If you love meals that come together quickly without sacrificing flavor, you are going to adore this Instant Pot Chicken and Rice Burrito Bowls Recipe. It’s the perfect blend of tender chicken, fluffy rice, hearty beans, and sweet corn, all infused with vibrant salsa and aromatic spices. This dish makes dinner time a breeze, delivering comforting, colorful bowls that feel like a celebration in every bite. Whether you’re feeding family or meal prepping for the week, these burrito bowls are a guaranteed crowd-pleaser that’ll have everyone asking for seconds.
Ingredients You’ll Need
Getting the ingredients right is key to unlocking that perfect balance of taste and texture in this recipe. Each component is simple but essential to create the vibrant flavors and delightful mouthfeel that make this dish so satisfying and colorful.
- 1 lb boneless, skinless chicken breast or thighs: Protein-packed, tender, and the star of the bowl that soaks up all the zesty flavors.
- 1 tbsp olive oil: For sautéing the aromatics and adding a subtle richness to the base.
- 1 small onion, diced: Brings sweetness and texture as it softens in the pot.
- 2 cloves garlic, minced: Adds that irresistible fragrant depth you’ll love.
- 1 cup long-grain white rice, rinsed: The perfect fluffy grain to absorb the salsa and broth flavors without getting mushy.
- 1 cup canned black beans, drained and rinsed: Adds creaminess and fiber, plus a nice pop of color.
- 1 cup frozen corn: Sweetness and a bit of crunch that brightens every bite.
- 1 cup chunky salsa (mild or spicy): The flavorful, tangy base that ties the bowl together beautifully.
- 1 ½ cups chicken broth (or water): Keeps the rice perfectly moist and infuses savory undertones.
- Salt and pepper, to taste: Simple seasonings that elevate every ingredient.
- Optional toppings: Shredded cheese, chopped cilantro, avocado, sour cream, lime wedges—personalize for that perfect finishing touch.
How to Make Instant Pot Chicken and Rice Burrito Bowls Recipe
Step 1: Sauté Aromatics
Start by setting your Instant Pot to sauté mode. Add the olive oil, then toss in the diced onion and minced garlic. Let them cook for about 2 to 3 minutes until they’re wonderfully softened and fragrant. This step builds a flavorful foundation you’ll taste in every bite.
Step 2: Cook the Chicken
Next up, add the bite-sized pieces of chicken to the pot. Season generously with salt and pepper, then sauté for 4 to 5 minutes. You’re looking for a lovely light brown on the chicken—not fully cooked through yet—because the pressure cooking later will finish the job perfectly, keeping the chicken juicy.
Step 3: Add Remaining Ingredients
This is the magic moment: stir in the rinsed rice, black beans, frozen corn, chunky salsa, and chicken broth. Make sure to scrape the bottom of the pot gently with a spoon to deglaze and prevent any sticking or burning. Every ingredient mingles here, creating layers of flavor that meld during cooking.
Step 4: Pressure Cook
Secure the Instant Pot lid and set it to “Manual” or “Pressure Cook” on high for 10 minutes. Once the timer goes off, allow a natural pressure release for 5 minutes before doing a quick release to let out any remaining steam. This method ensures perfectly cooked rice and tender chicken every time.
Step 5: Fluff and Serve
Open the pot and fluff everything gently with a fork, mixing the ingredients so the flavors are evenly distributed. Your Instant Pot Chicken and Rice Burrito Bowls are now ready to be plated and garnished as you like!
How to Serve Instant Pot Chicken and Rice Burrito Bowls Recipe
Garnishes
Adding toppings transforms these bowls from hearty to spectacular. Shredded cheese melts beautifully over the warm rice and chicken. Fresh cilantro adds a bright herbaceous note. Creamy avocado and cool sour cream create balance, while a squeeze of lime brings that final pop of freshness that makes your taste buds sing.
Side Dishes
These burrito bowls are definitely a meal on their own, but if you want to round out the meal, consider serving with a crisp green salad, tortilla chips with guacamole, or a side of pickled jalapeños. The mix of textures and flavors keeps the whole feast exciting and crowd-friendly.
Creative Ways to Present
Feel like mixing things up? Serve your Instant Pot Chicken and Rice Burrito Bowls recipe in hollowed-out bell peppers for a fun, colorful twist. You could also use small mason jars layered with the salad and toppings to create portable meals that look just as good as they taste.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in airtight containers in the refrigerator for up to 3 to 4 days. The flavors often deepen overnight, making each subsequent meal just as delicious, if not better.
Freezing
This recipe freezes wonderfully. Portion the burrito bowls into freezer-safe containers, leaving a bit of space for expansion. They stay fresh for up to 3 months. When ready to enjoy, thaw in the fridge overnight before reheating.
Reheating
Reheat your leftovers gently in the microwave or on the stovetop with a splash of water or broth to keep the rice from drying out. Add fresh toppings after warming to keep that vibrant freshness alive.
FAQs
Can I use brown rice instead of white rice?
You can, but you’ll need to adjust the cooking time and liquid amount since brown rice takes longer to cook. For this recipe, white rice works best for the timing and texture.
What if I don’t have an Instant Pot? Can I make this on the stove?
Definitely! Sauté your ingredients in a large pan, then add the liquids and simmer covered until the rice is cooked through and the chicken is tender. It will take longer but still be delicious.
Can I substitute the chicken for another protein?
Absolutely! Shrimp, tofu, or even beef strips could work nicely. Just adjust the cooking times accordingly to ensure everything is cooked perfectly.
Is this recipe spicy?
The spice level depends on the salsa you choose. Use a mild salsa for a gentle flavor or a spicy one to add a kick that heats up the whole bowl.
How can I make this recipe vegetarian?
Simply replace the chicken broth with vegetable broth and omit the chicken. Add extra beans or sautéed veggies like peppers and zucchini for bulk and flavor.
Final Thoughts
This Instant Pot Chicken and Rice Burrito Bowls Recipe is one of those magical meals where convenience meets incredible flavor. It’s easy to make, packed with wholesome ingredients, and endlessly customizable to suit your mood or what’s in your pantry. I promise once you try it, this recipe will become a trusted favorite in your dinner rotation. Go ahead, give it a whirl—you’ll be so glad you did!
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 Course
- Method: Instant Pot
- Cuisine: Mexican
Description
This Instant Pot Chicken and Rice Burrito Bowl is a quick and flavorful one-pot meal perfect for busy weeknights. Tender chicken, savory rice, black beans, corn, and salsa come together in the Instant Pot, creating a delicious Mexican-inspired dish ready in just 25 minutes. Customize with your favorite toppings like shredded cheese, avocado, and cilantro for a wholesome and satisfying dinner.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup chunky salsa (mild or spicy)
- 1 ½ cups chicken broth (or water)
- 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. Cook for about 2-3 minutes until the onions are softened and fragrant.
- Cook Chicken: Add the bite-sized chicken pieces to the pot. Season with salt and pepper. Sauté for 4-5 minutes until the chicken is lightly browned but not fully cooked through.
- Add Remaining Ingredients: Stir in the rinsed rice, drained black beans, frozen corn, chunky salsa, and chicken broth. Scrape the bottom of the pot well to deglaze and prevent burning.
- Pressure Cook: Secure the Instant Pot lid. Set the cooker to Manual or Pressure Cook mode on high pressure for 10 minutes.
- Release Pressure: Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to release any remaining pressure.
- Serve: Open the lid and fluff the rice mixture with a fork. Serve warm in bowls and top with your preferred optional toppings like shredded cheese, cilantro, avocado, sour cream, or lime wedges.
Notes
- Use chicken thighs for juicier results or chicken breasts for leaner meat.
- Adjust salsa heat level according to your preference.
- Make sure to deglaze the pot well to avoid the burn warning on the Instant Pot.
- For a vegetarian version, omit chicken and add extra beans or vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated well.
