INSTANT POT CHICKEN BURRITO BOWL

Ingredients

• 1 pound boneless  skinless chicken breasts, diced into bite sized items
• 3 tablespoons of vegetable oil
• 1/4 cup of diced yellow onion
• 1 cup of raw extra-long grain rice
• 1 14.5 oz will of fireside cooked diced tomatoes drained
• 1 one5 oz will of black beans drained and rinsed
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/2 teaspoon of paprika
• 2 teaspoons of flavoring
• 1 teaspoon of cumin
• 2 1/4 cups of low-sodium stock
• 2 cups of reduced fat colby jack town jack or store cheese
• kosher salt and pepper
• freshly diced tomatoes
• diced inexperienced onions
• sour cream
• guacamole

Instructions

1. Add one tablespoon of vegetable oil to Instant Pot and hit Saute button, then hit regulate button to line to a lot of.
2. Season diced chicken with one teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Once oil is hot, add chicken to pot in 2 batches to encourage browning.
4. Once chicken is brunet , add onions and cook till they begin to melt.
5. Add extra tablespoon of vegetable oil and raw rice and toast raw rice for concerning two minutes or simply till some grains begin to show golden brown.
6. Stir in black beans, canned tomatoes, stock, garlic powder, flavoring, paprika and cumin.
7. Lock Instant Pot lid in situ and set to Manual, high for seven minutes.
8. Use fast Pressure unharness, and once pressure pin drops, open Instant Pot and fluff Chicken dish Bowl with fork.
9. Sprinkle with cheese, recover and let set for 2-3 minutes to soften cheese.
10. Garnish with recent tomatoes, inexperienced onions, soured cream and dip.