Instant Pot Chicken Burrito Bowls

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INGREDIENTS:

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 (1.25-ounce) package taco seasoning
  • 1 cup low sodium chicken broth, divided
  • 1 (15-ounce) can corn kernels, drained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup salsa, homemade or store-bought
  • 1 (4.5-ounce) chopped green chiles
  • 1 cup long-grain rice
  • 1 cup shredded Mexican blend cheese
  • 2 tablespoons chopped fresh cilantro leaves

PREPARATION INSTRUCTIONS:

  • Add chicken, taco seasoning and 1/4 cup chicken broth to a 6-qt Instant Pot® and gently toss to combine.
  • Stir in corn, black beans, salsa and green chiles.
  • Without stirring, add rice and remaining 3/4 cup chicken broth.
  • Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute.
  • Serve immediately, garnished with cilantro, if desired.

*www.damndelicious.net

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