If you’re craving a meal that’s flavorful, effortless, and perfect for busy evenings, this Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe is exactly what you need. Imagine tender chicken, fluffy rice, hearty black beans, and zesty salsa coming together in one pot, creating a vibrant and comforting dish that feels naughty but is surprisingly simple to make. Whether you’re feeding a family or meal prepping for the week, these burrito bowls pack a punch in flavor and convenience that’ll have you reaching for seconds every time.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity — just a handful of straightforward ingredients create layers of taste and texture that work harmoniously. Each component adds something special, from the lean protein to the creamy toppings, making this dish a colorful celebration in every bite.
- 1 lb boneless, skinless chicken breasts: Provides tender, juicy protein that soaks up all the flavors perfectly.
- 1 cup long-grain white rice: The base that cooks fluffy and light, balancing the hearty ingredients.
- 1 1/2 cups chicken broth: Adds richness and depth to the rice, replacing plain water for extra flavor.
- 1 (15-ounce) can black beans, drained and rinsed: Brings a creamy texture and healthy fiber boost.
- 1 cup salsa: A punch of tangy, slightly spicy goodness that ties everything together.
- 1 cup shredded cheese: Melts into the mixture, creating a gooey, delicious finish.
- Optional toppings – avocado, cilantro, sour cream: Fresh garnishes that add creaminess, brightness, and a cool contrast.
How to Make Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
Step 1: Combine Ingredients in the Instant Pot
Start by adding your chicken breasts, rice, chicken broth, black beans, and salsa straight into the Instant Pot. This one-pot method not only saves you time in prep but also allows all the flavors to meld beautifully while cooking.
Step 2: Pressure Cook
Place the lid securely on your Instant Pot and set it to high pressure for 10 minutes. This step works magic, cooking the chicken tender and the rice to fluffy perfection without any guesswork.
Step 3: Release Pressure and Remove Lid
Once the timer beeps, carefully release the pressure according to your Instant Pot’s instructions and gently remove the lid. The kitchen will be filled with an amazing aroma that hints at the delicious meal ahead.
Step 4: Shred and Incorporate Cheese
Use two forks to shred the chicken right in the pot, then give everything a good stir to combine the ingredients fully. Sprinkle the shredded cheese on top and stir it in while it melts into a creamy, savory swirl.
Step 5: Serve and Customize Your Burrito Bowls
Dish out your chicken and rice mixture into bowls, then get creative with your favorite toppings like ripe avocado slices, fresh cilantro, or a dollop of cooling sour cream to take these bowls from great to unforgettable.
How to Serve Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
Garnishes
Adding vibrant garnishes is a fun part of serving these burrito bowls. Bright avocado adds buttery smoothness, fresh cilantro brings herbal brightness, and sour cream cools things off while lending creaminess. These little touches elevate every spoonful.
Side Dishes
Although these bowls are satisfying on their own, pairing them with a crisp green salad or some crunchy tortilla chips can add texture and balance to the meal. Consider a side of grilled corn or a light citrusy slaw to complement the bold flavors.
Creative Ways to Present
Try layering the ingredients in mason jars for a fun meal prep twist or serve with warm tortillas to make handheld burritos. You can also turn this dish into a festive taco night centerpiece by offering various toppings and letting everyone customize their own bowls.
Make Ahead and Storage
Storing Leftovers
This Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe stores beautifully in airtight containers in the fridge for up to 4 days. Keeping the toppings separate until serving preserves their freshness and color.
Freezing
If you want to save meals for later, freeze portions without fresh toppings in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating, and add fresh garnishes to brighten the dish after warming.
Reheating
When reheating, do it gently either in the microwave or on the stovetop with a splash of water or broth to prevent drying out. Stir well and finish with fresh toppings for that freshly made vibe every time.
FAQs
Can I use brown rice instead of white rice?
Yes, but keep in mind brown rice needs a longer cooking time, so you may need to adjust the pressure cooking duration or soak the rice beforehand to ensure it cooks fully alongside the other ingredients.
Is it possible to make this recipe vegetarian?
Absolutely! Skip the chicken and use vegetable broth, then add extra beans or sautéed vegetables like bell peppers and zucchini to keep the dish hearty and satisfying.
Can I add spices to make it spicier?
For sure! Adding chili powder, cumin, smoked paprika, or a dash of hot sauce to the pot before cooking can ramp up the heat and deepen the flavor profile according to your taste.
How many servings does this recipe make?
This recipe yields about 4 hearty servings — just right for a family dinner or a few lunches during the week. It’s easy to scale up by doubling the ingredients.
Do I need to soak the black beans before cooking?
No need to soak since this recipe uses canned black beans. Just be sure to drain and rinse them well to reduce sodium and remove any canning liquid flavors.
Final Thoughts
I cannot recommend this Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe enough for anyone looking to save time without sacrificing flavor. It hits all the right notes — simple ingredients, quick cooking, and endless customization. Go ahead, make a batch, and watch it become your weeknight favorite like it did mine!
Print
Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
Description
Easy and flavorful Instant Pot chicken and rice burrito bowls made with tender chicken breasts, white rice, black beans, salsa, and melted cheese. Ready in about 15 minutes, this one-pot meal is perfect for a quick weeknight dinner and customizable with your favorite toppings like avocado, cilantro, and sour cream.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup salsa
- 1 cup shredded cheese
Optional Toppings
- Avocado, sliced or diced
- Fresh cilantro, chopped
- Sour cream
Instructions
- Add Ingredients: Place the chicken breasts, white rice, chicken broth, black beans, and salsa inside the Instant Pot, layering them evenly to ensure proper cooking.
- Pressure Cook: Secure the Instant Pot lid tightly and set it to cook on high pressure for 10 minutes to cook the chicken and rice simultaneously.
- Release Pressure: When cooking finishes, carefully release the pressure according to the Instant Pot instructions and remove the lid safely.
- Shred Chicken and Mix: Remove the chicken breasts and shred them using two forks. Stir the shredded chicken back into the rice and bean mixture inside the pot.
- Add Cheese: Sprinkle the shredded cheese over the hot mixture and stir gently until melted and combined.
- Serve: Spoon the chicken and rice mixture into bowls, then garnish with your favorite toppings such as avocado slices, chopped cilantro, and dollops of sour cream for extra flavor and creaminess.
Notes
- Make sure to rinse the rice before cooking for fluffier texture.
- You can use a different type of rice but adjust cooking times accordingly.
- For a spicier dish, use a salsa with extra heat or add jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a microwave.
- To make this recipe vegetarian, omit chicken and increase the black beans quantity.
