Description
This Instant Pot Weeknight Chicken and Rice Burrito Bowls recipe is a quick and easy one-pot meal perfect for busy evenings. Tender chicken breasts and rice are cooked together with aromatic spices like chili powder, cumin, and garlic powder, then combined with optional corn and black beans for added texture and flavor. Topped with shredded cheese, sour cream, salsa, and fresh cilantro, these bowls offer a delicious and customizable Mexican-inspired dinner.
Ingredients
Scale
Main Ingredients
- 2 chicken breasts
- 1 cup rice
- 1 1/4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Optional Add-ins
- 1/2 cup corn
- 1/2 cup black beans
Toppings
- Shredded cheese
- Sour cream
- Salsa
- Fresh cilantro
Instructions
- Combine ingredients: Place the chicken breasts, rice, chicken broth, chili powder, cumin, garlic powder, salt, and pepper into the Instant Pot.
- Pressure cook: Close the lid, set the valve to sealing, and select high pressure cooking for 10 minutes.
- Release pressure: Allow the pressure to release naturally for 5 minutes, then perform a quick release to remove any remaining pressure.
- Shred chicken: Carefully open the lid, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and mix well with the rice.
- Add vegetables: Stir in the corn and black beans, if using, to combine evenly.
- Serve: Spoon the chicken and rice mixture into bowls and top with shredded cheese, sour cream, salsa, and fresh cilantro as desired.
Notes
- Use long grain white rice for best results.
- For a spicier bowl, add cayenne pepper or chipotle powder.
- Black beans and corn can be canned or fresh, just drain canned ingredients before adding.
- If you prefer a different protein, chicken thighs can also be substituted.
- Leftovers store well in the refrigerator for up to 3 days.
- To make it gluten free, ensure the chicken broth and toppings are gluten free.
