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
Scale
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
