These Instant Pot Weeknight Chicken and Rice Burrito Bowls are quick, flavorful, and perfect for busy weeknights. With juicy chicken, seasoned rice, and the option to add corn and black beans, this one-pot meal is a delicious and easy dinner for the whole family.
Why You’ll Love This Recipe
This recipe is a game-changer for busy weeknights. It comes together quickly in the Instant Pot, and the result is a hearty, flavorful chicken and rice dish that’s perfect for customizable burrito bowls. Whether you prefer to load it with toppings like cheese, sour cream, salsa, and cilantro or keep it simple, this dish is sure to satisfy your cravings in no time.
Ingredients
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2 chicken breasts
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1 cup rice
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1 1/4 cups chicken broth
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1 teaspoon chili powder
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1 teaspoon cumin
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1/2 teaspoon garlic powder
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Salt and pepper to taste
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1/2 cup corn (optional)
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1/2 cup black beans (optional)
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Toppings: shredded cheese, sour cream, salsa, fresh cilantro
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Place the chicken breasts, rice, chicken broth, chili powder, cumin, garlic powder, salt, and pepper into the Instant Pot.
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Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
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Allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
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Shred the chicken using two forks and mix it with the rice.
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Stir in corn and black beans (optional).
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Serve in bowls and top with shredded cheese, sour cream, salsa, and fresh cilantro.
Servings and Timing
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Servings: 4 servings
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Prep Time: 10 minutes
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Cooking Time: 15 minutes
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Total Time: 25 minutes
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the burrito bowls until heated through, or warm them on the stovetop.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you’ll need to adjust the cooking time. Brown rice typically takes 22-25 minutes to cook under high pressure in the Instant Pot, so you may need to extend the cooking time slightly.
2. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Simply increase the cooking time to 12-15 minutes for frozen chicken, and allow for a longer natural pressure release.
3. Can I add other vegetables to the dish?
Definitely! You can add vegetables like bell peppers, onions, or zucchini to the Instant Pot along with the rice for extra flavor and nutrition.
4. Can I make this recipe without beans or corn?
Yes, you can skip the beans and corn, and the recipe will still be delicious. You can add other toppings or ingredients based on your preferences.
5. Can I use a different type of rice?
You can use other types of rice, but the cooking times may vary. Long-grain rice, jasmine, or basmati rice may need slightly different amounts of liquid or cooking time, so adjust accordingly.
6. How do I make this dish spicier?
To add spice, try adding some chili flakes, hot sauce, or diced jalapeños to the dish before cooking or as a topping.
7. Can I make this dish ahead of time?
Yes, this recipe is great for meal prep. You can prepare it ahead of time, store it in the fridge, and simply reheat it when ready to serve.
8. Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for the slow cooker. Cook the chicken, rice, and broth on low for 4-6 hours, then shred the chicken and mix it with the rice before adding the beans and corn.
9. Can I make this dish vegetarian?
Yes, you can make it vegetarian by substituting the chicken with additional beans, tofu, or veggies like sweet potatoes or mushrooms.
10. Can I add toppings like avocado or guacamole?
Yes! Avocado or guacamole would be an excellent addition to these burrito bowls, adding a creamy texture and extra flavor.
Conclusion
Instant Pot Weeknight Chicken and Rice Burrito Bowls are the perfect solution for a quick, satisfying, and flavorful dinner. With tender chicken, seasoned rice, and endless topping options, this meal is versatile, easy to prepare, and packed with delicious flavors. Whether you’re feeding a crowd or preparing for a busy week, these burrito bowls are sure to become a family favorite!
Print
Instant Pot Weeknight Chicken and Rice Burrito Bowls
Instant Pot Weeknight Chicken and Rice Burrito Bowls are a quick, easy, and flavorful dinner that comes together in just 25 minutes. With juicy chicken, seasoned rice, and optional toppings like corn, black beans, cheese, and sour cream, these customizable burrito bowls are the perfect meal for busy weeknights.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
2 chicken breasts
1 cup rice
1 1/4 cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup corn (optional)
1/2 cup black beans (optional)
Toppings: shredded cheese, sour cream, salsa, fresh cilantro
Instructions
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Place the chicken breasts, rice, chicken broth, chili powder, cumin, garlic powder, salt, and pepper into the Instant Pot.
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Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
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Allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
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Shred the chicken using two forks and mix it with the rice.
-
Stir in corn and black beans (optional).
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Serve in bowls and top with shredded cheese, sour cream, salsa, and fresh cilantro.
Notes
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop.
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Use brown rice, frozen chicken, or other vegetables for variations. Adjust cooking times accordingly.
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Make it spicier by adding chili flakes or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Weeknight Meals, Instant Pot Recipes
- Method: Instant Pot, Pressure Cooking
- Cuisine: Mexican, American
- Diet: Gluten Free
