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.
Ingredients
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
Instructions
Instructions:
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Sauté Aromatics: Set the Instant Pot to sauté mode. Add olive oil, onions, and garlic. Cook until softened, about 2-3 minutes.
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Cook Chicken: Add chicken, season with salt and pepper, and sauté until lightly browned (not fully cooked through), about 4-5 minutes.
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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.
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Pressure Cook: Secure the lid, set the Instant Pot to “Manual” or “Pressure Cook” on high for 10 minutes.
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Release Pressure: Let the pressure release naturally for 5 minutes, then do a quick release.
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Serve: Fluff with a fork and serve in bowls with your favorite toppings.
Notes
- Customize it! Swap chicken for beef, tofu.
- Rice tips: Rinse rice for fluffier results.
- Add veggies: Stir in bell peppers or spinach after pressure cooking.
- Make it creamy: Add shredded cheese or sour cream after cooking.
- Storage: Keeps well in the fridge for 3 days or freezer for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-Inspired
