• To the Instant Pot, add BLACK BEANS, CORN, TACO SEASONING, BLACK PEPPER and CHICKEN BROTH. Stir to combine.
• Add (well-rinsed) RICE and PICANTE SAUCE. Don't stir. Use a utensil to gently spread the rice out and push it just under the liquid.
• Lay CHICKEN BREAST(S) on top of the ingredients in the Instant Pot. Sprinkle more taco seasoning on the chicken, if desired.
• Close the lid, turn pressure release valve to “sealing", and pressure cook on HIGH for 5 minutes (this cycle takes 20 minutes in real time).
• When cook cycle completes, allow a 10-minute natural pressure release (NPR). DO NOT skip this step because the rice and chicken are still cooking.
• Carefully turn pressure valve to "Venting" position to release any remaining steam.
• Press "Cancel", open the lid, and insert an instant-read thermometer in the chicken center to confirm minimum 165°F. Transfer chicken out, cover, and rest a few minutes. *see recipe footnote about internal temperature
• Shred the chicken and stir it back into the burrito bowl filling. Add SALT to taste.

  Tip: Since rice absorbs moisture even after cooking, add a few splashes of broth/liquid to loosen up the filling as needed.

How to serve chicken burrito bowls

• Serve burrito bowl filling in bowls with your choice of toppings. I'm using lettuce, tomatoes, cucumber, carrots, red onion, cilantro, jalapenos, lime, and Cotija cheese.

Storage and reheat instructions

• Store the filling separate from toppings in an airtight container up to five days in the refrigerator.
• To reheat burrito bowl filling, add a splash of liquid to loosen it up and reheat via stove or microwave, stirring as needed.