If you’re craving a meal that brings together bold flavors, hearty textures, and the kind of cozy satisfaction that only a home-cooked dinner can deliver, this Instant Pot Chicken and Rice Burrito Bowls Recipe is about to become your new go-to. With tender chicken, fluffy rice, creamy black beans, and vibrant salsa all cooked effortlessly in one pot, it transforms everyday ingredients into a comforting fiesta of tastes. It’s quick, simple, and just bursting with that bright, zesty goodness you want anytime, whether for a weeknight dinner or casual get-together with friends.
Ingredients You’ll Need
Every ingredient in this recipe is simple yet essential, working together to build an exciting blend of flavors. From the tender chicken to the smoky salsa, each component adds color, texture, and depth that makes the dish truly shine.
- Chicken (1 lb boneless, skinless breast or thighs): Provides juicy protein that soaks up all the vibrant spices and broth during cooking.
- Olive oil (1 tbsp): Adds richness and helps sauté the aromatics to develop deeper flavor.
- Onion (1 small, diced): Brings a sweet and savory base that warms the overall profile.
- Garlic (2 cloves, minced): Offers an aromatic kick that brightens every bite.
- Long-grain white rice (1 cup, rinsed): Gives a fluffy, tender texture that serves as the perfect bed for the other hearty ingredients.
- Canned black beans (1 cup, drained and rinsed): Add creaminess, protein, and earthiness with every spoonful.
- Frozen corn (1 cup): Adds a sweet pop and delightful bite contrasting the softer textures.
- Chunky salsa (1 cup, mild or spicy): Infuses bold, tangy flavor with a bit of zest that brings the whole dish to life.
- Chicken broth (1 ½ cups): Keeps everything moist and infuses savory depth, enhancing the rice and chicken’s taste.
- Salt and pepper (to taste): Essential seasoning that balances and highlights all the ingredients.
- Optional toppings: Shredded cheese, chopped cilantro, avocado, sour cream, lime wedges – perfect for adding fresh brightness and creaminess at serving time.
How to Make Instant Pot Chicken and Rice Burrito Bowls Recipe
Step 1: Sauté Aromatics
Start by setting your Instant Pot to sauté mode, then add olive oil, diced onion, and minced garlic. Cook these until they soften and become fragrant, about 2 to 3 minutes. This first step builds a flavorful foundation that will shine through the entire dish.
Step 2: Cook Chicken
Next, add your bite-sized chicken pieces to the pot, seasoning them with salt and pepper. Let the chicken sauté for 4 to 5 minutes until it’s lightly browned but not fully cooked. This adds a nice texture and locks in juices before pressure cooking.
Step 3: Add Remaining Ingredients
Now stir in the rinsed rice, black beans, frozen corn, salsa, and chicken broth. Be sure to scrape the bottom of the pot to deglaze and prevent any burning—a crucial step when working with an Instant Pot. This mix will soak up all the delicious flavors while cooking.
Step 4: Pressure Cook
Seal the Instant Pot lid and set it to “Manual” or “Pressure Cook” on high pressure for 10 minutes. This pressure cooking tenderizes the chicken perfectly and cooks the rice to fluffy perfection without any fuss.
Step 5: Release Pressure
Once the cooking time is up, allow the pressure to release naturally for five minutes, then perform a quick release to let out any remaining steam. This careful release helps keep the chicken tender and the rice perfectly moist.
Step 6: Serve and Enjoy
Finally, fluff the chicken and rice mixture gently with a fork and serve it right in bowls. Add your favorite toppings and get ready to dive into a dish full of soul-satisfying flavors that taste like a celebration in every bite.
How to Serve Instant Pot Chicken and Rice Burrito Bowls Recipe
Garnishes
Adding garnishes is one of the best ways to personalize these burrito bowls. Sprinkle shredded cheese for melty richness, fresh cilantro for an herby punch, creamy avocado slices for silky texture, dollops of sour cream for a tangy finish, and a squeeze of lime juice for brightness that lifts every ingredient.
Side Dishes
This dish stands beautifully on its own, but you can add a side of crunchy tortilla chips, a simple green salad, or even roasted veggies to round out the meal. The vibrant nature of the Instant Pot Chicken and Rice Burrito Bowls Recipe pairs well with mild, fresh sides that complement the bold flavors.
Creative Ways to Present
For a fun twist, layer the chicken and rice mixture in a large serving dish for a family-style scoop and pass. Or serve alongside warm flour tortillas for DIY burritos. You could also add a colorful array of toppings buffet-style so everyone can customize their bowls exactly how they like.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Instant Pot Chicken and Rice Burrito Bowls Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making leftovers just as delicious as fresh.
Freezing
If you want to save some for later, this dish freezes beautifully. Portion it into freezer-safe containers and it’ll keep well for up to 3 months. Just thaw overnight in the fridge before reheating to keep the texture intact.
Reheating
To reheat, microwave the bowl covered or warm it gently on the stovetop with a splash of water or broth to keep the rice moist. Stir occasionally to heat evenly, and add fresh toppings again for that fresh-from-the-pot experience.
FAQs
Can I use brown rice instead of white rice?
Brown rice takes longer to cook than white rice, so you would need to increase the pressure cooking time or pre-cook it slightly. This recipe is optimized for long-grain white rice for quick, easy results.
Is it possible to make this recipe vegetarian?
Absolutely! Swap the chicken for extra beans or diced tofu and use vegetable broth instead of chicken broth. This keeps the hearty, satisfying nature of the dish while making it vegetarian-friendly.
What kind of salsa works best?
Chunky salsa with a balance of tomatoes, peppers, and spices works great here. You can choose mild or spicy depending on your heat preference, but avoid very watery salsa to keep the dish from becoming soggy.
Can I double this recipe for a bigger crowd?
Yes, but be careful not to overfill your Instant Pot beyond the maximum fill line. You might need to cook in batches or use a larger Instant Pot if feeding a crowd.
What toppings do you recommend for kids?
Kiddos usually love simple and mild toppings like shredded cheese, sour cream, and avocado. You can keep salsa mild and offer lime wedges on the side for squeezing if they want to add a little brightness themselves.
Final Thoughts
This Instant Pot Chicken and Rice Burrito Bowls Recipe is more than just a meal—it’s a celebration of simple, hearty, and fresh flavors that come together effortlessly. Whether you’re cooking for family or friends, it’s guaranteed to bring smiles and satisfied appetites. Give it a try and discover how easy and rewarding a homemade burrito bowl can be!
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 Dish
- Method: Instant Pot
- Cuisine: Mexican-American
Description
This Instant Pot Chicken and Rice Burrito Bowl recipe is a quick and flavorful one-pot meal perfect for busy weeknights. Tender chicken, rice, beans, corn, and salsa come together in the Instant Pot for a wholesome, delicious dinner. Customize with your favorite toppings like shredded cheese, avocado, or sour cream for a satisfying burrito bowl experience without the tortilla.
Ingredients
Protein and Vegetables
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn
Grains and Liquids
- 1 cup long-grain white rice, rinsed
- 1 ½ cups chicken broth (or water)
Seasonings and Extras
- 1 tbsp olive oil
- 1 cup chunky salsa (mild or spicy)
- 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 olive oil, diced onion, and minced garlic. Cook, stirring occasionally, until onions are softened and translucent, about 2-3 minutes.
- Cook Chicken: Add the bite-sized chicken pieces to the pot. Season with salt and pepper. Sauté, stirring occasionally, until the chicken is lightly browned on the outside but not fully cooked through, approximately 4-5 minutes.
- Add Remaining Ingredients: Stir in the rinsed white rice, drained black beans, frozen corn, chunky salsa, and chicken broth. Make sure to scrape the bottom of the pot with a spatula or wooden spoon to deglaze and prevent any burning or sticking.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select “Manual” or “Pressure Cook” mode on high pressure and set the timer for 10 minutes.
- Release Pressure: After cooking, allow the pressure to release naturally for 5 minutes. Then carefully perform a quick release to release any remaining pressure before opening the lid.
- Serve: Fluff the chicken and rice mixture gently with a fork. Serve the burrito bowls hot with your choice of optional toppings such as shredded cheese, chopped cilantro, avocado slices, sour cream, and lime wedges.
Notes
- Rinsing the rice before cooking helps remove excess starch and prevents it from becoming too sticky.
- If you prefer using water instead of chicken broth, the flavor will be milder—adjust seasoning to compensate.
- Use chicken thighs if you desire juicier, more flavorful meat; chicken breasts work for a leaner option.
- Customize the spice level by choosing mild or spicy salsa according to your preference.
- Allowing natural pressure release for 5 minutes helps retain moisture in the rice and chicken.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or on the stovetop.
