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
Scale
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
