Instant Pot Chicken and Rice Burrito Bowls Recipe
If you’re craving a hearty, flavor-packed dinner that comes together in a flash, get ready to fall in love with these Instant Pot Chicken and Rice Burrito Bowls. Bursting with tender chicken, perfectly fluffy rice, colorful veggies, and melty cheese, this dish checks all the boxes for easy weeknight comfort food with a Tex-Mex twist. Everything cooks together in one pot—yes, even the rice!—so that each bite is infused with smoky spices and zingy salsa. Ready to make your new favorite meal with minimal cleanup and maximum satisfaction?
Ingredients You’ll Need
These Instant Pot Chicken and Rice Burrito Bowls shine because of a handful of fresh, simple ingredients that create big, bold flavors. Each one plays its part in building layers of taste, color, and texture you’ll crave again and again.
- Chicken breasts: Choose boneless, skinless pieces cut into bites for truly tender chicken that cooks quickly and soaks up the spices.
- Long-grain white rice: Rinsing ensures fluffy rice that won’t get sticky or gluey in the pressure cooker.
- Chicken broth: This adds irresistible savory depth to both the rice and chicken, making every spoonful delicious.
- Black beans: Drained and rinsed for creamy, earthy flavor and an extra boost of plant-based protein (plus more fiber!).
- Frozen corn: Sweet pops of sunshine in every bite—no need to thaw, just toss them right in.
- Salsa: Pick your favorite jarred salsa; it brings tang, heat, and juiciness to the party (and determines the spice level).
- Chili powder: Smoky and gently spicy, it anchors the classic Tex-Mex flavor we love in burrito bowls.
- Cumin: Earthy, warming notes give this dish an unmistakable burrito bowl vibe.
- Paprika: Adds subtle smokiness and beautiful color.
- Garlic powder: An easy way to get big garlicky aroma throughout the whole pot.
- Salt: Just enough to balance all the flavors—you can always finish with a sprinkle at the table!
- Shredded cheddar cheese: For indulgent creaminess—stirred in for extra melt and comforting richness.
- Optional toppings: Sour cream, avocado, cilantro, and lime wedges add color, freshness, and customizable flair.
How to Make Instant Pot Chicken and Rice Burrito Bowls
Step 1: Layer and Mix the Ingredients
This is the fun part—just add the cut chicken, rinsed rice, chicken broth, black beans, frozen corn, salsa, chili powder, cumin, paprika, garlic powder, and salt straight into your Instant Pot. Give everything a really good stir to get the rice and spices evenly mingled. (Don’t forget to scrape the bottom so no rice sticks!) You’ll see a beautiful mix of colors and aromas already starting to bloom.
Step 2: Pressure Cook
Seal the lid, make sure the pressure valve is set to “sealing,” and cook on Manual (High Pressure) for 10 minutes. The Instant Pot works its magic, perfectly cooking the chicken and rice while locking in every ounce of flavor. You can take these few minutes to prep your favorite toppings!
Step 3: Natural Release
Once the timer beeps, let the pressure release naturally for 10 minutes. This ensures the rice stays fluffy and the chicken stays juicy. After 10 minutes, carefully turn the valve to “venting” to release any remaining pressure. Safety first—watch your hands!
Step 4: Add the Cheese
When the pressure is fully released, open the lid and give everything a gentle stir. Sprinkle the shredded cheddar cheese over the top and pop the lid back on (no need to seal) for a minute or two. This will melt the cheese into bubbly, gooey perfection without overcooking the rice and chicken.
Step 5: Top and Enjoy
Spoon generous servings of your Instant Pot Chicken and Rice Burrito Bowls into bowls and go wild with your favorite toppings! Each choice—like cool sour cream or zesty lime wedges—adds a finishing pop that makes every bite dynamic and satisfying.
How to Serve Instant Pot Chicken and Rice Burrito Bowls
Garnishes
The best part about these bowls is personalizing them! Sprinkle with chopped fresh cilantro for a burst of color and herbal brightness, scoop on creamy chunks of ripe avocado, or add a dollop of sour cream for cooling contrast. A squeeze of fresh lime wakes up every flavor, making each bite lively and fresh.
Side Dishes
While Instant Pot Chicken and Rice Burrito Bowls are wonderfully filling on their own, you can make dinner feel extra festive with tortilla chips and guacamole, a crunchy slaw, or a light green salad. If you’re feeling extra, serve with a side of sautéed peppers and onions for even more Tex-Mex flair!
Creative Ways to Present
Try serving the burrito mixture inside crisp tortilla bowls for a fun, edible twist, or even wrap scoops up in warm flour tortillas to make handheld burritos. For a party, set up a build-your-own bowl bar—lay out the Instant Pot Chicken and Rice Burrito Bowls with all the toppings so everyone can customize their meal exactly how they love it.
Make Ahead and Storage
Storing Leftovers
Once cooled, simply transfer any leftover Instant Pot Chicken and Rice Burrito Bowls to airtight containers and store in the refrigerator. The flavors somehow get even better as they meld together overnight, making them perfect for delicious lunches or quick dinners for up to 3-4 days.
Freezing
This recipe is super freezer-friendly! Portion cooled bowls into freezer-safe bags or containers, label, and freeze for up to three months. Thaw overnight in the fridge for a ready-to-go meal that just needs a quick reheat.
Reheating
To refresh your leftover burrito bowls, microwave them in single portions, stirring halfway through to ensure even heating. For larger amounts, gently reheat in a covered skillet over medium-low heat, adding a splash of broth to loosen if needed and reviving all the cozy flavors of your original Instant Pot Chicken and Rice Burrito Bowls.
FAQs
Can I use brown rice instead of white?
Absolutely! Just remember to increase the cook time to 22 minutes and use a total of 2 cups of chicken broth for best texture. The nutty flavor of brown rice pairs beautifully with the Tex-Mex spices in these Instant Pot Chicken and Rice Burrito Bowls.
How can I make it spicier?
If you like a little heat, add a diced jalapeño or use your favorite spicy salsa in the mix. You can also sprinkle in extra chili powder or a dash of cayenne for a bold, fiery kick!
What’s the best way to meal prep this dish?
Make a double batch and portion the Instant Pot Chicken and Rice Burrito Bowls into meal prep containers. Store with the toppings separate, and you’ll have grab-and-go lunches ready for days. They’re just as tasty reheated!
Can I make Instant Pot Chicken and Rice Burrito Bowls dairy-free?
Easily! Simply skip the cheese or use your preferred dairy-free cheese alternative. The bowls are naturally gluten-free, so they’re already friendly for many different diets.
Is it possible to use rotisserie chicken?
Yes! If you want to use already-cooked rotisserie chicken, stir it in after the rice finishes cooking, just before you add the cheese. This keeps the chicken moist and flavorful without overcooking it.
Final Thoughts
I hope you’re as excited as I am to dig into these Instant Pot Chicken and Rice Burrito Bowls—they’re the kind of meal everyone asks for seconds of! Give them a try next time you need a low-fuss, guaranteed-to-please dinner, and don’t forget to pile on your favorite toppings for the ultimate bowl experience. Happy cooking!
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Instant Pot Chicken and Rice Burrito Bowls Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Instant Pot Chicken and Rice Burrito Bowls are a delicious and easy meal that’s perfect for a busy weeknight. Packed with flavor and customizable with your favorite toppings, this one-pot dish is sure to become a family favorite.
Ingredients
Main Ingredients:
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup long-grain white rice (rinsed)
- 1 ½ cups chicken broth
- 1 cup canned black beans (drained and rinsed)
- 1 cup frozen corn
- 1 cup salsa
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- 1 cup shredded cheddar cheese
Optional Toppings:
- sour cream
- diced avocado
- chopped cilantro
- lime wedges
Instructions
- Add Ingredients: Add the chicken, rice, broth, black beans, corn, salsa, and seasonings to the Instant Pot. Stir to combine.
- Cook: Close the lid, set the valve to sealing, and cook on Manual (High Pressure) for 10 minutes.
- Release Pressure: Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Finish: Stir gently, top with cheddar cheese, and let it melt. Serve in bowls with desired toppings.
Notes
- Use brown rice if preferred, with adjusted cook time and extra broth.
- To add heat, include jalapeños or spicy salsa.
- This dish stores well and makes great leftovers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus pressure release)
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 630mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 95mg
