Description

Chipotle Inspired Burrito Bowls – Instant Pot or Slow Cooker Recipe!

Ingredients

Scale

2.5 cups chicken stock/broth (substitutes: veggie stock)
1.5 cup frozen corn kernels (sub: 1-15oz can of corn, drained)
1 (15-ounce) can of black beans, drained and rinsed
1 cup long-grain rice (I use brown rice for this recipe)
Spices ( you can substitute an Indian spice mix, taco seasoning mix, or make a mild version with just garlic, onion, and salt)

I use a mix of the following (adjust to preference).

- 1 TSP chili powder; pre-mixed or the following:
  - 1/4 TSP Paprika
  - 1/4 TSP Garlic powder/granulated
  - 1/4 TSP Onion powder
  - 1/8 TSP Cumin
  - 1/8 TSP Cayenne pepper (or ancho chili powder)
- 1/4 TSP Salt or celery salt
- 1/4 TSP Turmeric
- 1/8 TSP Ground ginger
- 1/8 TSP Black pepper

Toppings:

Shredded cheddar (or other shredded cheese preference)
Sour cream
Sliced avocados
Chopped cilantro leaves
Pico de Gallo or salsa
Sliced jalapenos
Lime juice

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Instructions

DIRECTIONS:

Combine broth, corn, and rinsed beans in your Instant Pot.
Stir in spices
Without stirring, add the rinsed rice. *Do not stir or move the rice, as this increases the risk for the dreaded “burn” error*
Ensure that the sealing ring is properly placed and close the lid
Set IP to Manual High Pressure for 10 minutes.
When finished cooking, Allow a natural pressure release before opening.
As it sets, any remaining liquid will be absorbed (within just a few minutes of opening lid)
Top with shredded cheese and serve with your favorite toppings

Serve immediately, garnished with cilantro, if desired.

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Notes

SLOW COOKER METHOD: Add all ingredients and spices to slow cooker, gently stir, and cook on High for 2.5 hours. If you want to add chicken, it must be cooked separately.

TO MAKE WITH CHICKEN IN THE INSTANT POT: Dice 1 pound of boneless, skinless chicken into small chunks (1″ or less) and add to IP with the broth, beans, and corn. Continue with the recipe above. Cook time remains the same.

Keywords: burrito bowl