We as a whole need a secure supper that we can go to on evenings we neglect to plan and have to eat on the table quick. Propelled by these sluggish cooker burrito bowls, this formula meets up rapidly with the assistance of an electric pressing factor cooker. With chicken, rice, dark beans, and corn, it’s a healthy dinner that preferences like it took any longer to make than it really did.
Just as with a traditional burrito, this recipe is super versatile. Don’t skip making it because you don’t have one of the ingredients on the list. Besides the salsa, there’s a good chance anything on the ingredient list can be omitted or swapped for something else.
My go-to tactic for making dinner prep as efficient and speedy as possible is to embrace the “meanwhile.” This means that instead of prepping all the ingredients at the onset (as we’re often told to do), you should work as you go. This is largely a dump-and-go recipe, but there’s still some room to embrace the meanwhile for more efficient and faster prep. Get started by prepping the onion and garlic, and having the spices and broth ready. While the onion sautés and simmers, cut up the chicken and rinse and drain the black beans.
When added to the lower part of the pot, the rice browns excessively fast, motioning to the pressing factor cooker there’s trapped on food. How much this happens contrasts from one machine to another. We didn’t get a BURN mistake, yet experienced huge searing. After a couple of more adjusts of testing (and perusing however the entirety of your remarks!) we’ve concocted this arrangement: Layer the dry rice on top of the chicken-salsa blend prior to adding the cover and setting the compel cooker to HIGH pressing factor. This holds the rice back from consuming and causes it cook to its cushy, delicate best.
- 1 1/2 tablespoons canola or vegetable oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 cup low-sodium chicken broth, divided
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt
- Freshly ground black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (16-ounce) jar salsa
- 1 cup long-grain white rice
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup coarsely chopped fresh cilantro
- Add the oil to the Instant Pot, turn on sauté setting, and heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Stir in the chili powder and cumin and cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.
- Season the chicken all over with the salt and pepper. Add the chicken, beans, corn, salsa, and stir to combine. Sprinkle the rice over the top. Pour the remaining 3/4 cup broth over the rice, but do not stir. Using the manual setting, set the pressure to HIGH for 10 minutes. Close and lock the lid. It should take the pressure cooker about 10 to 12 minutes to come to pressure and begin the 10 minute countdown. When the cooking time is complete, do a quick release of the pressure.
- Gently stir everything together. Divide between bowls and top with the cheese and cilantro.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.