Description
This Instant Pot Chicken and Rice Burrito Bowls recipe is a quick and flavorful one-pot meal perfect for busy weeknights. Tender chicken, fluffy rice, black beans, corn, and salsa cook together under pressure, creating a delicious and hearty Mexican-inspired dish ready in just 25 minutes. Customize with your favorite toppings like shredded cheese, avocado, and lime wedges for a satisfying meal.
Ingredients
Scale
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 the olive oil, diced onion, and minced garlic, cooking until softened and fragrant, about 2-3 minutes.
- Cook Chicken: Add the bite-sized chicken pieces, season with salt and pepper, and sauté until the chicken is lightly browned on the outside but not fully cooked through, about 4-5 minutes.
- Add Remaining Ingredients: Stir in the rinsed rice, drained black beans, frozen corn, chunky salsa, and chicken broth. Be sure to scrape the bottom of the pot well to deglaze and prevent any food 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 rice and chicken through perfectly.
- Release Pressure: Once cooking is complete, allow the pressure to release naturally for 5 minutes before doing a quick release to release any remaining steam safely.
- Serve: Fluff the burrito bowl mixture gently with a fork and serve warm in bowls. Top with your choice of shredded cheese, chopped cilantro, avocado slices, sour cream, and lime wedges for added flavor and creaminess.
Notes
- Use chicken thighs for a juicier result or breasts for leaner protein.
- Make sure to rinse the rice thoroughly to prevent it from becoming sticky.
- If you prefer a spicier dish, choose a hot salsa or add diced jalapeños.
- Feel free to substitute chicken broth with vegetable broth or water for a lighter version.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or on the stovetop.
