Instant Pot Weeknight Chicken and Rice Burrito Bowls are about to become your dinnertime savior! This all-in-one recipe brings together juicy chicken, fluffy rice, hearty beans, and vibrant veggies in a single, flavor-packed bowl. And since it all comes together in just half an hour, you’ll have more time to spend around the table with the people you love. With its bold Mexican-inspired flavors and customizable toppings, this dish is everything you could want for a cozy weeknight meal.
Ingredients You’ll Need
You won’t believe how easy it is to make magic with just a handful of pantry gems and some fresh toppings. Each ingredient has a starring role, whether it’s adding smoky warmth, creamy richness, or a pop of color and crunch. Here’s what you’ll need to whip up Instant Pot Weeknight Chicken and Rice Burrito Bowls:
- Olive oil: Adds richness and keeps the chicken tender as it browns.
- Boneless skinless chicken breasts: The main protein, cut bite-sized for perfect forkfuls in every bite.
- Chili powder: Delivers that classic Tex-Mex kick and gorgeous red hue.
- Cumin: Adds earthy warmth you can smell as soon as it hits the pot.
- Paprika: Brings subtle smokiness and a lovely depth to the spice mix.
- Garlic powder: Ensures savory flavor in every spoonful without peeling or mincing.
- Onion powder: Enhances the all-around savoriness and gives a gentle aromatic lift.
- Salt: Boosts all the other flavors so they really sing.
- Black pepper: Adds just a hint of sharpness and heat to balance the spices.
- Long grain white rice: Rinsed for fluffiness, this is the backbone that absorbs all those tasty juices.
- Low-sodium chicken broth: Infuses the rice and chicken with savory depth while keeping things light.
- Black beans: Bring a creamy, hearty texture and plenty of fiber to the bowls.
- Frozen corn: Pops of sweetness and color that make every serving a little sunnier.
- Diced tomatoes with green chiles: The secret to saucy goodness with a touch of tang and a hint of heat.
- Shredded cheddar or Mexican blend cheese: Melts into gooey perfection on top for the ultimate finish.
- Chopped fresh cilantro: A fresh, herbal pop to brighten each bowl.
- Diced avocado: Luscious and creamy, perfect as an optional topping.
- Sour cream: For tangy, cooling creaminess if you like your burrito bowl classic.
- Lime wedges: A squeeze of lime is the zippy final touch (and totally worth it!).
How to Make Instant Pot Weeknight Chicken and Rice Burrito Bowls
Step 1: Sauté the Chicken
Start by setting your Instant Pot to sauté mode and drizzle in the olive oil. Once it’s hot, add the chicken pieces and cook for just 2-3 minutes, until they barely start to brown. This step jumpstarts flavor and locks in those juicy bites you’ll love in every forkful of Instant Pot Weeknight Chicken and Rice Burrito Bowls.
Step 2: Add Seasonings
Toss in all your spices: chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir so every piece of chicken gets a gorgeous, fragrant spice coating. The aroma at this stage is truly irresistible!
Step 3: Layer the Remaining Ingredients
Cancel the sauté mode and layer the rinsed rice right on top of the chicken. Pour in the low-sodium chicken broth, then scatter black beans, corn, and the can of diced tomatoes with green chiles in separate, even layers right over the rice. Resist the urge to stir! Those layers ensure everything cooks just right in the pressure cooker.
Step 4: Pressure Cook
Secure the lid and set the valve to sealing. Pressure cook on high for 10 minutes. After the cook time, let the pressure release naturally for 10 minutes, then finish with a quick release. This gentle approach guarantees plump, perfectly cooked rice and tender chicken in your Instant Pot Weeknight Chicken and Rice Burrito Bowls.
Step 5: Stir and Finish with Cheese
Open the lid and use a spatula to gently mix everything together—the colors and aromas will be amazing! Sprinkle the shredded cheese right over the steamy rice and chicken, let it sit for a couple of minutes, and watch the cheese melt into the warm, saucy mix.
How to Serve Instant Pot Weeknight Chicken and Rice Burrito Bowls
Garnishes
Dress up your bowls with a handful of fresh cilantro, creamy chunks of avocado, a dollop of cool sour cream, and a wedge of lime for that extra squeeze of brightness. The freshness catches every bite, making these bowls colorful and crave-worthy.
Side Dishes
While Instant Pot Weeknight Chicken and Rice Burrito Bowls are entirely satisfying on their own, they pair beautifully with warm tortillas, a crisp green salad, or even some crunchy tortilla chips for added texture. If you’re feeding a crowd, lay out a side of salsa or guacamole as a festive, shareable extra.
Creative Ways to Present
Turn dinner into a build-your-own burrito bowl bar: set out all the toppings and garnish options so everyone can create their masterpiece. Or spoon the filling into warmed tortillas for mouthwatering burritos. Leftovers also make an amazing nacho topping or a fun, cheesy quesadilla filling.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to airtight containers and let them cool before refrigerating. They’ll keep fresh for up to four days, making these Instant Pot Weeknight Chicken and Rice Burrito Bowls a perfect lunch prep option for busy workdays.
Freezing
To freeze, portion cooled chicken and rice burrito bowl base (without fresh toppings) into freezer-safe containers. Pop in the freezer and enjoy anytime within three months—just thaw overnight in the fridge before reheating for best results.
Reheating
Microwave individual portions loosely covered for 1-2 minutes, stirring halfway through, or heat gently on the stove with a splash of broth to keep things moist. Add your favorite toppings right before serving and these Instant Pot Weeknight Chicken and Rice Burrito Bowls will be as enticing as day one!
FAQs
Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice requires a longer cook time and more liquid. If you swap for brown rice, increase the broth and adjust cooking time accordingly; otherwise, the rice may not fully cook.
Can I substitute chicken thighs for chicken breasts?
Absolutely! Chicken thighs are actually a bit juicier and more forgiving if you like your meat extra tender in these Instant Pot Weeknight Chicken and Rice Burrito Bowls. Just use bite-sized pieces for even cooking.
How spicy are these burrito bowls?
The recipe is mild to medium as written, making it family-friendly. If you want more heat, simply add freshly chopped jalapeños, an extra pinch of chili powder, or serve with your favorite hot sauce.
Can I double the recipe in my Instant Pot?
You can double the ingredients if you’re working with a 6-quart or larger Instant Pot, but be careful not to fill past the maximum fill line. The cook time should remain the same, though it’ll take a bit longer for your pot to come to pressure.
Is this recipe gluten-free?
Yes, the ingredients listed are naturally gluten-free. As always, check labels on your spices, broth, and canned items to be certain if you’re serving someone with a gluten sensitivity or allergy.
Final Thoughts
There’s a reason Instant Pot Weeknight Chicken and Rice Burrito Bowls are a staple in my kitchen—they’re easy, delicious, and endlessly customizable. Try them tonight and get ready to wow everyone at your table with a meal that feels like a fiesta in every bite!
Print
Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Instant Pot Weeknight Chicken and Rice Burrito Bowls are a quick and flavorful dinner option that the whole family will love. Packed with protein, fiber, and a blend of Mexican-inspired spices, these burrito bowls are easy to customize with your favorite toppings.
Ingredients
For the Chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Rice and Beans:
- 1 cup long grain white rice, rinsed
- 1 ½ 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 chiles, undrained
For Serving:
- 1 cup shredded cheddar or Mexican blend cheese
- Chopped fresh cilantro
- Diced avocado
- Sour cream
- Lime wedges (optional)
Instructions
- Prepare the Chicken: Heat olive oil in the Instant Pot on sauté mode. Add chicken and sauté until slightly browned. Season with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Cook the Rice and Beans: Add rinsed rice and chicken broth. Layer black beans, corn, and diced tomatoes on top. Pressure cook on high for 10 minutes.
- Finish and Serve: Allow for a natural release, then quick release. Stir gently, top with cheese, and let melt. Serve in bowls with cilantro, avocado, sour cream, and lime wedges.
Notes
- You can use chicken thighs instead of breasts for a different flavor.
- For added spice, include jalapeños or hot sauce.
- This dish is perfect for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 660mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 85mg
