If you’re craving a dish that brings together the comforting flavors of tender chicken, fluffy rice, and all those delightful burrito fillings without spending hours in the kitchen, then this Instant Pot Chicken and Rice Burrito Bowls Recipe is absolutely for you. It’s a vibrant, wholesome, and incredibly satisfying meal that comes together quickly and easily using your Instant Pot, making it a perfect option for busy weeknights or casual weekend dinners. The harmony of protein, veggies, and bold salsa ensures every bite bursts with flavor while keeping things simple and fuss-free.
Ingredients You’ll Need
The magic of this Instant Pot Chicken and Rice Burrito Bowls Recipe lies in its straightforward and accessible ingredients. Each one not only adds flavor but also texture and color, making the final dish look and taste like a fiesta in a bowl.
- 1 lb boneless, skinless chicken breast or thighs: Tender protein that absorbs all the wonderful spices and salsa for juicy bites.
- 1 tbsp olive oil: Essential for sautéing the onions and garlic, adding a silky richness.
- 1 small onion, diced: Builds the aromatic base with a subtle sweetness.
- 2 cloves garlic, minced: Punches up the savory depth that makes the dish memorable.
- 1 cup long-grain white rice, rinsed: The fluffy, hearty grain that soaks up the flavors perfectly.
- 1 cup canned black beans, drained and rinsed: Adds creaminess and a satisfying bite while boosting protein.
- 1 cup frozen corn: Brings a pop of sweetness and vibrant color to brighten the bowl.
- 1 cup chunky salsa (mild or spicy): The zesty heart of the dish, infusing every ingredient with bold flavor.
- 1 ½ cups chicken broth (or water): Provides moisture to cook the rice and chicken, enriching the overall taste.
- Salt and pepper, to taste: Simple seasonings that elevate all the flavors.
- Optional toppings: Shredded cheese, chopped cilantro, avocado, sour cream, lime wedges — customizable extras that turn the bowl into your own signature meal.
How to Make Instant Pot Chicken and Rice Burrito Bowls Recipe
Step 1: Sauté Aromatics
Start by setting your Instant Pot to the sauté mode, then add olive oil to coat the bottom. Toss in the diced onion and minced garlic and cook them until they soften and become fragrant, about 2 to 3 minutes. This step builds the essential flavor foundation that makes the dish so irresistible.
Step 2: Cook Chicken
Next, add the bite-sized pieces of chicken to the pot, seasoning them with salt and pepper. Let the chicken brown lightly on all sides for about 4 to 5 minutes. It doesn’t need to cook fully yet—just enough to develop that lovely golden color and deepen the flavor in the final dish.
Step 3: Add Remaining Ingredients
Stir in the rinsed rice, black beans, frozen corn, chunky salsa, and chicken broth. Be sure to scrape the bottom of the pot well to deglaze, which prevents any stuck bits and ensures nothing burns during pressure cooking. This mixture will cook together beautifully to create your burrito bowl filling.
Step 4: Pressure Cook
Secure the Instant Pot lid and set it to “Manual” or “Pressure Cook” on high for 10 minutes. During this period, the chicken will cook through completely, the rice will become tender, and all the flavors will marry into an irresistible combination.
Step 5: Release Pressure
Once the timer goes off, allow the pressure to release naturally for 5 minutes before performing a quick release for any remaining pressure. This gentler release helps keep the rice fluffy and prevents overcooking.
Step 6: Serve
Finally, fluff the mixture gently with a fork, then scoop generous portions into bowls. Add your favorite toppings, and get ready to dig into a warm, satisfying masterpiece that was so easy to prepare.
How to Serve Instant Pot Chicken and Rice Burrito Bowls Recipe
Garnishes
The best part about serving this Instant Pot Chicken and Rice Burrito Bowls Recipe is the endless options for toppings that personalize each bowl. Fresh chopped cilantro adds a burst of herbal brightness, while creamy avocado and a squeeze of lime bring cooling contrast to the warm, savory base. Don’t forget a dollop of sour cream or a sprinkle of shredded cheese to add luscious creaminess.
Side Dishes
If you want to round out your meal, some simple sides work perfectly. A crisp green salad with a citrusy vinaigrette offers refreshing balance, or whip up some crunchy tortilla chips for scooping. For a heartier option, consider a side of Mexican street corn or a light bean salad for even more texture and flavor.
Creative Ways to Present
Serve this dish in colorful bowls or mason jars for an eye-catching presentation that makes the meal feel special. Layering the ingredients for a burrito bowl parfait also makes a fun and visually striking option for gatherings, allowing everyone to see the vibrant layers and choose their own toppings.
Make Ahead and Storage
Storing Leftovers
This Instant Pot Chicken and Rice Burrito Bowls Recipe stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen over time, making lunches or dinners later in the week even more enjoyable and convenient.
Freezing
If you want to keep these burrito bowls on hand for longer, freeze individual portions in freezer-safe containers. Just be sure to cool the dish completely before freezing, and use within 2 months for best quality. Thaw in the refrigerator overnight before reheating.
Reheating
To reheat, warm the leftover burrito bowl in the microwave or on the stovetop over medium heat until heated through. Adding a splash of chicken broth or water can help keep the rice moist during reheating. Refresh with fresh toppings for that fresh-from-scratch feeling.
FAQs
Can I use brown rice instead of white rice?
Yes! Brown rice will add nuttier flavor and more fiber, but keep in mind it will take longer to cook under pressure—about 22 to 24 minutes—so adjust your Instant Pot settings accordingly.
Is it okay to use frozen chicken?
It’s best to use fresh or fully thawed chicken for this recipe, as cooking frozen chicken could affect the timing and texture. Using thawed chicken ensures even cooking and the best flavor.
How spicy is the dish?
The spice level depends mainly on your choice of salsa. Using a mild salsa will keep the heat low, while a spicy salsa will add a nice kick. You can always add jalapeños or hot sauce if you want it hotter.
Can I make this recipe vegetarian?
Absolutely! Replace the chicken with extra beans or diced veggies like bell peppers and zucchini, and swap the chicken broth for vegetable broth. You’ll still get all the great textures and flavors.
What can I use instead of black beans?
Pinto beans or kidney beans make great substitutes if you prefer different flavors or textures. Just make sure to use canned and drained beans for convenience and to prevent excess cooking time.
Final Thoughts
This Instant Pot Chicken and Rice Burrito Bowls Recipe has quickly become one of my absolute favorite go-to meals. It’s so comforting and full of vibrant, fresh flavors while remaining incredibly simple to prepare. Whether you’re feeding a family or meal prepping for the week, this dish offers flexibility, ease, and deliciousness all in one pot. Give it a try—you’ll love how effortless and satisfying it is!
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
Description
This Instant Pot Chicken and Rice Burrito Bowls recipe is a quick and flavorful one-pot meal perfect for busy weeknights. Tender chicken, fluffy rice, black beans, corn, and salsa cook together under pressure, creating a delicious and hearty Mexican-inspired dish ready in just 25 minutes. Customize with your favorite toppings like shredded cheese, avocado, and lime wedges for a satisfying meal.
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 the olive oil, diced onion, and minced garlic, cooking until softened and fragrant, about 2-3 minutes.
- Cook Chicken: Add the bite-sized chicken pieces, season with salt and pepper, and sauté until the chicken is lightly browned on the outside but not fully cooked through, about 4-5 minutes.
- Add Remaining Ingredients: Stir in the rinsed rice, drained black beans, frozen corn, chunky salsa, and chicken broth. Be sure to scrape the bottom of the pot well to deglaze and prevent any food from sticking or burning during pressure cooking.
- Pressure Cook: Secure the Instant Pot lid and set it to Manual or Pressure Cook mode on high pressure for 10 minutes to cook the rice and chicken through perfectly.
- Release Pressure: Once cooking is complete, allow the pressure to release naturally for 5 minutes before doing a quick release to release any remaining steam safely.
- Serve: Fluff the burrito bowl mixture gently with a fork and serve warm in bowls. Top with your choice of shredded cheese, chopped cilantro, avocado slices, sour cream, and lime wedges for added flavor and creaminess.
Notes
- Use chicken thighs for a juicier result or breasts for leaner protein.
- Make sure to rinse the rice thoroughly to prevent it from becoming sticky.
- If you prefer a spicier dish, choose a hot salsa or add diced jalapeños.
- Feel free to substitute chicken broth with vegetable broth or water for a lighter version.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or on the stovetop.
