Instant Pot Chicken Burrito Bowl

• 1 pound boneless skinless chicken breasts, diced into bite
  sized pieces
• 3 tablespoons of olive oil
• 1/4 cup of diced yellow onion
• 1 cup of uncooked extra-long grain rice
• 1 14.5 oz can of fire roasted diced tomatoes drained
• 1 15 oz can of black beans drained and rinsed
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/2 teaspoon of paprika
• 2 teaspoons of chili powder
• 1 teaspoon of cumin
• 2 1/4 cups of low-sodium chicken broth
• 2 cups of reduced fat colby jack monterey jack or cheddar
  cheese
• kosher salt and pepper
• freshly diced tomatoes
• diced green onions
• sour cream
• guacamole

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 to prevent burn
   notice. 
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.

This Recipe adapted from >>>> Click Here