

Chicken

In the pressure cooker, combine the chicken, corn, broth, salsa, black beans and chili powder. Season with salt and pepper. Sprinkle in the rice without stirring.
Cover and select the Poultry function. Set the machine to cook for 10 minutes.
Let the pressure release and remove the lid. Mix well and let rest for 5 minutes. Adjust the seasoning.