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Instant Pot Weeknight Chicken and Rice Burrito Bowls

Enjoy a hearty and customizable meal with these delicious burrito bowls filled with tender chicken, fluffy rice, and a variety of colorful toppings, all prepared in the Instant Pot for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 cup long-grain white rice
  • 1 cup chicken broth
  • 1 can black beans (drained and rinsed)
  • 1 cup corn (frozen or canned)
  • 1 cup salsa
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • to taste Chopped fresh cilantro for garnish

Method
 

Preparation
  1. Start by rinsing the black beans and measuring out the rice, chicken broth, and other ingredients.
Cooking
  1. Optional: Switch the Instant Pot to the 'Sauté' mode, and add a little oil. Brown the chicken breasts for about 2-3 minutes on each side.
  2. Add the rice, chicken broth, black beans, corn, salsa, cumin, salt, and pepper into the pot. Give everything a gentle stir to combine.
  3. Seal the Instant Pot lid and set it to 'Manual' mode for 10 minutes, ensuring the pressure valve is set to 'Sealing.'
  4. When the timer goes off, do a Quick Release by carefully turning the pressure valve to 'Venting.'
  5. Open the lid and remove the chicken breasts to shred them with two forks. Return the shredded chicken to the pot and stir until combined.
  6. Sprinkle the shredded cheese on top and close the lid for a few minutes to let it melt.
  7. Garnish your burrito bowls with fresh cilantro and additional toppings of your choice.

Notes

For substitutions, you can swap black beans for pinto beans or replace chicken with well-seasoned ground beef or turkey. Ensure the Instant Pot is sealed properly and follow the liquid ratio to avoid the 'burn' notice. Store leftovers in an airtight container for up to 3-4 days, or freeze portions for up to three months.