Updated: Aug 7, 2021
I don’t know about you, but I could have taco night every night of the week. This really easy Instant Pot recipe cooks the rice, chicken, and beans all at the same time. Set up your favorite toppings bar for a taco fiesta any night of the week! Leftovers reheat beautifully.
Recipe adapted from Oh, Sweet Basil
I love my Instant Pot. If you haven’t bought one yet, I highly recommend that you do. It’s not the scary “old-time” pressure cooker that you remember your mom using as a kid. That ticking time bomb on the stove with the weighted “jiggler” that was so loud and rattled and shook when the steam was building or releasing is now a thing of the past.
Pressure cooking is the process of cooking food at a very high temperature with some form of liquid to create steam that is sealed in a vessel. The high-heat steam pressure cuts the cooking time to a fraction of that of oven and stove-top methods. The addition of new safety features such as a locking mechanism, which prevents you from opening the pot until all the steam has been released, eases some of the scary thoughts of the pot exploding all over the kitchen. No, seriously, I know someone that this happened to.
To make this a meal prep meal, divide the Instant Pot Burrito Bowl into 6 reusable, microwave-safe containers. Place your choice of toppings in a separate container and add after reheating. Store in the refrigerator for 2-3 days.
Let’s get cooking!
1 pound of boneless skinless chicken breasts, cut into bite size cubes
1 tablespoon of olive oil
1 1/2 teaspoons of cumin
1 teaspoon of onion powder
1 teaspoon of garlic powder
1/4 teaspoon of pepper
1/2 teaspoon of salt
1 teaspoon of chili powder
1 teaspoon of coriander
2 cloves of minced garlic
1 cup of white rice, rinsed
2 3/4 cups of chicken broth
1 4-ounce can of diced green chilis, undrained
1/2 cup of chopped cilantro (we love it at our house but omit if you do not)
Zest of 1 lime
Juice of 1 lime
1 can black beans, drained
Toppings bar (now it's officially a party):
Sliced black olives
Sliced green onion (green tops and some whites)
Shredded dairy free cheese (I used Daiya Cheddar Style Shreds)
Dairy-free sour cream (I used Good Karma Plant-Based Sour Cream)
Bitchin' Sauce (I like the chipotle and the cilantro chili)
Tortilla chips (I used Siete Grain Free Tortilla Chips)
Tortillas (If anyone wants to make burritos; I used Siete Grain Free Cassava Tortillas)
How to make:
Please be sure to visit: Oh, Sweet Basil for the source recipe and original cooking instructions.
Heat your Instant Pot on the sauté mode until it’s hot. Add the oil.
Mix together cumin, onion powder, garlic powder, chili powder, and coriander in a small bowl. Toss with the diced chicken.
Add the seasoned chicken to the pot and cook, stirring occasionally until golden, about 3-4 minutes.
Add the rice and minced garlic and stir for 20-30 seconds. Add the broth, green chilis, cilantro, lime zest and lime juice. Stir and add the black beans, stirring again.
Add the lid and set the valve to "seal." Turn the pot to high pressure for 7 minutes.
Allow a natural release for 2 minutes then do a quick release to let out the steam.
Stir and add contents to a serving bowl.
Serve with toppings.
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