If you’re craving a delicious, comforting dinner that feels like a fiesta in a bowl, look no further than this Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe. It’s the perfect blend of tender chicken, fluffy rice, and bold southwestern seasonings all cooked together in one pot. Whether you’re rushing through a busy weeknight or simply want an easy meal that doesn’t skimp on flavor, this recipe brings vibrant colors, hearty textures, and fresh toppings into every bite. It’s a family-pleaser that’s as simple as it is satisfying, guaranteed to become a staple in your dinner rotation.
Ingredients You’ll Need
This recipe keeps things straightforward with a handful of essential ingredients that pack a punch. Each component plays a special role, from the tender chicken that brings protein to the table, to the rice that soaks up the savory broth and spices, making each bite cozy and full of flavor.
- Chicken breasts: The star of the dish, providing lean protein and tender texture when cooked under pressure.
- Rice: Absorbs all those rich flavors while adding heartiness to the bowl.
- Chicken broth: Adds moisture and depth, infusing the entire dish with savory goodness.
- Chili powder: Brings a hint of smoky warmth essential to southwestern-style dishes.
- Cumin: Offers a nutty, earthy aroma that complements the chili powder perfectly.
- Garlic powder: Adds a subtle, savory kick without overpowering the other spices.
- Salt and pepper: Simple seasonings that balance and enhance all the flavors.
- Corn (optional): Introduces a sweet crunch that brightens the dish.
- Black beans (optional): Boost protein and add creamy texture for an extra layer of satisfaction.
- Toppings (shredded cheese, sour cream, salsa, fresh cilantro): Fresh and creamy components that bring every bite to life with flavor and texture contrast.
How to Make Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
Step 1: Combine Ingredients in the Instant Pot
Start by placing your chicken breasts right at the bottom of the Instant Pot. Add in the rice, chicken broth, chili powder, cumin, garlic powder, salt, and pepper. This layering helps the rice absorb the rich flavors from the broth and spices, while the chicken soaks up the seasoning for maximum taste.
Step 2: Seal and Cook
Close the lid securely and set the valve to sealing. Cook everything on high pressure for 10 minutes. The magic of the Instant Pot ensures the chicken steams to tender perfection while the rice cooks through without sticking or burning.
Step 3: Natural Pressure Release
Allow the pressure to release naturally for about 5 minutes. This gentle step lets the chicken rest and juices redistribute, keeping it juicy and flavorful. Then, carefully quick release any remaining pressure to safely open your pot.
Step 4: Shred the Chicken and Mix
Use two forks to shred the chicken right inside the pot, mixing it together with the fluffy rice. This keeps your bowl wonderfully cohesive with every bite featuring tender chicken mingled with perfectly cooked rice.
Step 5: Stir in Corn and Black Beans
If you’re adding corn and black beans, now’s the time to fold them in gently. These extras add pops of sweetness and a creamy texture that makes the bowl even more satisfying, plus an extra boost of fiber and protein.
Step 6: Serve and Top
Spoon the warm, hearty chicken and rice mixture into bowls, and pile on your favorite toppings like shredded cheese, sour cream, salsa, and fresh cilantro. These garnishes bring freshness, creaminess, and vibrant color, making each bite utterly irresistible.
How to Serve Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
Garnishes
Don’t hold back on the toppings — they really take this bowl to the next level. Shredded cheese melts perfectly into the warm rice and chicken, while a dollop of sour cream cools down the spice. Fresh salsa introduces brightness and acidity, and cilantro adds an herbal lift that wakes up your taste buds.
Side Dishes
Though the bowl is quite filling on its own, consider serving it alongside crisp green salads or roasted vegetables. A side of crunchy tortilla chips or warm corn tortillas can add fun texture, making it a fiesta-style spread that’s perfect for sharing.
Creative Ways to Present
For a fun twist, serve this dish in crispy taco shells or stuffed into warm tortillas for a handheld meal. You can even layer it into a casserole dish and bake with cheese on top for a bubbly, crowd-pleasing casserole variation of this Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe.
Make Ahead and Storage
Storing Leftovers
This dish stores beautifully in an airtight container in the fridge for up to four days. It’s great for meal prep since the flavors deepen overnight, making every bite even more delicious when reheated.
Freezing
If you want to save some for later, freeze portions in freezer-safe containers for up to three months. Just be sure to leave some headspace for the rice to expand slightly when frozen.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of water or broth to keep the rice moist and the chicken tender. Add fresh toppings after reheating for that same freshly made feel.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work great in this Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe and tend to stay extra juicy and flavorful. Just adjust the cooking time slightly if they’re bone-in.
Is it okay to use brown rice instead of white rice?
You can, but brown rice usually requires longer cooking times and more liquid. For best results, cook the chicken separately or look for an Instant Pot recipe that’s specifically designed for brown rice.
Can I omit the beans and corn?
Yes, feel free to skip these optional ingredients if you prefer a simpler bowl or want to accommodate dietary restrictions. The dish will still be tasty and satisfying.
How spicy is this recipe?
This recipe has a gentle warmth from the chili powder and cumin but is not overly spicy. You can easily adjust the chili powder amount to suit your heat preference or add hot sauce on the side.
Can I make this recipe vegetarian?
While the current recipe centers on chicken, you can swap the protein for plant-based alternatives like tofu or tempeh and use vegetable broth instead of chicken broth. Beans and corn can add great texture and protein in that version.
Final Thoughts
This Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe is truly a gem for anyone seeking a quick, nourishing meal without sacrificing flavor. It’s a reliable and flavorful dinner that feels effortlessly homemade, letting you enjoy your evening with less fuss and more deliciousness. Give it a try—you might just find your new favorite weeknight meal!
Print
Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A quick and flavorful Instant Pot recipe for weeknight chicken and rice burrito bowls, combining tender chicken breasts, seasoned rice, and optional corn and black beans, topped with classic burrito fixings like shredded cheese, sour cream, salsa, and fresh cilantro for a delicious, easy dinner.
Ingredients
Protein and Rice
- 2 chicken breasts
- 1 cup rice
- 1 1/4 cups chicken broth
Seasonings
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Optional Add-ins
- 1/2 cup corn (optional)
- 1/2 cup black beans (optional)
Toppings
- Shredded cheese
- Sour cream
- Salsa
- Fresh cilantro
Instructions
- Prepare Ingredients: Place the chicken breasts, rice, chicken broth, chili powder, cumin, garlic powder, salt, and pepper into the Instant Pot, ensuring everything is evenly distributed.
- Cook Under Pressure: Close the Instant Pot lid and set the valve to sealing. Select high pressure and cook for 10 minutes, allowing the flavors to meld and the chicken to cook thoroughly.
- Release Pressure: Let the pressure release naturally for 5 minutes to finish cooking gently, then carefully quick release any remaining pressure to safely open the lid.
- Shred Chicken: Remove the chicken breasts and shred them using two forks, then mix the shredded chicken back into the rice inside the pot.
- Add Optional Ingredients: Stir in the corn and black beans, if using, for added texture and nutrition.
- Serve and Garnish: Scoop the chicken and rice mixture into bowls, then top with shredded cheese, sour cream, salsa, and fresh cilantro to taste.
Notes
- You can substitute brown rice but increase the cooking time accordingly.
- For a spicier kick, add more chili powder or a dash of cayenne pepper.
- Leftovers keep well in the refrigerator for up to 3 days.
- Use chicken thighs as an alternative for juicier meat.
- Skip the corn and beans to keep the dish low-carb.
- Prep Time: 5 minutes
- Cook Time: 15 minutes (10 minutes pressure cook + 5 minutes natural release)
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
