Instant Pot Chicken Enchilada Bowls

A quick and flavorful Instant Pot recipe for chicken enchilada bowls that are ready in just 30 minutes. Packed with protein, veggies, and cheesy goodness, its a perfect one-pot meal.

Ingredients:

• 1
• 5 lbs boneless, skinless chicken breasts, diced
• 1 cup rice
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced bell peppers
• 1 cup enchilada sauce
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Sour cream for serving

Instructions:

Set Instant Pot to Saut mode and heat olive oil

Add diced chicken, cumin, chili powder, garlic powder, salt, and pepper

Saut until chicken is browned

Add rice, black beans, corn, bell peppers, enchilada sauce, and chicken broth

Stir well

Close the Instant Pot lid, set to Manual mode, and cook on high pressure for 8 minutes

Once done, allow natural pressure release for 5 minutes, then quick-release any remaining pressure

Open the lid, stir in shredded cheddar cheese until melted

Serve the enchilada bowls garnished with fresh cilantro and a dollop of sour cream