This Instant Pot Southwest Chicken Power Bowl is hands down my favorite go to lunch. It is the perfect pick me up on those days where I am just dragging. Plus, it is quick and easy to make!
Instant Pot Southwest Chicken Bowl
Now I won’t lie. Most days when I make this for lunch I use left over shredded chicken. This way all I have to do is dump everything (except the rice) into the pressure cooker, seal the lid, and press start.
Once the power bowl toppings are done cooking you can quick release the pressure, remove the lid, and stir in your uncooked white rice. Then add the lid back on and pressure cook again for another 12 minutes.
I would not recommend stirring in uncooked rice unless you have been cooking with your pressure cooker for quite some time. And I 100% would not recommend this method if you are planning to use brown rice.
The reason I do not recommend new users to stir uncooked rice into their chicken powerbowl is that you cannot really measure out the liquid to rice ratio. This makes it very easy to eyeball the amount of uncooked rice wrong which could easily result in a burn notice or crunchy rice…
If you do not have leftover shredded chicken just laying around, then no worries you can still easily make this chicken power bowl! It does not take much more time at all to saute a chicken breast!
If you are new to using the saute function on your pressure cooker make sure to give our Saute Tips and Troubleshooting a read before you give it a go.
Alrighty y’all, let’s get cooking!
Ingredients
- 1lb boneless chicken breasts
- 1tsp salt
- ½ tsp pepper
- 1tsp chili powder
- 1tsp onion powder
- 1 14.5oz can of fire roasted diced tomatoes or 2 cans of Rote
- 1 14.5oz can of corn, drained
- 1 14.5oz can of black beans, rinsed
[mpprecipe-recipe:8]
Not making this Instant Pot Chicken Power Bowl right this second? Then pin this post so you can easily find it later!
