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
Scale
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.
