20 Minute Chicken Burrito Bowls


  • 2.25 cups chicken broth
  • 1.5 lbs boneless, skinless chicken breasts
  • 1.25 ounces taco seasoning
  • 1.5 cups long grain white rice
  • 12 ounce frozen corn kernels
  • 15 ounce black beans
  • 1 cup salsa
  • sour cream
  • diced tomatoes
  • shredded mexican blend cheese
  • Diced avocado
  • Add the Pot Mixture ingredients to the Instant Pot, in the order listed.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot and stir.
  • Serve in a bowl topped with sour cream, diced tomatoes, shredded Mexican-blend cheese and diced avocados.
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