Instant Pot Chipotle Chicken Bowls
Tender chicken flavored with salsa and chipotle peppers top cilantro lime rice in these tasty Chipotle Chicken Bowls.
Print
Pin
Ingredients
For the chicken:
- 2 lb. boneless chicken breasts or boneless skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon 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 teaspoon olive oil
- 1 teaspoon salt
- 2 Tablespoons cilantro chopped
For the bowls:
- 1 avocado sliced
- 4 lime wedges
- 1/4 c. sour cream
- 1/4 c. cheddar cheese shredded
Instructions
- Put the chicken in the Instant Pot. Sprinkle with the salt, pepper, garlic, and cumin.
- Pour the salsa over top of the chicken and add in the chipotle pepper.
- 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.
- 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.
- Add the black beans to the pot and stir.
- 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.
- To make the bowls place 1/2 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.
- Save remaining chicken mixture for later.
Notes
Recipe adapted from Skinny Taste