Chicken and Rice Burrito Bowls

By tulawdog

Ingredients

• 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

Preparation

Step 1

Add the oil to the Instant Pot, turn on sauté 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.

Season the chicken all over with salt and pepper. Add the chicken, rice, beans, corn, salsa, and remaining 3/4 cup broth to the Instant Pot and stir to combine. Close and lock the lid. Pressure-cook for 10 minutes at HIGH pressure. When cooking time is complete, do a quick release of the pressure.

Gently stir everything together. Divide between bowls and top with the cheese and cilantro.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.