If you’re anything like me and crave dinner recipes that are bursting with flavor yet come together in a snap, this Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe will become your new go-to. It combines tender chicken, fluffy rice, hearty black beans, and zesty salsa in one pot, making it a one-dish wonder that pleases everyone at the table. Whether you’re feeding picky eaters or want a satisfying meal that doesn’t demand hours in the kitchen, this recipe delivers all the comfort and fiesta vibes your weeknight needs.
Ingredients You’ll Need
These ingredients are simple staples but each one plays a starring role, creating a balanced dish full of texture, color, and bold flavor. From creamy beans to juicy chicken and savory broth, every element comes together beautifully in your Instant Pot.
- 1 lb boneless, skinless chicken breasts: The lean protein base that cooks quickly and shreds easily for juicy bites.
- 1 cup long-grain white rice: Perfect fluffy grains that soak up all the delicious juices.
- 1 1/2 cups chicken broth: Adds rich flavor and moisture to tenderize the chicken and cook the rice.
- 1 (15-ounce) can black beans, drained and rinsed: A hearty, fiber-rich addition that brings creaminess and earthiness.
- 1 cup salsa: Brings a bright, tangy kick with tomato and pepper goodness.
- 1 cup shredded cheese: Melts into the mixture for gooey, comforting richness.
- Optional toppings like avocado, cilantro, and sour cream: Fresh elements that add creaminess, zest, and color to each bowl.
How to Make Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
Step 1: Combine Ingredients in the Instant Pot
Start by layering the chicken breasts at the bottom of your Instant Pot. Then add the rice, black beans, and pour the chicken broth over everything to ensure even cooking. Finally, dollop the salsa on top—it will infuse the dish with bright, tangy flavor as it cooks.
Step 2: Pressure Cook to Perfection
Secure the lid on your Instant Pot, set it to high pressure, and let it work its magic for 10 minutes. This is where all the ingredients meld together beautifully, cooking quickly without sacrificing flavor or texture.
Step 3: Release Pressure and Stir
Once the cooking cycle finishes, carefully release the pressure according to your Instant Pot’s instructions. Then remove the lid, shred the chicken directly in the pot with two forks, and stir everything to combine tender chicken throughout the rice and beans.
Step 4: Add Cheese and Serve
Sprinkle the shredded cheese over the top while the dish is still hot, allowing it to melt luxuriously into every bite. Your Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe is ready for plating!
How to Serve Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
Garnishes
Garnishing your bowls is where the fun really starts. Fresh avocado adds creamy richness, bright cilantro lends herbal lift, and a dollop of sour cream balances the spices with cooling smoothness. Feel free to mix and match to suit your taste buds.
Side Dishes
For sides, a simple green salad or corn salad complements the hearty bowls perfectly without overshadowing the flavors. Chips and guacamole make a festive touch, ideal for sharing an easy dinner with loved ones.
Creative Ways to Present
Try serving your burrito bowls in individual mason jars for a casual portable meal, or layer the ingredients in a clear dish to show off all the vibrant colors for a family-style dinner party. Adding a sprinkle of chopped green onions or a squeeze of lime juice can also brighten the presentation and taste.
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container and store in the refrigerator for up to 4 days. The flavors continue to deepen, making it a fantastic next-day lunch or dinner option that stays fresh and delicious.
Freezing
This Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe freezes wonderfully. Portion it into freezer-safe containers or bags, then freeze for up to 3 months. Thaw overnight in the fridge before reheating for an easy meal anytime.
Reheating
Reheat leftovers gently on the stovetop or in the microwave. You might want to add a splash of chicken broth or water to loosen the rice and keep the dish moist. Stir in additional cheese or fresh toppings after warming for that just-made feel.
FAQs
Can I use brown rice instead of white rice?
Yes! Brown rice will work, but you’ll need to increase the cooking time to about 20 minutes on high pressure and add extra liquid to ensure it cooks fully.
Is it possible to make this recipe vegetarian?
Absolutely. Swap the chicken broth for vegetable broth and replace chicken breasts with firm tofu or extra beans for protein. This keeps the meal hearty and satisfying.
Can I add other vegetables?
Definitely! Diced bell peppers, corn, or chopped spinach are great additions. Add them before cooking for tender results or stir in fresh greens after cooking for some extra crunch.
What if I don’t have an Instant Pot?
You can make this recipe in a large pot on the stove, though it will take longer. Simmer chicken and rice with broth and beans, stirring occasionally until everything is cooked through and the rice is tender.
How spicy is this dish?
The salsa gives it a mild to moderate heat depending on the type you use, so feel free to choose a mild salsa for a gentle flavor or a spicier one if you love a little kick.
Final Thoughts
This Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe is my absolute favorite for those busy days when you want something wholesome and bursting with flavor without fuss. It’s ridiculously easy, wonderfully delicious, and perfect for gathering around the table with your people. Give it a try and watch it become a regular in your weeknight rotation — your future self will thank you!
Print
Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This Instant Pot Weeknight Chicken and Rice Burrito Bowl recipe is a quick and delicious one-pot meal perfect for busy evenings. Tender chicken breasts, long-grain rice, black beans, and zesty salsa cook together under pressure, creating a flavorful base topped with melted cheese and fresh garnishes like avocado, cilantro, and sour cream. Ready in about 15 minutes, it’s a wholesome and satisfying dish ideal for families or meal prepping.
Ingredients
Main 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 (cheddar or Mexican blend)
Optional Toppings
- 1 avocado, sliced or diced
- Fresh cilantro leaves
- Sour cream
Instructions
- Prepare Ingredients: Add the boneless, skinless chicken breasts, long-grain white rice, chicken broth, drained and rinsed black beans, and salsa into the Instant Pot. Ensure the rice is evenly distributed beneath the chicken to prevent burning.
- Pressure Cook: Secure the Instant Pot lid, making sure the valve is set to sealing. Select the high pressure setting and set the timer for 10 minutes to cook the mixture thoroughly and allow the flavors to meld.
- Release Pressure: Once the cooking cycle is complete, carefully perform a quick release by turning the valve to venting, allowing the steam to escape safely. Remove the lid once the pressure has fully released.
- Shred Chicken and Add Cheese: Using two forks, shred the cooked chicken breasts directly in the pot. Stir well to mix the shredded chicken evenly throughout the rice and bean mixture. Sprinkle in the shredded cheese and stir until melted and combined.
- Serve and Garnish: Spoon the burrito bowls into serving dishes. Top with optional garnishes such as avocado slices, fresh cilantro, and a dollop of sour cream to enhance flavor and texture. Serve immediately for best taste.
Notes
- Make sure to rinse the black beans thoroughly to reduce sodium content.
- You can substitute brown rice but increase the cooking time and use natural pressure release.
- For a vegetarian version, omit the chicken and increase black beans.
- Use a low-sodium chicken broth for a healthier option.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily in the microwave or stovetop.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-American
