Name: Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 tablespoon olive oil; 1 pound boneless skinless chicken breasts, cut into 1-inch cubes; 1 small onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 cup long-grain white rice, rinsed; 1 (15-ounce) can black beans, drained and rinsed; 1 cup frozen corn; 1 (14.5-ounce) can diced tomatoes with juices; 1 1/4 cups low-sodium chicken broth; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; juice of 1 lime; 1/4 cup fresh cilantro, chopped; Shredded cheese; Avocado; Salsa; Sour cream

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Instant Pot Weeknight Chicken and Rice Burrito Bowls bring together everything you adore about a loaded burrito bowl—juicy chicken, tender rice, black beans, sweet corn, and punchy spices—into one easy, satisfying meal you can whip up any night of the week. With the Instant Pot doing all the heavy lifting, you’ll have minimal dishes and maximum flavor: think hearty comfort food with the bright flavors of cilantro and lime, and endless opportunities for custom toppings. Whether you’re cooking for busy family dinners or meal prepping for the week, this recipe is your new weeknight hero.

Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe - Recipe Image

Ingredients You’ll Need

This recipe celebrates simple ingredients that thrive under pressure—literally! Each element brings a hit of flavor, color, or texture to your Instant Pot Weeknight Chicken and Rice Burrito Bowls, so don’t be tempted to skip anything. Let’s break down what’s going in and why it matters.

Olive oil: Helps brown the chicken for rich flavor right from the start.
Boneless skinless chicken breasts: Tender protein that cooks quickly and stays juicy in the Instant Pot.
Onion: Adds sweetness and depth to the base of the dish.
Garlic: Brings a savory punch that infuses every bite.
Red bell pepper: Packs color and a hint of sweetness—plus a little crunch!
Long-grain white rice: Absorbs all those irresistible flavors and gives great texture—make sure to rinse it so it turns out fluffy, not sticky.
Black beans: Creamy, hearty, and full of protein—don’t forget to drain and rinse them.
Frozen corn: Adds pops of sweetness and color straight from your freezer—no thawing required.
Diced tomatoes with juices: Give body and just the right amount of acidity to the rice mixture.
Low-sodium chicken broth: Keeps things moist and flavorful without overpowering the dish.
Chili powder: Delivers classic Tex-Mex warmth and glow.
Ground cumin: Brings earthiness that just screams burrito bowl.
Smoked paprika: Adds subtle smokiness and gorgeous color.
Salt and black pepper: Essentials for flavor balance—taste as you go!
Lime juice: Brightens everything up at the end for a zesty finish.
Fresh cilantro: Pops of herbal freshness—add at the very end for best flavor.
Toppings (shredded cheese, avocado, salsa, sour cream): Customize every bowl and let everyone add their favorites!

How to Make Instant Pot Weeknight Chicken and Rice Burrito Bowls

Step 1: Sauté the Chicken

Set your Instant Pot to Sauté mode and swirl in the olive oil. Once it’s shimmering, toss in the cubed chicken. Give the pieces a stir and let them cook for 3 to 4 minutes until they’re lightly golden—this quick browning adds such wonderful flavor and helps lock in those juices.

Step 2: Soften the Veggies

Add the diced onion, minced garlic, and red bell pepper to the pot with the chicken. Let everything mingle for about 2 minutes, just until the veggies start to soften and release their aromas. You want that beautiful flavor base to kick off your Instant Pot Weeknight Chicken and Rice Burrito Bowls!

Step 3: Add the Rice and Main Ingredients

Sprinkle in the rinsed white rice, then add the drained black beans, frozen corn, and the can of diced tomatoes (don’t drain!). Pour in the chicken broth, then add all the chili powder, cumin, smoked paprika, salt, and pepper. Stir thoroughly so the rice is submerged under the liquid, ensuring it cooks perfectly fluffy.

Step 4: Pressure Cook

Cancel Sauté mode and secure the lid. Make sure your valve is set to Sealing. Set your Instant Pot to cook on High Pressure for 8 minutes. While the magic happens, you can prep toppings or tidy up!

Step 5: Natural Release and Finishing Touches

Let the Instant Pot naturally release pressure for 10 minutes (just set a timer and walk away), then carefully quick-release any leftover pressure. Open the lid, squeeze in the lime juice, and sprinkle in the cilantro. Give it all a good stir—the flavors and colors will pop!

How to Serve Instant Pot Weeknight Chicken and Rice Burrito Bowls

Garnishes

Take your Instant Pot Weeknight Chicken and Rice Burrito Bowls over the top with plenty of fun garnishes. Let everyone add what they love: a shower of shredded cheese, slices of creamy avocado, fresh salsa for a splash of acidity, or a dollop of cool sour cream. A squeeze of fresh lime or extra chopped cilantro never hurts either!

Side Dishes

You don’t need much alongside these bowls, but if you’re feeling festive, serve with a crisp green salad, crunchy tortilla chips, or even a homemade guacamole. For a real southwestern spread, consider quick-pickled onions or a tangy slaw to complement all those rich flavors.

Creative Ways to Present

Bring some excitement to dinnertime by turning the filling into actual burritos or quesadillas, or spoon it over tortilla chips for instant nachos. For parties, set out the toppings and let everyone build their own Instant Pot Weeknight Chicken and Rice Burrito Bowls buffet-style—kids especially love this!

Make Ahead and Storage

Storing Leftovers

Extra Instant Pot Weeknight Chicken and Rice Burrito Bowls keep beautifully in the fridge! Simply let everything cool, then transfer to an airtight container and refrigerate for up to 4 days. The flavors meld and improve overnight, making leftovers even more crave-worthy.

Freezing

Great news—this recipe freezes very well! Scoop cooled burrito bowl filling into freezer-safe bags or containers, pressing out as much air as possible. Label, date, and stash in your freezer for up to 2 months. Thaw overnight in the fridge for best results before reheating.

Reheating

To reheat, simply microwave individual portions (covered, with a splash of broth or water to keep things moist) until piping hot, stirring every minute or so. For larger amounts, reheat in a covered skillet over medium-low heat, stirring occasionally. Add fresh toppings after reheating for maximum flavor and texture.

FAQs

Can I use brown rice instead of white?

Absolutely! Just keep in mind that brown rice takes longer to cook. You’ll need to increase the high pressure cook time to about 22 minutes and add an extra 1/2 cup of broth to ensure the rice turns out tender and not dry.

What’s the best way to make it spicier?

For a kick, add a diced jalapeño (seeds and all if you love heat) alongside the bell pepper. You can also sprinkle extra chili powder or serve with your favorite hot sauce or spicy salsa at the table.

Can I use chicken thighs instead of breasts?

Definitely! Thighs are a bit juicier and just as delicious—simply cut them into 1-inch pieces as you would with the chicken breasts and follow the recipe as written.

How can I make Instant Pot Weeknight Chicken and Rice Burrito Bowls vegetarian?

Skip the chicken and bump up the beans and veggies! Replace chicken with another can of black beans or pinto beans, and substitute vegetable broth for chicken broth. The flavors will still burst with every bite.

Can I double the recipe safely?

Yes! The Instant Pot can handle it as long as you don’t exceed the max fill line. Use the same cook time; the pot may just take a few extra minutes to come to pressure and release afterward.

Final Thoughts

If you’re hunting for a cozy, unfussy dinner that’s just as great for weeknights as it is for meal prep, you can’t beat these Instant Pot Weeknight Chicken and Rice Burrito Bowls. Grab your favorite toppings and treat yourself to a bowlful of flavor-packed comfort food—you’ll wonder how you ever lived without this recipe in your rotation!

Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

These Instant Pot Weeknight Chicken and Rice Burrito Bowls are a delicious and easy meal to make in your pressure cooker. Packed with flavor and customizable toppings, this dish is sure to become a family favorite!

Ingredients

Scale

For the Chicken and Rice:

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup long-grain white rice, rinsed
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn
1 (14.5-ounce) can diced tomatoes with juices
1 1/4 cups low-sodium chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
juice of 1 lime
1/4 cup fresh cilantro, chopped

For Toppings:

Shredded cheese
Avocado
Salsa
Sour cream

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Instructions

Prepare the Chicken and Rice: Set Instant Pot to Sauté mode and heat olive oil. Add chicken and cook for 3–4 minutes until lightly browned. Stir in onion, garlic, and bell pepper, cooking for 2 minutes until softened.
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