Instant Pot Burrito Bowl
I have had friends raving about their instant pots for a long time, and I will admit I was skeptical. However, the instant pot is pretty amazing. It is a time-saving device, and more importantly, it gives you all of the great taste of having cooked food for a long time.
While Tex Mex is traditionally known for being very oily and unhealthy, the basics of Latin American cuisine are really great, i.e. meat, fish, veggies, beans, rice, and a little bit of corn, along with a wide variety of spices, including allspice, coriander, cloves, cumin, cinnamon, cacao, thyme, and Mexican oregano. This recipe is very easy to make. For the photo, we plated everything separately to look really pretty, but to save time, I normally throw everything in the instant pot together. The end product is equally tasty and much easier than cooking the corn and beans separately.
I personally love rice, but it is not the most nutrient-dense food to enjoy on a regular basis. This meal would be great without rice or with cauliflower rice. Mix it up each time you make it!
Ingredients
2 pounds of chicken
1 cup chicken broth
32 ounce can of diced tomatoes (I used Muir Glen)
3 tablespoons tamarind paste
1 tablespoon lemon juice
5 cloves garlic
1.5 tablespoons cumin
1 tablespoon turmeric
3 tablespoon arrowroot starch
2 tablespoons ginger powder
2 teaspoons sea salt
1 teaspoon black pepper
1 diced yellow onion
2 diced yellow, orange, or red bell pepper
2 cups of sweet corn
2, 13.5-ounce cans of black beans
long-grain rice
Garnish with avocado and a lime wedge
DIRECTIONS:
Combine all ingredients in your instant pot, except for the rice, avocado, and lime wedges.
Press the poultry button and increase the time to 30 minutes.
Cook the rice per the directions.
When the cooking time is complete, release the pressure manually.
Serve the burrito bowl chicken mixture over the rice. Garnish with fresh cilantro, avocado, and a lime wedge.
Serve with Trevor’s famous margaritas.
