If you’re craving a comforting, flavorful, and incredibly convenient meal, the Instant Pot Chicken and Rice Burrito Bowls Recipe is here to delight your taste buds. This dish combines tender, juicy chicken with fluffy, perfectly cooked rice, a medley of vibrant black beans and corn, and a zesty salsa that brings everything to life in one pot. It’s so simple to throw together yet bursting with that satisfying homemade goodness that makes every bite unforgettable. Whether you’re cooking for a busy weeknight or impressing friends at a casual dinner, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
The beauty of this recipe is in its straightforward, wholesome ingredients that come together to create a vibrant and hearty meal. Each element adds a distinct layer, whether it’s the tender chicken, hearty beans, or the bright pop of salsa, making these bowls irresistible.
- 1 lb boneless, skinless chicken breast or thighs: Bite-sized pieces cook quickly and stay juicy under pressure.
- 1 tbsp olive oil: Essential for sautéing and adding a subtle richness.
- 1 small onion, diced: Adds a sweet, aromatic base when cooked down.
- 2 cloves garlic, minced: Brings pungent, savory warmth to the dish.
- 1 cup long-grain white rice, rinsed: Rinsing the rice keeps it fluffy and separate when cooked.
- 1 cup canned black beans, drained and rinsed: Adds protein, texture, and earthiness.
- 1 cup frozen corn: Sweet bursts of flavor that contrast beautifully with the spices.
- 1 cup chunky salsa (mild or spicy): The heart of the flavor—choose your heat level to suit your mood.
- 1 ½ cups chicken broth (or water): Provides the moisture needed for perfect rice and chicken.
- Salt and pepper, to taste: Simple seasonings that enhance every ingredient’s natural flavor.
- Optional toppings: Shredded cheese, chopped cilantro, avocado, sour cream, lime wedges—these add freshness and creaminess for serving.
How to Make Instant Pot Chicken and Rice Burrito Bowls Recipe
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to sauté mode, then add olive oil along with diced onions and minced garlic. Cook gently until the onions soften and turn translucent, about 2-3 minutes. This step releases those mouthwatering aromas that set the stage for the whole dish.
Step 2: Brown the Chicken
Next, toss the bite-sized chicken pieces into the pot, seasoning them with salt and pepper. Sauté just until the chicken starts to brown on the outside—about 4-5 minutes. You don’t want to cook it all the way through yet; this step builds flavor and locks in juices.
Step 3: Add the Rest of the Ingredients
Now it’s time to build your burrito bowl flavor profile. Stir in the rinsed rice, black beans, frozen corn, chunky salsa, and chicken broth. Make sure to scrape the bottom of your pot well to deglaze it — this prevents the Instant Pot from giving you that dreaded burn notice and ensures nothing flavorful gets stuck or wasted.
Step 4: Pressure Cook to Perfection
Secure the lid onto your Instant Pot and set it to Manual or Pressure Cook mode on high for 10 minutes. Let the magic happen as the chicken tenderizes and the rice soaks up all those delicious savory juices.
Step 5: Release the Pressure
Once the cooking time is up, let the pressure release naturally for about 5 minutes for the juiciest results, then carefully perform a quick release to let out any remaining steam. This method keeps everything tender and perfectly cooked.
Step 6: Fluff and Serve
Open your Instant Pot, fluff the chicken and rice mixture with a fork, and get ready to build your bowls with whatever toppings you love. It’s that easy!
How to Serve Instant Pot Chicken and Rice Burrito Bowls Recipe
Garnishes
Top off your bowls with optional garnishes to tailor your meal exactly to your taste. Shredded cheese melts beautifully over the warm mixture, chopped cilantro adds freshness and color, creamy avocado slices bring richness, dollops of sour cream balance the spice, and lime wedges offer a bright, tangy finish that elevates each bite.
Side Dishes
This hearty bowl stands beautifully on its own but pairs wonderfully with light sides like a crisp green salad or crunchy tortilla chips. For a bigger feast, serve with warm corn tortillas or Mexican street corn for that extra flavor punch.
Creative Ways to Present
Serve these burrito bowls in colorful ceramic bowls for a festive touch or layer the mixture inside tortillas for a quick burrito option. You can even prepare a burrito bowl spread on a casual gathering table, letting everyone customize their bowls with toppings and sides—it’s interactive and fun!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Chicken and Rice Burrito Bowls store beautifully in an airtight container in the refrigerator for up to 4 days. The flavors meld even more, and it’s an excellent grab-and-go meal for busy days.
Freezing
If you want to freeze portions, let the mixture cool completely first. Transfer to freezer-safe containers or bags, and freeze for up to 3 months. It’s a lifesaver for meal prep or quick lunches.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm gently in the microwave or on the stovetop, adding a splash of water or broth to refresh the rice’s texture. Stir occasionally so everything heats evenly and remains juicy.
FAQs
Can I use brown rice instead of white rice?
Yes! Brown rice is a healthier option but will require a longer cooking time and more liquid, so adjust your Instant Pot settings accordingly. Generally, 22-25 minutes at high pressure works better for brown rice.
What if I don’t have an Instant Pot?
You can still make this dish on the stovetop in a heavy pot or Dutch oven. Sauté the aromatics and chicken first, then add liquids and rice, cover, and simmer gently until the rice and chicken are cooked through, about 20-25 minutes.
Can I make this recipe vegetarian?
Absolutely! Omit the chicken and increase the black beans or add other protein-rich veggies like sautéed mushrooms or tofu. Use vegetable broth instead of chicken broth for best results.
How spicy is this recipe?
The spice mostly depends on the salsa you choose. Mild salsa keeps it gentle, while a spicy salsa adds a nice kick. You can always control heat further with toppings like fresh jalapeños or hot sauce.
Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free, making this a great dish for anyone avoiding gluten. Just double-check your salsa’s label to be safe.
Final Thoughts
I truly believe the Instant Pot Chicken and Rice Burrito Bowls Recipe is a game-changer for anyone who loves a quick, hearty, and flavorful meal with minimal fuss. It’s everything you want from a weeknight dinner—simple prep, fast cooking, and a delicious finish that feels like a warm hug. Give it a try, and I promise it will become a staple in your kitchen too!
Print
Instant Pot Chicken and Rice Burrito Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-American
Description
These Instant Pot Chicken and Rice Burrito Bowls are a quick and flavorful one-pot meal perfect for busy weeknights. Tender chicken, fluffy rice, black beans, corn, and salsa all cook together under pressure, resulting in a delicious and hearty dish that can be customized with a variety of fresh toppings.
Ingredients
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 olive oil, diced onions, and minced garlic. Cook, stirring occasionally, until the onions are softened and translucent, about 2-3 minutes.
- Cook Chicken: Add the bite-sized chicken pieces to the pot, season with salt and pepper, and sauté until the chicken is lightly browned but not fully cooked, about 4-5 minutes.
- Add Remaining Ingredients: Stir in the rinsed rice, black beans, frozen corn, chunky salsa, and chicken broth. Scrape the bottom of the Instant Pot with a wooden spoon to deglaze and prevent any bits from sticking and burning.
- Pressure Cook: Secure the Instant Pot lid and set it to “Manual” or “Pressure Cook” on high pressure for 10 minutes. Make sure the steam release valve is in the sealing position.
- Release Pressure: After the cooking cycle completes, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to release any remaining pressure.
- Serve: Open the lid and fluff the contents gently with a fork. Serve the chicken and rice mixture in bowls topped with your choice of shredded cheese, chopped cilantro, avocado, sour cream, and lime wedges.
Notes
- Rinsing the rice before cooking helps remove excess starch and prevents it from becoming too sticky.
- Adjust the amount of salsa based on your preferred spice level and flavor intensity.
- If you prefer, you can substitute chicken broth with water, but broth adds more flavor.
- Use boneless, skinless thighs if you want juicier, more flavorful chicken; breast will be leaner.
- Be sure to deglaze the bottom thoroughly to avoid the “burn” warning on the Instant Pot.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in a microwave or skillet.
