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.
