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Instant Pot Chicken and Brown Rice Burrito Bowls Trim Healthy Mama E Meal

Change up your taco Tuesday and make these easy trim healthy mama energizing chicken burrito bowls. These bowls are so refreshing and delicious and so easy because they are made in an Instant Pot. We love Tex-Mex in my house. Well, we live in Texas so it’s in our veins. This protein packed dinner will fill up little and big tummies with healthy carbs. Make this meal on a busy night and make your family happy.

This recipe is different from my other Instant Pot chicken taco bowl recipe. This one is so light and refreshing. It is such a perfect meal on a hot day, it really hits the spot. I also cook the rice separately in this recipe. There are some similarities in the recipes but enough differences that you could serve these in the same week and your family wouldn’t think they were similar.

If you need something light and refreshing, this Instant Pot recipe is it. It doesn’t leave you feeling heavy, it is dairy free and family friendly. I struggle with THM E meals in my diet. Breakfast is easy and lunch isn’t too hard to find good E meals but dinner is a struggle. My family really likes S meals for dinner but this one was a hit. Add more heat or less heat, top your kids bowls with some sour cream and cheese if you want.

If you follow carb cycling, this recipe will definitely work for that way of eating as well.
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Instant Pot Chicken and Brown Rice Burrito Bowls Trim Healthy Mama E Meal

Ingredients

  • 3 Chicken Breasts
  • 2 Bell Peppers your choice of colors, diced
  • 1 Medium Onion minced
  • 1 10 oz Can of Diced Tomatoes with Green Chilies
  • 1 Can Black Beans drained and rinsed
  • 1 Can Corn drained and rinsed
  • 2 t Chili Powder
  • 1 t Ground Cumin
  • 1 t Garlic Powder
  • 1/2 t Onion Powder
  • 1 t Salt
  • 1/2 t Black Pepper
  • 1 T Dried Minced Onion
  • 1/2 C Water or Broth
  • Cilantro Green Onions, 1 Roma Tomato diced, and Fresh Lime for toppings
  • 2-3 C Cooked Brown Rice depending on how many you serving

Instructions

  • Place all ingredients except toppings and rice. Secure and lock the lid on top. Make sure valve is in the closed position. Press the manual high buttons on your instant pot and set the time for 8 minutes.
  • When the timer goes off, allow for natural release for 10 minutes and then do a manual release.
  • Take off the lid and remove the chicken breasts. Shred the chicken breasts with forks or knives or whatever method you like to use.
  • Return the shredded chicken breast back to the pot and stir to combine.
  • Scoop some cooked brown rice into bowls and top with the chicken mixture. Add whatever toppings you want. I love this with green onions, cilantro and fresh squeezed lime. Perfect.

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