5-Step Instant Pot Weeknight Chicken and Rice Burrito Bowls
Need a quick dinner? Make our Instant Pot Weeknight Chicken and Rice Burrito Bowls! A fast, easy one-pot meal for the whole family. A complete, flavorful meal cooked entirely in the pressure cooker in under an hour.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp salt or to taste
- ¼ tsp black pepper
- 1.5 cups chicken broth low sodium
- 1.5 cups long-grain white rice rinsed well
- 1 cup salsa your favorite kind
- 1 can (15 oz) black beans rinsed and drained
- 1 can (15 oz) corn kernels drained
- Optional Toppings: shredded cheese, sour cream or Greek yogurt, chopped cilantro, diced avocado, lime wedges
Instructions
- Step 1: Sauté Aromatics and Chicken. Set your Instant Pot to the 'Sauté' function on high. Add the olive oil. Once hot, add the chopped onion and cook until softened, about 3-4 minutes. Add the cubed chicken, chili powder, cumin, oregano, salt, and pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Deglaze and Layer. Press 'Cancel' to turn off the Sauté mode. Pour in the chicken broth and use a wooden spoon or spatula to scrape all the browned bits from the bottom of the pot. This is a crucial step to prevent a 'Burn' warning. Pour the rinsed rice evenly over the chicken. Then, layer the salsa, black beans, and corn on top of the rice. Do not stir after this point.
- Step 3: Pressure Cook. Secure the lid on the Instant Pot and make sure the steam release valve is set to the 'Sealing' position. Select 'Pressure Cook' (or 'Manual' on older models) and set the timer for 10 minutes on high pressure.
- Step 4: Natural and Quick Release. Once the 10-minute cook time is complete, allow the pressure to release naturally for 10 minutes (this helps the rice absorb more moisture and finish cooking). After 10 minutes, carefully move the steam release valve to 'Venting' to quick release any remaining pressure. The pin will drop when it's safe to open.
- Step 5: Fluff and Serve. Carefully open the lid. The mixture might look wet on top, which is normal. Use a fork to gently fluff the rice and mix all the ingredients together. Let it sit for a minute or two to absorb any remaining liquid. Serve warm in bowls with your favorite burrito toppings like shredded cheese, sour cream, cilantro, and avocado.
Notes
Burn Notice Prevention: The two most important steps to prevent the dreaded 'Burn' notice are thoroughly deglazing the pot after sautéing (Step 2) and layering the ingredients without stirring before cooking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. These bowls are excellent for meal prep.
Variations: You can use boneless, skinless chicken thighs instead of breasts. Pinto beans work well in place of black beans. For a little heat, add a can of diced green chiles with the corn and beans.
