Copycat Chipotle Chicken Burrito Bowls
A flavorful and quick at-home version of the famous Chipotle burrito bowls featuring marinated chicken, cilantro lime rice, beans, veggies, and a creamy sauce.
Equipment
- 1 Pressure Cooker
Ingredients
Chicken Marinade
- 1.5 lb chicken thighs boneless, skinless
- ½ cup chipotles in adobo sauce
- 1 lime juiced
- 2 garlic cloves crushed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Cilantro Lime Rice
- 2 cups jasmine rice
- 2 tablespoon fresh cilantro chopped
- 1 lime juiced
Sautéed Vegetables
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- ½ cup yellow onion sliced
- ½ teaspoon sea salt
- 1 tablespoon olive oil
Toppings
- ½ cup black beans canned, rinsed and drained
- ½ cup roasted corn cooked
Creamy Sauce
- ¼ cup mayonnaise
- 2 teaspoon hot sauce
- ¼ lime juiced
- ¼ teaspoon cumin
- ½ teaspoon chili powder
Instructions
Instructions
- Blend chipotles, lime juice, garlic, olive oil, cumin, oregano, salt, and pepper together to make marinade.
- Marinate chicken thighs in mixture for at least 30 minutes in the fridge.
- While marinating, cook jasmine rice and mix with cilantro and lime juice. Prepare vegetables and toppings.
- In pressure cooker on sauté mode, brown the chicken on both sides for a couple minutes.
- Seal lid and cook chicken on high pressure for 10 minutes. Let pressure naturally release for 5 minutes, then quick release the rest.
- Slice chicken and build bowls with rice, peppers, beans, corn, and sauce. Garnish with fresh cilantro and lime if desired.
Notes
Prep sauce and toppings ahead to save time. Leftovers store well in airtight containers and freeze great too. Use canned beans and frozen corn for convenience.