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Instant Pot Chipotle Chicken and Rice Bowls

Instant Pot Chipotle Chicken and Rice Bowls

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Pressure Cooker Chipotle Chicken and Rice Bowls! Just like fast food take-out, but better. Use the pot-in-pot method to cook the chicken and rice together in your Instant Pot or pressure cooker.

Photography Credit:Coco Morante

My husband is a big fan of chipotle – both the spicy, smoky peppers themselves and the restaurant chain. He declared this dish to be better than Chipotle’s fast-casual burrito bowls, so I’m calling it a win!

This is certainly more budget-friendly than ordering take-out for four people. It also cooks in about the same time that it would take us to drive over and pick up dinner!

The chicken and rice both pack a spicy wallop with this recipe. Boneless chicken thighs are cooked in a homemade chipotle sauce (it’s a blender sauce that comes together in a flash), and the rice is tossed with diced jalapeño peppers, cilantro, and green onions just before serving.

You can definitely cut down on the spice if you’re not a chili head like me. Just use a heaping spoonful of smoked paprika in place of the chipotle peppers, and omit the jalapeno.

I use the “pot-in-pot” method to make this recipe, and cook the rice and chicken together at the same time in my 6-quart Instant Pot. It sounds complicated, but it’s actually very easy!

  • New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.

You just combine the chicken and chipotle sauce in the bottom of the pot, nestle a raised metal steam rack over top, and then set a bowl of water and rice on the trivet. After cooking, fluff the rice and mix it up with its spicy add-ins.

For this pot-in-pot method, make sure to use a steam rack that’s about 3 inches high and a small (1 1/2-quart) stainless steel bowl for cooking the rice. It’s important that the bowl is raised over the chicken and that you are still able to lock the lid closed.

Any long-grain white rice will work well for this recipe. I’ve also had success with quick-cooking brown rice (Trader Joe’s brand).

You can also cook the rice separately on the stovetop while the chicken is cooking in the pressure cooker, if you prefer. Without the rice, the pot takes about 10 minutes less to come up to pressure.

Serve the chicken over the rice, and top each bowl with sliced jalapeños, lime wedges, and a generous sprinkle of cotija or other mild cheese.

Instant Pot Chipotle Chicken and Rice Bowls Recipe

This recipe is spicy! If you'd prefer less spice, replace the chipotle peppers with a heaping spoonful of smoked paprika and omit the jalapeno.

This recipe works best in a 6-quart pressure cooker. If you are using a larger pressure cooker, add a 1/2 cup of water or broth to the sauce mixture in the blender, or double the recipe to ensure there is enough liquid to get the pot up to pressure.

You can also use bone-in, skin-on chicken in this recipe (up to 3 1/2 pounds).

The chicken can also be used for things like tacos, burritos, quick chicken chili, or enchiladas.

Stovetop Instructions: Simmer the chicken thighs in the sauce in a covered soup pot or dutch oven for 30 minutes, until tender. Cook the rice in a separate pot.


For the chipotle chicken:

  • 2 cloves garlic
  • 1/2 medium yellow onion
  • 2 chipotles in adobo sauce (from a can)
  • 1/3 cup water
  • 1/3 cup fresh lime juice (from 2 medium limes)
  • 1 tablespoon honey
  • 2 teaspoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 to 2 pounds boneless skinless chicken thighs

For the rice:

  • 1 cup long-grain white rice
  • 1 cup water
  • 1/2 cup cilantro, chopped
  • 2 medium green onions, sliced
  • 1 jalapeño pepper, seeded and minced
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt

To serve:

  • 2 ounces crumbled cotija cheese
  • 12 thin slices jalapeño pepper
  • 1/2 lime, cut into 4 wedges
  • 6-quart pressure cooker
  • Raised steam rack
  • Wire mesh strainer
  • Small 1 1/2-quart stainless steel bowl


1 Make the sauce: In a blender, combine the garlic, onion, chipotle peppers, water, lime juice, honey, cumin, paprika, salt, and pepper. Blend for about a minute, until it becomes a smooth sauce. If necessary, scrape down the sides of the blender halfway through blending.

2 Mix the chicken with the sauce: Put the chicken thighs in the pot of a 6-quart or larger electric pressure cooker, then pour the sauce over the chicken and stir to evenly coat the chicken in the sauce.

3 Nestle a raised steam rack in with the chicken. Make sure all of its legs are touching the bottom of the pot.

4 Rinse the rice. Place the rice in a wire mesh strainer and rinse under running water. Let it drain for a minute or so, then combine the rice with a cup of water in a small (1 ½-quart) stainless steel mixing bowl.

Place the bowl of rice and water on top of the steam rack in the pot. The bowl should fit snugly inside the pot; make sure that you can still lock the lid of the pressure cooker closed.

5 Cook the chicken and rice: Secure the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position.

If you are using an Instant Pot, select the “Poultry” or “Manual” program, then adjust the time to 15 minutes. If your pressure cooker does not have a “Poultry” program, set it manually to “High Pressure” for 15 minutes. For stovetop pressure cookers, cook for 12 minutes at high pressure.

It will take about 15 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the end of cooking is about 30 minutes.

6 Release the pressure: When the cooking time ends, let the pressure release naturally for at least 10 minutes, then perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.”

7 Fluff the rice: Wearing a pair of heat-proof mitts, remove the bowl of rice and the steam rack from the pot.

Fluff the rice with a fork and mix in the cilantro, green onions, jalapeño, lime juice, and salt.

8 Working in the pot, shred the chicken thighs into bite-sized pieces with two forks.

9 Serve: Divide the rice between individual bowls and spoon the chicken on top, along with a some of its sauce. Top each bowl with the cotija cheese, sliced jalapeño, and a wedge of lime.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Instant Pot Chipotle Chicken Burrito Bowls

Instant Pot Chipotle Chicken Burrito Bowls are the perfect meal prep recipe for the whole family! Just like dining out at Chipotle, everyone can custom make their own burrito bowl. Love avocado? Great, load up on that yummy, green goodness without the extra charge! Hate beans? No worries, leave ’em out! Craving salsa? Top off your bowl with a few extra spoonfuls!

Have you ever wondered how to create the perfect homemade Chipotle bowl? If so, you’re in luck because this recipe for Instant Pot Chicken Burrito Bowls is your answer. This recipe is unique in that it combines both quinoa AND cauliflower rice for the base. This lowers the carb content and ups the veggie content, which I love!

*As an Amazon Associate I earn from qualifying purchases.


  • Spicy, Sweet, Smoky, Tangy – when you can hit all those notes in one dish, you know it's rockstar status
  • Versatile! Think rice bowl, quesadilla, nachos, salad, tamales, and on and on . . .
  • E – Z Street. This recipe is going under the category “simple enough for my kids to make”
  • It uses one of my favorite, intensely flavored ingredients – canned chipotle peppers in adobo sauce

Recipe Summary

  • olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • ½ cup chicken broth
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 cup rice, rinsed until the water runs clear
  • ½ teaspoon seasoning salt
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • 4 tablespoons shredded Mexican cheese blend, or to taste
  • 2 tablespoons chopped fresh cilantro, or to taste

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.

Pour chicken broth into the pot scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.

Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.

Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

How to Make Instant Pot Chipotle Chicken

Grab your ingredients and toss them in the pot! Well, okay, there&rsquos a little more finesse to it than that, but it&rsquos pretty close.

To make your pressure cooker chicken, give the onion a quick cut and add all the ingredients to the pot. Lay the trimmed chicken thighs in the marinade, coating with braising liquid.

Seal up the pressure cooker and cook for 10 minutes on high pressure. You can either manually release or use a natural release. The chicken thighs will withstand the additional time of using a natural release.

Once the pressure is released, transfer the meat to a cutting board and give it a quick chop, running the knife through to create bite-sized pieces. The meat will shred in some spots and not in others, created the perfect mix of texture.

Chicken Thighs vs Chicken Breast

This recipe uses chicken thighs to achieve that super tender, fall apart, still juicy texture that still tastes great even after reheating throughout the week. Chicken thighs are super underrated in my book and it&rsquos the cut of protein the actual Chipotle restaurant uses.

Tip: If you typically stay away from chicken thighs because you prefer the leanness of chicken breast, just be sure to trim the fat from the thighs before cooking.

Can I Use Chicken Breast?

Yes! Absolutely. We use this recipe for both. My advice would be to reserve some of the cooking liquid to keep the meat nice and juicy. About 1/4 to 1/2 cup of liquid will work great.

How to Serve It

If you&rsquove never been to Chipotle the restaurant but like the sound of pressure-cooked chipotle flavored chicken, this recipe deserves a spot on your menu.

Use the chopped and slightly shredded chicken on top of salads with beans, pico, and chipotle dressing. This meat goes great in burritos, breakfast wraps, or on tacos.

Be sure to whip up some pickled cabbage for extra crunch and jalapeno avocado crema for creamy, spicy sauce!

Store any leftovers in an airtight container and reheat throughout the week for easy add ons to meals!

Did you make this recipe? Let me know in the comments and how you served it!

How to make Instant Pot chicken teriyaki

The amazing thing about this Instant Pot chicken teriyaki recipe is that everything is cooked together. You don’t need separate pans for the chicken, rice and sauce. This is by far the easiest way I’ve ever made chicken teriyaki.

  1. Dice the chicken into one inch pieces
  2. Put the olive oil, chicken, hoisin sauce, rice vinegar, garlic, ginger, carrots and water into the Instant Pot.
  3. Put the rice in last. It will float on top of the other ingredients.
  4. Set the Instant Pot to cook for two minutes.
  5. Perform a quick pressure release.
  6. Add the broccoli, red pepper and green onions and put the lid back on for five minutes. These veggies will get soggy if you cook them under high pressure. Letting them sit with the other hot ingredients for a few minutes will steam them just enough.
  7. Garnish with green onions and sesame seeds.

Ingredients in chicken teriyaki bowls

These Instant Pot chicken teriyaki bowls are packed with fresh healthy ingredients.

I recommend using boneless skinless chicken breast for this recipe. You will need to cut the raw chicken into bite sized pieces. You don’t want to have to cut around bones and skin. It’s messy and frustrating.

For the rest of the Instant Pot chicken teriyaki dish, including homemade teriyaki sauce, you will need:

  • Soy sauce
  • Hoisin sauce
  • Rice vinegar
  • Garlic
  • Ginger (I like to use fresh grated ginger, but you can use use powdered ginger instead)
  • Carrots
  • Jasmine rice
  • Broccoli
  • Red pepper
  • Green onions
  • Sesame seeds

Ingredients substitutions

You can change up the veggies you use in this Instant Pot chicken teriyaki dish each time you make it! Try any of these:

  • Snap peas
  • Bok choy
  • Baby corn
  • Bell peppers
  • Asparagus
  • Edamame
  • Green beans
  • Pineapple

Most of your veggies you will just want to cut into small pieces and let steam in the hot dish after it has finished cooking. For this recipe, I only cook the carrots under pressure. Most other veggies will fall apart.

You can use other kinds of rice as well. Just keep in mind that some may take longer to cook. Brown rice always takes longer than white rice. You don’t want hard rice, but you also don’t want overcooked, dry chicken. You’ll need to balance the two factors if you use brown rice.

Do you need to marinate the chicken?

You could marinate the chicken for these Instant Pot chicken teriyaki bowls if you want, but you certainly don’t have to.

The point of a marinade is to infuse the meat with flavor. It will also help to retain some of the moisture during cooking.

In this recipe, the chicken is cooked in the sauce so has little risk of drying out. The homemade teriyaki sauce provides lot of flavor for the dish without the need to marinate it.

However, if you want to, you can allow the chicken to marinate for 30 minutes. Chicken breast does not need long because there is no skin or bones.

What do you serve with Instant Pot chicken teriyaki?

This one dish can provide a complete meal all in one so all you have to do is dump and press start! It has protein, starch and veggies. But here are some ideas to serve with chicken teriyaki:

  • Grilled veggies
  • Green salad
  • Corn on the cob
  • Brussels sprouts
  • Lo mein
  • Fruit

Storing and reheating

You can store this Instant Pot chicken teriyaki in the refrigerator for five days. This makes it great for meal prep. It’s so fast and simple to make. Then you can divide it into four individual meal prep containers. Since it all cooks in one pot, it’s easy to separate into portions.

To reheat, put it in the microwave for a minute or two. You can add a splash of water to the bowl to ensure that the rice does not dry out.

If you love this homemade teriyaki sauce, you can make the sauce itself and store it in the refrigerator. It will last for about a year. Then you can use it anytime you want an exciting flavor on your meat or veggies!

Freezing Instant Pot chicken teriyaki

One of the best ways to freeze chicken teriyaki is as a dump meal. Put all of the raw ingredients that will be cooked together in the Instant Pot in a freezer bag. This will last for three months in your freezer. When you are ready to use it, thaw it over-night in the refrigerator. Then dump it all in the Instant Pot and cook!

You can also freeze Instant Pot chicken teriyaki after it has been cooked. Make sure you allow it to completely cool before putting it in the freezer. Any condensation in the container will ruin the food.

More Instant Pot recipes

Meal prep tools

  • The Instant Pot DUO Plus 60 is the version I use in this recipe.
  • I love this hoisin sauce, it's the kind I use in this recipe!
  • And of course I get my free-range chicken from Butcher Box – for a limited time get two free ribeyes and bacon when you sign up!

Gain access to my FREE 5-day meal prep challenge + bonus resources when you sign up.

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Chipotle inspired meal prep | Spicy Chicken and Rice in the Instant Pot

Folks, it’s been freezing cold in Toronto. Like cycling through snow, ice, frozen rain, type of cold. I was excited about having a white Christmas but now that it’s mid-January, I’m over it. I have to put on base layers under my sweatpants to get to work! It’s practically like having to put on a costume because of all the additional layers! This weather essentially activated hibernation mode and when I’m at work and I want to cross the street for some Chipotle, I’ve got to go put on all my layers plus switch into my winter boot. Nope. There’s got to be a better way!

And thus, this Spicy Instant Pot Chicken and Rice Meal Prep was born! I want my Chipotle and this is pretty much the next best thing (well, number 1 now since it means I don’t have to go outside). With the Instant Pot, this meal is so easy to make and very hands off. You can also make this without the Instant Pot but you just have to go through a few extra steps.

Update: Hello from 2019! This post was originally written in January 17, 2018 and it is currently March 2019, and I’ve updated this post with some new photos and an updated video. So if you’ve gotten this post in your inbox already and think you’re seeing double then you are correct! After a year of using the Instant Pot, I’ve picked up some tips and tricks and decided to give this easy Instant Pot chicken and rice meal prep a refresh so I’m re-publishing this recipe. Check out the new photos and video plus new tips such as lining the bottom of the pot with onions so you don’t get a burn message!

Summer Recipe in the Instant Pot

Chicken burrito bowls are an easy, delicious, real food dinner you can make in the Instant Pot in less than 10 minutes, and in 20 minutes, dinner is ready. Serve them to your family or to guests for a crowd-pleasing dinner everyone loves.

Instant Pot Tutorials:

Cooking tips

  • The recipe uses chicken tenders, but boneless, skinless chicken breasts, or leg and thigh meat will work as well.
  • To prevent any rendered grease or excess liquid, trim off the chicken of fat and pat dry with paper towels.
  • Replace the sour cream with a block of cream cheese for a creamier, richer taste.
  • Add a tablespoon or so of honey to complement the spicy flavors of the sauce.

  • To keep the corn tortillas from tearing, warm for about 10 to 20 seconds in a hot dry skillet over medium heat or in the microwave, covered with a damp cloth, for about 20 to 30 seconds until soft and pliable. Keep in a tortilla warmer or cover with a cloth to prevent from drying out.
  • Do not overfill the tortillas so they’ll roll up nice and tight and won’t burst during frying. Secure them with toothpicks and place in the hot oil with seam side down.

  • Fry at the optimal temperature of 350 to 375 degrees to ensure a crisp texture. Too low temperature, the taquitos will absorb a lot more grease, and too high, the tortilla will burn before sufficiently cooked.
  • To cut down on the fat, cook the taquitos at 400 F in the air fryer for about 8 to 10 minutes or until golden and crunchy.
  • Turn the taquitos into flautas by swapping the corn tortillas with flour tortillas.

The recipe below yields about 12 to 15 servings. You can cut the batch in half or freeze for future meals.

Your family and unexpected guests will thank you for having a bunch of these taquitos ready to fry in the freezer.

Chicken Burrito Bowl (Instant Pot/Pressure Cooker)

Posted By Savita

Chicken Burrito Bowl prepared in Instant Pot start to finish for a weeknight dinner ready in 25 minutes. It has all you want from a hearty yet quick weeknight meal. Delicious chipotle chicken, black beans, corn, bell pepper, rice, and spice. Gluten free, nuts free. Also dairy-free (when served without dairy toppings).

Burrito Bowls are my favorite when it comes to early Meal Prep. Even though Instant Pot ready this hearty meal in 25 minutes starting with fresh chicken and raw rice.. Yet it is even better to spend those 25 minutes over the weekend and keep weeknight free. It keeps well in refrigerator for up-to 5 days. Freeze well for up-to 6 months.

Honestly, weeknight dinner can't get easier than this.

What do you say? Let's make Chicken and Rice Burrito Bowl?!

Oh, and before we check the recipe, I highly recommend trying my 5 Minutes Magic Burrito Sauce to serve with this burrito bowls.

This Chicken Burrito Bowl recipe has rice and black beans which makes it a hearty complete meal. Still, it is low-carb than regular burrito because these is no extra tortilla. I find it filling and very satisfactory. No tortilla required.

In my home, chicken and rice are everyone's favorite. You can tell from all the Chicken (or other protein) and Rice recipes on blog.

Instant Pot Curry Chicken Rice, Lamb Rice, Shrimp Etouffee, Buffalo Chicken Rice and Slow Cooker Mojo Chicken Rice and more.. (I just realized, I have more meat and rice recipes than I thought. Time to club these under one roof. I'll share soon)

Honestly, it is all about the comfort of one-pot meal. If I get chances to sneak-in some veggies.. that rice recipe is a winner! This is where Burrito Bowl outshines my other chicken-rice recipes. It has red bell pepper, corn, beans, veggie-full salsa. Plus the option to top with more veggies. That much and still family loves it.

This is how the (usual) dialog goes:

Oh, yummy. (Make some Chipotle Burrito Sauce too.)

Life is peaceful. No ifs or buts, burrito bowls are everyone's favorite.

You know, Vishal would carefully remove any tomatoes I add to rice dishes. Mostly from all chicken and rice dishes. But not from Chicken Burrito, ever! I call such recipes a keeper.

What makes this Chicken Burrito Bowl Recipe Special?

1) Flavor: Friends, the flavor of these chicken burrito is simply awesome. So tasty that it does not even need a lot of toppings. Some crunchy jalapenos, and some salsa. These tastes scrumptious even without cheese.. Seriously, I'm a fan!

2) Instant Pot: Another special here is the cooking method. Our hot favorite Instant Pot. drum rolls! 20-25 minutes, actually only 15 minutes of cooking and you have kitchen smelling like Mexican Restaurant. Delish! I use pressure cooking setting of IP (details in direction) for this recipe. It works perfectly every time.

3) Make Your Own Burrito Bowl: No kidding, you can make any changes you like to make this recipe suitable for your family. Like,

a) I skip chicken when we are on vegetarian diet for a wholesome Veggie burrito Bowl.
b) Skip beans if you don't like beans in burrito. Or replace black beans with pinto beans. (always drain and rinse beans before using in the recipe.)
c) Recipe is dairy free. Only don't use any dairy toppings and your dairy-free family member is covered too.

TIP: I like to slice a red onion and season with salt and lemon juice. Leave aside while Chicken and Rice cook in Instant Pot. In this time, onions get quick pickled, have less sharpness and more deliciousness. Top on burrito bowls before serving. A perfect replacement to tang of sour cream.

I made these bowls for Meal Prep this weekend. So glad that covered for at-least two weekday meals.

I hope get chance to try this recipe this week. Burrito Bowls are perfect for a Hearty Taco Tuesday. (hint hint)

  • Author: Mike
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 90 minutes
  • Yield: 5 people 1 x


Want to make Chipotle Mexican Grill's great tasting food at home? You can with this easy to follow copycat recipe!


Cilantro Lime Rice

  • 1 tbsp fresh lime juice
  • 1 tbsp fresh lemon juice
  • 1 tbsp butter (unsalted)
  • 1 cup basmati rice
  • 1.5 cup s water
  • 1 tbsp fresh cilantro (chopped)
  • 1 tsp salt

Chipotle Chicken

  • 1 tsp dried oregano
  • salt and pepper
  • 2 tbsp olive oil
  • 3 – 4 dried ancho chiles
  • 1 small can chipotle peppers in adobo sauce
  • 2 lbs boneless skinless chicken thighs
  • ½ red onion (lightly chopped)
  • 3 cloves garlic
  • 1 tsp cumin
  • 2 roma tomatoes, cut into large chunks
  • ½ red onion, cut into large chunks
  • 1 tbsp olive oil
  • ½ lemon (juice)
  • ½ lime (juice)
  • 1 tsp salt
  • 2 tbsp fresh cilantro
  • 1 jalapeno pepper (cut in half with seeds and white membrane removed)
  • 2 avocados

Pico de Gallo

  • 2 roma tomatoes
  • ½ red onion
  • 2 Tbsp fresh cilantro
  • 1 jalapeno pepper
  • 1 lime (juice)
  • 1 pinch salt

Fajita Veggies

  • 1 Tbsp Olive Oil
  • 1 red onion, sliced
  • 1 red bell pepper, sliced
  • 1 pinch dried oregano
  • 1 pinch salt
  • 1 pinch black pepper

Other Toppings


Chipotle Chicken

  1. Place all marindate ingredients in a food processor (affiliate) and pulse until smooth.
  2. Pour marinade into ziploc bag. Add Chicken to bag and mix around until well covered.
  3. Place in refridgerator overnight to marinade.
  4. To cook, preheat a grill to 375°.
  5. When grill is hot, add chicken and cook for 5 minutes on each side, until each side has a nice char and chicken is cooked through.
  6. Remove chicken to a wooden cutting board and let rest for 5 minutes.
  7. Just prior to plating, cut into bite sized pieces.

Pico de Gallo

  1. Fineline chop tomatoes, red onion, and cilantro and add to a box.
  2. Slice jalapeno pepper in half and remove the stem, seeds and white membrane.
  3. Dice the green part of the pepper and add it to the bowl.
  4. Squeeze in fresh lime juice and add salt.
  5. Stir everything together. Cover and place in fridge for at least an hour before serving.

Cilantro Lime Rice

  1. Turn your rice cooker on and set to saute. Allow to come to heat.
  2. Measure rice and pour into a fine mesh strainer (affiliate) . Rince rice with cold water to clean off any excess starch.
  3. When rice cooker is warm, add butter and allow to melt. Squeeze in fresh lemon and lime juice, making sure to not let any seeds fall in.
  4. Pour in rice and stir everything together. Cook for about two minutes, then switch rice cooker off.
  5. Add in chopped fresh cilantro and salt. Stir everything again. Lastly, pour in water. Close lid to rice cooker and set to cook.

Homemade Guacamole

  1. Peel your red onion and chop into large wedges and add to food processor (affiliate) .
  2. Cut cilantro from punch and add to processor.
  3. Cut jalapeno peppers in half. Using a spoon, scoop out all seeds and the white membrane.
  4. Squeeze in juices from lemon and lime.
  5. Chop your tomatoes and add as well.
  6. Slice your avocados in half using an avocado slicer (affiliate) . Peel skin off and add avocados to the processor.
  7. Close lid to the processor and pulse about 10-15 times.
  8. Add olive oil through opening on top and let run for another 10 seconds or so. Guacamole should be pretty smooth at this point.
  9. Remove to a bowl and serve immediately.

Peppers and Onions

  1. Slice ½ red onion and ½ red bell pepper into ¼ inch wide slices. Add to ahot pan with olive oil. Cook until softened and remove from heat. Season with salt, pepper and dried oregano.

Assemble Bowls

  1. Spoon in a healthy portion of cilantro lime rice.
  2. Top with chicken and shredded cheese.
  3. Spoon on pepper and onion mixture, along with pico de gallo.
  4. Top with guacamole, sour cream and shredded lettuce.


The internet has other recipes if you're looking for more of your favorite Chipotle toppings. Links are available in the article.

Watch the video: Chipotle Shredded Beef Tacos in an Instant Pot


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