RecipesInstant Pot Burrito Bowl with Frozen Chicken
by Cindy Denning· May 1, 2026
DinnerQuickMexicanEasy
Easy Mexican burrito bowls cooked with dry brown rice and frozen chicken in the electric pressure cooker. Healthy and delicious.
12 servings·Prep 5 min·Cook 25 min|Total 30 min
Ingredients
Servings:12
- 3 poundsfrozen chicken breasts
- 4 tablespoonsgarlic, minced
- 2 tablespoonschili powder
- 2 tablespoonscumin
- 2 tablespoonsonion powder
- 1 cupbrown rice, uncooked
- 30 ozdiced tomatoes, low sodium
- 1 cupdry black beans (not soaked)
- 3 cupslow-sodium chicken stock
Instructions
- 1.Place frozen chicken, dry brown rice, dry black beans, tomatoes, garlic, cumin, chili powder, and onion powder into the Instant Pot.
- 2.Add chicken stock into the Instant Pot. Close and lock the lid and turn the valve to sealing.
- 3.Select Pressure Cook and set the cook time for 25 minutes. When the cook time is complete, quick release the pressure and remove the lid.
- 4.Remove chicken from the pot and shred it by using two forks. Return chicken to pot and stir to combine. Serve with your choice of toppings like shredded cheese, avocado, salsa, or pico de gallo.
Comments
Sign in to leave a comment.
No comments yet. Be the first!