Why does my Instant Pot chicken taste rubbery?

Rubbery chicken is usually a sign of overcooking or quick pressure release. To avoid this, follow a short cook time about 8 to 10 minutes on high pressure and allow a 10-minute natural release. This lets the protein relax and retain moisture, especially important in any chicken burrito bowl recipe Instant Pot users love.

What goes in a burrito bowl chicken?

A classic burrito bowl includes shredded or chopped chicken, rice, beans, corn, salsa, taco seasoning, and toppings like cheese, avocado, and cilantro. For this chicken burrito bowl recipe Instant Pot edition, everything cooks together, infusing layers of flavor into each bite.

What does a Chicken Burrito Bowl contain?

Typically, a chicken burrito bowl features a base of rice topped with seasoned chicken, black or pinto beans, corn, tomatoes or salsa, and a variety of toppings shredded cheese, green onion, sour cream, and lime. It’s fully customizable and ideal for one-pot cooking in the Instant Pot.

How do you keep chicken from getting chewy in Instant Pot?

The key is cook time and pressure release. Avoid overcooking and always allow a 10-minute natural pressure release. Adding enough broth and layering the ingredients correctly helps preserve tenderness in this chicken burrito bowl recipe Instant Pot success story.

Chicken Burrito Bowl Recipe – Quick, Delicious, 30-Min Dinner Chicken Burrito Bowl Recipe Instant Pot – Quick, Flavorful, Family-Friendly

Description

This chicken burrito bowl recipe Instant Pot style is a quick, bold, and comforting one-pot meal with juicy chicken, rice, beans, and fresh toppings.

Ingredients

1 lb boneless skinless chicken breasts

1 1/4 cups long-grain white rice, rinsed and drained

1 (15 oz) can black beans, drained and rinsed

1 cup corn

1 1/2 cups salsa

1 (1.25 oz) taco seasoning packet

1 1/2 cups low-sodium chicken broth, divided

Toppings: cheese, avocado, cilantro, green onions, sour cream

Cook Mode Prevent your screen from going dark

Instructions

1. Spray Instant Pot with nonstick cooking spray.

2. Pour 1/2 cup of the chicken broth into the bottom of the pot.

3. Place chicken breasts in the pot and sprinkle with taco seasoning.

4. Add black beans and corn over the chicken.

5. Pour in the salsa and top with rinsed rice.

6. Add the remaining 1 cup chicken broth over the rice.

7. Gently press rice into liquid do not stir.

8. Seal the Instant Pot lid and set to Manual (high pressure) for 8 minutes.

9. Allow pressure to naturally release for 10 minutes, then quick release.

10. Remove lid, shred the chicken, fluff rice with a fork, and stir.

11. Serve with desired toppings.

Notes

Use thighs instead of breasts for juicier meat.

Add diced jalapeño for a spicy twist.

Store leftovers in airtight containers for up to 3 days.

Reheat with a splash of chicken broth for best texture.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Instant Pot
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 299
Sugar: 3g
Sodium: 804mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 7g
Protein: 17g
Cholesterol: 24mg