Description
This Instant Pot Santa Fe Chicken Burrito Bowl recipe offers a flavorful and easy way to prepare tender shredded chicken infused with a zesty blend of tomatoes, black beans, corn, and southwestern spices. Perfect for busy weeknights, this dish can be customized with your favorite toppings and served over rice for a delicious, hearty meal.
Ingredients
Units
Scale
Santa Fe Chicken
- 3 boneless, skinless chicken breasts (approximately 1 to 1.5 pounds)
- 1 teaspoon kosher salt (or to taste)
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) chicken broth
- 1 1/2 cups frozen corn
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
Burrito Bowls Toppings
- Shredded lettuce
- Avocado slices
- Sour cream
- Lime wedges
- Shredded cheese
- Jalapeños
- Guacamole
- Rice (such as cilantro lime rice or Mexican rice)
Instructions
- Prepare Chicken: Cut each chicken breast into 3 smaller pieces and season each side with kosher salt. Set aside on a plate.
- Combine Ingredients: Spray the Instant Pot insert with cooking spray. Add diced tomatoes, black beans, chicken broth, frozen corn, chopped cilantro, green onions, garlic powder, onion powder, and cumin. Stir to combine.
- Add Chicken to Instant Pot: Place the seasoned chicken pieces into the Instant Pot, ensuring they are slightly covered by the mixture.
- Pressure Cook: Secure the lid on the Instant Pot and set the valve to ‘sealing’. Use the ‘manual’ or ‘pressure cooker’ setting and adjust the cooking time to 25 minutes.
- Release Pressure: When the cooking time is complete, carefully release the steam valve to depressurize.
- Shred Chicken: Remove the chicken pieces from the pot and shred them using two forks, then return the shredded chicken to the Instant Pot. The mixture may be soupy, which keeps the chicken moist and tender.
- Serve: To assemble burrito bowls, use tongs or a slotted spoon to serve the Santa Fe chicken mixture over a base of rice. Top with shredded lettuce, avocado, sour cream, lime wedges, cheese, jalapeños, and guacamole as desired.
Notes
- Chicken: Three chicken breasts equal approximately 1 to 1.5 pounds.
- Rice: Cilantro lime rice or Mexican rice pairs perfectly; you can also use instant or microwave rice for convenience.
- Nutrition info applies only to the Santa Fe chicken mixture (about 1 cup serving) and excludes rice and toppings.
- To make it spicy, substitute diced tomatoes with Rotel, add chili powder or cayenne pepper to seasonings, include medium or hot green chilies, and top with jalapeño slices.
- Slow Cooker Alternative: If you don’t have an Instant Pot, combine all ingredients in a slow cooker and cook on LOW for 6-7 hours.
