Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe

Say hello to your new weeknight superhero: Instant Pot Weeknight Chicken and Rice Burrito Bowls! With tender chicken, fluffy rice, bright veggies, and layers of flavor, this meal comes together with almost no effort—perfect for busy nights when you still crave something warm, hearty, and completely satisfying.

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Ingredients You’ll Need

Each ingredient in these Instant Pot Weeknight Chicken and Rice Burrito Bowls is carefully chosen—no filler here! You’ll recognize the flavors you love, plus there are a few secret touches to make them truly irresistible.

• Canola or Vegetable Oil: The key to perfectly sautéed onions and garlic that create a fragrant foundation for every bowl.
• Yellow Onion: Brings subtle sweetness and depth of flavor once softened.
• Garlic: Because no burrito bowl is complete without that unmistakable savory punch!
• Chili Powder & Ground Cumin: These two team up to build a bold, craveable Tex-Mex backbone.
• Low-Sodium Chicken Broth: Adds moisture to the rice and chicken while letting you control the salt levels.
• Boneless, Skinless Chicken Thighs: Juicy, flavorful, and perfect for pressure cooking—way more forgiving than breasts!
• Kosher Salt & Black Pepper: The classics that let all those other flavors shine bright.
• Black Beans: For that creamy, fiber-rich protein that bulks up every bowl.
• Frozen Corn Kernels: Quickly add a pop of sweetness and color without any prep.
• Jarred Salsa: Savory, zesty, and an instant flavor-booster—choose your preferred spice level!
• Long-Grain White Rice: Fluffy and distinct grains soak up all those delicious juices.
• Shredded Sharp Cheddar Cheese: Melts beautifully over the hot bowls, adding that classic creamy finish.
• Fresh Cilantro: A handful of fresh, herby brightness right at the end—don’t skip it if you love cilantro!

Variations

The beauty of these Instant Pot Weeknight Chicken and Rice Burrito Bowls is how customizable they are—think of the recipe as your blueprint and let your pantry, fridge, or dietary needs do the rest!

• Swap Proteins: Use boneless, skinless chicken breasts or turkey for a leaner bowl, or go vegetarian by skipping the meat and adding extra beans or tofu.
• Kicky Salsa: Try fire-roasted tomato salsa, chipotle salsa, or even verde salsa for a fun twist with unique flavors.
• Add More Veggies: Toss in chopped bell peppers, zucchini, or even spinach for a veggie boost—just layer them on top of the rice before cooking.
• Spice it Up: Love heat? Add a diced jalapeño or a pinch of cayenne with the onions for an extra zing.
• Whole-Grain Option: Use brown rice (with extra broth and cook time) for even more texture and nutrition—see notes in FAQ for timing!

How to Make Instant Pot Weeknight Chicken and Rice Burrito Bowls

Step 1: Sauté the Aromatics

Set your Instant Pot to sauté mode and swirl in the oil. Once it shimmers, toss in the onion and garlic and cook, stirring occasionally, until everything softens and your kitchen smells like heaven—about 4 minutes. Add the chili powder and cumin, letting them get toasty and fragrant for another 30 seconds (don’t skip this step; it makes such a difference!).

Step 2: Deglaze and Build Flavor

Pour in 1/4 cup of the chicken broth, using a wooden spoon to gently scrape any browned bits from the bottom—these little bits pack in so much flavor. Let it simmer for about a minute to mingle those spices and aromatics.

Step 3: Layer in Chicken, Beans & Veggies

While your pot is deglazing, season the chicken with salt and pepper. Add the chicken pieces, black beans, corn, and salsa straight into the pot, stirring gently so everything is well combined. This is where all those vibrant colors come together!

Step 4: Add Rice & Broth (But Don’t Stir!)

Sprinkle the uncooked rice evenly over the mixture, then pour the remaining chicken broth straight onto the rice. Resist the urge to stir—this simple trick keeps the rice fluffy and prevents that dreaded burn notice.

Step 5: Pressure Cook & Finish

Seal the Instant Pot and set it to manual/high pressure for 10 minutes. Let the pot come to pressure (about 10–12 minutes), then let the countdown run. When finished, do a quick release, open carefully, and gently fluff and stir until everything is perfectly combined. Divide into bowls, topping each with cheddar cheese and a flurry of fresh cilantro. Instant Pot Weeknight Chicken and Rice Burrito Bowls never looked so good!

How to Serve Instant Pot Weeknight Chicken and Rice Burrito Bowls

Garnishes

One of the best parts of these burrito bowls? The toppings! Add a dollop of sour cream, sliced avocado, diced tomatoes, or extra shredded cheese. A squeeze of fresh lime and a sprinkle of extra cilantro make everything taste even brighter and more vibrant.

Side Dishes

Round out your Instant Pot Weeknight Chicken and Rice Burrito Bowls with a simple green salad, some crispy tortilla chips, or roasted veggies on the side. If you’re feeling festive, a side of guacamole or pico de gallo adds a fresh, punchy contrast.

Creative Ways to Present

Don’t be afraid to get playful! Serve the mixture in taco shells or wrap it up in warm tortillas for burritos. For parties, build a burrito bowl bar and let everyone choose their own toppings and garnishes—a guaranteed hit with families and guests alike.

Make Ahead and Storage

Storing Leftovers

Leftover Instant Pot Weeknight Chicken and Rice Burrito Bowls keep beautifully! Store them in an airtight container in the fridge for up to four days—for best results, wait until just before serving to add any fresh toppings.

Freezing

For longer storage, portion cooled burrito bowl filling into freezer-safe containers. Freeze for up to two months. Thaw overnight in the refrigerator, and wait to add cheeses, cilantro, or fragile garnishes until just before serving.

Reheating

Reheat leftovers in the microwave or on the stovetop, adding a splash of broth or water to keep things tender and moist. Warm gently, stirring occasionally, until hot throughout. Add toppings and enjoy!

FAQs

Final Thoughts

If you’re hunting for a fuss-free, flavor-packed dinner that feels like takeout but is even better from your own kitchen, Instant Pot Weeknight Chicken and Rice Burrito Bowls are calling your name. I hope you’ll give them a try soon—your weeknights will thank you, and your family will probably ask for seconds!

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