If you love big, bold flavors with the ultimate ease, Instant Pot Chicken and Rice Burrito Bowls are your ticket to a fuss-free weeknight fiesta. This one-pot wonder brings tender chunks of chicken, vibrant peppers, hearty black beans, fluffy rice, and melty cheese together, all kissed with classic Tex-Mex spices. Everything cooks up in your Instant Pot in less than thirty minutes, making family dinners or meal prepping something you look forward to, not dread. With the perfect balance of protein, color, and comforting flavor, Instant Pot Chicken and Rice Burrito Bowls are sure to become your go-to for any night you crave something both satisfying and effortless.
Ingredients You’ll Need
The list for Instant Pot Chicken and Rice Burrito Bowls couldn’t be simpler, yet each ingredient brings its own magic to the party. Every component has a role, whether it adds a pop of color, deep savoriness, or that all-important hint of spice. Here’s what you’ll need and why:
- Boneless skinless chicken breasts or thighs: Bite-sized pieces make for speedy, even cooking and juicy, tender bites in every spoonful.
- Olive oil: Helps sauté the veggies and boosts richness without overpowering other flavors.
- Onion: Adds aromatic sweetness and body to the base of your bowl.
- Red bell pepper: Pops of sweetness and color make each bowl feel festive and fresh.
- Garlic: A quick sauté infuses the whole dish with irresistible depth.
- Long-grain white rice: Fluffy, light, and perfect for soaking up all those savory flavors (just remember to rinse!).
- Low-sodium chicken broth: Provides moisture and flavor without oversalting the dish.
- Black beans: Hearty, protein-packed, and a classic burrito bowl component.
- Frozen corn: Adds pops of sweetness and a lovely golden color.
- Diced tomatoes with green chilies: Canned convenience meets bold flavor in every bite.
- Chili powder, cumin, and smoked paprika: This trio delivers that signature, smoky Tex-Mex warmth.
- Salt and black pepper: Essential for balancing and amplifying all other flavors.
- Lime juice: A hit of citrus wakes up everything at the finish.
- Shredded cheddar or Mexican blend cheese: For creamy, melty indulgence stirred right in.
- Fresh cilantro: The classic, fresh garnish that makes every bowl pop.
How to Make Instant Pot Chicken and Rice Burrito Bowls
Step 1: Sauté Aromatics and Vegetables
Set your Instant Pot to Sauté mode and swirl in the olive oil. Once the oil shimmers, toss in the diced onion and red bell pepper. Sauté these for two to three minutes just until they’re softened and aromatic—this lays down the all-important flavor foundation for your Instant Pot Chicken and Rice Burrito Bowls.
Step 2: Add Garlic and Chicken
Stir in the minced garlic and let it get fragrant for about 30 seconds (be careful, garlic burns quickly!). Next, add your bite-sized chicken pieces and brown them lightly for about three minutes. These few extra minutes on Sauté add extra flavor and help prevent the chicken from clumping as it cooks under pressure.
Step 3: Add Rice, Veggies, and Seasonings
Turn off Sauté. Sprinkle in the rinsed rice and pour in your chicken broth. Then, add the black beans, frozen corn, and that can of diced tomatoes with green chilies. Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper directly on top. Stir everything gently, making sure all the rice is tucked beneath the liquid for even cooking.
Step 4: Pressure Cook
Seal the Instant Pot lid and set the valve to Sealing. Cook everything on High Pressure for 8 minutes (don’t forget, it takes a few minutes for pressure to build). When the timer goes off, let the pot naturally release pressure for 10 minutes, then quick-release any remaining steam. This rest time makes sure the rice stays fluffy and the flavors meld perfectly.
Step 5: Finish and Serve
Once it’s safe, carefully open your Instant Pot. Immediately squeeze in the juice of one lime and sprinkle in your shredded cheese. Give it all a gentle stir so the cheese melts into the hot rice. Scoop into bowls, top with fresh cilantro, and add anything else you love—think avocado slices, sour cream, or crunchy tortilla strips. Your Instant Pot Chicken and Rice Burrito Bowls are ready to shine!
How to Serve Instant Pot Chicken and Rice Burrito Bowls
Garnishes
Never underestimate the power of toppings! Classic picks like chopped fresh cilantro, diced avocado, a dollop of sour cream, or a spoonful of salsa instantly elevate every bite. Sliced jalapeños or a sprinkle of extra cheese add bonus flavor (and fun).
Side Dishes
For a full meal, serve these Instant Pot Chicken and Rice Burrito Bowls with crispy tortilla chips, a crunchy green salad with lime vinaigrette, or even roasted sweet potato wedges. You could also offer a side of warm corn tortillas for scooping up every last bit.
Creative Ways to Present
If you’re hosting friends, try setting out all your favorite toppings buffet-style for a DIY burrito bowl bar. For something a little different, pile the filling into baked bell pepper halves or wrap it up as a grab-and-go burrito for lunch the next day. The possibilities with Instant Pot Chicken and Rice Burrito Bowls are truly endless!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Chicken and Rice Burrito Bowls are a meal-prepper’s dream: let everything cool, then spoon into airtight containers. Stored in the fridge, your bowls will stay fresh and tasty for up to four days. Perfect for quick lunches or speedy dinners later in the week.
Freezing
This dish freezes surprisingly well! Portion individual servings into freezer-safe containers or bags (skip delicate toppings like avocado or sour cream). Lay bags flat for easy stacking, and freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat your burrito bowls gently on the stovetop with a splash of broth or water to loosen things up, or microwave them in increments, stirring occasionally. Top with fresh cilantro or extra cheese to bring back that made-right-now freshness.
FAQs
Can I use brown rice instead of white rice?
Absolutely, but brown rice takes a little more liquid and time. Use 1 1/4 cups of broth and cook under high pressure for 22 minutes with a 10-minute natural release. The heartier texture is totally worth it!
Is this dish spicy?
The base recipe is on the mild side, making Instant Pot Chicken and Rice Burrito Bowls perfect for families or spice-sensitive eaters. If you crave heat, just add minced jalapeño with the sautéed vegetables or toss in extra chili powder.
Can I make this dairy-free?
Yes! Just leave out the cheese or swap in your favorite dairy-free shreds. The finished bowls will still be packed with flavor and super satisfying.
Can I double the recipe?
Yes, just make sure not to exceed your Instant Pot’s fill line and give everything a thorough stir before cooking. The cook time stays the same—a huge bonus for feeding a crowd!
What cuts of chicken work best in Instant Pot Chicken and Rice Burrito Bowls?
Both chicken thighs and chicken breasts are excellent. Thighs stay extra-juicy, while breasts are lean and cook up nice and tender if not overcooked. Use whichever you have on hand—just cut into equal pieces for even cooking.
Final Thoughts
There’s something so joyful about bringing Instant Pot Chicken and Rice Burrito Bowls to the table—they’re flavorful, colorful, and designed to make your night easier and more delicious. I hope you feel inspired to whip up a batch and make it your own with your favorite mix-ins and toppings. Give it a try and you just might find yourself coming back to this recipe again and again!
Print
Instant Pot Chicken and Rice Burrito Bowls Recipe
- Total Time: 28 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Instant Pot Chicken and Rice Burrito Bowls are a delicious one-pot meal that’s perfect for busy weeknights. Packed with protein, fiber, and flavor, this dish is sure to be a family favorite!
Ingredients
For the Chicken and Rice:
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 1 cup low-sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (10 oz) diced tomatoes with green chilies
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1 lime
For Serving:
- 1/2 cup shredded cheddar or Mexican blend cheese
- fresh cilantro, chopped for garnish
Instructions
- Prepare the Chicken and Rice: Set Instant Pot to Sauté mode and add olive oil. Sauté onion and bell pepper until softened. Add garlic and cook briefly. Brown chicken, then add rice, broth, beans, corn, tomatoes, spices. Close lid, cook on High Pressure for 8 minutes. Natural release for 10 minutes, then quick release. Stir in lime juice and cheese.
- Serve: Top with cilantro and optional toppings like avocado, sour cream, or salsa.
Notes
- For a spicier bowl, add 1 minced jalapeño with the onions and peppers.
- You can substitute brown rice, but increase broth to 1 1/4 cups and cook for 22 minutes with a 10-minute natural release.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Instant Pot, Pressure Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5 g
- Sodium: 740 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
