Cooking Thursday

I've got another Instantpot recipe to share with you.  I got this one from a friend at church and I think this may be my favorite recipe so far; easy to put together, quick and good!  What more could you want?

Instantpot Burrito Bowls

1 tablespoon olive oil
1 small onion, diced
1 clove garlic minced or put through a garlic press
1 teaspoon chili powder 
1/2 teaspoon Kosher salt
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 (15.5 ounce) can black beans, rinsed  
1 cup long grain white rice uncooked
1 cup salsa
2 cups OR 1 (14.5 ounce) can chicken broth 
1/4 cup chopped cilantro for serving, optional
1/4 cup grated Cheddar cheese for serving, optional


Set Instantpot to saute. Heat olive oil until it shimmers but doesn't smoke. Add the onion and cook until soft, about two minutes.
Add the garlic and cook an additional minute.
Add chili powder and salt. Stir to combine.
Add the chicken, black beans, rice, and salsa. Stir.
Pour chicken broth over the mixture.Lock the lid in place. Set a 10-minute cook time on high pressure.
Once the cook time completes, quickly release the pressure.
Open the lid away from your face. Stir with a wooden spoon or rubber spatula.
Serve with chopped cilantro and grated cheddar.