Instant Pot Chipotle Chicken Rice Bowls
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A Note from Feedfeed
These hearty bowls are full of flavor and are great for meal prep! Throw everything in a pot, press a button, and bam! Dinner is done! That’s why I love these Chipotle Chicken Rice Bowls made in my Instant Pot with U.S.- grown long grain brown rice! They are packed with flavor and require minimal effort. Plus they make wonderful (freezer friendly) leftovers if you aren’t feeding a large crowd. When I make dinner, I always try to include a lean protein source, veggies, and a whole grain to make a balanced meal.
Research shows that eating whole grains can help reduce heart disease, may reduce the risk of certain cancers and may aid in weight maintenance. U.S.-grown brown rice is one of my favorite ways to add whole grains to my diet. Brown, wild, black, red and purple rice are 100% whole grain varieties. If you aren’t a big brown rice fan, try mixing brown and white rice together in your favorite dish for a more complex flavor and texture. It’s also a great way to encourage kids to eat more whole grains. When cooking rice, I like to cook a double batch of brown rice and keep it on hand for a quick start to my next meal. Cooked rice can be stored in the refrigerator in a tightly covered container for 3 to 5 days or frozen for up to 6 months.
- Recipe Card
Recipe Card
For the Brown Rice
ingredients
- 2 cups uncooked U.S.-Grown long grain brown rice
- 2 1/2 cups water
- 1 bunch cilantro, coarsely chopped
For the Roasted Vegetables
ingredients
- 3 bell peppers, diced in large chunks
- 1 large red onion, diced
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
For the Chipotle Chicken
ingredients
- 8 boneless skinless chicken tenders, or 4 chicken breasts
- 1 small yellow onion, diced
- 1 tablespoon garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 chipotle peppers, in adobo sauce, individual peppers- NOT 2 cans, (*see note)
- 1 14 ounce can petite diced tomatoes, in their juices
- 1/4 cup lime juice, (or juice from 1 medium lime)
- 1/4 cup honey
- Cornstarch slurry, (1 teaspoon cornstarch whisked into ¼ cup water)
- 1 avocado, sliced `
For the Chipotle Lime Greek Yogurt
ingredients
- 1/2 cup nonfat plain Greek yogurt
- 2 tablespoons fresh lime juice
- 2 teaspoons adobo chipotle pepper sauce, (sauce leftover from canned chipotle peppers)
- 2 teaspoons honey
- 1 teaspoon (optional) light mayonnaise
- Salt and pepper, to taste
Method
Step 1
Preheat oven to 375°F. While the oven preheats, add uncooked U.S.-Grown long grain brown rice to the Instant Pot or pressure cooker. Pour in water. Close the Instant Pot lid and turn the steam valve to the sealed position. Set the Instant Pot to pressure cook (manual) at high pressure for 15 minutes. When finished, allow the pressure to naturally release for 10 minutes (just leave the Instant Pot alone). After the “10 minute” natural release, turn the steam valve to the venting position. Do this carefully to avoid burning yourself. I like to use a long spoon to turn the valve. Wait for the steam to escape and then open the Instant Pot lid. Fluff with a fork and remove rice from the Instant Pot. Stir in the cilantro. Wash the pot to prepare it for making the chicken.
Step 2
Place veggies on a large baking sheet. Drizzle the top with olive oil and sprinkle with salt. Toss veggies in the olive oil and salt using your hands or a spoon. Place the baking sheet in the oven and set a timer for 10 minutes. After 10 minutes, remove the veggies from the oven and flip with a spatula. Bake for another 5-10 minutes until slightly charred. Remove from the oven and set to the side.
Step 3
Add chicken, onion, garlic, spices, chipotle peppers (save sauce), diced tomatoes (and juices), lime juice, and honey to the Instant Pot. Stir to coat chicken in sauce. Close the Instant Pot lid and turn the steam valve to the sealed position. Set the Instant Pot to pressure cook (manual) at high pressure for 12 minutes. *See note if using frozen chicken breast. When time is up, immediately turn the steam valve to the venting position. Do this carefully to avoid burning yourself. I like to use a long spoon to turn the valve. Wait for the steam to escape and then open the Instant Pot lid.
Step 4
Once you can open the lid, turn the Instant Pot off. Remove the chicken to a large bowl or plate. Turn the Instant Pot to saute mode (high). Bring the cooking liquid to a simmer. Let simmer for 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred chicken with two forks. Add the cornstarch slurry to finish thickening the sauce. Once the liquid is reduced, turn the Instant Pot off. Return the chicken into the Instant Pot, and stir the chicken to coat in sauce.
Step 5
Prepare the sauce (I like to do this while the chicken is pressure cooking). Blend together the Greek yogurt, lime juice, adobo chipotle pepper sauce,honey, mayo, salt, and pepper in a food processor until smooth. Taste and add additional salt or lime juice as desired.
Step 6
Assemble the bowls. Place cilantro rice in the bowl first. Top rice with chicken, veggies, avocados, and Greek yogurt sauce. Serve and enjoy! *Note: if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can *Note: if using frozen chicken, cook for 15 minutes