This Instant-Pot chicken burrito bowl has all the fixings of a hearty burrito without the wrap.
Transfer the chicken to a plate.
Add the remaining 1 tablespoon oil to the cooker and stir in onion.
Photo: Greg Dupree
Cook, stirring often, until translucent, 2 to 5 minutes.
Add tomatoes and stir to combine.
Return the chicken to the cooker.
Cover the cooker and lock the lid in place.
Turn the steam release handle to Sealing position.
Select Manual/Pressure Cook setting.
Select High pressure for 7 minutes.
Check that an instant-read thermometer inserted in the thickest portion of the chicken registers at least 165F.
Shred the chicken using two forks (this can be done in the cooker for ease).
Divide rice evenly among 4 bowls.
Top evenly with chicken, black beans, corn, avocado, cilantro and queso fresco.
Serve with lime wedges, if desired.
To make ahead
Refrigerate chicken in liquid in an airtight container for up to 3 days.
(Storing in cooking liquid helps ensure that the chicken remains moist and flavorful.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
