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
Scale
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.
