A fast, flavorful, and healthy dinner option, these Instant Pot Weeknight Chicken and Rice Burrito Bowls are perfect for busy evenings. With tender chicken, fluffy rice, black beans, and salsa all cooked together in just 15 minutes, this dish delivers classic burrito bowl flavors without the hassle. Plus, the Instant Pot makes the process even easier by minimizing cooking and cleanup time.
Ingredients:
1 lb boneless, skinless chicken breasts
1 cup long-grain white rice
01 1/2 cups chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 cup salsa
Optional Toppings: Avocado, cilantro, sour cream
1 cup shredded cheese
Instructions:
Add Ingredients: Place the chicken, rice, chicken broth, black beans, and salsa in the Instant Pot.
Cook: Secure the Instant Pot lid and set to high pressure for 10 minutes.
Shred and Stir: After cooking, release the pressure, remove the chicken, and shred it. Stir the chicken back in, along with the shredded cheese.
Serve: Spoon into bowls and add desired toppings like avocado, cilantro, and sour cream.
Serving Tips:
Customize Your Bowl: Set up a toppings bar with avocado, cilantro, sour cream, chopped tomatoes, shredded lettuce, or sliced jalapeños to let everyone personalize their burrito bowls.
Side Suggestions: Serve with a side of tortilla chips, guacamole, or a fresh salad for a complete meal.
Wrap It Up: For a fun twist, wrap the chicken and rice mixture in a warm tortilla to create a burrito or serve it in lettuce leaves for a low-carb option.
Kid-Friendly Option: Serve smaller portions with milder salsa and cheese for kids who prefer less spice.
Storage Tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Freezing: To freeze, allow the chicken and rice mixture to cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: For best results, reheat the chicken and rice mixture on the stovetop or in the microwave, adding a splash of water or broth to keep the rice from drying out. Add fresh toppings after reheating.
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FAQs:
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you’ll need to adjust the cooking time. Brown rice takes longer to cook, so set the Instant Pot to high pressure for 20-22 minutes instead of 10 minutes. Ensure there’s enough liquid (about 2 cups of broth) to prevent the rice from drying out.
Can I make this recipe with frozen chicken?
Yes, you can use frozen chicken, but the cooking time will need to increase. Set the Instant Pot to high pressure for 15 minutes if using frozen chicken breasts. The rice and beans will cook perfectly with the extra time.
How can I make this recipe vegetarian?
To make it vegetarian, simply omit the chicken and add extra beans or a plant-based protein like tofu or tempeh. You can also add extra vegetables like bell peppers or corn for more flavor and texture.
Can I double the recipe?
Absolutely! This recipe doubles well in a 6-quart or larger Instant Pot. Just ensure not to fill the pot beyond the “max fill” line, and keep the cooking time the same. This makes for great leftovers or meal prepping for the week.
Conclusion:
Whether you’re juggling work, family, or just looking for a simple meal, this recipe fits perfectly into any hectic schedule. The Instant Pot handles the heavy lifting, allowing you to focus on other tasks while dinner cooks in just minutes.
📖 Recipe:
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Instant Pot Weeknight Chicken and Rice Burrito Bowls
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A quick and easy Instant Pot chicken and rice recipe perfect for busy weeknights. This flavorful burrito bowl combines tender chicken, rice, black beans, and salsa, topped with cheese and your favorite garnishes. Ready in just 15 minutes, this dish is perfect for meal prep or a healthy, customizable dinner option.
Ingredients
1 lb boneless, skinless chicken breasts
1 cup long-grain white rice
1 1/2 cups chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 cup salsa
1 cup shredded cheese
Optional Toppings: avocado, cilantro, sour cream
Instructions
- Add chicken, rice, chicken broth, black beans, and salsa to the Instant Pot.
- Secure the lid and set to high pressure for 10 minutes.
- Once cooking is complete, release the pressure and carefully remove the lid.
- Shred the chicken and stir it back into the mixture, then add the shredded cheese.
- Serve in bowls and top with your desired toppings such as avocado, cilantro, and sour cream.
Notes
You can use frozen chicken, but increase the cooking time to 15 minutes.
To make this recipe vegetarian, omit the chicken and add extra beans or vegetables.
Brown rice can be substituted for white rice, but it requires a longer cooking time (about 20 minutes).
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot, Pressure Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4 servings
- Calories: 380 kcal
