Instant Pot Weeknight Chicken Burrito Bowls

thekitchn.com

Brandi Hogan

1 ½ tablespoons canola or vegetable oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1 ½ teaspoons ground cumin

1 cup low-sodium chicken broth, divided

1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces

Kosher salt

Freshly ground black pepper

1 (15-ounce) can black beans, drained and rinsed

1 cup frozen corn kernels

1 (16-ounce) jar salsa

1 cup long-grain white rice

½ cup shredded sharp cheddar cheese

¼ cup coarsely chopped fresh cilantro

Directions at thekitchn.com

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