Instant Pot Smokey Chicken Burrito Bowls THM E
This recipe uses an instant pot. You don’t have to though. You can make this on your stove or in your crockpot. For a crockpot, I would follow the instructions for the IP but cook on low for 6-8 hours. Most IP recipes and crockpot recipes are interchangeable. I like crockpots most of the time because I like to get the meal prepped and not think about it until dinner. This gives me free time at night. With an IP I have more hands on things to do at night. Now I say all of that to say, the IP can be a huge blessing in my kitchen. When I am busy and have to leave the house quickly, I can still get a home cooked meal made at the last minute and there is no need to to a drive thru or feed the kids cereal. I think and IP and a crockpot both have places in the kitchen.
This is one of those recipes that is versatile and can be spiced or even have a little less if you need to. Top your kids bowls with sour cream and cheese. I stirred a triangle of laughing cow cheese into mine and my hubby’s. We both loved this recipe and I hope you will too. I bought everything, except the IP, at Aldi.
Instant Pot Smokey Chicken Burrito Bowls THM E
Ingredients
- 2-3 Large Chicken Breasts
- 1 Can Diced Tomatoes with Green Chilies
- 1 Can Black Beans rinsed and drained
- 1 Adobe Smoked Pepper you can add more if you want
- 3/4 C Quick Cooking Brown Rice
- 1 Medium Onion diced
- 1 Medium Bell Pepper diced
- 2-3 t Minced Garlic
- 2 t Chili Powder
- 1 t Ground Cumin
- Laughing cow cheese
- 1 t Salt
- 1/2 t Black Pepper
- 1 2/3 C Water
- Cilantro and Green Onions for toppings
Instructions
- Add all of the ingredients, except the toppings and the laughing cow cheese. Make sure the rice isn’t on the bottom.
- Close the lid and make sure the vent is closed. Set to manual high pressure for 20 minutes.
- Allow natural release for 10 minutes. Remove chicken and shred. Put back in pot and stir.
- Add to bowls and stir in the laughing cow cheese if desired. Top with toppings and enjoy.
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