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
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
- 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.
