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- 1 pound boneless, skinless chicken thighs - 1 cup brown rice - 1 can (15 oz) black beans, rinsed and drained - 1 can (10 oz) diced tomatoes with green chilies - 1 cup chicken broth - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup corn (frozen or canned) For our Instant Pot Chicken Burrito Bowls, I choose chicken thighs for their tender, juicy meat. Brown rice adds a hearty base, while black beans bring fiber and protein. The diced tomatoes with green chilies pack a punch of flavor. I always use chicken broth. It enhances the taste of the dish and helps the rice cook well. Seasoning is key; I use chili powder, cumin, garlic powder, onion powder, salt, and pepper to lift the flavors. - 1 cup shredded cheddar cheese - 1 avocado, diced - 1 cup fresh cilantro, chopped - Lime wedges for serving Toppings elevate our bowls. Shredded cheddar cheese melts beautifully, adding richness. Diced avocado brings creaminess and a fresh taste. Chopped cilantro adds a burst of color and flavor. Don’t forget lime wedges! The squeeze of lime juice brightens each bite. - Instant Pot - Measuring cups - Utensils You need a few essentials to make this recipe. An Instant Pot is crucial for fast cooking. Measuring cups ensure you add the right amounts. Use basic utensils like spoons and forks for mixing and serving. With these ingredients and tools, you’re ready to create a delicious meal! Start by drying the chicken thighs with paper towels. This step helps the seasoning stick better. Next, season both sides of the chicken. Use salt, pepper, chili powder, cumin, garlic powder, and onion powder. Make sure to coat it evenly. Even seasoning allows the flavors to blend well during cooking. Pour one cup of chicken broth into the Instant Pot. This liquid creates a tasty base for the dish. Next, add one cup of brown rice, smoothing it gently across the bottom. Then, place the seasoned chicken thighs on top of the rice. After that, layer the rinsed black beans, diced tomatoes with their juices, and corn evenly over the chicken. Proper layering ensures even cooking and flavor distribution. Secure the lid on the Instant Pot. Make sure the valve is set to sealing. Choose the Manual setting and set the timer for 15 minutes. This cooking time allows the chicken to become tender. Once the cooking is done, wait for about 10 minutes for natural pressure release. After that, switch the valve to venting to release any remaining pressure. Carefully open the lid and remove the chicken thighs. Place them on a cutting board and use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir everything together gently. Using an Instant Pot can feel tricky at first. Here are some best practices: - Prep the chicken well. Dry the chicken thighs with paper towels. Season them evenly. - Layer right. Always place the liquid first. This helps with cooking and reduces burning. - Use natural pressure release. Let the pot sit for ten minutes after cooking. This keeps your food moist. To achieve the perfect balance of flavors: - Season well. Use salt and spices like chili powder and cumin. They add depth. - Taste as you go. Adjust salt and spices before serving. Serving your food well makes a big difference. Here’s how to enhance visual appeal: - Use colorful bowls. Bright dishes make the meal pop. - Garnish smartly. Sprinkle extra cheddar cheese on top. Add a cilantro leaf for freshness. - Include lime wedges. They add color and give diners a fresh burst of flavor. You can easily modify this recipe to fit different diets: - Swap proteins. Try chicken breast, turkey, or beef. For a vegetarian option, use tofu or jackfruit. - Add veggies. Toss in bell peppers, spinach, or zucchini for extra nutrition. - Spice it up. Add jalapeños, or use hot salsa to adjust the heat. Feel free to get creative with your chicken burrito bowls! {{image_4}} You can switch chicken thighs for chicken breast if you prefer. Turkey also works well in this recipe. If you want beef, use ground beef or shredded beef for a different texture. For a vegetarian option, try tofu or jackfruit. Both can soak up flavors and add protein. If you want to change the rice, substitute brown rice with white rice or quinoa. Quinoa cooks fast and is a good source of protein. For low-carb options, consider using cauliflower rice. It’s light and absorbs the taste of the dish well. To boost flavor, add salsa or your favorite beans. Black beans are great, but you can use pinto or kidney beans too. Spice it up with some cayenne or extra chili powder. For the kids, you could leave out the spice and add mild cheese. This keeps it kid-friendly and tasty. Store any leftover chicken burrito bowls in airtight containers. This keeps them fresh and tasty. Make sure to cool the bowls to room temperature before sealing. They can last about 3 to 4 days in the fridge. To ensure food safety, always check for any signs of spoilage, like off smells or color changes. If in doubt, throw it out! To freeze chicken burrito bowls, let them cool completely first. Divide them into portions and place them in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. They can stay good in the freezer for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight. Reheat in the microwave or on the stove until hot all the way through. In the fridge, chicken burrito bowls are good for 3 to 4 days. For frozen bowls, they can last up to 3 months. Always look for signs of spoilage. If you see any ice crystals or if the food smells odd, it’s best to discard it. Enjoy your meal safely! Yes, you can use frozen chicken for this recipe. Just follow these guidelines: - Increase the cooking time to 20 minutes. - Ensure the chicken is fully submerged in the broth. - Check for doneness after cooking; it should reach 165°F. Cooking from frozen is a great time-saver. The Instant Pot handles it well, keeping the chicken juicy and tender. You can serve many tasty sides with chicken burrito bowls: - Tortilla chips with salsa - A fresh green salad - Mexican street corn - Guacamole and sour cream These sides add crunch and flavor. They also make your meal more fun and filling! Want more heat? Here are some tips: - Add diced jalapeños to the pot. - Use hot salsa instead of diced tomatoes. - Stir in cayenne pepper or extra chili powder. Taste as you go to find the right spice level. Your burrito bowls will have a kick that everyone loves! You now have everything you need to make delicious Chicken Burrito Bowls. We discussed main ingredients like chicken thighs and brown rice, as well as the best layering and cooking methods in your Instant Pot. I shared various tips for flavor balance and presentation, plus options for swaps and customization. Finally, we covered safe storage methods and FAQs to help you along the way. With these steps, you can create tasty meals everyone will enjoy. Happy cooking!

Instant Pot Chicken Burrito Bowls

Whip up delicious Instant Pot Chicken Burrito Bowls effortlessly with this easy recipe! Packed with juicy chicken, flavorful rice, black beans, and topped with creamy avocado and fresh cilantro, these bowls are a satisfying meal for any night. Perfect for meal prep or cozy dinners. Ready in just 40 minutes, your family will love this zesty dish! Click to explore the full recipe and take your weeknight dinners to the next level!
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Ingredients
  

1 pound boneless, skinless chicken thighs

1 cup brown rice

1 can (15 oz) black beans, rinsed and drained

1 can (10 oz) diced tomatoes with green chilies

1 cup chicken broth

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup corn (frozen or canned)

1 cup shredded cheddar cheese

1 avocado, diced

1 cup fresh cilantro, chopped

Lime wedges for serving

Instructions
 

Prep the Chicken: Begin by patting the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, chili powder, cumin, garlic powder, and onion powder, ensuring an even coating for maximum flavor.

    Layer Ingredients in the Instant Pot: Pour the chicken broth into the Instant Pot, creating a flavorful base. Add the brown rice, smoothing it out gently. Place the seasoned chicken thighs on top of the rice. Then, layer the rinsed black beans, diced tomatoes (including their juices), and corn evenly over the chicken.

      Pressure Cook: Secure the lid on the Instant Pot and ensure the valve is set to the sealing position. Select the Manual setting and set the timer for 15 minutes, ensuring the pot will cook at high pressure.

        Natural Release: After the cooking cycle completes, let the pressure release naturally for about 10 minutes. Carefully switch the valve to venting to release any remaining pressure before opening the lid.

          Shred Chicken: Remove the cooked chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot, stirring gently to combine all ingredients thoroughly.

            Serve: Distribute the chicken burrito bowl mixture into serving bowls. Generously top each bowl with a sprinkle of shredded cheddar cheese, followed by diced avocado and a handful of fresh cilantro for added flavor and color.

              Add Lime: Enhance each serving with lime wedges on the side, allowing diners to squeeze fresh lime juice over their bowls for an extra burst of zesty flavor.

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings

                  - Presentation Tips: Use vibrant bowls to serve for an appealing visual. Consider sprinkling extra cheddar cheese on top and garnishing with a cilantro leaf for a fresh and inviting look. Serve with a colorful array of lime wedges for an added pop!