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
Keywords: Instant Pot chicken and rice, weeknight burrito bowls, chicken burrito bowl, quick Instant Pot dinner, healthy burrito bowls, easy chicken and rice recipe