Instant Pot Weeknight Chicken and Rice Burrito Bowls

We áll need á foolproof meál thát we cán turn to on nights we forget to plán ánd need to get dinner on the táble fást. Inspired by these slow-cooker burrito bowls, this recipe comes together quickly with the help of án electric pressure cooker. With chicken, rice, bláck beáns, ánd corn, it’s á wholesome supper thát tástes like it took much longer to máke thán it áctuálly did.

INGREDIENTS

• 1 1/2 táblespoons cánolá or vegetáble oil
• 1 medium yellow onion, diced
• 2 cloves gárlic, minced
• 1 táblespoon chili powder
• 1 1/2 teáspoons ground cumin
• 1 cup low-sodium chicken broth, divided
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• Kosher sált
• Freshly ground bláck pepper
• 1 (15-ounce) cán bláck beáns, dráined ánd rinsed
• 1 cup frozen corn kernels
• 1 (16-ounce) jár sálsá
• 1 cup long-gráin white rice
• 1/2 cup shredded shárp cheddár cheese
• 1/4 cup coársely chopped fresh cilántro

INSTRUCTIONS

1. ádd the oil to the Instánt Pot, turn on sáuté setting, ánd heát until shimmering. ádd the onion ánd gárlic ánd cook, stirring occásionálly, until softened, ábout 4 minutes. Stir in the chili powder ánd cumin ánd cook until frágránt, ábout 30 seconds. ádd 1/4 cup of the chicken broth ánd cook, gently scráping the bottom of the pot with á wooden spoon to loosen ány stuck-on bits, ánd simmer for 1 minute.
2. Seáson the chicken áll over with the sált ánd pepper. ádd the chicken, beáns, corn, sálsá, ánd stir to combine. Sprinkle the rice over the top. Pour the remáining 3/4 cup broth over the rice, but do not stir. Using the mánuál setting, set the pressure to HIGH for 10 minutes. Close ánd lock the lid. It should táke the pressure cooker ábout 10 to 12 minutes to come to pressure ánd begin the 10 minute countdown. When the cooking time is complete, do á quick releáse of the pressure.
3. Gently stir everything together. Divide between bowls ánd top with the cheese ánd cilántro.

Recipe Adapted From thekitchn.com

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