If you’re looking for a ridiculously easy, flavor-packed dinner that everyone at the table can enjoy, these Instant Pot Weeknight Chicken and Rice Burrito Bowls are just the thing to brighten your week. Juicy chicken, tender rice, and smoldering chipotle mingle with beans, corn, peppers, and a punchy salsa—all perfectly cooked in one pot with almost zero fuss. You’ll love how all the magic happens in under 30 minutes, making this recipe ideal for nights when you want the comfort of Mexican-inspired flavors without hovering over the stove. If you’re new to burrito bowls or simply crave a meal that feels festive and satisfying, this dish is about to become your new go-to.
Ingredients You’ll Need
Every ingredient in Instant Pot Weeknight Chicken and Rice Burrito Bowls plays a starring role, whether it’s adding heat, bringing creaminess, or providing that all-important fresh crunch. Here’s what you’ll want to gather for the very best results—don’t skip the toppings, they absolutely make the bowl!
- Boneless Skinless Chicken (1.5 lb): Use breast or thigh meat; thighs stay especially juicy, while breast pieces cook up tender when cut small.
- Cooking Oil (1 tbsp): Helps everything sauté evenly and adds that luscious base layer of flavor.
- Onion (½ cup, diced): Sweet and savory, onions form the aromatic heart of the dish.
- Garlic (2–3 cloves, minced): Gives those irresistible kitchen aromas and classic warmth.
- Cumin (1 tsp): Earthy and toasty, cumin delivers a signature Mexican taste.
- Oregano (1 tsp): Adds a hint of herbal brightness that balances out the richness.
- Chipotle in Adobo (1 tbsp, minced): This ingredient brings smoky heat—use adobo sauce if you want a milder kick.
- Bell Pepper (1 small, diced): For color, crunch, and sweetness in every spoonful.
- Long-Grain White Rice (1 cup): Reliable and fluffy, but brown rice or quinoa also work (just adjust cook time).
- Chicken Stock (1 cup, low-sodium): Ensures perfectly cooked rice and adds roundness to all the flavors.
- Salsa (1 cup, about 8–10 oz): A quick way to infuse the dish with tomatoes, chiles, and herbs.
- Black Beans (1 cup, canned, drained and rinsed): For earthy protein + fiber, and that classic burrito-bowl vibe.
- Corn (1 cup, optional): Brings touches of sweetness and bright pops of color—totally fine to skip if you prefer.
- Toppings—Cilantro, Avocado, Sour Cream or Greek Yogurt, Jalapeño, Lime Wedges: These let everyone customize their bowl and turn dinner into a real event!
How to Make Instant Pot Weeknight Chicken and Rice Burrito Bowls
Step 1: Sauté the Aromatics
Set your Instant Pot to ‘Sauté’ and swirl in that tablespoon of oil. Once it’s shimmering, toss in the diced onion and minced garlic, letting them soften for two or three minutes until they’re dreamy and fragrant. This step builds the flavor base and makes your kitchen smell amazing.
Step 2: Add Spices, Chipotle, and Veggies
Sprinkle in your cumin and oregano, followed by the minced chipotle and diced bell pepper. Let everything sizzle for about 30 seconds—just enough for the spices to bloom and the chipotle to wake up. You’ll notice a sudden eruption of savory, spicy aromas. So satisfying!
Step 3: Stir In the Beans, Corn, Salsa, and Rice
Add the black beans, corn (if using), salsa, and uncooked rice, stirring gently to distribute everything evenly. This is where things really start to come together; each scoop promises a balanced bite of hearty, colorful ingredients.
Step 4: Add the Chicken and Pour in Stock
Layer the chicken pieces on top of the rice and veggies, then pour in your chicken stock. The order here helps prevent that dreaded “burn” message on your Instant Pot and ensures the rice cooks evenly. Gently jiggle things if needed so the stock covers most of the rice.
Step 5: Pressure Cook to Perfection
Seal the Instant Pot lid and set to High Pressure for 5 minutes. Once the timer is up, do a quick release for instant weeknight satisfaction. If you used whole chicken thighs, quickly shred them with two forks before giving everything a light toss and fluff. You’ll see the ingredients meld together into a steamy, irresistible mixture.
Step 6: Fluff, Adjust, and Serve
Let the mixture rest for a minute or two, then gently fluff with a fork and season to taste. Stir in a little lime zest or a squeeze of juice for extra zip if you like—it wakes up the whole dish! Spoon into bowls, set out your toppings, and let each person create their own masterpiece.
How to Serve Instant Pot Weeknight Chicken and Rice Burrito Bowls
Garnishes
Pile on the garnishes with a generous hand: think chopped fresh cilantro, creamy avocado slices, dollops of sour cream or tangy Greek yogurt, thinly sliced jalapeños for heat, and a wedge or two of bright lime. The toppings take your Instant Pot Weeknight Chicken and Rice Burrito Bowls from weeknight meal to full-on celebration, adding crunch, creaminess, and cheerful color.
Side Dishes
Because these bowls are so complete, you don’t need much on the side—maybe a crisp green salad, a handful of tortilla chips, or grilled veggies if you’re feeling ambitious. If you want to go all out, a quick homemade guacamole or some warm corn tortillas never hurt, either. Keep it light and let your burrito bowls steal the spotlight!
Creative Ways to Present
For a fun twist, try serving these in a big family-style bowl and let everyone scoop their own, or layer the ingredients in glass jars for meal-prep lunches. If you’re entertaining, set out a topping bar and let guests build custom burrito bowls. You can even pack the mixture into burritos or serve atop a bed of greens for a lighter salad version—the Instant Pot Weeknight Chicken and Rice Burrito Bowls are wonderfully versatile.
Make Ahead and Storage
Storing Leftovers
Instant Pot Weeknight Chicken and Rice Burrito Bowls are excellent for meal prep—they keep well in the fridge for up to five days. Once cooled, just transfer leftovers to airtight containers. The flavors only get better after a day or two, so don’t be surprised if tomorrow’s lunch outshines tonight’s dinner.
Freezing
This dish freezes beautifully for up to six months! Portion out cooled burrito bowl filling into freezer-safe bags or containers, squeezing out any extra air. Label and date, so you know when your next speedy dinner fix is just a thaw away.
Reheating
Reheat portions in the microwave (add a splash of broth or water to keep things moist), or in a skillet over low heat if you prefer. Stir gently to redistribute moisture and toppings. Add fresh garnishes just before serving to bring back all those vibrant textures.
FAQs
Can I use frozen chicken instead of fresh?
Yes, you can! Just add 2–3 extra minutes to the pressure cooking time, making sure the internal temperature of the chicken reaches 165°F. Dice the chicken after cooking for best results.
What type Main Course
Any style of jarred or homemade salsa works—choose mild, medium, or hot based on your family’s preferences. Chunky salsas add extra texture, while smoother varieties melt right into the rice.
How can I make this dish vegetarian?
Easy! Swap the chicken for extra beans or your favorite plant-based protein (like tofu or tempeh cubes), and use vegetable stock instead of chicken stock.
What adjustments do I need for brown rice or quinoa?
Brown rice requires 20–22 minutes of pressure cooking on High; quinoa needs just 1 minute. You may need to adjust the liquid and timing, and cook proteins appropriately to avoid overcooking.
How do I prevent the rice from sticking or burning?
Make sure to spread the rice in an even layer, pour the broth over the top without stirring afterward, and avoid scraping any browned bits off the bottom before sealing the lid. This helps prevent the Instant Pot burn warning and keeps the texture perfect.
Final Thoughts
There’s truly nothing like gathering around the table to a big, beautiful bowl of Instant Pot Weeknight Chicken and Rice Burrito Bowls. With bold flavors, loads of textures, and a total breeze of a clean-up, this recipe is destined to become the secret weapon you turn to on busy nights. Give it a try—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: Serves 4-6 1x
- Diet: Non-Vegetarian
Description
Delicious and easy Instant Pot Weeknight Chicken and Rice Burrito Bowls recipe that is perfect for a quick dinner with Mexican-inspired flavors. These bowls are packed with protein, fiber, and vibrant ingredients, making them a satisfying and wholesome meal.
Ingredients
Chicken and Seasonings:
- 1.5 lb boneless skinless chicken (breast or thighs), cut into bite-sized pieces
- 1 tbsp cooking oil
- 1/2 cup diced onion
- 2–3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp chipotle in adobo, minced (or substitute adobo sauce)
Veggies and Rice:
- 1 small bell pepper, diced
- 1 cup long-grain white rice (or brown rice/quinoa)
- 1 cup low-sodium chicken stock
- 1 cup salsa
- 1 cup canned black beans, drained and rinsed
- 1 cup corn (optional)
Toppings:
- Cilantro
- Avocado
- Sour cream or Greek yogurt
- Jalapeño
- Lime wedges
Instructions
- Sauté Aromatics: Heat the Instant Pot on sauté mode, add oil, onion, and garlic. Cook until softened.
- Add Seasonings and Veggies: Stir in chipotle, cumin, oregano, bell pepper, black beans, corn, salsa, and rice.
- Cook: Pour chicken stock over the rice, seal lid, and pressure cook on High for 5 minutes. Quick release pressure.
- Finish and Serve: Fluff and mix ingredients, shred chicken if needed. Serve in bowls, top with cilantro, avocado, sour cream, jalapeño, and lime.
Notes
- Chicken thighs stay juicier; cut breasts into small pieces to avoid toughness.
- Omit corn if desired. Substitute with brown rice or quinoa (adjust pressure time).
- Dish keeps well in the fridge for up to 5 days or frozen for up to 6 months.
- For extra lime flavor, add zest and juice after cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking (Instant Pot)
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (6 oz protein + rice mixture)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
