Instant Pot Weeknight Chicken And Rice Burrito Bowls Recipe

If you’re looking for a quick, one-pot meal that brings big flavor without big fuss, this Instant Pot chicken and rice burrito bowl recipe might just be your new best friend. It’s got everything: tender chicken, fluffy rice, a hit of spice, and loads of toppings to customize each bowl just how you like it. Plus, it all comes together in under 30 minutes, so it’s perfect for those nights when you want something satisfying but don’t have the energy to pull out a million pots and pans.

I still remember the first time I tried making a burrito bowl at home. I was craving the flavors of my favorite Mexican takeout but wanted something homemade and a little healthier. Enter the Instant Pot! With everything cooked together in one pot, the rice soaks up all the delicious flavors from the salsa, spices, and chicken broth. The result? A burrito bowl that’s every bit as delicious as takeout, but with a comforting homemade touch.

this RECIPE

A little background on burrito bowls

The burrito bowl is a recent twist on the classic Mexican burrito, and it was popularized by Tex-Mex and fast-casual restaurants. Basically, it’s all the goodness of a burrito, minus the tortilla, and served up in a bowl. This “bowl” concept has become a huge trend in recent years, partly because it’s so customizable and versatile. You can pile on all kinds of toppings, skip the tortilla for a lower-carb option, and still get all the delicious, layered flavors you love. In this Instant Pot version, we’re streamlining the process so that you get the classic burrito bowl experience with minimal effort and cleanup.

Let’s talk ingredients: making each one count

• Chicken thighs: I prefer boneless, skinless chicken thighs for this recipe because they stay juicy and tender under pressure. If you only have chicken breast on hand, it’ll work too, but keep in mind it might turn out a bit drier. Cutting the chicken into bite-sized pieces ensures they cook evenly with the rice.
• Long-grain white rice: Long-grain white rice is ideal for this dish because it cooks up fluffy without getting too sticky. If you prefer brown rice, you can use it, but you’ll need to adjust the cooking time (brown rice typically takes about 20 minutes on high pressure in the Instant Pot).
• Black beans: These add a hearty, creamy element to the bowl. Make sure to drain and rinse them to reduce any extra sodium. Pinto beans could be a good substitute if that’s what you have on hand.
• Salsa: A jar of salsa brings tons of flavor without the need for chopping tomatoes or extra seasoning. Choose a salsa you love because it’ll infuse the whole dish with its flavor. If you like a bit of heat, go for a medium or spicy version!
• Frozen corn: Adding a bit of sweetness and texture, frozen corn is super convenient here. You can toss it in straight from the freezer. Fresh corn works too, but make sure to slice it off the cob for easy mixing.
• Sharp cheddar cheese: Melty cheese on top is the perfect finishing touch. Sharp cheddar adds a nice bite, but you could swap it with Monterey Jack, pepper jack, or even a sprinkle of queso fresco if you want a milder taste.
• Cilantro: Fresh cilantro gives a pop of color and brightness. Not a fan of cilantro? No worries—try chopped green onions or a little bit of fresh parsley for a similar fresh touch.

Essential kitchen gear: what you need (and what you can skip)

The real hero of this recipe is the Instant Pot. If you haven’t used one before, it’s a pressure cooker that drastically cuts down cooking time while infusing all the flavors into the ingredients. Here’s what you’ll need:

• Instant Pot: Any 6-quart model works great. It’s the perfect size for this recipe and allows everything to cook evenly. If you have a larger model, that’s fine too—just keep an eye on the liquid levels.
• Wooden spoon or spatula: Essential for sautéing the onions and garlic and scraping up any browned bits to avoid the dreaded “burn” warning.
• Measuring cups and spoons: Accuracy is key for rice-to-liquid ratios, so having these on hand makes it easier to get consistent results.

You could technically make this recipe in a regular pot on the stovetop, but you’d need to babysit it a bit more to make sure nothing sticks, and the cooking time would be longer.

Step-by-step: my foolproof method for perfect burrito bowls

1. Sauté the aromatics: Start by setting your Instant Pot to sauté mode and heating up the oil. Once it’s shimmering, toss in the chopped onion and garlic. Let them cook for about 4 minutes, stirring occasionally, until the onion is softened and aromatic. Then, sprinkle in the chili powder and cumin, cooking for about 30 seconds until you can smell the spices blooming—this really deepens the flavor.
2. Deglaze with broth: Pour in 1/4 cup of the chicken broth and use your wooden spoon to scrape up any bits stuck to the bottom of the pot. This step prevents the dreaded burn warning and adds even more flavor to your dish. Let it simmer for a minute.
3. Add the main ingredients: Season the chicken pieces with salt and pepper, then add them to the pot along with the beans, corn, and salsa. Give it a good stir to combine everything.
4. Add rice and remaining broth: Sprinkle the rice evenly over the top. This is important—don’t stir! Adding the rice on top keeps it from sticking to the bottom and ensures it cooks perfectly. Pour the remaining 3/4 cup of chicken broth over the rice layer.
5. Pressure cook: Secure the lid and set the Instant Pot to Manual (High Pressure) for 10 minutes. It’ll take around 10 to 12 minutes to come to pressure. When it’s done, do a quick release of the pressure.
6. Serve: Carefully open the lid, give everything a gentle stir, and divide into bowls. Top each bowl with shredded cheese and cilantro for that perfect finishing touch.

Variations: make it your own

• Vegetarian version: Skip the chicken and add an extra can of beans, or try a mix of black beans and pinto beans for added variety. You could also add diced bell peppers for extra color and crunch.
• Vegan option: Use a plant-based cheese or skip the cheese altogether. To make up for the lost richness, a dollop of guacamole on top can be a great addition.
• Spicy twist: If you love heat, add a diced jalapeño along with the onion and garlic, or use a spicier salsa. You can also top with pickled jalapeños for extra kick.
• Low-carb adaptation: Swap the rice for cauliflower rice. Since cauliflower rice cooks faster, you’ll want to add it after pressure cooking, stirring it in with the other ingredients just before serving.
• Add some greens: Toss in a handful of fresh spinach after pressure cooking. The residual heat will wilt the spinach just enough, adding a pop of green and extra nutrients.

Serving suggestions: dress it up for a fiesta

These chicken and rice burrito bowls are delicious on their own, but you can elevate them with a few extra toppings. Try a dollop of sour cream, a sprinkle of diced tomatoes, or some thinly sliced avocado for a little creamy richness. For extra crunch, crushed tortilla chips on top are fantastic. You can serve this dish alongside a crisp salad with a citrusy vinaigrette to balance out the flavors.

Suggested beverages

Pairing this dish with a refreshing drink can make it feel like a complete restaurant-style meal. Here are some favorites:

• Agua fresca: A lightly sweetened fruit-infused water, like watermelon or pineapple, is a refreshing and authentic pairing. The sweetness balances the spices in the dish.
• Sparkling limeade: Add a twist of lime and a bit of sparkling water for a homemade soda with a zesty kick.
• Iced hibiscus tea: Known as “agua de jamaica,” this tart, floral drink is a popular Mexican beverage and complements the bold flavors in the bowl.

Storing and reheating tips

These burrito bowls are perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, you can use the microwave—just add a splash of water or chicken broth to keep everything moist. For best results, reheat in 1-minute intervals, stirring in between.

If you want to freeze, let the mixture cool completely and then portion into freezer-safe containers. Thaw in the fridge overnight before reheating.

Scaling the recipe for more (or fewer) servings

This recipe makes about four hearty bowls, but it’s easy to adjust. For a smaller batch, halve the ingredients and follow the same cooking times. For a larger group, you can double the ingredients as long as your Instant Pot is 6 quarts or larger. Just remember that while the cooking time stays the same, it may take a bit longer to come to pressure with a fuller pot.

FAQs

1. Can I use brown rice instead of white rice?
Yes! Just keep in mind that brown rice takes about 20 minutes on high pressure, so the chicken might end up a bit softer.

2. What if I don’t have an Instant Pot?
No problem! You can make this on the stovetop by simmering everything in a pot, but you’ll need to cook the rice separately and add it at the end.

3. Can I skip the cheese?
Definitely! The cheese adds creaminess, but it’s optional. For a dairy-free version, just leave it off or try a vegan cheese.

4. Is this recipe spicy?
It depends on your salsa choice! If you use mild salsa, the dish will be mild. For extra spice, choose a medium or hot salsa.

5. Can I use chicken breast instead of thighs?
Yes, but chicken breast can dry out a bit more. Cut it into bite-sized pieces and watch the cooking time closely.

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