Instant Pot Chipotle Chicken Bowls
Recipe type: Instant Pot
Prep time: 
Cook time: 
Total time: 
Serves: serves 4 + leftovers
Tender chicken flavored with salsa and chipotle peppers top cilantro lime rice in these tasty Chipotle Chicken Bowls.
For the chicken:
  • 2 lb. boneless chicken breasts or boneless, skinless chicken thighs
  • 1 t. salt
  • 1 t. black pepper
  • 1 t. garlic powder
  • 1 t. cumin
  • 2 c. salsa
  • 1 chipotle pepper in adobo, chopped
  • 2 ears of corn, husks removed and corn cut off the cob
  • 1 can black beans
For the rice:
  • 2 c. prepared rice (or 1 cup of rice and 1 cup of cauliflower rice)
  • 1 lime, juiced
  • 1 t. olive oil
  • 1 t. salt
  • 2 T. cilantro, chopped
For the bowls:
  • 1 avocado, sliced
  • 4 lime wedges
  • ¼ c. sour cream
  • ¼ c. cheddar cheese, shredded
  1. Put the chicken in the Instant Pot. Sprinkle with the salt, pepper, garlic, and cumin.
  2. Pour the salsa over top of the chicken and add in the chipotle pepper.
  3. Put the lid on the Instant Pot and cook on high pressure for 20 minutes. Let it release naturally for 5 minutes then release any steam. Remove the chicken and shred. Return the chicken to the pot.
  4. Add the corn to the Instant Pot, put the lid on and cook on high pressure for 2 minutes. Release steam immediately and remove the lid.
  5. Add the black beans to the pot and stir.
  6. To make the rice place the prepared rice in a bowls and add in the lime juice, olive oil, salt, and cilantro then mix well.
  7. To make the bowls place ½ cup of rice in each of 4 bowls. Place a healthy serving of the chicken, corn, and bean mixture on top then place avocado slices, 1 lime wedge, a spoonful of sour cream, and a sprinkle of cheddar cheese on top.
  8. Save remaining chicken mixture for later.
Recipe adapted from Skinny Taste
Recipe by Hezzi-D's Books and Cooks at