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Recipe: Instant Pot Weeknight Chicken and Rice Burrito Bowls - Quick and Easy Weeknight Dinners

Recipe: Instant Pot Weeknight Chicken and Rice Burrito Bowls - Quick and Easy Weeknight Dinners
From The Kitchn - September 17, 2017

Instant Pot Weeknight Chicken and Rice Burrito Bowls

1 1/2 tablespoons canola or vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 cup low-sodium chicken broth, divided
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
1 cup long-grain white rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
1 (14- to 15-ounce) jar salsa
1/2 cup shredded sharp cheddar cheese
1/4 cup coarsely chopped fresh cilantro

Add the oil to the Instant Pot, turn on saut setting, and heat until the oil is shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, 4 minutes. Stir in the chili powder and cumin. Cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 2 minutes.

Recipe Notes

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