Instant Pot Weeknight Chicken And Rice Burrito Bowls Recipe

Who doesn’t love a big, hearty burrito bowl on a busy weeknight? This recipe for Instant Pot chicken and rice burrito bowls is one of my absolute favorites for a quick, filling meal that doesn’t require tons of prep or clean-up. It has all the goodness of a burrito in a bowl—perfectly seasoned chicken, fluffy rice, tender black beans, sweet corn, and a kick of salsa—all coming together in under 30 minutes. Plus, the Instant Pot does most of the work, making this ideal for those nights when you just don’t feel like hovering over the stove.

I started making this recipe when my weeknight schedule got busier than ever, and honestly, it’s been a lifesaver. There’s something so satisfying about layering all these ingredients, pressing a few buttons, and then having a warm, flavor-packed dinner ready with minimal effort. My family loves it, and I love that it doesn’t leave me with a mountain of dishes to wash.

Instant Pot Weeknight Chicken And Rice Burrito Bowls Recipe

Why this burrito bowl is a weeknight hero 🌟

There’s a reason burrito bowls have become so popular—they’re customizable, versatile, and can be adapted for just about any dietary preference. Using the Instant Pot, this dish brings all the flavors of a classic burrito bowl together in just one pot, eliminating the need to juggle multiple pans on the stove. With everything from protein-packed chicken thighs to fiber-rich black beans and colorful veggies, this is a complete meal that doesn’t require any sides. Just sprinkle on some cheese, top with cilantro, and dinner’s ready!

A quick history: How burrito bowls became a thing

While burritos have a long history in Mexican and Tex-Mex cuisine, burrito bowls are a more recent (and decidedly American) invention. They offer all the flavors of a burrito without the tortilla, which not only cuts down on carbs but also makes it easier to eat with a fork. Burrito bowls became popular as a healthier alternative to fast-food burritos, especially with the rise of customizable bowl-based meals. Over time, they’ve taken on all kinds of regional and seasonal variations, and these Instant Pot burrito bowls bring a cozy, home-cooked feel to this classic.

Key ingredients and tips for substitutions

Each ingredient in this recipe plays an important role, but there’s room to make adjustments based on what you have on hand or your dietary needs.

  • Chicken thighs: I love using boneless, skinless chicken thighs here because they’re super juicy and flavorful. If you only have chicken breasts, they’ll work too, but keep an eye on the cooking time—they tend to cook faster. For a vegetarian version, you could use extra beans or even cubed tofu.
  • Long-grain white rice: Long-grain rice cooks perfectly in the Instant Pot, staying fluffy rather than turning mushy. If you’re out of white rice, brown rice is an option, but keep in mind it will need a longer cooking time, so you might need to tweak the timing.
  • Black beans: Canned black beans are super convenient and add a great texture. You could also use pinto beans if you’re looking to switch it up.
  • Frozen corn: The corn adds a pop of sweetness and color. Fresh or canned corn would work too, but frozen corn is super easy to keep on hand.
  • Salsa: Salsa does double-duty here, acting as both a flavor base and a bit of liquid. A chunky salsa works best, but feel free to use your favorite jar. If you like more heat, go for a spicy variety.
  • Cheddar cheese and cilantro: These toppings bring everything together. Sharp cheddar adds a tangy richness, and the fresh cilantro brightens up the flavors. If you’re not a fan of cilantro, green onions or a dollop of sour cream make great alternatives.
Instant Pot Weeknight Chicken And Rice Burrito Bowls Recipe

Essential kitchen gear: Why the Instant Pot makes it magic

The Instant Pot is definitely the star of this recipe. It handles the sautéing, simmering, and pressure cooking all in one go, making it perfect for one-pot meals like this. Here’s why it’s essential:

  • Sauté setting: This feature lets you cook the onions and garlic until they’re soft and fragrant without needing a separate pan.
  • Pressure cooking: The high pressure cooks the chicken and rice to tender perfection in a fraction of the time it would take on the stovetop. If you don’t have an Instant Pot, a regular pressure cooker could work, but you may need to adjust the timing.
  • Quick release: This technique allows you to quickly depressurize the pot so your meal is ready to serve in minutes. Just be careful of the steam—it’s hot!

Step-by-step: How to make Instant Pot chicken and rice burrito bowls

Alright, let’s get cooking! Here’s how I like to make this recipe:

  1. Sauté the aromatics
    Start by adding the oil to your Instant Pot and setting it to “sauté.” Once the oil is shimmering, add the diced onion and minced garlic. Stir occasionally until they’re softened and smell amazing, about 4 minutes. Toss in the chili powder and cumin and let them cook for about 30 seconds until fragrant. This step really deepens the flavor.
  2. Deglaze with chicken broth
    Pour in about 1/4 cup of the chicken broth, and use a wooden spoon to scrape up any bits stuck to the bottom. This prevents the “burn” warning later on and adds even more flavor to the base.
  3. Add the chicken and veggies
    Season the chicken pieces with a little salt and pepper, then add them to the pot along with the black beans, corn, and salsa. Give everything a quick stir to combine, making sure the chicken is well-coated in all that salsa goodness.
  4. Layer the rice and remaining broth
    Sprinkle the rice evenly over the top, then pour the remaining 3/4 cup broth over the rice. Resist the urge to stir! Keeping the rice on top helps it cook evenly without turning mushy.
  5. Cook under pressure
    Lock the lid and set the Instant Pot to high pressure for 10 minutes. It will take about 10-12 minutes to come to pressure, so be patient! Once the timer goes off, carefully do a quick release. I like to use a towel to cover the steam valve slightly to avoid splatters.
  6. Stir and serve
    Open the lid, give everything a gentle stir, and scoop the mixture into bowls. Top each bowl with shredded cheddar and a sprinkle of cilantro. Dinner is served!
Instant Pot Weeknight Chicken And Rice Burrito Bowls Recipe

Customizing your burrito bowl: Fun variations to try

One of the best things about burrito bowls is that they’re endlessly adaptable. Here are a few ways to make this recipe your own:

  • Make it vegetarian: Skip the chicken and double up on black beans, or add extra veggies like bell peppers and zucchini.
  • Go gluten-free: This recipe is naturally gluten-free, just be sure to check that your salsa doesn’t contain any hidden gluten.
  • Turn up the heat: Add some sliced jalapeños or a pinch of cayenne pepper for extra spice. A dollop of hot sauce on top is also great.
  • Seasonal twist: Swap the corn for diced butternut squash or sweet potatoes in the fall, or add fresh tomatoes and avocado in the summer.
  • Southwest twist: Add a handful of chopped green chilies or smoked paprika for a slightly different flavor profile.

Serving and presentation ideas

To really make these burrito bowls pop, I like to serve them with a few garnishes. A dollop of sour cream, some sliced avocado, or even a few tortilla chips on the side can really take these bowls to the next level. For a dinner party, set up a mini toppings bar and let everyone customize their bowls. Fresh lime wedges, sliced green onions, or a drizzle of hot sauce add a nice finishing touch too.

Drinks that pair perfectly

When it comes to drinks, I usually go for something light and refreshing to balance out the bold flavors in this dish. A cold Mexican beer like Modelo or Pacifico pairs wonderfully. If you’re in the mood for something non-alcoholic, a sparkling limeade or a light iced tea with a squeeze of lime does the trick.

Storing and reheating tips

Leftovers store beautifully, making this recipe a great option for meal prep. Just pop any extras into an airtight container and refrigerate for up to 3 days. When you’re ready to reheat, you can microwave it in 1-minute bursts, stirring in between to make sure it heats evenly. If the rice has absorbed too much liquid and seems dry, add a splash of water or broth before reheating.

Scaling the recipe for more (or fewer) servings

If you’re cooking for a crowd, this recipe can be doubled in a 6-quart Instant Pot. Just make sure not to fill the pot above the “max fill” line. For a smaller batch, you can halve the ingredients, but keep the cooking time the same.

Instant Pot Weeknight Chicken And Rice Burrito Bowls Recipe

Common questions (and answers!)

Q: Can I use brown rice instead of white rice?
A: Yes, but brown rice takes longer to cook. You’ll need to increase the pressure cook time to about 22-25 minutes.

Q: Can I make this dish dairy-free?
A: Absolutely! Just skip the cheese or use a dairy-free alternative.

Q: What if I don’t have an Instant Pot?
A: You can make this on the stovetop in a large pot with a lid. Just simmer everything gently until the rice and chicken are cooked through.

Q: Can I use chicken breasts instead of thighs?
A: Yes, chicken breasts work fine, though they may be a bit drier. You might also want to reduce the cooking time by a minute or two.

Q: How spicy is this recipe?
A: It’s mild as written, but you can use a spicier salsa or add more chili powder for extra heat.

Give this recipe a try!

If you’re looking for an easy, satisfying dinner that’s perfect for busy nights, this Instant Pot chicken and rice burrito bowl recipe is it. With bold flavors, minimal prep, and simple ingredients, it’s one you’ll come back to over and over. Enjoy, and don’t forget to make it your own with the toppings and variations you love!

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Instant Pot Weeknight Chicken And Rice Burrito Bowls Recipe

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Make this easy Instant Pot chicken and rice burrito bowl recipe for a fast, flavorful weeknight dinner packed with beans, salsa, and cheese!

  • Total Time: 30 minutes
  • Yield: 4

Ingredients

  • 1 1/2 tablespoons 

    canola or vegetable oil

  • medium yellow onion, diced

  • cloves garlic, minced

  • tablespoon 

    chili powder

  • 1 1/2 teaspoons 

    ground cumin

  • cup 

    low-sodium chicken broth, divided

  • 1 1/2 pounds 

    boneless, skinless chicken thighs, cut into 1-inch pieces

  • Kosher salt

  • Freshly ground black pepper

  • (15-ounce) can 

    black beans, drained and rinsed

  • cup 

    frozen corn kernels

  • (16-ounce) jar 

    salsa

  • cup 

    long-grain white rice

  • 1/2 cup 

    shredded sharp cheddar cheese

  • 1/4 cup 

    coarsely chopped fresh cilantro

Instructions

  • Sauté the aromatics
    Start by adding the oil to your Instant Pot and setting it to “sauté.” Once the oil is shimmering, add the diced onion and minced garlic. Stir occasionally until they’re softened and smell amazing, about 4 minutes. Toss in the chili powder and cumin and let them cook for about 30 seconds until fragrant. This step really deepens the flavor.
  • Deglaze with chicken broth
    Pour in about 1/4 cup of the chicken broth, and use a wooden spoon to scrape up any bits stuck to the bottom. This prevents the “burn” warning later on and adds even more flavor to the base.
  • Add the chicken and veggies
    Season the chicken pieces with a little salt and pepper, then add them to the pot along with the black beans, corn, and salsa. Give everything a quick stir to combine, making sure the chicken is well-coated in all that salsa goodness.
  • Layer the rice and remaining broth
    Sprinkle the rice evenly over the top, then pour the remaining 3/4 cup broth over the rice. Resist the urge to stir! Keeping the rice on top helps it cook evenly without turning mushy.
  • Cook under pressure
    Lock the lid and set the Instant Pot to high pressure for 10 minutes. It will take about 10-12 minutes to come to pressure, so be patient! Once the timer goes off, carefully do a quick release. I like to use a towel to cover the steam valve slightly to avoid splatters.
  • Stir and serve
    Open the lid, give everything a gentle stir, and scoop the mixture into bowls. Top each bowl with shredded cheddar and a sprinkle of cilantro. Dinner is served!

Notes

Serving and presentation ideas

To really make these burrito bowls pop, I like to serve them with a few garnishes. A dollop of sour cream, some sliced avocado, or even a few tortilla chips on the side can really take these bowls to the next level. For a dinner party, set up a mini toppings bar and let everyone customize their bowls. Fresh lime wedges, sliced green onions, or a drizzle of hot sauce add a nice finishing touch too.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner

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