If you are craving a meal that combines ease, flavor, and a satisfying variety of textures, this Instant Pot Chicken and Rice Burrito Bowls Recipe is an absolute winner. It delivers tender chicken, fluffy rice, hearty black beans, and sweet corn all cooked perfectly together with zesty salsa, making it the ultimate comfort food without hours in the kitchen. The magic of the Instant Pot lets you put it all together in just about 25 minutes, turning weeknight dinners into a fiesta of taste and convenience.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step toward creating this colorful and hearty dish. Each component is thoughtfully chosen to build layers of flavor and texture, making this recipe as vibrant as it is satisfying.
- 1 lb boneless, skinless chicken breast or thighs: Bite-sized pieces cook quickly and remain juicy inside your burrito bowl.
- 1 tbsp olive oil: Adds richness and helps sauté the aromatics beautifully.
- 1 small onion, diced: Brings a sweet, savory foundation when cooked down.
- 2 cloves garlic, minced: Offers a punch of fragrant, warming flavor.
- 1 cup long-grain white rice, rinsed: The fluffy base that absorbs all the delicious juices.
- 1 cup canned black beans, drained and rinsed: For creamy texture and protein boost.
- 1 cup frozen corn: Adds a touch of natural sweetness and a pop of color.
- 1 cup chunky salsa (mild or spicy): Blends the dish with tangy, savory, and smoky notes.
- 1 ½ cups chicken broth (or water): Infuses flavor and helps everything cook perfectly together.
- Salt and pepper, to taste: To bring out the natural flavors in every bite.
- Optional toppings: Shredded cheese, chopped cilantro, avocado, sour cream, lime wedges—each adds a fresh or creamy accent that elevates the final bowl.
How to Make Instant Pot Chicken and Rice Burrito Bowls Recipe
Step 1: Sauté Aromatics
First things first, set your Instant Pot to sauté mode and drizzle in the olive oil. Toss in the diced onion and minced garlic and cook them until they’re soft and aromatic, about 2 to 3 minutes. This step is crucial for building the deep flavor foundation your burrito bowls will shine on.
Step 2: Brown the Chicken
Next, add the chicken pieces to the pot and season with salt and pepper. Sauté until the chicken is lightly browned on all sides, about 4 to 5 minutes, but don’t worry about fully cooking it yet—the pressure cooking later will finish it off deliciously and tenderly.
Step 3: Combine Remaining Ingredients
Now stir in the rinsed rice, black beans, frozen corn, chunky salsa, and chicken broth. Give the bottom a good scrape to deglaze the pot and release any flavorful bits stuck underneath. This prevents burning and ensures every grain is bursting with taste.
Step 4: Pressure Cook to Perfection
Secure the lid and set your Instant Pot to “Manual” or “Pressure Cook” on high for 10 minutes. This step melds all those beautiful ingredients together while cooking the rice and chicken perfectly at the same time.
Step 5: Let the Pressure Release
Once the timer goes off, allow the pressure to release naturally for 5 minutes. Then, carefully do a quick release to let out any remaining pressure. This gradual releasing helps keep the chicken super tender and the rice fluffy.
Step 6: Serve and Enjoy
Fluff your chicken and rice mixture with a fork and dish it into bowls. This is where the fun of personalization begins!
How to Serve Instant Pot Chicken and Rice Burrito Bowls Recipe
Garnishes
Fresh garnishes can transform your burrito bowl into a bright, flavorful experience. Try sprinkling shredded cheese for a melty, indulgent touch, chopped cilantro for a burst of herbal freshness, creamy avocado slices, tangy sour cream, and lime wedges for that perfect citrus kick.
Side Dishes
While this single pot meal is a complete dish, pairing it with crunchy tortilla chips or a simple green salad can add an extra layer of texture and color to your dinner spread. Cornbread or a light cucumber salad also complement the flavors wonderfully.
Creative Ways to Present
For a festive twist, serve your burrito bowl in a warm tortilla shell like a taco salad bowl or layer it in mason jars for easy meal prep and portable lunches. A drizzle of hot sauce or a dollop of guacamole on top instantly amps up the presentation and taste.
Make Ahead and Storage
Storing Leftovers
The Instant Pot Chicken and Rice Burrito Bowls Recipe makes excellent leftovers that keep well in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making it perfect for next-day lunches or quick dinners.
Freezing
If you want to freeze your leftovers, portion the bowls into freezer-safe containers. They maintain their taste and texture for up to 3 months when properly sealed, making meal prep super convenient.
Reheating
To reheat, thaw overnight in the fridge if frozen, then microwave or warm gently on the stovetop with a splash of water or broth to bring back the moisture and freshness. Top with fresh garnishes again to revive that just-made flavor sensation.
FAQs
Can I use brown rice instead of white rice?
Yes, you can! However, brown rice will require longer cooking time and more liquid, so adjust your Instant Pot settings accordingly or cook brown rice separately to mix in later.
Is it okay to substitute chicken thighs for chicken breasts?
Absolutely! Chicken thighs tend to be juicier and more forgiving during cooking, which many find improves the dish’s overall tenderness and flavor.
Can I make this recipe vegetarian?
Sure thing! Omit the chicken and substitute the chicken broth with vegetable broth. Add extra beans or sautéed vegetables like bell peppers or zucchini for substance.
What type of salsa works best?
Any chunky salsa you love will work, whether mild or spicy. If you want more heat, you can also add diced jalapeños or a dash of chili powder along with your salsa.
How spicy is this dish by default?
The spice level depends entirely on the salsa you choose. For a milder version, opt for a mild salsa and skip adding any heat; for a kick, try a spicy salsa or add your favorite hot sauce at the end.
Final Thoughts
This Instant Pot Chicken and Rice Burrito Bowls Recipe is the kind of meal that quickly becomes a favorite because it’s fast, flavorful, and endlessly adaptable. I can’t wait for you to try it and discover your own perfect flavor combo. Whether you’re feeding a family, meal prepping, or just craving something satisfying and fun, this bowl delivers every time!
Print
Instant Pot Chicken and Rice Burrito Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes (including pressure cook and sauté time)
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- 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, seasoned with sautéed onions and garlic, is combined with rice, black beans, corn, and salsa, then pressure cooked to perfection. Served with optional toppings such as shredded cheese, avocado, and sour cream, it provides a balanced and delicious Mexican-inspired bowl in just 25 minutes.
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 onions, and minced garlic to the pot. Cook, stirring occasionally, until the onions are softened and fragrant, about 2-3 minutes.
- Cook Chicken: Add the bite-sized chicken pieces to the pot. Season with salt and pepper. Sauté the chicken until it is lightly browned on the outside but not fully cooked through, about 4-5 minutes. Stir frequently to prevent sticking.
- Add Remaining Ingredients: Stir in the rinsed rice, drained black beans, frozen corn, chunky salsa, and chicken broth. Scrape the bottom of the pot thoroughly to deglaze and prevent any food from sticking or burning during pressure cooking.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” setting on high pressure. Cook for 10 minutes.
- Release Pressure: Once cooking is complete, allow the pressure to release naturally for 5 minutes. After that, carefully perform a quick release to let out any remaining steam and open the lid.
- Serve: Fluff the chicken and rice mixture gently with a fork. Serve the mixture in bowls and top with your preferred toppings such as shredded cheese, chopped cilantro, avocado slices, sour cream, and lime wedges for added flavor.
Notes
- Use thighs or breasts based on preference; thighs tend to be juicier.
- Make sure to rinse the rice well to remove excess starch for better texture.
- To reduce prep time, you can use pre-minced garlic or frozen chopped onions.
- Adjust the salsa heat level according to your spice tolerance.
- Reheat leftovers with a splash of water or broth to keep the mixture moist.
