Description
Prepare flavorful chicken and perfectly cooked brown rice simultaneously in your Instant Pot for a quick, convenient burrito bowl dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup long-grain brown rice, rinsed
- 1.5 cups chicken broth
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water (for the pot base)
- Optional toppings: black beans, corn, salsa, avocado, shredded cheese, sour cream, lime wedges
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil and let it heat. Add chopped onion and cook until softened, about 3 minutes.
- Add minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and cook for 1 minute until fragrant. Press ‘Cancel’.
- Place the trivet inside the Instant Pot. Pour the 1/2 cup of water onto the bottom of the inner pot, under the trivet.
- Place the rinsed brown rice evenly over the trivet. Pour the chicken broth over the rice.
- Place the chicken breasts or thighs on top of the rice layer. Do not stir.
- Secure the lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ (High Pressure) for 15 minutes.
- When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes. After 10 minutes, carefully move the valve to ‘Venting’ to release any remaining pressure (Quick Release).
- Remove the chicken and shred it using two forks.
- Fluff the brown rice gently with a fork. Stir the shredded chicken back into the rice mixture, mixing in any accumulated liquid and seasonings from the pot.
- Serve the chicken and rice mixture in bowls. Add your desired toppings like black beans, corn, salsa, and a squeeze of lime juice.
Notes
- Rinsing the brown rice helps remove excess starch, leading to fluffier results.
- For extra flavor in the chicken, you can rub it with the spices before placing it on the trivet.
- If you prefer a saucier chicken, reserve 1/4 cup of the cooking liquid after shredding and mix it back in.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 bowl base
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 48
- Cholesterol: 130