This copycat recipe of the Chipotle chicken burrito bowl is quick and easy with the help of an instantpot.
This recipe comes from "The Typical Mom"
Ingredients
1 pound chicken breasts
2 Tablespoon olive oil
1/4 cup taco seasoning
1/2 tsp salt
1 cup chicken broth
1 can corn, drained
1 can black beans, drained
1 cup uncooked white or brown rice
1 (15.5 ounce jar) salsa
Toppings of your choice such as shredded cheese, chopped tomatoes, avocado and sour cream.
Instructions
Put olive oil in pot and turn to saute function. Place chicken breasts in pot and allow to cook on each side for about two minutes or until outside is no longer pink. Turn pot off. Move chicken to the side and pour in a little bit of the chicken broth to deglaze the pan. Sprinkle taco seasoning on top of the chicken. Add salt if desired. Pour remaining chicken broth on top. Put corn on top of the chicken and spread out evenly. Add drained can of beans on top of that. Sprinkle uncooked rice evenly on top of everything. Pour salsa on top of rice so that all of it is covered. Close the pressure cooker and seal the steam valve. Set pressure cooker to 12 minutes. Then, do a quick release. Remove chicken breasts and place in bowl. Shred the meat and return to the pressure cooker. Stir to combine. Serve in bowls with toppings.