Name: Instant Pot Chicken Burrito Bowls
Prep time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1½ lb boneless skinless chicken thighs, cut in chunks; 1½ cups long grain white rice, rinsed; 1½ cups chicken broth; 1 15 oz can black beans, drained and rinsed; 1 cup frozen corn; 1 cup salsa; 1 tbsp chili powder; 1 tsp ground cumin; ½ cup shredded cheddar, for serving; ½ cup sour cream, for serving; salt, to taste

Bowls without the takeout run

A burrito bowl is just rice, beans, and chicken with the tortilla left off. Cooking it in layers in one pot gets me the same lunch I would have paid for, and the leftovers pack up for tomorrow.

The toppings are where people make it their own. I put out the cheddar and sour cream and let everyone build the bowl they want.

The order in the pot matters

The rice has to sit in the broth, under everything else. Dry grains on top come out firm, because the steam and liquid never really reach them. Stir the rice down into the broth first, then layer the rest over it.

After the cook, let the pot sit for 10 minutes before venting. The pressure drops on its own, which cooks call a natural release, and the rice finishes soaking up the liquid while it waits.

Instant Pot Chicken Burrito Bowls

Bowls without the takeout run

The order in the pot matters