I’m so excited to share this Instant Pot Chicken and Rice Burrito Bowls Recipe with you! It’s one of those life-changing meals that combines tender chicken, perfectly cooked rice, and a medley of vibrant ingredients all in one pot. You get the juicy warmth of chicken infused with the subtle spices of salsa, bright bursts of corn and black beans, and all that goodness comes together amazingly fast thanks to the Instant Pot. This dish is the perfect weeknight winner when you want comfort food without the fuss, and it’s guaranteed to become a staple in your kitchen.
Ingredients You’ll Need
These ingredients are surprisingly simple but truly essential. Each one plays a vital role in creating the rich layers of flavor, the delightful textures, and that comforting feeling you crave from the Instant Pot Chicken and Rice Burrito Bowls Recipe.
- 1 lb boneless, skinless chicken breast or thighs: Choose thighs for more juicy, tender meat or breasts for a leaner option.
- 1 tbsp olive oil: Adds richness and prevents the aromatics from sticking while sautéing.
- 1 small onion, diced: Offers a sweet and savory base flavor that uplifts the entire dish.
- 2 cloves garlic, minced: Delivers that signature aromatic pop that every great dish needs.
- 1 cup long-grain white rice, rinsed: The heart of the burrito bowl, soaking up all those delicious flavors.
- 1 cup canned black beans, drained and rinsed: Adds creaminess and a boost of protein and fiber.
- 1 cup frozen corn: Brings slight sweetness and a juicy crunch contrast to the rice.
- 1 cup chunky salsa (mild or spicy): The magic touch that infuses the dish with vibrant tomato, pepper, and spice notes.
- 1 ½ cups chicken broth (or water): The cooking liquid that flavors the rice and keeps everything moist.
- Salt and pepper, to taste: Essential seasonings that enhance every ingredient perfectly.
- Optional toppings: Shredded cheese, chopped cilantro, avocado, sour cream, lime wedges – these add freshness, creaminess, and zing when serving.
How to Make Instant Pot Chicken and Rice Burrito Bowls Recipe
Step 1: Sauté Aromatics
Start by setting your Instant Pot to sauté mode. Add the olive oil, diced onion, and minced garlic. Allow them to cook until softened and fragrant, usually around 2 to 3 minutes. This step builds a flavorful foundation that makes the whole recipe sing with depth.
Step 2: Cook Chicken
Next, toss in your bite-sized chicken pieces. Season them with salt and pepper, then sauté until they just begin to brown on the outside, about 4 to 5 minutes. Don’t worry about cooking through at this stage because the pressure cooking will finish the job perfectly.
Step 3: Add Remaining Ingredients
Now, stir in the rinsed rice, black beans, frozen corn, chunky salsa, and chicken broth. Be sure to scrape up any browned bits from the bottom of the pot to prevent burning and to incorporate all those tasty flavors back into the mix.
Step 4: Pressure Cook
Secure the lid on your Instant Pot, set it to “Manual” or “Pressure Cook” on high, and let it cook for 10 minutes. This is the magic period where all the ingredients meld together into a single, satisfying dish.
Step 5: Release Pressure
When the time is up, allow the pressure to release naturally for 5 minutes, then perform a quick release to vent the remaining pressure. This helps the rice finish cooking gently and keeps the chicken tender and juicy.
Step 6: Serve Your Instant Pot Chicken and Rice Burrito Bowls Recipe
Fluff the mixture with a fork to separate the rice and chicken. Your hearty Instant Pot Chicken and Rice Burrito Bowls are now ready to be dished out and topped with all your favorite add-ons.
How to Serve Instant Pot Chicken and Rice Burrito Bowls Recipe
Garnishes
The toppings truly elevate these bowls from tasty to unforgettable. Try adding shredded cheese that melts slightly on warm rice, fresh chopped cilantro for herbal brightness, creamy avocado slices, a dollop of sour cream to balance spice, and lime wedges for a tangy finish. Each garnish adds its own texture and flavor burst.
Side Dishes
If you want to turn this into a full fiesta, serve your burrito bowls alongside crunchy tortilla chips, a fresh green salad, or even some roasted veggies. These sides add variety and complement the boldness of the chicken and rice base perfectly.
Creative Ways to Present
For a fun twist, serve your Instant Pot Chicken and Rice Burrito Bowls Recipe in hollowed-out bell peppers or over crispy tostadas. You could also pack it into meal prep containers for grab-and-go lunches during a busy week. No matter how you plate it, these bowls always impress.
Make Ahead and Storage
Storing Leftovers
Leftover burrito bowls keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld, making for super tasty next-day meals.
Freezing
If you want to stash some away longer, portion the cooked chicken and rice into freezer-safe containers. Freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat your leftovers in the microwave or on the stovetop with a splash of water or broth to keep everything moist. Stir occasionally for even heating, and add fresh toppings after warming for that fresh-out-of-the-kitchen vibe.
FAQs
Can I use brown rice instead of white rice in this recipe?
You can, but keep in mind brown rice needs a longer cooking time and more liquid, so the Instant Pot settings would need adjustment. It’s best to cook brown rice separately and mix it in afterward for best results.
Is it possible to make this recipe vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and omit the chicken completely or substitute with plant-based protein like seasoned tofu or tempeh. The beans and corn provide plenty of protein and texture.
How spicy is this dish if I use mild salsa?
Using mild salsa keeps the dish very approachable for all palates, offering great flavor without heat. For those who love a kick, a spicy salsa will amp things up nicely.
Can I double the recipe for a larger group?
Yes, you can double the ingredients, but make sure your Instant Pot is large enough to accommodate the volume. Cooking time remains the same, but avoid filling the pot past the max fill line.
What toppings do you recommend for a keto-friendly version?
For a low-carb twist, skip rice in favor of cauliflower rice and top with avocado, cheese, sour cream, and fresh herbs. This keeps the spirit of the burrito bowl while fitting keto guidelines.
Final Thoughts
This Instant Pot Chicken and Rice Burrito Bowls Recipe is a total game changer when it comes to fast, delicious, and comforting meals. Once you try it, I guarantee you’ll keep coming back to its perfect balance of flavor, ease, and heartiness. Grab your Instant Pot, gather those simple ingredients, and get ready to enjoy a bowl full of happiness tonight!
Print
Instant Pot Chicken and Rice Burrito Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
Description
This Instant Pot Chicken and Rice Burrito Bowl is a quick, flavorful one-pot meal combining tender chicken, seasoned rice, black beans, corn, and salsa. Ready in just 25 minutes, it’s perfect for a wholesome, satisfying dinner with customizable toppings like cheese, avocado, and sour cream.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup chunky salsa (mild or spicy)
- 1 ½ cups chicken broth (or water)
- Salt and pepper, to taste
Optional Toppings
- Shredded cheese
- Chopped cilantro
- Avocado slices
- Sour cream
- Lime wedges
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode. Add olive oil, diced onions, and minced garlic. Cook until they are softened and fragrant, approximately 2-3 minutes, stirring occasionally to prevent burning.
- Cook Chicken: Add the bite-sized chicken pieces to the pot. Season with salt and pepper. Sauté the chicken until it is lightly browned on the outside but not fully cooked through, about 4-5 minutes. Stir occasionally to ensure even cooking.
- Add Remaining Ingredients: Stir in the rinsed white rice, black beans, frozen corn, chunky salsa, and chicken broth. Make sure to scrape the bottom of the pot carefully to deglaze and prevent any ingredients from sticking or burning during pressure cooking.
- Pressure Cook: Secure the Instant Pot lid and set it to Manual or Pressure Cook mode on high pressure for 10 minutes to cook the chicken and rice fully.
- Release Pressure: Once the cooking cycle completes, allow the pressure to release naturally for 5 minutes to finalize cooking. Then carefully perform a quick release to release any remaining pressure.
- Serve: Open the lid, fluff the mixture with a fork to combine. Serve the chicken and rice mixture in bowls with your choice of optional toppings such as shredded cheese, chopped cilantro, avocado slices, sour cream, and lime wedges for added freshness and flavor.
Notes
- Rinsing the rice helps remove excess starch and prevents it from becoming sticky.
- Use chicken thighs for juicier, more flavorful results; chicken breasts work well for leaner bowls.
- Feel free to swap chicken broth with vegetable broth or water if preferred.
- Adjust salsa spice level to taste, using mild for less heat or spicy for more kick.
- Natural pressure release helps maintain moisture and texture in the rice and chicken.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily in a microwave or stovetop pan.
