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
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 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.
