Instant Pot 20 Minute Chicken Burrito Bowls

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 cup uncooked long-grain white rice
• 1 1/4 cups chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil
• Pinch of salt
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1 avocado, diced
• 1/4 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1 jalapeño, sliced (optional for spice)
• Lime wedges for serving

Instructions

1. Season the chicken pieces with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Ensure each piece is evenly coated for a consistent flavor throughout the dish.
2. Set the Instant Pot to 'Sauté' mode. Add olive oil, then the seasoned chicken. Cook until the chicken is lightly browned, about 5 minutes. Stir occasionally to prevent sticking.
3. Cancel the 'Sauté' mode. Add the uncooked rice and chicken broth. Stir gently, ensuring the rice is submerged in the liquid.
4. Secure the lid and set the Instant Pot to 'Pressure Cook' on high for 8 minutes. Once cooking time is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release.
5. Open the lid and fluff the rice with a fork. Stir in lime juice, chopped cilantro, olive oil, and a pinch of salt to create flavorful cilantro lime rice.
6. While the rice cooks, prepare the toppings. Warm the black beans and corn in a microwave or small saucepan. Dice tomatoes, red onion, and avocado.
7. Divide the cilantro lime rice and chicken mixture into bowls. Top with black beans, corn, diced tomatoes, red onion, avocado, shredded cheese, and a dollop of sour cream. Garnish with jalapeño slices and lime wedges.