Food Recipes: Instant Pot Weeknight Chicken and Rice Burrito Bowls

INGREDIENTS

1 1/2 tablespoons of rape or vegetable oil

1 medium yellow onion, diced

2 garlic cloves, minced

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

1 cup low sodium chicken stock

1 1/2 pounds boneless, skinless chicken thighs sliced into 1-inch slices

Kosher salt

Freshly ground black pepper

1 (15 ounces) can black beans, dried and rinsed

1 cup frozen corn kernels

1 (16 ounces) jar of salsa

1 cup long grain white rice

1/2 cup grated cheddar cheese

1/4 cup coarsely chopped fresh cilantro

INSTRUCTIONS

Add oil to Instant Pot, turn on the sauté setting and heat until flickering. Add onion and garlic and cook, stirring occasionally, until tender, about 4 minutes. Add chili powder and caraway seeds and cook for up to 30 seconds. Add 1/4 cup of chicken broth and cook, gently scrubbing the bottom of the pan with a wooden spoon to loosen all the sticky pieces, and simmer for 1 minute.
Season the chicken with salt and pepper. Add chicken, beans, corn, salsa and mix. Sprinkle rice on top. Pour the remaining 3/4 cup of the cup onto the rice, but do not mix. Using the manual setting, set the pressure to HIGH for 10 minutes. Close and close the lid. A pressure cooker will take about 10-12 minutes to relieve pressure and begin a 10-minute countdown. When the cooking time is up, quickly depressurize.
Gently mix everything together. Divide between bowls and top with cheese and cilantro.

RECIPE NOTES

Storage: leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

This article is adapteed from this site.

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