If you’re craving a flavorful, wholesome meal that comes together quickly, you’ve got to try this Instant Pot Chicken and Rice Burrito Bowls Recipe. It brings together tender chicken, perfectly cooked rice, and a vibrant mix of beans, corn, and spices—all melded together in your Instant Pot for a fuss-free, delicious dinner that feels like a warm hug. Whether it’s a busy weeknight or weekend meal prep, this dish is packed with Mexican-inspired flavors that will brighten any table and satisfy hungry appetites without spending hours in the kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, accessible ingredients that each play a vital role. From the rich chicken broth that infuses moisture and flavor to the spices that bring warmth and a touch of heat, every element is essential for building layers of taste and texture. Plus, the colorful beans, corn, and tomatoes make this bowl as visually inviting as it is delicious.
- 1 tablespoon olive oil: For sautéing and adding a smooth, fruity base.
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces: The heart of the dish, providing lean protein and tenderness.
- 1 small yellow onion, diced: Adds sweetness and depth when softened.
- 3 cloves garlic, minced: Brings aromatic, savory notes that awaken the dish.
- 1 cup long-grain white rice, rinsed: Ensures fluffy texture and soaks up all the flavors.
- 1 1/2 cups low-sodium chicken broth: Adds moisture and layers of umami without overpowering.
- 1 (15-ounce) can black beans, drained and rinsed: Adds protein, fiber, and a rich, earthy taste.
- 1 cup frozen corn: For bursts of sweetness and a tender bite.
- 1 (10-ounce) can diced tomatoes with green chilies, undrained: Adds acidity and a mild kick of heat.
- 1 teaspoon chili powder: Provides smoky warmth and subtle spice.
- 1 teaspoon ground cumin: Delivers earthy, aromatic undertones classic to Mexican cuisine.
- 1/2 teaspoon paprika: Adds color and mild sweetness.
- 1/2 teaspoon salt: Enhances all the flavors in harmony.
- 1/4 teaspoon black pepper: Adds a subtle heat to balance the dish.
- 1 cup shredded cheddar or Mexican blend cheese: To melt on top, creating a luscious, creamy finish.
- Optional toppings (sour cream, chopped cilantro, diced avocado, lime wedges): Customize your bowls with fresh, bright accents.
How to Make Instant Pot Chicken and Rice Burrito Bowls Recipe
Step 1: Sauté the Aromatics and Chicken
Begin by setting your Instant Pot to sauté mode and heating the olive oil. Once it’s hot, toss in the diced onion and let it cook for 2 to 3 minutes until it softens and becomes fragrant. Add in the minced garlic and give it a quick 30 seconds to release its aroma without burning. Now add the chicken pieces, cooking for about 2 to 3 minutes just until they’re lightly browned on the outside. This step seals in flavor and sets a delicious foundation. Then turn off the sauté mode.
Step 2: Add the Rice and Flavorful Ingredients
Next, add the rinsed rice, chicken broth, black beans, corn, diced tomatoes with green chilies, chili powder, ground cumin, paprika, salt, and pepper. Gently stir everything to combine, taking care not to stir too deeply so the rice doesn’t settle to the bottom and stick. This layering of ingredients creates a symphony of tastes that will marry beautifully under pressure.
Step 3: Pressure Cook to Perfection
Seal the Instant Pot lid and set the valve to sealing. Pressure cook on high for 10 minutes. This is where the magic happens— the chicken cooks through, rice absorbs all those rich flavors, and the dish comes together perfectly tender and delicious.
Step 4: Natural and Quick Pressure Release
When the timer sounds, allow the pressure to release naturally for 10 minutes. This gentle release helps prevent the rice from becoming mushy. Afterward, do a quick release for any remaining pressure before carefully opening the lid. Give the mixture a good stir to combine everything fully.
Step 5: Add Cheese and Melt
Sprinkle the shredded cheese on top of the hot mixture, then close the lid and let it sit for 2 to 3 minutes. The residual heat will melt the cheese into a creamy, dreamy layer that adds richness and indulgence to the bowl.
How to Serve Instant Pot Chicken and Rice Burrito Bowls Recipe
Garnishes
To make your burrito bowls even more memorable, add a dollop of sour cream for creaminess, a handful of chopped cilantro for a burst of herbal freshness, diced avocado for buttery texture, and a squeeze of lime for a bright, zesty finish that lifts all the flavors.
Side Dishes
This dish stands beautifully on its own but pairs wonderfully with simple Mexican sides like a fresh green salad, crispy tortilla chips with salsa, or a light corn and black bean salad. These sides add crunch and variety, rounding out a colorful, nutritious meal.
Creative Ways to Present
Feeling adventurous? Serve these burrito bowls layered in mason jars for a portable lunch, or pile them into tortilla bowls for added crunch. You can even flatten and crisp leftovers in a skillet to make a flavorful rice and chicken hash perfect for breakfast or brunch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Instant Pot Chicken and Rice Burrito Bowls in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld and deepen, making for fantastic next-day lunches or dinners.
Freezing
If you want to prep extra batches, this recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm in the microwave or on the stovetop until heated through. Adding a splash of chicken broth or water can help refresh the rice’s texture. Top with fresh garnishes after reheating to revive that freshly made vibrancy.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works well but requires a longer cooking time of about 22 minutes and 2 cups of chicken broth. Adjust the pressure cooking settings accordingly to ensure it cooks through.
Is this recipe spicy?
This Instant Pot Chicken and Rice Burrito Bowls Recipe has mild, balanced spices perfect for most palates. If you like your food hotter, add a chopped jalapeño or a little extra chili powder for more heat.
Can I use frozen chicken instead of fresh?
It’s best to use fresh or fully thawed chicken pieces for even cooking. Using frozen chicken may increase cooking time and can result in unevenly cooked meat.
What can I substitute for black beans?
If you’re not a fan of black beans, pinto beans or kidney beans make great substitutes and maintain the dish’s hearty, satisfying texture.
Can this meal be made dairy-free?
Yes! Simply omit the cheese or use a dairy-free cheese alternative. The dish is still flavorful and satisfying without the cheese topping.
Final Thoughts
This Instant Pot Chicken and Rice Burrito Bowls Recipe is one of those dishes you’ll want to keep in your rotation for its simplicity, comforting flavors, and ability to come together in a flash. It’s everything you want from a weeknight meal—easy, nourishing, and downright delicious. So, grab your Instant Pot and give it a try; your dinner table is about to get a whole lot happier.
Print
Instant Pot Chicken and Rice Burrito Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
A flavorful and easy-to-make Instant Pot Chicken and Rice Burrito Bowl featuring tender chicken, seasoned rice, black beans, corn, and melted cheese. Perfect for a quick weeknight dinner or meal prep, this dish combines Mexican-inspired spices with wholesome ingredients for a hearty and satisfying meal.
Ingredients
Protein and Vegetables
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
Rice and Seasonings
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups low-sodium chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Optional Toppings
- 1 cup shredded cheddar or Mexican blend cheese
- Optional toppings: sour cream, chopped cilantro, diced avocado, lime wedges
Instructions
- Sauté Aromatics and Chicken: Set the Instant Pot to sauté mode and heat the olive oil. Add the diced onion and cook for 2–3 minutes until softened, then add the minced garlic and sauté for another 30 seconds. Add the chicken pieces and cook for 2–3 minutes until lightly browned on the outside. Turn off sauté mode.
- Add Remaining Ingredients: To the Instant Pot, add the rinsed rice, low-sodium chicken broth, drained black beans, frozen corn, diced tomatoes with green chilies (including the juice), chili powder, ground cumin, paprika, salt, and black pepper. Gently stir the ingredients to combine without scraping the bottom.
- Pressure Cook: Close the Instant Pot lid and set the valve to sealing. Pressure cook on high for 10 minutes.
- Release Pressure: When the cooking time ends, allow a natural pressure release for 10 minutes, then carefully perform a quick release to release any remaining pressure.
- Mix and Melt Cheese: Open the lid and stir the chicken and rice mixture well. Sprinkle the shredded cheese evenly on top, then close the lid and let it sit for 2–3 minutes to melt the cheese using residual heat.
- Serve: Serve warm with your favorite toppings such as sour cream, chopped cilantro, diced avocado, and lime wedges for extra freshness and flavor.
Notes
- For extra spice, add a chopped jalapeño or an additional 1/4 teaspoon chili powder.
- To use brown rice, increase the cooking time to 22 minutes and use 2 cups of chicken broth.
- Leftovers can be stored in the refrigerator for up to 4 days.
