You can stop searching!! This is seriously the most delicious and simple recipes out there. If you have an Instant Pot collecting dust it’s time to bring it out and start making the most out of it! Out of all of my appliances, this is one of my top used ones (oh and I have a lot of kitchen appliances lol).

This healthy instant pot burrito bowl is packed with flavor and easy to make!

Ingredients:

– 1 1/2 TBSP Vegetable oil
– 1/2 Medium yellow onion
– 2 Garlic gloves, Minced
– 2 tbsp of your favorite taco seasoning
– 1 cup Low sodium chicken broth
– 2 Chicken breasts, cut into strips
– 3/4 Can black beans, rinsed & drained
– 3/4 Can corn, rinsed & drained
– 1/2 Jar of Baja Cafe Restaurant Style Salsa
– 1 cup Brown rice (or cooked quinoa)

Toppings

(optional, but I’m telling you it’s BOMB with it all)

– Avocado
– Plain greek yogurt
– Shredded cheese
– Fresh cilantro

Okay, so here’s where I went wrong and please please don’t make the same mistake I did… If you are going to make this recipe with quinoa make sure to cook the quinoa first! haha yeah I just threw uncooked quinoa into the instant pot hoping that it would cook all of the way, but nope! But that’s okay, it’s a learning process and now I can tell you what not to do.

First, Add oil to the instapot, turn to saute setting and heat until simmering. Add onion and garlic and cook until soft. Stir in 2 tbsp of taco seasoning and cook until fragrant. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon scraping the bottom.  Simmer for about 1 minute.

Then, add the chicken, beans, corn and salsa and stir to combine. Sprinkle the rice over the top.  Pour the rest of the chicken broth, but do not stir. Using the manual setting, set the pressure to HIGH for 10 minutes.  When the time is up, do a quick release of the pressure.

Finally, shred chicken and gently stir together. Add your favorite toppings and enjoy!

Recipe By Samantha, Figures 247 Trainer

Instagram: @samanthaholleyfit