If you’re searching for a comforting, flavorful dish that comes together in a flash, you’re going to love this Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe. It’s a perfect blend of tender chicken, fluffy rice, zesty salsa, and wholesome beans, all cooked effortlessly in the Instant Pot. Whether you’re coming home late from work or need a crowd-pleaser for dinner, this recipe checks all the boxes—quick, easy, and downright delicious!
Ingredients You’ll Need
These ingredients are simple staples you probably already have, yet each one plays a vital role in bringing the dish to life. From the juicy chicken breasts to the savory chicken broth and spicy salsa, every element contributes texture, flavor, and color to these vibrant burrito bowls.
- 1 lb boneless, skinless chicken breasts: Provides lean protein and soaks up all the bold flavors during cooking.
- 1 cup long-grain white rice: Gives the dish a fluffy, hearty base that’s perfect for soaking up juices.
- 1 1/2 cups chicken broth: Adds moisture and depth of flavor, making the rice tender and tasty.
- 1 (15-ounce) can black beans, drained and rinsed: Adds fiber, a creamy texture, and a subtle earthiness.
- 1 cup salsa: Brings a zesty, tangy punch that brightens the whole bowl.
- 1 cup shredded cheese: Melts into the rice and chicken mixture for extra richness and gooey goodness.
- Optional toppings (avocado, cilantro, sour cream): These fresh add-ons elevate the dish with creaminess, herbal brightness, and cooling heat relief.
How to Make Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
Step 1: Combine Your Ingredients in the Instant Pot
Start by placing the chicken breasts, long-grain white rice, chicken broth, black beans, and salsa directly into the Instant Pot. This one-pot setup ensures all the flavors mingle perfectly without any fuss or extra dishes to clean.
Step 2: Pressure Cook to Perfection
Secure the lid and set the Instant Pot to high pressure for 10 minutes. This timing cooks the chicken and rice evenly, resulting in tender, juicy chicken and perfectly cooked rice every time. The magic of pressure cooking saves time without sacrificing taste.
Step 3: Release and Shred
Once the cooking cycle is complete, carefully release the pressure and remove the lid. Grab forks to shred the chicken right in the pot, mixing it into the rice and beans for a uniform, hearty texture.
Step 4: Stir in the Cheese
Immediately add the shredded cheese while everything is still hot, allowing it to melt tantalizingly into the savory mixture. This final step gives you that irresistible, creamy finish that makes this dish so satisfying.
How to Serve Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
Garnishes
Adding toppings like creamy avocado slices, fresh cilantro leaves, and a dollop of cool sour cream instantly transforms this bowl into a personalized feast bursting with layers of flavor and texture. Each bite becomes a little celebration of freshness against the rich base.
Side Dishes
Keep it light with a simple side salad or make it heartier with some warm tortillas or crispy tortilla chips. A side of roasted vegetables or grilled corn can also complement the dish wonderfully, rounding out the meal with extra color and crunch.
Creative Ways to Present
Want to impress your family or guests? Serve the burrito bowl over a bed of mixed greens for a refreshing twist, or pack it into warm tortillas for a fully loaded burrito. You can even layer leftovers in a mason jar for an easy grab-and-go lunch that tastes just as great cold or reheated.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld, making your next meal just as delicious with minimal effort.
Freezing
This dish freezes well, too! Portion the burrito bowl into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months to enjoy a quick and hearty meal anytime you need it—just thaw overnight in the fridge before reheating.
Reheating
When you’re ready to eat, reheat leftovers in the microwave or on the stovetop until warmed through. Add a splash of chicken broth or water if it seems dry. Top with fresh garnishes to revive that just-cooked freshness and taste.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice requires a bit more cooking time, so adjust the pressure cooking time to about 22–24 minutes and increase the broth slightly to ensure the rice cooks through properly.
Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep. The balanced combination of protein, carbs, and veggies makes it easy to portion out for lunches or dinners throughout the week.
Can I use chicken thighs instead of breasts?
Chicken thighs work wonderfully in this recipe, offering extra juiciness. The cooking time stays the same, but expect a slightly richer flavor.
How spicy is the dish with salsa?
The spiciness depends on the salsa you choose. Mild salsa keeps the heat low, perfect for kids or sensitive palates, while a hotter salsa will add a nice kick. You can always add more heat with jalapeños or hot sauce if desired.
Can I omit the cheese for a dairy-free option?
Yes, simply leave out the cheese or use a dairy-free alternative. The dish will still be flavorful thanks to the salsa and seasonings.
Final Thoughts
You really can’t go wrong with this Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe for a weeknight dinner that feels like a treat. It’s easy to put together, packed with wholesome goodness, and bursting with layers of flavor that everyone will love. I encourage you to give it a try—you might just find your new favorite go-to meal!
Print
Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes under pressure plus 5 minutes for pressure release and shredding
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
Description
This Instant Pot Weeknight Chicken and Rice Burrito Bowl is a quick and flavorful one-pot meal perfect for busy evenings. Tender chicken breasts, white rice, black beans, and salsa cook together under pressure, infusing the dish with rich Mexican-inspired flavors. Finished with melted cheese and topped with fresh avocado, cilantro, and sour cream, this recipe offers a comforting and nutritious dinner option that comes together in just 15 minutes of preparation time.
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
- Fresh cilantro leaves
- Sour cream
Instructions
- Add ingredients to Instant Pot: Place the chicken breasts, long-grain white rice, chicken broth, drained and rinsed black beans, and salsa into the Instant Pot. Make sure the ingredients are evenly distributed for even cooking.
- Set pressure cooker: Secure the Instant Pot lid and seal the vent. Select the high-pressure cooking setting and set the timer for 10 minutes to cook the chicken and rice thoroughly.
- Release pressure and open: After cooking completes, carefully perform a quick release of pressure by opening the vent. Once fully depressurized, remove the lid cautiously.
- Shred chicken and mix cheese: Using two forks, shred the cooked chicken breasts directly in the pot. Stir the shredded chicken back into the rice and bean mixture, then sprinkle the shredded cheese on top and mix until it melts evenly.
- Serve and garnish: Spoon the burrito mixture into individual bowls. Add optional toppings such as sliced avocado, fresh cilantro, and sour cream to enhance the flavor and presentation. Enjoy immediately.
Notes
- For a spicier kick, use a salsa with added jalapeños or chipotle peppers.
- White rice is recommended for even cooking in the Instant Pot; brown rice would require longer cooking time.
- If shredded cheese is unavailable, substitute with shredded Monterey Jack or a Mexican blend.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or stovetop.
- To make this dish vegetarian, substitute chicken breasts with firm tofu or additional beans, but cooking times may vary.
