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
Scale
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
