Instant Pot Chicken Burrito Bowl

Ingredients: 

• 1 pound chicken breasts, diced into bite sized pieces
• 3 Tablespoons olive oil
• ¼ cup diced yellow onion
• 1 cup uncooked extra-long grain rice
• 1 - 14.5 ounce can fire roasted diced tomatoes, drained
• 1 - 15 ounce can black beans, drained and rinsed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• 2 teaspoon chili powder
• 1 teaspoon cumin
• 2¼ cups low-sodium chicken broth
• 2 cups colby jack, monterey jack or chedder cheese
• kosher salt and pepper
• freshly diced tomatoes
• diced green onions
• sour cream
• guacamole

Instructions:

1. Add 1 Tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More.
2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Once oil is hot, add chicken to pot in two batches to encourage browning.
4. Once chicken is browned, add onions and cook until they start to soften.
5. Add additional Tablespoon of olive oil and uncooked rice and toast uncooked rice for about 2 minutes or just until some grains start to turn golden brown. Don't skip this step. Rice needs to be toasted.
6. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, paprika and cumin. Once the liquid is added, use wooden spoon or spatula to scrape up browned bits from bottom of pot.
7. Lock Instant Pot lid in place and set to Manual, High Pressure for 7 minutes.
8. Use Quick Pressure Release, and once pressure pin drops, open Instant Pot and fluff Chicken Burrito Bowl with fork.
9. Sprinkle with cheese, recover and let set for 2-3 minutes to melt cheese.
10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.