Shredded Chicken And Rice Burrito Bowl

If you’re a fan of those giant chicken burritos wrapped in foil that you can get from food trucks or roadside vendors, then you’ll love this chicken and rice burrito bowl. For a healthy spin, I swap out the tortilla for brown rice and leave off the cheese in favor of avocado. The rice also helps soak up the flavorful, nourishing broth.

Cuisine

Modern

Course

Dinner

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Gluten Free

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 6 servings, boneless, Carrie Forrest, cayenne pepper, contributed, cook 20 min, cooked brown rice, dairy free, dinner, easy, extra-virgin olive oil, fresh chopped cilantro, gluten free, green chiles, ground cumin, low-sodium chicken broth, medium avocados, medium red or white onion, modern, pinto beans, prep 10 min, prepared salsa, pressure cook, sauté, skinless chicken breasts, sliced jalapeño

Prep Time

10 min

Cook Time

20 min

Servings

6 servings

Ingredients

2 tbsp extra-virgin olive oil
2 lbs boneless, skinless chicken breasts
1 tsp ground cumin
1/4 tsp cayenne pepper
1 medium red or white onion
4 oz green chiles
1 1/2 cups low-sodium chicken broth
15 oz pinto beans
3 cups cooked brown rice
2 medium avocados
Fresh chopped cilantro
Sliced jalapeño
Prepared salsa

Instructions

Select Sauté and add the olive oil to the inner pot. Once the oil is hot, place the chicken breasts in the pot and brown them for 2 minutes per side.
Press Cancel and add the cumin, cayenne pepper, onion, green chiles, and chicken broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot.
Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 15 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
Unlock and remove the lid. Use a slotted spoon to transfer the chicken to a cutting board. Shred the chicken using two forks, and then add it back to the pot. Add the pinto beans and stir the ingredients to combine.
Serve immediately, or place the chicken and rice in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months.
When ready to serve, divide the rice among six bowls and ladle the chicken mixture on top. Garnish each bowl with 2 slices of fresh avocado, cilantro, jalapeño, and a spoonful of salsa (if using).

Notes

ADVANCE PREP TIP: Prepare the rice ahead of time and warm it up before serving. MEAL PREP TIP: Slice the avocado right before serving to keep it from browning PER SERVING Calories: 423; Fat: 12g; Carbohydrates: 37g; Fiber: 8g; Protein: 43g; Sodium: 332mg

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