Easy recipe for 30-Min Instant Pot Chicken Burrito Bowls
Craving a quick dinner? Our Instant Pot Weeknight Chicken and Rice Burrito Bowls are a one-pot wonder. Discover this easy family recipe
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1.5 lbs boneless, skinless chicken breasts whole
- 1.5 cups long-grain white rice rinsed well
- 1.5 cups chicken broth low-sodium
- 1 cup salsa your favorite kind, mild or medium
- 2 tbsp taco seasoning store-bought or homemade
- 1 can (15 oz) black beans rinsed and drained
- 1 can (15 oz) corn kernels drained
- 1 lime juiced
- ¼ cup fresh cilantro chopped, plus more for garnish
Instructions
- Set your 6-quart Instant Pot to the 'Sauté' function on high. Add the olive oil. Once hot, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and cook for another minute until fragrant. Press 'Cancel' to turn off the Sauté mode. Pour in the chicken broth and use a wooden spoon or spatula to scrape any browned bits from the bottom of the pot to prevent a burn notice.
- Add the rinsed rice, salsa, taco seasoning, drained black beans, and drained corn to the pot. Stir everything together well.
- Place the whole chicken breasts on top of the rice mixture, gently pressing them down slightly into the liquid, but do not stir.
- Secure the lid on the Instant Pot, ensuring the steam release valve is set to the 'Sealing' position. Select 'Pressure Cook' (or 'Manual') and set the timer for 10 minutes on high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully move the valve to the 'Venting' position to release any remaining steam (this is called a quick release).
- Carefully open the lid. Remove the cooked chicken breasts and place them on a cutting board. Use two forks to shred the chicken. While the chicken rests, fluff the rice and bean mixture in the pot with a fork.
- Return the shredded chicken to the pot. Add the fresh lime juice and chopped cilantro. Stir gently to combine everything.
- Serve warm in bowls, and let everyone add their favorite toppings like shredded cheese, sour cream or Greek yogurt, diced avocado, or crushed tortilla chips.
Notes
Topping Ideas: The sky's the limit! We love shredded Monterey Jack cheese, a dollop of sour cream or plain Greek yogurt, sliced avocado or guacamole, fresh pico de gallo, pickled jalapeños, and a sprinkle of extra cilantro.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. These bowls are perfect for meal prep!
Variations: You can swap the chicken breasts for 1.5 lbs of boneless, skinless chicken thighs. If using brown rice, increase the pressure cook time to 22 minutes, keeping the natural release time the same.
