If weeknight dinner fatigue ever has you stumped, let me introduce my game-changer: Instant Pot Chicken and Rice Burrito Bowls! This one-pot wonder wraps up all the zesty flavors of your favorite takeout burrito bowl in a wholesome, homemade package. With juicy chicken, fluffy rice, creamy beans, and colorful veggies, it comes together in a snap—thanks to the magic of your Instant Pot. Get ready for a bowlful of bold, tangy, and comforting flavors every member of your family will crave!
Ingredients You’ll Need
The best part about making Instant Pot Chicken and Rice Burrito Bowls is how you only need a handful of powerhouse ingredients. Each element brings something special—think tender protein, vibrant veggies, satisfying grains, and just the right touch of cheese for a little melt-in-your-mouth magic.
- Olive oil: Adds richness and helps sauté the onion and garlic for extra flavor.
- Boneless skinless chicken breasts: Cut into bite-sized chunks for tender, juicy bites in every forkful.
- Yellow onion: Diced to add a sweet, aromatic foundation to the dish.
- Garlic: Freshly minced for a fragrant depth that makes these bowls shine.
- Long-grain white rice: Rinsed so the grains stay fluffy and separate, not sticky.
- Low-sodium chicken broth: Infuses the rice and chicken with savory goodness while keeping things moist.
- Black beans: Drained and rinsed to add protein, fiber, and hearty texture to every bowl.
- Frozen corn: Brings pops of sweetness and satisfying texture—no thawing necessary!
- Diced tomatoes with green chilies: The secret to a tangy, slightly spicy kick—use them undrained for extra flavor.
- Chili powder: Delivers that bold, signature burrito bowl spice.
- Ground cumin: Warm and earthy, it rounds out all the flavors.
- Paprika: Subtle smokiness gives everything a little extra depth.
- Salt: Lifts all the flavors and keeps the dish well seasoned.
- Black pepper: A hint of heat that balances the whole bowl.
- Shredded cheddar or Mexican blend cheese: For a gooey finish that brings everything together.
- Optional toppings: Sour cream, chopped cilantro, diced avocado, and lime wedges take your bowls from tasty to totally irresistible.
How to Make Instant Pot Chicken and Rice Burrito Bowls
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to sauté mode and drizzling in the olive oil. Once it’s warm, toss in the diced onion and let it cook for a couple of minutes until it softens and turns a little golden. Add the minced garlic and give everything a quick stir—this step creates the lovingly layered base that makes Instant Pot Chicken and Rice Burrito Bowls so inviting.
Step 2: Brown the Chicken
Add your chicken pieces next and let them cook just until they’re lightly browned on the outside, about 2–3 minutes. Don’t worry about cooking them all the way through; the Instant Pot will take care of that magic in a bit. This quick sear locks in moisture for ultra-juicy chicken bites.
Step 3: Layer in the Remaining Ingredients
Cancel sauté mode, then add the rinsed rice, chicken broth, black beans, frozen corn, undrained diced tomatoes with green chilies, and all your aromatics—chili powder, cumin, paprika, salt, and pepper. Stir everything together gently but don’t dig too deep to the bottom (this keeps the rice from sticking). This is where all those flavors start mingling and building that quintessential burrito bowl taste.
Step 4: Pressure Cook
Secure the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the timer beeps, let the pressure release naturally for 10 minutes (practice patience here—it’s worth it!) before carefully releasing any remaining pressure manually. Your kitchen will smell absolutely incredible by this stage!
Step 5: Melt the Cheese and Serve
Gently fluff and stir the mixture to combine, then sprinkle the shredded cheese generously over the top. Put the lid back on (no need to turn the Instant Pot on again) and let it sit for a couple of minutes so the cheese melts beautifully. Now your Instant Pot Chicken and Rice Burrito Bowls are ready to be scooped into bowls and adorned with whatever toppings you love.
How to Serve Instant Pot Chicken and Rice Burrito Bowls
Garnishes
This recipe comes alive with toppings! I love adding a dollop of cool sour cream, a shower of fresh cilantro, creamy diced avocado, and a squeeze of bright lime. These simple additions make every bite pop with color and flavor, transforming your Instant Pot Chicken and Rice Burrito Bowls into something restaurant-worthy.
Side Dishes
While these bowls are a complete meal on their own, you can make dinner even more festive with some crispy tortilla chips, a bowl of guacamole, or a tangy slaw on the side. A fresh, crunchy salad tossed in a lime vinaigrette always joins the table when I serve these burrito bowls to family and friends.
Creative Ways to Present
If you want to shake things up, try serving the chicken and rice mixture in lettuce wraps for a lighter version, or spoon it into soft tortillas for handheld burritos. Another fun idea: set up a “build your own bowl” bar so everyone can top their Instant Pot Chicken and Rice Burrito Bowls exactly how they like—perfect for parties or picky eaters!
Make Ahead and Storage
Storing Leftovers
Leftovers are a lifesaver with this recipe! Store any extra Instant Pot Chicken and Rice Burrito Bowls in an airtight container in the fridge for up to four days. The flavors meld and intensify over time, making your next-day lunch irresistibly good.
Freezing
Want to plan ahead? Let the mixture cool completely before portioning into freezer-safe containers or bags. Freeze for up to three months. Thaw in the refrigerator overnight for a quick meal prep win whenever a burrito bowl craving strikes.
Reheating
To reheat, add a splash of broth or water to keep everything moist and microwave in two-minute bursts, stirring in between, until hot throughout. If you prefer, warm the mixture gently in a covered skillet over medium-low heat. Don’t forget to pile on fresh toppings to bring back that just-cooked taste!
FAQs
Can I use brown rice instead?
Absolutely! Just remember to increase the pressure cooking time to 22 minutes and use 2 cups of broth since brown rice takes longer to cook. The end result is just as hearty and delicious.
Is this recipe spicy?
This dish has a mild kick from the diced tomatoes with green chilies, but it’s definitely family-friendly. If you want more heat, add some chopped jalapeño or toss in extra chili powder.
Can I use frozen chicken?
Yes, you can use frozen chicken breast pieces—just add 2 more minutes to the pressure cooking time. Make sure the chicken pieces are separated, not frozen together in a solid block, so everything cooks evenly.
What toppings work best?
Some of my absolute favorites are sour cream, diced avocado, chopped cilantro, lime wedges, and jalapeño slices. Crumbled tortilla chips or a drizzle of hot sauce make fantastic finishing touches, too!
Can I double this recipe?
Definitely! Double all the ingredients but make sure not to fill your Instant Pot above the max fill line. The cooking time stays the same, but allow a little extra time for the pot to come to pressure.
Final Thoughts
Truly, once you try Instant Pot Chicken and Rice Burrito Bowls, you’ll wonder how you ever got by without them. Whether you’re feeding a hungry family, prepping for the week, or just in the mood for a crowd-pleasing comfort meal, this recipe delivers every single time. Happy cooking—and even happier eating!
Print
Instant Pot Chicken and Rice Burrito Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
These Instant Pot Chicken and Rice Burrito Bowls are a flavorful and satisfying meal that’s easy to prepare. Tender chicken, savory rice, beans, and corn are cooked together with delicious spices, then topped with cheese and your favorite garnishes for a complete and hearty dish.
Ingredients
For the Burrito Bowls:
- 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 ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar or Mexican blend cheese
Optional Toppings:
- Sour cream
- Chopped cilantro
- Diced avocado
- Lime wedges
Instructions
- Prepare the Burrito Bowls: Set the Instant Pot to sauté mode and add olive oil. Sauté onion and garlic until softened. Add chicken and brown lightly. Add rice, broth, beans, corn, tomatoes, spices. Stir gently. Pressure cook for 10 minutes. Let pressure release naturally for 10 minutes, then quick release. Stir and top with cheese. Close lid for 2–3 minutes to melt cheese.
- Serve: Enjoy warm with optional toppings.
Notes
- For extra spice, add a chopped jalapeño or extra chili powder.
- Substitute brown rice, increase cooking time to 22 minutes, and use 2 cups of broth.
- Leftovers store well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 455
- Sugar: 4g
- Sodium: 570mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 80mg
