Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 49 reviews

This Instant Pot Weeknight Chicken and Rice Burrito Bowls recipe offers a flavorful and convenient one-pot meal perfect for busy evenings. Tender chicken thighs are cooked with spicy seasonings, black beans, corn, salsa, and rice, all pressure-cooked to perfection and topped with sharp cheddar cheese and fresh cilantro for a satisfying Tex-Mex inspired bowl.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Protein and Vegetables

  • 1 1/2 tablespoons canola or vegetable oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn kernels

Spices and Liquids

  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 cup low-sodium chicken broth, divided
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Other Ingredients

  • 1 (16-ounce) jar salsa
  • 1 cup long-grain white rice
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup coarsely chopped fresh cilantro

Instructions

  1. Heat Oil and Sauté Aromatics: Add the canola or vegetable oil to the Instant Pot and turn on the sauté setting. Heat the oil until shimmering, then add the diced onion and minced garlic. Cook, stirring occasionally, until softened, about 4 minutes.
  2. Add Spices and Broth: Stir in the chili powder and ground cumin; cook until fragrant, about 30 seconds. Pour in 1/4 cup of the chicken broth and gently scrape the bottom of the pot with a wooden spoon to loosen any stuck-on bits. Simmer for 1 minute.
  3. Prepare and Add Main Ingredients: Season the chicken pieces evenly with kosher salt and freshly ground black pepper. Add the seasoned chicken, drained black beans, frozen corn, and salsa to the pot. Stir everything gently to combine.
  4. Add Rice and Broth: Sprinkle the uncooked long-grain white rice evenly over the mixture in the pot without stirring it in. Pour the remaining 3/4 cup of chicken broth over the rice, keeping the layers separate by not mixing.
  5. Pressure Cook: Close the Instant Pot lid and ensure it is locked. Set the pressure cooker to HIGH pressure on the manual setting for 10 minutes. It will take about 10 to 12 minutes for the pressure to build up before cooking begins.
  6. Release Pressure and Stir: When the cooking cycle is complete, perform a quick release of the pressure by carefully turning the pressure valve. Open the lid once the pressure is fully released. Gently stir the chicken, rice, and bean mixture to combine all ingredients evenly.
  7. Serve and Garnish: Divide the burrito bowl mixture into serving bowls. Top each bowl with shredded sharp cheddar cheese and coarsely chopped fresh cilantro. Serve hot.

Notes

  • You can substitute chicken breasts for thighs but adjust cooking time accordingly to avoid drying out the meat.
  • Use low-sodium chicken broth to better control the saltiness of the dish.
  • If you prefer spicy heat, add chopped jalapeños or hot sauce when adding the salsa.
  • Leftovers can be refrigerated for up to 3 days and reheated in the microwave or stovetop.
  • For a dairy-free option, omit the cheddar cheese or use a vegan cheese alternative.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Mexican-American

Find it online: https://flavorhug.com/instant-pot-weeknight-chicken-and-rice-burrito-bowls-recipe/