Name: Instant Pot Chicken and Rice Burrito Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-Inspired
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, sour cream, lime wedges

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This Instant Pot Chicken and Rice Burrito Bowls recipe offers a quick and flavorful meal, combining tender chicken, fluffy rice, black beans, corn, and salsa. It's a perfect solution for busy weeknights, delivering all the satisfying flavors of a burrito in a convenient bowl form.

Why You’ll Love This Recipe

This dish is a weeknight hero for several reasons:

Quick and Convenient: The Instant Pot streamlines the cooking process, allowing you to prepare a hearty meal in under 30 minutes.
Minimal Cleanup: With everything cooked in a single pot, you'll spend less time washing dishes.
Customizable: Easily adapt the ingredients to suit dietary preferences or what you have on hand.
Nutritious and Filling: Packed with protein, fiber, and essential nutrients, this bowl is both satisfying and wholesome.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté Aromatics: Using the Instant Pot's sauté function, cook onions and garlic until softened.
Add Chicken: Introduce bite-sized chicken pieces, seasoning them as desired, and sauté until lightly browned.
Incorporate Rice and Liquids: Add rice, black beans, corn, salsa, and the appropriate amount of broth or water. Stir to combine.
Pressure Cook: Secure the lid and set the Instant Pot to pressure cook on high for the recommended time.
Natural Release: After cooking, allow the pressure to release naturally for a few minutes before performing a quick release.
Serve: Fluff the rice mixture and serve in bowls, garnished with cheese, cilantro, or other preferred toppings.

Servings and Timing

Servings: This recipe yields approximately 4 servings.
Preparation Time: About 10 minutes.
Cooking Time: Approximately 15 minutes, including time to pressurize.

Total time from start to finish is roughly 25 minutes, making it ideal for a swift, satisfying meal.

Variations

Protein Alternatives: Substitute chicken with beef, or a plant-based protein like tofu for a different twist.
Grain Options: Use brown rice or quinoa instead of white rice; adjust cooking times accordingly.
Spice Level: Choose a mild or spicy salsa to control the heat, or add chopped jalapeños for extra kick.
Additional Toppings: Enhance with avocado slices, sour cream, or a squeeze of lime juice for added flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm individual portions in the microwave for 1-2 minutes, stirring halfway through. Add a splash of water or broth if the rice has dried out.
Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

How can I prevent the rice from sticking to the bottom of the Instant Pot?

Ensure you deglaze the pot after sautéing by adding a bit of liquid and scraping up any browned bits before adding the rice.

Can I use frozen chicken for this recipe?

Yes, but you'll need to increase the cooking time by a few minutes to ensure the chicken cooks through.

Is it necessary to rinse the rice before cooking?

Rinsing the rice removes excess starch, which can prevent it from becoming gummy. It's recommended for a fluffier texture.

Can I make this recipe vegetarian?

Absolutely. Omit the chicken and add extra beans or tofu for protein. Use vegetable broth instead of chicken broth.

How do I adjust the recipe for brown rice?

Brown rice requires a longer cooking time. Adjust the pressure cooking time to about 22-24 minutes and ensure there's enough liquid to prevent burning.

What type of salsa works best?

A chunky salsa adds texture and flavor. Choose one that matches your preferred spice level.

Can I double the recipe?

Yes, as long as it doesn't exceed the Instant Pot's maximum fill line. Cooking time remains the same, but it may take longer to come to pressure.

How can I make the dish creamier?

Stir in a dollop of sour cream or a handful of shredded cheese after cooking for a creamier consistency.

Are there low-carb alternatives to rice in this recipe?

You can substitute cauliflower rice, but add it after pressure cooking since it cooks quickly. Use the sauté function to warm it through.

How can I add more vegetables to this dish?

Incorporate bell peppers, zucchini, or spinach. Add quick-cooking veggies after pressure cooking and use the sauté function to soften them.

Conclusion

This Instant Pot Chicken and Rice Burrito Bowls recipe is a versatile and efficient choice for busy evenings. Its adaptability allows you to tailor it to your taste preferences and dietary needs, all while minimizing time spent in the kitchen. Enjoy the rich, comforting flavors of a burrito in a convenient bowl, perfect for any night of the week.

Instant Pot Chicken and Rice Burrito Bowls

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Author: Emmily
Total Time: 25 minutes
Yield: 4 servings

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Description

This Instant Pot Chicken and Rice Burrito Bowls recipe is the ultimate weeknight dinner solution—quick, hearty, and customizable. Featuring tender chicken, fluffy rice, black beans, corn, and salsa all pressure-cooked to perfection, it's a flavorful one-pot meal ready in under 30 minutes.

Instructions

Instructions:

Sauté Aromatics: Set the Instant Pot to sauté mode. Add olive oil, onions, and garlic. Cook until softened, about 2-3 minutes.
Cook Chicken: Add chicken, season with salt and pepper, and sauté until lightly browned (not fully cooked through), about 4-5 minutes.
Add Remaining Ingredients: Stir in rinsed rice, black beans, corn, salsa, and chicken broth. Scrape the bottom of the pot to deglaze and prevent burning.
Pressure Cook: Secure the lid, set the Instant Pot to “Manual” or “Pressure Cook” on high for 10 minutes.
Release Pressure: Let the pressure release naturally for 5 minutes, then do a quick release.
Serve: Fluff with a fork and serve in bowls with your favorite toppings.