If you crave maximum flavor and comfort with minimal effort, Instant Pot Weeknight Chicken and Rice Burrito Bowls are about to become your new go-to. This one-pot wonder combines tender chicken, fluffy rice, black beans, corn, a lively mix of spices, and the ever-joyful convenience of the Instant Pot. Every bowl is a canvas for colorful toppings like cheese, avocado, and cilantro, making dinner feel festive and satisfying—even on your busiest nights.
Ingredients You’ll Need
What’s so wonderful about these burrito bowls is how every ingredient pulls its weight, building a rich base of flavor and hearty texture in no time at all. Some are pantry staples, others bring that “pop” only fresh ingredients can offer, and together, they make this dish taste like you worked all day—even though you didn’t.
- Olive oil: Adds just the right amount of fruity richness and helps the chicken and veggies sauté up golden and aromatic.
- Boneless skinless chicken breasts: Bite-sized pieces cook quickly and stay juicy; you can swap in thighs for a richer taste.
- Yellow onion: Diced onion lays the flavor foundation and gets sweet and mellow as it cooks.
- Garlic: Minced garlic infuses the entire bowl with unmistakable savory warmth.
- Long-grain white rice: Rinsed first for fluffiness, it cooks up tender and light, soaking in every bit of flavor.
- Low-sodium chicken broth: Keeps everything moist while letting you control the salt level—homemade or store-bought both work beautifully.
- Black beans: Drained, rinsed, and ready to add extra protein, fiber, and a satisfying bite.
- Frozen corn: Sweet bursts of golden corn kernels make every spoonful feel like summer.
- Diced tomatoes with green chilies: The canned kind brings zesty acidity and a touch of heat without extra chopping.
- Chili powder: Delivers warming depth and gentle spice—add more if you love it fiery!
- Cumin: Earthy and smoky, it gives the bowls their signature burrito flavor.
- Smoked paprika: A hint of smokiness lifts each bite beyond ordinary.
- Salt: Essential for balancing and highlighting all the other flavors.
- Black pepper: A little kick of freshness that wakes everything up.
- Lime juice: Just before serving, a squeeze transforms the whole dish with fresh tanginess.
- Chopped cilantro, shredded cheese, sour cream, avocado (optional): Toppings take each bowl from “yay, dinner!” to “can we have this every night?”
How to Make Instant Pot Weeknight Chicken and Rice Burrito Bowls
Step 1: Sauté Onion and Garlic
Start by setting your Instant Pot to sauté mode, then pour in the olive oil. Once it’s shimmering, toss in the diced onion and let it cook for a couple of minutes until softened and fragrant. Garlic joins the party next—add it for another minute or so, just until it smells absolutely irresistible. This step sets the savory, aromatic base that makes these burrito bowls shine.
Step 2: Brown the Chicken
Scatter in your bite-sized chicken pieces and stir everything together. Give the chicken a quick 2-minute browning—not to cook it through, but just enough to seal in flavor and get a bit of golden color. This simple move locks in juiciness without turning the chicken tough. Once done, press Cancel to turn off sauté mode.
Step 3: Add Rice, Broth, Veggies, and Spices
Now for the magic. Add the rinsed rice, pour in the chicken broth, then layer on black beans, frozen corn, and the can of diced tomatoes with green chilies (juices included). Sprinkle in all your spices—chili powder, cumin, smoked paprika, salt, and pepper. Stir everything really well, making sure the rice is tucked below the liquid so it cooks evenly. This is where all the flavors mingle and get ready to transform during pressure cooking.
Step 4: Pressure Cook the Base
Secure the Instant Pot lid, make sure the valve is set to sealing, and cook on high pressure for 10 minutes. Settle in for a brief kitchen break! Once the timer beeps, let the pot naturally release pressure for 10 additional minutes. This short, steamy rest period ensures perfectly tender rice and moist chicken every time.
Step 5: Finish and Brighten
After releasing any remaining pressure manually, open the Instant Pot and inhale that amazing aroma! Fluff the rice gently with a fork and sprinkle in the fresh lime juice. This last step brightens every bite and ties together all the rich and zesty flavors in your Instant Pot Weeknight Chicken and Rice Burrito Bowls.
How to Serve Instant Pot Weeknight Chicken and Rice Burrito Bowls
Garnishes
This is where you make your burrito bowls sing! Don’t skip the toppings—a snowy mound of shredded cheese, a dollop of luscious sour cream, and slices of ripe avocado take every bowl to new heights. Fresh cilantro adds a burst of green and herbal lift you’ll crave. Customize to your taste, and let everyone around the table sprinkle their own favorites.
Side Dishes
If you want to round out the meal, serve these bowls with crisp tortilla chips for scooping, a simple green salad drizzled with lime vinaigrette, or even some roasted veggies. Warm flour or corn tortillas alongside let you turn your bowl into an impromptu burrito or taco—double the fun!
Creative Ways to Present
For a fun twist on presentation, serve the chicken and rice mixture family-style with toppings in colorful little bowls and let everyone assemble their own creations. If you’re hosting, set up a “burrito bowl bar” with extra spicy salsas, pickled jalapeños, or lime wedges for squeezing. Leftovers? Stuff them inside bell peppers and bake for an entirely new meal.
Make Ahead and Storage
Storing Leftovers
Instant Pot Weeknight Chicken and Rice Burrito Bowls keep incredibly well. Transfer any leftovers to airtight containers and pop them in the fridge; they’ll stay delicious for up to 4 days. This makes them an awesome choice for meal prepping your lunches for the week or having a quick dinner ready to go.
Freezing
Freezing’s a breeze! Cool the mixture first, then place it in freezer-safe containers (portioning helps for grab-and-heat meals). It’ll keep well for about 2 months. Just remember: Leave off fresh garnishes like avocado, cheese, and cilantro until after reheating for best flavor and texture.
Reheating
To reheat, pop a serving in the microwave (covered) for a few minutes, stirring halfway through. You can also gently warm it in a saucepan on the stove with a splash of broth or water to loosen things up. Add your favorite toppings after reheating, and it’ll taste just as amazing as day one.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just know that brown rice takes longer to cook. Use 2 cups of broth and set the Instant Pot for 22 minutes at high pressure. The texture will be a bit heartier and nuttier—so satisfying!
What substitutions can I make for a vegetarian version?
Omit the chicken and swap in vegetable broth for chicken broth. If you’d like, toss in extra beans, chopped veggies, or even tofu for more protein and variety. The Instant Pot Weeknight Chicken and Rice Burrito Bowls adapt beautifully to a plant-based menu.
Can I double the recipe?
Yes, as long as your Instant Pot is large (8-quart), doubling works well. Just don’t fill past the “max fill” line. The pressure cooking and natural release times stay the same, so dinner for a crowd is totally doable!
What if I don’t have an Instant Pot?
You can make this on the stovetop using a covered pot. Follow the sauté steps, then simmer everything gently for about 20–25 minutes, or until the rice is cooked through and most of the liquid is absorbed. Keep an eye on the pot and give it a stir now and then so nothing sticks.
How can I make it spicier?
Stir in chopped jalapeños or a little chipotle in adobo with the other ingredients before cooking. You could also use a spicier brand of diced tomatoes with chilies, or simply add hot sauce or sliced fresh chilies at the end. The Instant Pot Weeknight Chicken and Rice Burrito Bowls are endlessly customizable!
Final Thoughts
There’s just something magical about a one-pot dinner that’s hearty, colorful, and genuinely fun to customize—which is why Instant Pot Weeknight Chicken and Rice Burrito Bowls are always in my rotation. Give them a try on your next busy night and I’m sure you’ll love how easy (and delicious!) dinner can be.
Print
Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Instant Pot Weeknight Chicken and Rice Burrito Bowls are a flavorful and easy meal to make in your pressure cooker. Packed with tender chicken, rice, beans, and corn, these bowls are topped with your favorite garnishes for a delicious dinner ready in no time.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups low-sodium chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1 lime
- chopped cilantro, shredded cheese, sour cream, and avocado for serving (optional)
Instructions
- Turn on Sauté Mode: Heat olive oil in the Instant Pot. Sauté onion and garlic until softened.
- Add Chicken: Brown chicken pieces for 2 minutes. Cancel Sauté Mode.
- Add Ingredients: Stir in rice, broth, black beans, corn, tomatoes, spices. Lock lid and cook on high pressure for 10 minutes.
- Natural Release: Allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Finish and Serve: Fluff rice, stir in lime juice. Serve in bowls with desired toppings.
Notes
- You can substitute brown rice, adjusting cooking time and broth amount. For a vegetarian version, omit chicken and use veggie broth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 435
- Sugar: 5g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 33g
- Cholesterol: 65mg
