Instant Pot Cheesy Chicken Burrito Bowl Recipe
This Instant Pot Cheesy Chicken Burrito Bowl is a quick and flavorful meal that combines ground chicken, vegetables, rice, beans, and melty cheese into one hearty, comforting bowl. Perfect for weeknight dinners, this recipe uses the Instant Pot to lock in flavors and speed up cooking time, resulting in a delicious cheesy burrito-inspired dish with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-American
Ingredients
Scale
Proteins and Dairy
- 16 oz ground chicken
- 56 g Velveeta Mexican Shreds
- 1 cup (8 oz) chicken broth
Vegetables
- 60 g diced yellow onion (about 1/4 cup)
- ~200 g diced bell pepper (about 2 peppers)
- 1 can of black beans (455 g), drained and rinsed
- 1 can of Original Rotel (diced tomatoes and green chilies)
- 1 bag frozen cauliflower rice (340 g)
Grains
- 1/2 cup white rice (uncooked)
Condiments and Seasonings
- 16 oz jar salsa (cilantro flavored recommended)
- Salt and pepper to taste
- Cooking spray oil for sautéing
Instructions
- Cook the Ground Chicken: Set your Instant Pot to the sauté function and spray with cooking oil. Add the ground chicken, season it with salt and pepper, and cook until no longer pink, breaking it up as it cooks.
- Add Onions and Bell Peppers: Stir in the diced yellow onion and bell peppers to the cooked chicken. Continue sautéing for an additional 3 to 5 minutes until the vegetables soften.
- Prepare Cauliflower Rice: Microwave the frozen cauliflower rice bag for about 2 minutes to loosen any large frozen chunks, making it easier to mix later.
- Combine Remaining Ingredients: Add the uncooked white rice, black beans (rinsed), Original Rotel, microwaved cauliflower rice, salsa, and chicken broth into the Instant Pot with the sautéed mixture. Stir well to combine all ingredients evenly.
- Pressure Cook: Turn off the sauté function and securely place the lid on the Instant Pot. Cook on high pressure for 7 minutes to allow the flavors to meld and the rice to cook thoroughly.
- Finish and Serve: Carefully release the pressure according to your Instant Pot’s instructions. Open the lid and sprinkle the Velveeta Mexican shreds on top of the hot mixture. Let the cheese melt slightly from the residual heat before serving.
Notes
- For a spicier bowl, use a hot salsa or add diced jalapeños during sautéing.
- You can substitute ground turkey or beef for the chicken if preferred.
- Microwaving the cauliflower rice before adding helps prevent clumps and ensures even cooking.
- Use low-sodium broth and beans if you want to reduce the salt content.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily in the microwave.
Keywords: Instant Pot, cheesy chicken, burrito bowl, ground chicken, Mexican-style bowl, easy dinner, one-pot meal
