Burrito bowls

By duckieq

Ingredients

• 2 frozen chicken breasts
• 1/2 cups uncooked brown rice
• 1/2 C dry black beans (not soaked)
• 1 – 15 oz can diced tomatoes, no sugar added
• 2 tbsp. Minced garlic
• 2 tbsp. Cumin
• 1 tbsp. Onion powder
• 2 tbsp. Chili powder
• 1.5 cups chicken stock
• TOPPINGS
• Romaine lettuce
• Cheddar cheese
• Avocado
• Salsa or pico de gallo

Preparation

Step 1

Combine all the ingredients in the Instant Pot. Lock the lid into place and seal the pressure valve.
Using the manual mode cook on high pressure for 25 minutes. When done release by turning the pressure valve to open, be sure to use a long spoon or a silicone oven mitt to move the valve.
Open the lid and remove the chicken to shred. I use my mixer to shred chicken–it's SO easy to do! Just make sure to stand right there and watch because the chicken goes from shredded to ground pretty quickly.
Add the chicken back into the Instant Pot, stir well.
Measure and place the romaine lettuce in your bowl. Top with 1/4 of the beans, rice, and shredded chicken. Measure out and sprinkle with cheese, salsa, and avocado if you'd like!