Make a delicious Instant Pot Chicken Burrito Bowl loaded with Mexican flavours in just 20 minutes – a family-friendly dinner recipe.
- What is a Burrito Bowl?
- Ingredients You’ll Need
- How To Make Burrito Bowl
- FAQs Related to Chicken Burrito Bowl
- Instant Pot Chicken Burrito Bowl Recipe
Rice & beans. What a winning combination! These are two great staples to keep around the pantry. Why? I hear you! They absorb flavour So well and are used in many cultures : Indian, Mexican, Brazilian, Korean, and all over Latin America, to name a few.
In India, red kidney beans are used to make the famous – rajma masala .
You can take a trip around the world using rice and beans without leaving your kitchen. Incredible!
What is a Burrito Bowl?
A Burrito Bowl is a deconstructed burrito served in a bowl instead of a tortilla or wrap. Usually, burrito bowls contain the same main ingredients as a burrito: rice, beans, meat, vegetables, cheese, and other toppings like salsa, sour cream, and guacamole, or avocado.
You can save around 200 calories by skipping the tortilla and still have a healthy, filling meal!
In a nutshell, h ere’s why this burrito bowl is amazing:
- It’s healthy! This easy chicken burrito bowl recipe uses whole grains, meat, vegetables, and spices, with optional dairy to garnish. We’re skipping the tortilla, making it gluten-free with fewer empty calories!
- It’s easy! Just 10 minutes of prep and most of that is chopping the veggies and meat and sautéing it a little in the Instant Pot.
- It uses one pot! Everything is done in the Instant Pot , from the sautéing to the pressure cooking. That means less cleaning up later!
- It tastes amazing! For something so healthy, the flavours in this chicken burrito bowl are next level. It tastes like you’re eating out, but you didn’t even have to leave the house. Win!
Ingredients You’ll Need
- Protein: We use 1 kilogram of chicken breast. Protein is essential to help you feel full for longer and build and maintain muscles!
- Veggies: This recipe uses a rainbow of vegetables: onion, corn, tomato, chilli, avocado, lettuce, and cilantro . They are packed full of essential nutrients to keep you healthy!
- Grains: Rice and beans, of course! These are the most common Mexican staples. No burrito bowl or Mexican meal is complete without rice & beans!
- Fat: In this chicken burrito bowl recipe, we use oil and garnish the bowl with cheese and sour cream. Fat helps you to feel satisfied and full.
How To Make Burrito Bowl
Wash and soak rice in 2 cups of water and then follow these 6 easy steps:
- Turn the Instant Pot on to sauté mode , and let it heat up for 5 minutes. Add oil, and chopped onion, and then sauté for a minute to soften the onions ( image 1 ).
- Next, add the chicken breast pieces, salt, paprika, and taco seasoning. Sauté for 2 – 3 minutes. The chicken will start to turn pale white as it cooks ( image 2 ).
- After 2-3 minutes, add the corn, beans, salsa or tomato paste, chopped tomato, and green chilli. Stir to sauté for another 2-3 minutes ( image 3 ).
- Drain water from the soaked rice and add rice to the Instant Pot and other ingredients ( image 4 ).
- Add in the stock , then stir to combine everything. Close the lid of the Instant Pot and seal the valve. Set the Pressure Cook Mode for 3 minutes.
- When it’s finished, turn the valve to unseal the Instant Pot and let the pressure out. Then open the lid and fluff the rice using a fork.
- Your Chicken Burrito Bowl is ready to assemble!
You can add veggies like arugula and spinach instead of lettuce, diced fresh tomatoes, avocado slices, lime instead of lemon, and hot sauce for extra heat. You could also try queso fresco (a soft, white Mexican cheese) instead of hard cheese.
Yes! You could use a regular store-bought or homemade tomato salsa , or you could try mango salsa for added sweetness , fire-roasted salsa for a hint of smokiness , or a hot habañero salsa if you like an extra kick of heat.
Fridge: Store in an airtight container in the fridge for 3-4 days without the toppings. Reheat thoroughly in the microwave or on the stove before consuming it. Freezer: Store in an airtight, freezer-friendly container or freezer bag for up to 3 months without the toppings.
More Mexican Recipes
- Mango Salsa
- Tomato Salsa
- Corn Salsa Recipe
- Mixed Beans Salad
- One Pot Mexican Quinoa
- Loaded Vegetarian Nachos
- Shrimp Mango Avocado Salad
Ingredients
- ▢ 1 kilogram boneless chicken breast, cut into bite size pieces
- ▢ 1 Cup long grain rice
- ▢ ½ Cup chopped onion
- ▢ ½ Cup sweet corn
- ▢ ½ Cup chopped tomato
- ▢ 1 – 2 green chilli chopped
- ▢ ½ Cup canned red kidney beans, drained
- ▢ Salt to taste
- ▢ 1 teaspoon red paprika
- ▢ 1 teaspoon taco seasoning mix
- ▢ ½ Cup tomato salsa or tomato paste
- ▢ 1 ½ Cup chicken or vegetable stock ( get stock recipe )
- ▢ 2 tablespoon cooking oil
Ingredients For Topping Burrito Bowl:
- ▢ ½ Cup diced ripe avocado
- ▢ ½ Cup shredded lettuce
- ▢ ½ Cup shredded hard cheese
- ▢ ¼ Cup sour cream
- ▢ ½ Cup chopped fresh cilantro
- ▢ Lemon wedges
Instructions
- Wash and soak rice in 2 cups of water while you saute remaining ingredients.
- Set the IP in saute mode for 5 minutes. Add oil, chopped onion, and saute for a minute to soften the onions.
- Next, add chicken pieces, seasoning, and saute for 2 – 3 minutes or till chicken pieces turn pale white.
- Add corn, beans, salsa or paste, chopped tomato, and green chilli. Stir to saute for the remaining time.
- Drain water from the soaked rice. Add rice to the IP along with other ingredients. Add stock. Stir to combine. Taste and adjust the seasoning accordingly.
- Close the lid of IP. Set the Pressure Cook Mode for 3 minutes. Set the steam valve to the sealing position.
- After 5 minutes, open the lid and fluff the rice using a fork.
- Top each burrito bowl with shredded cheese, lettuce, avocado, sour cream, cilantro and lemon juice before serving.
- Enjoy chicken burrito bowl immediately.
Recipe Notes:
- Set the cooking time as per your rice variety. The kind of white rice I use, it takes 3 minutes to cook in my instant pot.
- Do not add too much water to cook rice. Else, it will turn mushy and sticky. For me the ratio of 1 Cup of rice to 1 ¼ Cup of water or stock works absolutely fine.
- Make sure chicken pieces are of equal, small bite-size size for quick and even cooking.
Nutrition
We follow a strict NO SPAM Policy
Instant Pot Chicken Burrito Bowl Recipe
Equipment
- Instant Pot
Ingredients
- 1 kilogram boneless chicken breast, cut into bite size pieces
- 1 Cup long grain rice
- ½ Cup chopped onion
- ½ Cup sweet corn
- ½ Cup chopped tomato
- 1 - 2 green chilli chopped
- ½ Cup canned red kidney beans, drained
- Salt to taste
- 1 teaspoon red paprika
- 1 teaspoon taco seasoning mix
- ½ Cup tomato salsa or tomato paste
- 1 ½ Cup chicken or vegetable stock ( get stock recipe )
- 2 tablespoon cooking oil
Ingredients For Topping Burrito Bowl:
- ½ Cup diced ripe avocado
- ½ Cup shredded lettuce
- ½ Cup shredded hard cheese
- ¼ Cup sour cream
- ½ Cup chopped fresh cilantro
- Lemon wedges
Instructions
- Wash and soak rice in 2 cups of water while you saute remaining ingredients.
- Set the IP in saute mode for 5 minutes. Add oil, chopped onion, and saute for a minute to soften the onions.
- Next, add chicken pieces, seasoning, and saute for 2 - 3 minutes or till chicken pieces turn pale white.
- Add corn, beans, salsa or paste, chopped tomato, and green chilli. Stir to saute for the remaining time.
- Drain water from the soaked rice. Add rice to the IP along with other ingredients. Add stock. Stir to combine. Taste and adjust the seasoning accordingly.
- Close the lid of IP. Set the Pressure Cook Mode for 3 minutes. Set the steam valve to the sealing position.
- After 5 minutes, open the lid and fluff the rice using a fork.
- Top each burrito bowl with shredded cheese, lettuce, avocado, sour cream, cilantro and lemon juice before serving.
- Enjoy chicken burrito bowl immediately.
Notes
- Set the cooking time as per your rice variety. The kind of white rice I use, it takes 3 minutes to cook in my instant pot.
- Do not add too much water to cook rice. Else, it will turn mushy and sticky. For me the ratio of 1 Cup of rice to 1 ¼ Cup of water or stock works absolutely fine.
- Make sure chicken pieces are of equal, small bite-size size for quick and even cooking.
Nutrition
Make refreshing mango iced tea at home with readily available ingredients. A delicious summer drink that is easy to customize and store.
- Ingredients Required
- How To Make Mango Iced Tea
- My Tried and True Tips
- FAQs Related To Mango Iced Tea
- More Mango Recipes
- Mango Iced Tea Recipe
I am a BIG fan of iced tea. During the summer season, a huge pitcher of either lemon iced tea or orange iced tea is always sitting in my refrigerator.
If you are a mango lover like me, then you must try mango-flavoured iced it – so easy to make and tastes simply exquisite.
Mango Iced Tea is a delightful summer drink that combines the robust flavour of tea with the sweet, juicy goodness of mangoes. Whether you’re hosting a summer gathering, lounging by the pool, or simply looking to cool down, this mango iced tea is sure to become your go-to drink.
Reasons I Love Homemade Iced Tea
- easy to store
- budget-friendly
- preservative free
- highly customizable
- vegan and gluten-free
- requires only 4 – 5 ingredients
Ingredients Required
- Tea Leaves – I prefer using Indian milk tea or black tea leaves for making iced tea decoction. Black Tea gives a strong taste to the iced tea. You can use green tea leaves or Earl Grey tea leaves as well.
- Sweetener – To sweeten the iced tea add a tiny bit of granulated sugar. If you are watching calories then use honey or brown sugar. Or if the mango puree is sweet enough, skip sugar altogether.
- Mango Puree: You can blend fresh mango pulp or use canned mango puree to flavour the iced tea. Make sure the mango puree is sweet and not sour. You can use this mango puree to make various mango recipes .
- Other Ingredients: Water, Ice Cubes, Mint Leaves
How To Make Mango Iced Tea
Step 1: Brewing the Tea
- Boil the Water in a large pot.
- Steep the Tea : Remove the pot from heat and add the tea bags or leaves.
- Let them steep for 3 – 5 minutes, depending on your desired strength. The longer the steeping time, the stronger the tea flavour will be.
- Sweeten the Tea (Optional) : Add sugar, honey or agave syrup while the tea is still warm, stirring until fully dissolved or add it while the water is boiling.
- Cool the Tea : Strain the tea or remove the bags. Allow the tea to cool to room temperature.
Step 2: Combining and Serving
- Mix the Tea and Mango Syrup in a large pitcher. Stir well to ensure they’re thoroughly mixed.
- Add Lemon Juice (Optional) : For a tangy twist, add 1-2 tablespoons of lemon juice to the pitcher. This adds a refreshing citrus note that complements the mango flavour beautifully.
- Serve Over Ice : Fill glasses with ice cubes and pour the mango iced tea over them.
- Garnish : To make your drink even more appealing, garnish with fresh mint leaves, mango slices, and lemon slices.
My Tried and True Tips
- Tea Variety : While black tea provides a strong base that pairs well with mango, you can experiment with green or white tea for a lighter, more delicate flavour.
- Do not steep tea for too long. It will result in a bitter taste.
- Adjust Sweetness : The sweetness level can be adjusted to your liking. Taste the mixture before serving and add more syrup or honey if needed.
- Chill Time : For best results, let the iced tea chill in the refrigerator for at least an hour before serving. This allows the flavours to meld together beautifully.
There is only one reason for iced tea tasting bitter – boiling or steeping the tea for too long in the water. The steeping time for tea leaves is not more than 5 – 6 minutes. Also, always add lemon or fruit puree after cooling down the iced tea and not to the hot tea decoction.
Remove the skin of the ripe mango. Collect the pulp in a bowl. Discard the stone. Transfer the mango pulp to a blender. If required, add a tablespoon of sugar. Blend to a smooth consistency without using any water. Use this mango puree to flavour the iced tea or make virgin mango mojito .
Yes, you can use the canned mango puree. Taste the puree before making the iced tea and adjust the amount of sweetener accordingly. Most purees are sweet enough, hence there is no need to add the sweetener separately.
More Mango Recipes
- Mango Oats Smoothie
- Mango Chia Pudding
- Mango Ice Cream
- Mango Yogurt
- Mango Mojito
- Mango Salsa
- Mango Lassi
Get all my Mango Recipes here
Ingredients
- ▢ 4 Cup water
- ▢ 1 tablespoon granulated white sugar or to taste
- ▢ 1 tablespoon black tea (chai patti)
- ▢ ½ Cup sweet mango puree
- ▢ 1 lemon, juiced
Ingredients For Serving:
- ▢ 5 – 6 ice cubes
- ▢ 5 – 6 fresh mint leaves
Instructions
- Boil water and sugar in a saucepan. Turn off the heat once sugar is dissolved.
- Add the black tea leaves or the tea bags. Cover the pan with a lid. Steep the tea for 3 – 5 minutes depending on your desired strength. The longer the steeping time, the stronger the tea flavour will be.
- Filter the tea in a jar, and discard the leaves. Allow the brewed tea to cool down. Keep in the refrigerator for 1 – 2 hours.
- Once iced tea is chilled, add mango puree and stir well to ensure they’re thoroughly mixed.
- For a tangy twist, add 1-2 tablespoons of lemon juice to the pitcher. This adds a refreshing citrus note that complements the mango flavour beautifully.
- For serving, add ice cubes and mint leaves in each glass. Pour chilled mango iced tea and serve.
Recipe Notes:
- I prefer using Indian milk tea leaves or black tea for making iced tea decoction. You can use green tea leaves or Earl Grey tea leaves as well.
- You can blend fresh mango pulp or use canned mango puree to flavour the iced tea. Make sure the mango puree is sweet and not sour in taste.
- You can add a variety of fruit flavours to the iced tea.
- Do not steep or boil tea for too long in the water else iced tea decoction will taste bitter.
- You can refrigerate mango iced tea for 1 – 2 days but it starts changing colour and taste.
Nutrition
We follow a strict NO SPAM Policy
