If you’re looking for a stress-free dinner that’s crowd-pleasing, colorful, and seriously satisfying, you’ll adore these Instant Pot Weeknight Chicken and Rice Burrito Bowls. Imagine tender bites of chicken, fluffy rice, hearty black beans, and sweet corn all melded with bold Mexican-inspired seasonings—cooked together in one pot in under 30 minutes. It’s a fuss-free meal that’s perfect for busy evenings, loaded with flavor, and ready to be topped just the way your family likes. These bowls have quickly become a staple at my house, and I know they’ll soon be on repeat in yours!
Ingredients You’ll Need
These Instant Pot Weeknight Chicken and Rice Burrito Bowls rely on pantry and freezer staples, plus just a handful of fresh ingredients, to pack every bite with flavor and that irresistible burrito-bowl experience. Each item here adds its own magic, from the perfect protein texture to pops of color and creamy richness.
- Chicken breasts or thighs: Cut into bite-sized pieces, they become juicy and flavorful, absorbing the spices beautifully.
- Olive oil: Adds a hint of richness and ensures the chicken browns perfectly during sautéing.
- Long-grain white rice: Fluffy and tender, it soaks up all the delicious flavors and creates the bowl’s hearty base.
- Low-sodium chicken broth: The secret to deeply seasoned, aromatic rice without overwhelming saltiness.
- Black beans: Offer satisfying texture and plant-based protein—plus they’re one of the defining features of a true burrito bowl.
- Frozen corn: Adds natural sweetness and cut-crunch, even straight from the freezer.
- Salsa (mild or medium): This shortcut ingredient brings tang, spice, and vibrant color in one easy step.
- Chili powder: Builds the essential warmth and classic burrito vibe.
- Cumin: Earthy and aromatic, cumin helps tie together the dish’s Mexican-inspired flavors.
- Garlic powder: Delivers savory depth without any chopping or peeling.
- Onion powder: Adds subtle sweetness and another layer of flavor.
- Salt and pepper: Don’t skip these—they bring all the flavors to life!
- Shredded cheddar or Mexican blend cheese (optional): Stirring in cheese at the end gives that classic melt and decadence—totally optional, totally delicious.
- Your favorite toppings: Think avocado slices, sour cream, chopped cilantro, lime wedges, or even a few jalapeño rings for an extra kick.
How to Make Instant Pot Weeknight Chicken and Rice Burrito Bowls
Step 1: Sauté the Chicken
Turn your Instant Pot to sauté mode and add the olive oil. Once hot, toss in your chicken pieces and sprinkle them with salt, pepper, chili powder, cumin, garlic powder, and onion powder. Stir to coat everything well, and cook for 3–4 minutes. You’re just aiming for a light golden color here; the chicken doesn’t have to be completely cooked through—just enough to start building flavor. Press Cancel when done so the pot cools slightly before the next step.
Step 2: Layer in the Goodness
Next, add your rinsed rice, drained black beans, sweet frozen corn, salsa, and chicken broth right into the pot. Give everything a gentle stir, being careful to make sure the rice is submerged so it cooks evenly. This step couldn’t be easier, and you’ll love how the salsa and broth infuse every grain and morsel with flavor.
Step 3: Pressure Cook to Perfection
Secure the lid and set the Instant Pot’s valve to sealing. Cook on high pressure for 10 minutes, which is just the right amount of time for everything to become tender and delicious. When the timer beeps, let it naturally release for 10 minutes to allow the flavors to settle. Then, carefully quick release the remaining pressure and open the lid. You’ll immediately be greeted by the mouthwatering aroma of a homemade Mexican feast.
Step 4: Fluff, Add Cheese, and Serve
Grab a fork to fluff up the mixture, breaking up any clumps of rice and gently folding in all those beautiful ingredients. Now’s the time to stir in the cheese if you’re using it—watch it melt into creamy ribbons. Spoon into bowls and get ready for toppings!
How to Serve Instant Pot Weeknight Chicken and Rice Burrito Bowls
Garnishes
Load up your Instant Pot Weeknight Chicken and Rice Burrito Bowls with creamy avocado, tangy sour cream, fresh cilantro, lime wedges for brightness, and jalapeños for spice. The toppings truly let everyone customize their bowl, making every dinner feel fresh and exciting.
Side Dishes
Since these bowls are a complete meal, you don’t have to add much—but if you’d like a little extra, serve with warm tortilla chips and salsa or a crisp green salad. A simple corn salad or even a bowl of sliced fresh fruit, like mango or pineapple, makes it feel like a true fiesta!
Creative Ways to Present
Try serving your Instant Pot Weeknight Chicken and Rice Burrito Bowls in taco salad shells for crispy flair, or scoop the mixture into soft tortillas for a “deconstructed burrito” vibe. For parties, lay out a topping bar and let everyone build their dream bowl—so much fun for family dinners or casual gatherings!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Weeknight Chicken and Rice Burrito Bowls are a lifesaver for quick lunches and busy nights. Let the mixture cool completely before transferring to airtight containers. It’ll keep well in the refrigerator for up to four days, and the flavors deepen deliciously overnight.
Freezing
This recipe is freezer-friendly! Portion cooled bowls into freezer-safe containers or zip bags, squeezing out excess air. They’ll keep for up to three months. For best results, freeze without toppings; add the fresh stuff after reheating.
Reheating
To reheat, simply microwave portions until steaming hot, or warm them on the stovetop with a splash of broth to loosen it up. Add cheese and toppings after reheating for best flavor and texture.
FAQs
Can I use brown rice instead of white?
Absolutely! For extra fiber and a nuttier flavor, swap in long-grain brown rice. Just remember to increase the broth to 2 cups and cook on high pressure for 22 minutes, followed by a full natural release for tender results.
What’s the best chicken cut for Instant Pot Weeknight Chicken and Rice Burrito Bowls?
Both boneless skinless chicken breasts and thighs work beautifully. Thighs tend to be a bit more forgiving and stay extra juicy, but breasts are leaner—it’s all about your preference!
Can I double the recipe for meal prep or a party?
Yes, you can double everything in the Instant Pot as long as you don’t go past your pot’s max fill line. The cooking time stays the same, though it may take longer to come to pressure.
Is this recipe gluten free?
Instant Pot Weeknight Chicken and Rice Burrito Bowls are naturally gluten free, provided your salsa and broth are labeled as such. Always check labels to be safe if you’re cooking for anyone with gluten sensitivities.
What are some kid-friendly topping ideas?
Kids love shredded cheese, mild salsa, diced tomatoes, a dollop of plain yogurt or sour cream, and even crushed tortilla chips on top for crunch! Avocado and sweet corn are also always a hit.
Final Thoughts
If you’re craving a dinner that’s effortless, vibrant, and full of flavor, you just can’t go wrong with Instant Pot Weeknight Chicken and Rice Burrito Bowls. They’re quick to make, endlessly customizable, and loved by all ages. Give them a try—you’ll be amazed at how this one-pot wonder brings everyone to the table, hungry for more!
Print
Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Instant Pot Weeknight Chicken and Rice Burrito Bowls are a quick and flavorful meal that combines tender chicken, rice, beans, and corn with Mexican-inspired seasonings, topped with your favorite fixings.
Ingredients
Ingredients:
- 1 pound boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 cup long-grain white rice (rinsed)
- 1 1/2 cups low-sodium chicken broth
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 cup frozen corn
- 1 cup salsa (mild or medium)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Toppings such as avocado, sour cream, chopped cilantro, lime wedges, or jalapeños
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and chicken pieces. Season with salt, pepper, chili powder, cumin, garlic powder, and onion powder. Cook for 3–4 minutes until lightly browned (they don’t need to be fully cooked through). Press Cancel.
- Add the rice, black beans, corn, salsa, and chicken broth. Stir gently to combine, making sure the rice is fully submerged. Secure the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- Allow natural release for 10 minutes, then quick release any remaining pressure. Carefully open the lid and fluff the mixture with a fork. Stir in cheese if using, and serve warm with your favorite toppings.
Notes
- For extra flavor, use fire-roasted salsa or add a squeeze of fresh lime juice before serving.
- You can also substitute brown rice, but increase the broth to 2 cups and cook for 22 minutes with a full natural release.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 75mg
