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
Scale
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
