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Instant Pot Burrito Bowls

Servings: 6
Author: Brittany Williams


  • 1 large yellow onion, diced
  • 1 medium red bell pepper, seeded and diced
  • 1 medium jalapeno, seeded and diced
  • 4 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts, cut into 1 inch cubes
  • 2 cups  low sodium vegetable broth
  • 2 cups black beans, rinsed and drained
  • 1 cup quinoa, rinsed and drained
  • 1 cup sugar-free salsa
  • 3 teaspoons ground cumin
  • 1 teaspoons cayenne pepper
  • 1 teaspoon fine ground sea salt


  • Preheat an electric pressure cooker using the SAUTE function. When the cooker display reads HOT, add the onion, bell pepper, and jalapeño. Stir until the vegetables begin to soften and the onion becomes translucent. 
  • Add the garlic, chicken, vegetable broth, black beans, quinoa, salsa, cumin, cayenne pepper, and sea salt. Stir until combined. 
  • Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/- buttons until the display reads 10 minutes. 
  • When the cooker beeps to let you know it's finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes- it's hot. 
  • Serve warm with a leafy green side salad or your favorite corn tortilla chips.