If you’re looking for a meal that delivers cozy comfort, bold flavor, and weeknight ease all in one pot, then Instant Pot Weeknight Chicken and Rice Burrito Bowls are sure to become a new favorite at your table. This vibrant, one-pot dinner combines tender chicken, fluffy rice, black beans, and zesty veggies, all kissed with south-of-the-border spices. With minimal prep and just the right amount of hands-off cooking, you’ll have a colorful, satisfying bowl that’s ready for topping and sharing—perfect for busy families or anyone craving a fuss-free fiesta. These Instant Pot Weeknight Chicken and Rice Burrito Bowls are proof that dinner doesn’t have to be complicated to be absolutely delicious!
Ingredients You’ll Need
The beauty of Instant Pot Weeknight Chicken and Rice Burrito Bowls lies in its straightforward, wholesome ingredients. Each item brings a splash of flavor, color, or heartiness, and together, they create a perfectly balanced meal that truly tastes like more than the sum of its parts.
- Olive oil: Adds a touch of richness and helps sauté the aromatics beautifully.
- Boneless, skinless chicken breasts or thighs: Cut into bite-sized pieces so they cook quickly and stay juicy!
- Yellow onion: Diced for sweetness and depth in every bite.
- Garlic: Minced for aromatic warmth and big flavor.
- Long grain white rice: Rinsed, so each grain cooks up tender, not sticky.
- Black beans: Canned, drained, and rinsed for hearty texture and a boost of fiber.
- Frozen corn: Adds juicy pops of sweetness and color.
- Diced tomatoes with green chilies (like Rotel): The secret ingredient for tang and a gentle kick.
- Chicken broth: Infuses every bite with savory depth and helps the rice cook perfectly.
- Chili powder: Brings classic burrito bowl warmth and color.
- Cumin: For nutty, earthy undertones that tie the dish together.
- Smoked paprika: Adds a subtle smoky edge you’ll love.
- Salt and pepper: Essential for brightening all the flavors.
- Optional Toppings: Shredded cheese, sour cream, avocado, salsa, chopped cilantro, and lime wedges let everyone customize their bowl to perfection.
How to Make Instant Pot Weeknight Chicken and Rice Burrito Bowls
Step 1: Sauté Aromatics
Set your Instant Pot to Sauté mode and swirl in the olive oil. Once it’s hot, toss in your diced onion and sauté for 2 to 3 minutes, letting it go just until soft and translucent—it’ll start quietly filling your kitchen with a cozy, savory perfume. Stir in the garlic and let it cook for just 30 seconds, giving the whole dish its signature aromatic backbone.
Step 2: Brown the Chicken
Add the bite-sized pieces of chicken directly into the pot. Sauté for another 2 or 3 minutes, stirring occasionally, just until the chicken is lightly browned on the edges. Don’t worry about it cooking all the way through yet; the pressure cooking will finish the job and keep everything juicy!
Step 3: Layer in Rice and Veggies
Now it’s time to hit pause on Sauté mode. Add the rinsed rice, black beans, corn, and that can of diced tomatoes with green chilies (juices included—you want all that flavor!). Pour in the chicken broth, sprinkle in your chili powder, cumin, smoked paprika, and season generously with salt and pepper. Give everything a careful stir, making sure all the rice is just submerged beneath the liquid to ensure even cooking.
Step 4: Pressure Cook
Secure the lid, set your Instant Pot to Manual or High Pressure, and let it cook for 8 minutes. Once the beep sounds, let the pressure release naturally for 5 minutes. This gentle pause ensures the rice finishes cooking without turning mushy. After the 5 minutes are up, carefully quick release any remaining pressure.
Step 5: Stir and Serve
Open the lid and give everything a big stir. You’ll notice the liquid thickens up as the pot stands for another 3 to 5 minutes—just enough time to prep your toppings. Spoon the steaming goodness into bowls and set everyone loose with their favorite garnishes!
How to Serve Instant Pot Weeknight Chicken and Rice Burrito Bowls
Garnishes
This is where you can truly let your Instant Pot Weeknight Chicken and Rice Burrito Bowls shine. Offer bowls of shredded cheese, dollops of cool sour cream, creamy avocado slices, vibrant salsa, fresh cilantro, and wedges of lime to brighten each bite. Each topping adds a new dimension, making every bowl unique!
Side Dishes
For a complete meal, serve your burrito bowls alongside crisp tortilla chips for scooping, a simple green salad tossed with lime, or roasted vegetables for extra color. A cold, refreshing drink—think sparkling limeade or horchata—pairs perfectly to balance the warm spices.
Creative Ways to Present
Transform these burrito bowls into a crowd-pleasing taco night bar by letting everyone assemble their own, or use leftovers as a filling for wraps, quesadillas, or even stuffed bell peppers. Don’t forget to sprinkle on extra cheese just before serving for a melty surprise!
Make Ahead and Storage
Storing Leftovers
Instant Pot Weeknight Chicken and Rice Burrito Bowls make fantastic leftovers! Simply scoop any extras into airtight containers and refrigerate for up to 4 days. The flavors actually deepen as they mingle, so you might find tomorrow’s lunch is even tastier.
Freezing
Want to get ahead on meal prep? Cool the mixture completely, then transfer single portions into freezer-safe containers or zip-top bags. Label and freeze for up to 2 months. This dish thaws and revives beautifully for busy weeknights or sudden cravings.
Reheating
For quick lunches or repeat dinners, reheat in the microwave (loosely covered) in 1-minute bursts, stirring in between until hot. Or, gently warm on the stovetop with a splash of broth to keep everything moist and flavorful. Top fresh before serving and it will taste just-cooked!
FAQs
Can I use brown rice instead of white?
Absolutely! You’ll need to add extra broth (about 2 cups total) and increase the cooking time to 20-22 minutes on high pressure. The texture will be chewier, but the flavor is still fantastic.
Is this recipe spicy?
Instant Pot Weeknight Chicken and Rice Burrito Bowls have a mild, family-friendly kick from the green chilies and spices. If you like it hotter, feel free to add chopped jalapeños or stir in a dash of hot sauce.
Do I have to use chicken breast, or can I use thighs?
You can use either chicken breasts or thighs, depending on what you have and your preference. Thighs tend to be even more tender and flavorful, making them a great choice for this dish.
Can I make this vegetarian?
Definitely! Simply leave out the chicken and use vegetable broth for a hearty vegetarian version. You can even add extra beans or some sautéed bell peppers to bulk it up.
What are some other ways to use leftovers?
Leftover Instant Pot Weeknight Chicken and Rice Burrito Bowls are perfect for filling tortillas, stuffing into bell peppers, or layering over greens for a quick burrito bowl salad. It’s just as versatile as it is delicious!
Final Thoughts
There’s something genuinely comforting about gathering around a bowl of Instant Pot Weeknight Chicken and Rice Burrito Bowls—so easy, flavorful, and completely customizable. I hope this recipe brings as much joy and ease to your busy weeknights as it does to mine. Give it a try, play with the toppings, and let it become your own go-to favorite!
Print
Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes (plus pressure build/release time)
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
These Instant Pot Weeknight Chicken and Rice Burrito Bowls are a flavorful and satisfying meal that’s easy to make. Packed with tender chicken, rice, beans, and veggies, and topped with your favorite toppings, this dish is a delicious weeknight dinner option.
Ingredients
Chicken and Rice:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup long grain white rice, rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 1/2 cups chicken broth
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Optional Toppings:
- Shredded cheese
- Sour cream
- Avocado
- Salsa
- Chopped cilantro
- Lime wedges
Instructions
- Sauté Onion and Chicken: Set the Instant Pot to Sauté mode, heat olive oil, and cook onion until softened. Add garlic, then chicken and sauté until lightly browned.
- Add Ingredients: Turn off Sauté mode. Add rice, beans, corn, tomatoes, broth, spices, salt, and pepper. Stir to combine.
- Cook: Secure the lid and cook on Manual/High Pressure for 8 minutes. Allow natural pressure release for 5 minutes, then quick release. Let sit to thicken.
- Serve: Serve with desired toppings.
Notes
- For added spice, stir in chopped jalapeños or hot sauce.
- Brown rice can be used with adjusted liquid and cook time.
- Leftovers are versatile for wraps or salads.
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