Instant Pot Weeknight Chicken And Rice Burrito Bowls Recipe

There are few things I love more on a busy weeknight than a quick, one-pot meal that hits all the right notes: comforting, flavorful, and hearty enough to satisfy. These Instant Pot chicken and rice burrito bowls are just that kind of meal! They’re packed with juicy chicken, fluffy rice, black beans, corn, and a hit of spices, all brought together in less than 30 minutes. It’s the kind of dish that makes you feel like you’ve really cooked, without spending hours in the kitchen. Plus, it’s the perfect base for all your favorite toppings – from cheese and cilantro to a dollop of sour cream or guacamole.

this RECIPE

A family favorite with a spicy twist 🍲

I’ll admit, the first time I tried making burrito bowls at home, I was skeptical. I’d gotten used to restaurant versions loaded with tons of toppings, and wasn’t sure if homemade could live up to the hype. But after playing around with the ingredients and dialing in just the right spices, I found myself craving these homemade burrito bowls more than the takeout versions! Now, this recipe has become a staple in my weeknight rotation. The Instant Pot makes it so convenient, locking in all the flavors in just one cycle, and I love how customizable it is – everyone in the family can add their own toppings to make it their own.

The story behind burrito bowls (a modern twist on a classic)

Burrito bowls are a modern twist on the traditional Mexican burrito, which dates back to the early 20th century in Mexican-American cuisine. Instead of wrapping all the ingredients in a tortilla, burrito bowls keep things deconstructed – perfect for those who want all the flavors without the extra carbs! This “bowl” style of eating has become especially popular in recent years, giving you all the customizable toppings and flavors you’d get in a burrito, with a little less fuss (and a little less mess!). Whether you’re low-carb, gluten-free, or just love a good rice bowl, this dish has become a go-to for its flexibility and full, satisfying flavor.

Let’s talk ingredients: the essentials and a few swaps

• Chicken thighs: I love using boneless, skinless chicken thighs for their rich flavor and tenderness. They stay juicy even after cooking under pressure. But if you’re in a pinch, you can swap in chicken breasts; just note they might be a bit drier, so maybe add a tad more broth to keep things moist.
• Long-grain white rice: Long-grain rice cooks up fluffy and doesn’t get mushy, which is perfect for this dish. If you only have brown rice on hand, you can use it, but you’ll need to increase the cooking time by about 5 minutes and add an extra splash of broth.
• Black beans: Black beans add a hearty, creamy texture that balances the chicken and rice. If you prefer, you could use pinto beans or even kidney beans as a substitute. They all hold up well during cooking.
• Salsa: The jarred salsa brings tons of flavor and makes this dish super easy since it’s basically pre-seasoned. Use whatever heat level you prefer – mild, medium, or hot. You can also swap it with diced tomatoes and a few extra spices if you’re out of salsa.
• Cheddar cheese: Sharp cheddar melts beautifully over the top, adding that delicious, gooey finish. Feel free to use pepper jack for a bit more spice or a Mexican blend for a mix of flavors.
• Cilantro: Fresh cilantro is a classic garnish that adds brightness to each bite. Not a fan of cilantro? No worries, you can swap it for green onions or a sprinkle of parsley.

Kitchen gear you’ll need (or how to make do without!)

The main piece of equipment here is, of course, the Instant Pot. An electric pressure cooker makes this dish fast and hands-off, with all the flavors melding beautifully under pressure. If you don’t have an Instant Pot, you can make this in a regular pot on the stove – but you’ll need to adjust cooking times (usually about 20-25 minutes on a simmer, covered, should do it).

A wooden spoon or spatula is handy for stirring, especially when you’re sautéing the onions and garlic and deglazing the bottom of the pot. You’ll also want a good chef’s knife for chopping the onions, garlic, and cilantro. And if you’re dividing the finished dish into bowls, a ladle can make scooping easier!

Step-by-step: making Instant Pot chicken and rice burrito bowls

1. Sauté the aromatics: Turn your Instant Pot to the sauté setting and add the oil. Once it’s hot, throw in the chopped onions and garlic. Stir them occasionally until they’re soft and fragrant – about 4 minutes. This step adds so much flavor right from the beginning. When the onions are ready, add the chili powder and cumin, and cook for another 30 seconds until you can smell those spices toasting.
2. Deglaze the pot: Pour in 1/4 cup of the chicken broth, using your spoon to scrape up any browned bits stuck to the bottom. These little bits are packed with flavor, so don’t skip this step! Let it simmer for a minute.
3. Add the main ingredients: Season your chicken pieces with salt and pepper, then add them to the pot along with the black beans, corn, and salsa. Give everything a good stir to combine.
4. Add the rice (but don’t stir): Sprinkle the rice evenly over the top of the mixture. This helps keep it from getting mushy. Pour the remaining chicken broth over the rice, but resist the urge to stir – trust me, keeping the rice on top prevents it from clumping.
5. Pressure cook: Lock the lid and set your Instant Pot to HIGH pressure for 10 minutes. It will take about 10-12 minutes to come to pressure before it starts counting down. When it’s done, do a quick release of the pressure.
6. Stir and serve: Carefully open the lid and give everything a gentle stir. Divide into bowls and top with shredded cheddar cheese and cilantro for a burst of color and flavor.

Mix it up: easy variations to try

• Vegetarian version: Skip the chicken and double up on the beans for a hearty, plant-based version. You might want to add a few extra veggies like bell peppers or diced zucchini for more texture.
• Low-carb option: Replace the rice with cauliflower rice. Since cauliflower rice doesn’t need much cooking, add it after pressure cooking, stirring it in and letting it warm for a minute or two.
• Spicy kick: Love heat? Use a spicier salsa or add a pinch of cayenne pepper with the chili powder and cumin. You can also top with sliced jalapeños for an extra kick.
• Southwest style: Add a handful of fresh or frozen bell peppers along with the other ingredients for a pop of color and a bit of crunch.
• Cheesy goodness: Stir in an extra half cup of cheese right before serving for a super creamy texture.

Serving ideas that make it a meal

Serve your burrito bowls with all your favorite toppings. I like to add a spoonful of sour cream and some diced avocado for extra creaminess. A squeeze of fresh lime juice over each bowl brightens up the flavors and balances the richness. If you’re feeling fancy, set out a few toppings like sliced jalapeños, shredded lettuce, or diced tomatoes so everyone can customize their own bowl.

Drinks to pair with your burrito bowls

For a refreshing option, a tall glass of iced limeade is a perfect match. The tangy lime complements the spicy flavors in the burrito bowl beautifully. If you prefer something less sweet, try sparkling water with a squeeze of lime or a splash of orange juice – it’s bright, refreshing, and keeps the meal light. For a cozy option, a mug of hot hibiscus tea has a tart, fruity flavor that pairs surprisingly well with the savory spices in the dish.

Storing and reheating your leftovers

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. The rice tends to absorb moisture over time, so when you reheat, add a splash of chicken broth or water to bring it back to life. You can reheat it in the microwave or on the stovetop – just warm it gently so the chicken doesn’t dry out. If you plan to freeze this, make sure to cool it completely before transferring it to freezer-safe bags or containers. It should keep well in the freezer for up to 3 months.

Scaling the recipe for different group sizes

If you’re cooking for a crowd, this recipe doubles easily! Just make sure your Instant Pot is large enough (6-quart or bigger should be fine). You may need an extra minute or two to come to pressure, but the cooking time stays the same. For a smaller batch, you can halve the recipe without any issues – it’s perfect for meal prep or single servings.

Common questions about Instant Pot burrito bowls

1. Can I use brown rice instead of white rice?
Yes, but brown rice requires a longer cooking time. Increase the cooking time to 20 minutes and add an extra 1/4 cup of broth.

2. What if I don’t have an Instant Pot?
You can make this on the stovetop. Sauté the aromatics, add the ingredients, then cover and simmer on low heat for about 20-25 minutes or until the rice is tender.

3. Can I make this recipe dairy-free?
Absolutely! Just skip the cheese, or use a dairy-free alternative. All the other ingredients are naturally dairy-free.

4. Can I add more vegetables?
Yes, feel free to add diced bell peppers, zucchini, or even mushrooms for extra texture and nutrients.

5. How do I prevent the rice from sticking to the bottom?
Be sure to layer the rice on top without stirring it in. This keeps it from clumping or sticking during cooking.

So, if you’re looking for a quick and comforting meal with bold, satisfying flavors, these Instant Pot chicken and rice burrito bowls are a must-try. Get creative with toppings and make it your own – it’s hard to go wrong with a dish this versatile and delicious. Enjoy!

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