Instant Pot Chicken, Beans & Rice Burrito Bowl

16 40 599
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Instant Pot Chicken, Beans & Rice Burrito Bowl
Health Highlights

Ingredients


1 tbsp Extra virgin olive oil
450 gm Chicken breast, boneless, skinless (about 1 whole)
1 medium Red onion (chopped)
1 medium pepper(s) Yellow bell pepper (chopped)
1 cup Black beans, raw (soaked overnight)
1 1/2 cup Water, filtered
1 1/2 tsp Salt
1 tsp Cumin
1 tsp Cayenne pepper
1 tsp Marjoram
1 tsp Garlic powder
1 leaf Bay leaf
1 cup Lettuce, romaine (shredded or cabbage)
1 1/2 cup White rice, parboiled, dry
1 1/2 cup Water, filtered
1 fruit Lime (zested and joiced)

Instructions


In a 4-cup (1L) capacity heat-proof bowl, add the parboiled rice, lime zest and water. If the container does not have a handle, make a foil sling. Set the container and sling aside.

To the pre-heated pressure cooker add the olive oil and brown the chicken on one side (about 5 minutes).

Remove the chicken and add the onion, bell pepper, black beans, herbs and spices, salt, bay leaf and water.

Mix well.

Lay the chicken breast browned-side up on top of the bean and veggie mixture.

Lay the steamer basket or trivet on top of the chicken breast.

Rest the heat-proof bowl with the rice mixture on top of the steamer basket.

Close and lock the lid of the pressure cooker. Electric pressure cookers: Cook for 6 minutes at high pressure.

Electric pressure cookers: Disengage the “keep warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 20 to 30 minutes).

Remove the bowl with the rice out of the pressure cooker and set aside.

Then, sprinkle lime juice over the rice and fluff with a fork.

Remove the trivet or steamer basket and put them to wash. Remove the chicken breast to a plate and with a fork, or two, tease the meat apart.

Slide the meat back in the pressure cooker and mix well with the beans.

Meanwhile, find and discard the bay leaf. You're done! Make a Burrito or Burrito bowl by layering the rice, lettuce, chicken and bean mixture, and optional Guacamole, Salsa, and Sour Cream (or yogurt).

(the cooking time does not change if you pressure cook the rice separately.)

Note: The typical white rice is replaced with parboiled (also called converted rice). To make parboiled rice he whole rice kernel (brown rice) is actually steamed before the bran is removed. This process transfers some of the extra nutrients to the “white” parboiled rice. The process changes the rice’s starch so that the grain has more fiber and a lower glycemic impact (38 GI for parboiled vs. 89 for white rice) – even lower than brown rice (which averages a 50 GI).

Read more: Pressure Cooker Chicken, Black Beans & Rice Burrito Bowl http://www.hippressurecooking.com/pressure-cooker-chicken-burrito-bowl/

Nutrition Facts

Per Portion

Calories 599
Calories from fat 73
Calories from saturated fat 14.0
Total Fat 8.2 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.6 g
Cholesterol 82 mg
Sodium 948 mg
Potassium 1410 mg
Total Carbohydrate 95 g
Dietary Fiber 10.8 g
Sugars 2.9 g
Protein 42 g

Dietary servings

Per Portion


Fruit 0.3
Grain 2.7
Meat 1.3
Meat Alternative 1.2
Vegetables 2.5

Energy sources


Pygal60%463.78835062994733221.0686554834153712%306.70340407717026243.2459482871403828%312.1573545438567139.345368948199560%12%28%CarbohydratesFatProtein

Meal Type(s)





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