Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, instapot chicken burrito bowls. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Instapot Chicken Burrito Bowls is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Instapot Chicken Burrito Bowls is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook instapot chicken burrito bowls using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Instapot Chicken Burrito Bowls:
- Make ready boneless skinless chicken breast
- Make ready corn, drained
- Get black beans, drained
- Get Rotel
- Prepare uncooked rice
- Make ready chicken broth
- Prepare taco seasoning
- Prepare small onion, chopped
- Get each, green and red bell peppers. chopped
- Get salt and pepper,
- Prepare Toppings: Sour cream, cheddar cheese, lettuce, tomato, etc
Add the chicken, beans, corn, salsa, and stir to combine. Sprinkle the rice over the top. Stir together making sure that the chicken is coated in the spices. Dump in the corn, black beans, and salsa.
Instructions to make Instapot Chicken Burrito Bowls:
- Place 1 cup of chicken broth in bottom of instapot. Place chicken breasts on top.
- Cover chicken with taco seasoning and salt and pepper.
- Add corn, black beans and Rotel.
- Add chopped onions, peppers and rice. Top with remaining chicken broth.
- Set instapot to cook for 20 minutes.
- Pull out chicken, shred and return to pot and stir well.
- Meanwhile, set up toppings station with your favorite ingredients.
- Enjoy!!
Stir together making sure that the chicken is coated in the spices. Dump in the corn, black beans, and salsa. How to Make Easy Instant Pot Chicken Burrito Bowls Add ¼ cup chicken broth and taco seasonings to Instant Pot and stir thoroughly. Stir in chicken, black beans, corn and enchilada sauce. Add rice (but don't stir) and remaining ¾ cup of chicken broth.
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