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
Scale
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
