Perfect Instant Pot Chicken and Rice Burrito Bowls for Dinner

Looking for a quick and satisfying meal? Look no further! These Instant Pot Chicken and Rice Burrito Bowls are not only packed with flavor but are also an absolute breeze to prepare. Thanks to the magic of the Instant Pot, you can create a hearty, healthy, and customizable meal in no time. Whether you’re feeding a crowd, meal prepping for the week, or just looking for a family-friendly dinner, these bowls are sure to impress.

In this recipe, tender chicken, flavorful rice, and savory vegetables come together with a blend of spices to make an unforgettable dish. You can even add your favorite toppings for a personalized touch. It’s the kind of meal that’s perfect for busy weeknights or for meal prepping when you want something easy, nutritious, and delicious.

Let’s dive in and learn how to make these tasty Instant Pot Chicken and Rice Burrito Bowls!

Why You’ll Love Instant Pot Chicken and Rice Burrito Bowls

One-pot meal: The Instant Pot makes this recipe super easy with minimal cleanup. Everything cooks in one pot, saving you time and effort in the kitchen.

Flavor-packed: The combination of cumin, paprika, and oregano, along with fresh lime and cilantro, gives these bowls incredible depth and flavor.

Customizable: Feel free to adjust the spice level and add or swap toppings to suit your taste. This recipe is flexible and can be tailored to your preferences.

Quick and easy: This meal is ready in about 25 minutes, making it a perfect option for busy weeknights.

Ingredients for Instant Pot Chicken and Rice Burrito Bowls

To make this meal, you’ll need the following ingredients:

Main Ingredients:

• Chicken thighs (boneless and skinless): Chicken thighs are perfect for this recipe because they stay tender and juicy in the Instant Pot. You can also substitute with chicken breasts if preferred.

• Long-grain white rice: Use rinsed rice to ensure it cooks evenly and absorbs the delicious flavors.

• Black beans (canned): Black beans add heartiness and protein to your burrito bowls.

• Chicken broth (low sodium): Provides moisture and enhances the flavor of the chicken and rice.

• Bell pepper and jalapeños: These vegetables bring sweetness and heat to the dish.

• Onion and garlic: Essential aromatics that form the flavor base.

Seasonings:

• Cumin, paprika, oregano: These spices create the warm, earthy flavor profile of the burrito bowls.

• Salt and pepper: Simple yet essential for seasoning.

• Cayenne pepper: Adds a bit of heat. Adjust the amount to suit your spice tolerance.

Toppings (optional but highly recommended!):

• Fresh produce: Avocados, tomatoes, cilantro, and lime wedges make the perfect fresh toppings.

• Sour cream or Greek yogurt: Creamy condiments to balance the heat.

• Shredded cheese: Adds richness and flavor.

• Tortilla chips: A crunchy addition for texture.

How to Make Instant Pot Chicken and Rice Burrito Bowls

Follow these steps to prepare your Instant Pot Chicken and Rice Burrito Bowls:

Step 1: Sauté the Vegetables

• Set the Instant Pot to “Sauté” mode. Add a tablespoon of olive oil to the pot.

• Add chopped onion, bell pepper, garlic, and jalapeños. Stir occasionally and cook for 3-4 minutes until softened.

• Season with cumin, paprika, oregano, salt, pepper, and cayenne. Stir for about 1-2 minutes until fragrant.

Step 2: Deglaze the Pot

• Add ¼ cup of chicken broth to deglaze the pot. Use a wooden spoon to scrape up any brown bits from the bottom of the pot, ensuring no burnt flavors remain.

Step 3: Add Chicken and Rice

• Stir in the black beans. Nestle the chicken thighs on top of the vegetable mixture, spreading them out evenly.

• Top with rice in an even layer, then pour the remaining chicken broth over the rice. Gently press the rice down to ensure it is evenly soaked with the broth.

Step 4: Pressure Cook the Chicken and Rice

• Seal the Instant Pot and set it to high pressure for 10 minutes using the “Manual” or “Pressure Cook” function.

• Quick-release the pressure once cooking is complete. Carefully open the Instant Pot when the float valve drops.

Step 5: Shred the Chicken and Stir

• Remove the chicken thighs from the pot and shred them using two forks.

• Stir the chicken back into the rice and vegetable mixture. Add fresh lime zest and juice for extra brightness.

Step 6: Serve and Top

• Serve the mixture in bowls. Add your choice of toppings such as avocado, cilantro, tomatoes, cheese, sour cream, and tortilla chips.

• Squeeze more lime over the top for added freshness, and enjoy!

Helpful Tips for Perfect Burrito Bowls

• Prep Ahead: Chop all the vegetables and measure out your spices before you start cooking. It makes the cooking process much smoother and quicker.

• Spice Level: Adjust the cayenne pepper to control the heat. If you prefer a milder dish, you can skip it or add less. You can also swap out jalapeños for a milder pepper.

• Substitute Meat: You can use chicken breasts instead of thighs, but be sure to cut them into 1-inch cubes so they cook evenly. You can also try this recipe with pork or beef if you prefer.

• Rice Cooking: Always place the rice on top of the other ingredients. This ensures the rice cooks perfectly and prevents it from burning.

Customizing Your Instant Pot Chicken and Rice Burrito Bowls

One of the best things about this recipe is how customizable it is. You can adjust the ingredients, spices, and toppings to suit your personal preferences, dietary restrictions, or what you have in your pantry. Here are some ideas to personalize your Instant Pot Chicken and Rice Burrito Bowls:

Add Extra Vegetables

Feel free to toss in additional vegetables to add color and nutrition to your burrito bowls. Consider adding:

• Corn: A great addition for sweetness and texture. If you love corn, simply stir it in with the black beans.

• Zucchini: Chopped zucchini is mild in flavor and cooks quickly in the Instant Pot.

• Spinach: Adding fresh spinach after cooking can provide a burst of nutrients while keeping the dish light.

• Carrots or Sweet Potatoes: These can be diced and cooked with the other vegetables for a touch of sweetness.

Switch Up the Beans

While black beans are a classic choice, you can experiment with other beans to change the flavor profile:

• Pinto beans: For a creamy texture and mild flavor.

• Kidney beans: These beans offer a firmer texture and are slightly more earthy.

• Chickpeas: For a bit of nuttiness and extra protein.

Spice It Up (or Not)

The spice level of this dish is highly adaptable. You can adjust the heat to match your preference:

• Increase the heat by adding more cayenne pepper, jalapeños, or even a dash of hot sauce in the Instant Pot.

• Keep it mild by leaving out the cayenne and using a milder chili powder or paprika.

• Add fresh chilies or salsa to the top of the bowl for an extra kick without altering the cooking process.

Add Different Protein

Chicken thighs are the go-to for this recipe due to their tenderness and rich flavor, but you can switch up the protein to suit your needs:

• Chicken breasts: Leaner than thighs, but they can be just as delicious when cooked properly. If you use breasts, consider cutting them into small cubes or strips.

• Ground beef or turkey: If you prefer a ground meat option, cook it in the Instant Pot first using the sauté function before adding the rice and other ingredients.

• Pork: Pork shoulder or pork loin can also be used in place of chicken. Adjust cooking times as needed, with pork typically requiring a bit more time to reach tenderness.

Meal Prep and Leftovers

Instant Pot Chicken and Rice Burrito Bowls are a fantastic option for meal prepping. The flavors only get better as they sit, making them a great choice for lunches or dinners throughout the week.

How to Store:

• In the refrigerator: Store the chicken and rice mixture in an airtight container for up to 3 days. Be sure to keep toppings (like avocado or sour cream) separate until ready to serve.

• In the freezer: This recipe freezes well if you plan to store it for a longer period. Allow the burrito bowls to cool completely before transferring to a freezer-safe container. They’ll last up to 3 months. To reheat, simply defrost in the fridge overnight and heat on the stove or in the microwave.

Toppings to Add Later:

When preparing your burrito bowls in advance, keep the toppings separate:

• Avocado: Adds freshness, but it doesn’t store well when mixed in. Add it just before serving.

• Cheese and sour cream: These can be added on top of the bowls when you’re ready to eat.

• Cilantro and lime: Garnish with these at the time of serving for maximum freshness.

Leftovers for Wraps:

Leftover chicken and rice make for a great filling for wraps or tortillas. Simply spoon the mixture onto a tortilla and top with your favorite burrito toppings like cheese, salsa, and guacamole. You can easily turn your leftovers into a brand new meal!

Instant Pot Chicken and Rice Burrito Bowls for a Crowd

This recipe is also perfect for serving a crowd. If you’re hosting a gathering, set up a burrito bowl bar and let everyone customize their bowls with their favorite toppings. Here’s how to serve it to a crowd:

• Cook the chicken and rice: Use the Instant Pot to cook a large batch as directed in the recipe. Double the ingredients if you’re cooking for a larger group.

• Prepare a variety of toppings: Set out an array of fresh produce, condiments, and cheese options. Include sliced avocados, chopped tomatoes, lettuce, shredded cheese, and hot sauce.

• Offer tortillas: For those who want to skip the bowl, offer warm flour or corn tortillas to make wraps.

This way, everyone can build their own custom burrito bowl, making it a fun and interactive meal option.

FAQs On Instant Pot Chicken and Rice Burrito Bowls

1. Can I cook chicken and rice together in an Instant Pot?

Yes, you can cook chicken and rice together in the Instant Pot! In fact, it’s a great way to make a one-pot meal. When cooking chicken and rice together, it’s essential to layer the ingredients properly. Always place the rice on top of the other ingredients, followed by enough liquid (broth or water) to help the rice cook and prevent it from burning. Make sure to follow the recipe’s suggested cooking times for the best results.

2. Can you cook rice and meat at the same time in Instant Pot?

Absolutely! The Instant Pot is perfect for cooking rice and meat at the same time. When cooking chicken and rice together, ensure that the meat is positioned flat on top of the rice and vegetables. The pressure cooker will cook everything evenly and infuse the rice with the flavors of the meat and spices. This method is incredibly efficient and results in a flavorful meal with minimal cleanup.

3. Why does my Instant Pot chicken come out rubbery?

If your Instant Pot chicken comes out rubbery, it may be due to overcooking or using the wrong cut of meat. Chicken breasts, in particular, can become dry and rubbery if cooked too long. To avoid this:

• Use chicken thighs for a juicier result, as they are more forgiving in the Instant Pot.

• Monitor cooking time carefully. Most chicken pieces will cook in about 10-12 minutes under high pressure.

• Avoid overcooking by performing a quick pressure release as soon as the cooking time is done.

4. Can I use frozen chicken for Instant Pot Chicken and Rice Burrito Bowls?

Yes, you can use frozen chicken for Instant Pot Chicken and Rice Burrito Bowls! However, if using frozen chicken, increase the cooking time to 12-15 minutes for chicken breasts or thighs. Avoid using small or thin pieces of frozen chicken as they may cook unevenly. Remember, you’ll also need to adjust the liquid to ensure proper cooking.

5. Can I make Instant Pot Chicken and Rice Burrito Bowls with brown rice?

You can make Instant Pot Chicken and Rice Burrito Bowls with brown rice, but the cooking time will need to be adjusted. Brown rice requires more cooking time than white rice, so set the Instant Pot to 15-20 minutes under high pressure instead of the usual 10 minutes for white rice. Be sure to check the rice after the cook time, and if it’s still not tender, add a bit more liquid and cook for a few additional minutes.

Instant Pot Chicken and Rice Burrito Bowls Recipe Card

Ingredients:

• 1 tbsp extra virgin olive oil

• 1 sweet onion, chopped

• 4 garlic cloves, minced

• 1 bell pepper, seeded and chopped

• 2 jalapeño peppers, seeded and chopped

• 1¼ cup chicken broth (low sodium), divided

• 2 tsp ground cumin

• 2 tsp ground paprika

• 1 tsp dried oregano

• 1 tsp sea salt

• ½ tsp black pepper

• ¼ tsp cayenne pepper

• 540 ml (19 fl oz) canned black beans, drained and rinsed

• 1½ lb. chicken thighs, boneless and skinless (see note)

• 1 cup uncooked long-grain white rice, rinsed

• 1 lime, zest and juice (see note)

Topping Suggestions:

• Fresh produce: avocado, tomatoes, cilantro, lettuce, extra lime wedges

• Condiments: sour cream, Greek yogurt, salsa, hot sauce

• Shredded cheese

• Tortilla chips

Instructions:

• Sauté the vegetables: Set the Instant Pot to “Sauté” mode. Pour the olive oil into the pot along with the onions, garlic, bell pepper, and jalapeños. Stir occasionally and cook for 3-4 minutes until softened.

• Add the seasonings: Stir in the cumin, paprika, oregano, salt, pepper, and cayenne. Cook for another 1-2 minutes until fragrant.

• Deglaze the pot: Add ¼ cup of chicken broth to deglaze the pot, stirring to remove any brown bits stuck to the bottom.

• Add remaining ingredients: Press “Cancel” to turn off the Instant Pot. Gently stir in the black beans. Nest the chicken thighs on top of the mixture, spreading them out flat. Then, add the rice in an even layer and pour the remaining broth over it.

• Pressure cook: Seal the Instant Pot and set it to high pressure for 10 minutes. Once done, carefully release the pressure using the quick-release method.

• Shred the chicken: Open the Instant Pot and remove the chicken. Shred the chicken using two forks and return it to the pot. Add lime zest and juice, then stir everything together.

• Serve: Scoop the mixture into bowls and add toppings of your choice such as avocado, tomatoes, cheese, sour cream, and cilantro.

Notes:

• Chicken: You can use chicken breasts instead of thighs. If using chicken breasts, cut them into 1-inch cubes to ensure they cook evenly.

• Rice: Always spread the rice in an even layer on top of the other ingredients to ensure it cooks properly.

• Toppings: Customize the toppings to your liking. You can add corn, sour cream, or guacamole for extra flavor.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutritional Facts (per serving):

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Method: Pressure Cooking

Cuisine: Mexican/American