#2,674: Instant Pot Chicken and Rice Burrito Bowls

Ok...here's the first real recipe I decided to try using my new Instant Pot!  Eeek!  I had super low expectations for this recipe mainly because I have no idea what I'm doing!  As I've mentioned the last several months, I'm trying to use different cuts of meat besides boneless skinless chicken breasts, and ground beef/turkey.  So when I found this recipe which used chicken thighs, I knew I needed to give it a try, rather than sub in some ground beef instead (as I normally would do).

I also knew that serving my family burrito bowls would not go over very well, so although I ate mine this way, I gave the rest of them a tortilla and they filled it with some of the chicken, rice, and cheese.  

This was really good!  There was a little too much rice, but personally I liked it that way.  I added some chopped cilantro and avocado to mine, and topped it with a little sour cream.  I also scooped some of it up with mini tortilla chips.  Yum!  Yes, I would definitely make this again! 

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 (15-ounce) can black beans, drained and rinsed (I omitted from the Instant Pot and added it in at the end)

1 cup frozen corn kernels (I omitted from the Instant Pot and added in canned corn at the end)

1 (16-ounce) jar salsa (I used mild picante sauce)

1 cup long-grain white rice

1/2 cup shredded sharp cheddar cheese

1/4 cup coarsely chopped fresh cilantro

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 1 minute.

Season the chicken all over with salt and pepper. Add the chicken, beans, corn, salsa, and stir to combine. Sprinkle the rice on top of the chicken and beans mixture and pour the remaining 3/4 cup broth on top of the rice, but do not stir. Using the pressure cooker's manual setting, set the pressure to HIGH for 10 minutes. Close and lock the lid. It should take the pressure cooker about 10 to 12 minutes to come to pressure and begin the 10 minute countdown. 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.