Shredded Chicken and Rice Burrito Bowl

recipes.instantpot.com

2 tbsp extra-virgin olive oil

2 lbs boneless, skinless chicken breasts 5 to 6 chicken breasts

1 tsp ground cumin

¼ tsp cayenne pepper or taco seasoning

1 medium red or white onion chopped

4 oz green chiles chopped or diced 1 can

1 ½ cups low-sodium chicken broth

15 oz pinto beans drained and rinsed 1 can

3 cups cooked brown rice (page 22 of THE HEALTHY MEAL PREP INSTANT POT® COOKBOOK)

2 medium avocados pitted and sliced, for garnish

fresh chopped cilantro for garnish

Sliced jalapeño for garnish

prepared salsa for garnish (optional)

Directions at recipes.instantpot.com

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