Instant Pot Burrito Bowls
Equipment
- 1 instant pot
Ingredients
Crema (Sauce)
- 1 cup sour cream for a lower fat option, use low-fat greek yogurt
- 2 Tablespoons chipotle sauce From a can of chipotle chiles in adobo
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 2 Tablespoons lime juice *optional
Burrito Bowls
- 1-2 lbs shredded chicken or cooked ground turkey I usually use canned chicken
- 2 Cups white rice
- 2 14 oz cans chicken broth If you use the cartons, measure 2 cups
- 3 Tablespoons dehydrated onion or 1 Tablespoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 28 oz can diced tomatoes
- 2 14 oz can black beans
- 1 14 oz can corn
For Serving
- shredded colby jack cheese
- chopped cilantro
- lime wedges
Instructions
Make the Sauce
- In a small bowl, add ½ cup of sour cream, 2 tablespoons chipotle sauce, ¼ teaspoon garlic powder, ¼ teaspoon salt, and 2 tablespoons of lime juice. Stir to combine and set aside.
Make the Burrito Bowls
- If you need to cook or shred your meat, do so in this step. Drain and rinse the black beans and drain the corn. Set each aside.
- Rinse 2 cups of white rice and place them in the instant pot. Add the chicken stock, onion, salt, and pepper, and stir to combine.
- Add the diced tomatoes, corn, black beans, and chicken to the instant pot. If you have leftover adobo sauce/chipotle chilis, add them to the pot. Secure the lid, close the pressure release valve, and use the manual function to cook it on high pressure for 8 minutes. When it is finished, do a quick release.
- Fluff the rice to stir in the ingredients and serve with cilantro, colby jack cheese, chopped cilantro, and lime wedges.
Notes
Storage
Store the sauce, bowls, and toppings separately in airtight containers. The burrito bowls can be stored in an airtight container in the fridge for up to four days. The sauce is good for up to a week in the fridge. The burrito bowls can be frozen in an airtight container for up to three months.