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
Scale
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.
