If you love meals that are both comforting and bursting with flavor, you are going to adore this Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe. It’s a total game-changer for busy weeknights when you want something nourishing, colorful, and downright delicious without spending hours in the kitchen. Tender chicken, perfectly cooked rice, aromatic spices, and vibrant toppings all come together in one pot to create a dish that feels like a warm hug in a bowl.
Ingredients You’ll Need
These ingredients are simple and straightforward, but each plays a vital role in bringing this recipe to life. From tender chicken breasts to the rich spices and hearty additions like corn and black beans, every component adds a layer of texture, flavor, or color that makes this dish shine.
- 2 chicken breasts: The lean protein base that stays juicy thanks to the Instant Pot’s magic.
- 1 cup rice: Absorbs all the delicious broth and spices for a perfectly fluffy texture.
- 1 1/4 cups chicken broth: Adds a savory depth and keeps the rice moist and flavorful.
- 1 teaspoon chili powder: Brings that classic burrito bowl warmth and subtle heat.
- 1 teaspoon cumin: Infuses earthy, aromatic notes essential to Mexican-inspired dishes.
- 1/2 teaspoon garlic powder: Delivers a gentle punch of garlicky goodness without overpowering.
- Salt and pepper to taste: Simple seasoning that highlights all the other flavors.
- 1/2 cup corn (optional): Adds a naturally sweet crunch and bright color.
- 1/2 cup black beans (optional): Boosts texture and protein for an extra hearty bowl.
- Toppings: shredded cheese, sour cream, salsa, fresh cilantro: These fresh, creamy, and tangy garnishes turn the dish from great to unforgettable.
How to Make Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
Step 1: Combine Everything in the Instant Pot
Start by placing the chicken breasts, rice, chicken broth, chili powder, cumin, garlic powder, salt, and pepper right into your Instant Pot. This one-pot method is what makes this recipe perfect for weeknights—you toss it all together, and the Instant Pot does the heavy lifting.
Step 2: Pressure Cook the Ingredients
Seal the lid and set the valve to sealing. Cook on high pressure for 10 minutes. During this time, the Instant Pot will infuse the chicken and rice with all those wonderful spices, while cooking the chicken to tender perfection and the rice to fluffy goodness.
Step 3: Natural and Quick Pressure Release
After cooking, allow the pressure to release naturally for 5 minutes—this helps keep your chicken juicy. Then, carefully quick release any remaining pressure to open the pot safely and move on to the next steps.
Step 4: Shred and Mix
Use two forks to shred the chicken right in the pot. This way, the chicken soaks up even more flavor from the rice and spices. Mix everything together well for a cohesive, tasty bowl base.
Step 5: Add the Optional Corn and Black Beans
If you’re using corn and black beans, stir them in now. These add fantastic texture and brighten the dish with bursts of sweetness and earthiness, making each bite exciting.
Step 6: Serve and Enjoy
Scoop the warm mixture into bowls and prepare to pile on your favorite toppings. This is where the burrito bowl comes alive with layers of flavor and personal touches.
How to Serve Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
Garnishes
The magic of this Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe lies not just in the base, but in the toppings. Sprinkle on shredded cheese to add creamy richness that melts delightfully over warm rice and chicken. A dollop of sour cream brings cooling tang that balances the spices. Fresh salsa adds juicy tomato brightness, and fresh cilantro leaves lift the whole bowl with their fresh, citrusy aroma. These garnishes create a symphony of flavors with every bite.
Side Dishes
If you want to round out the meal, think light and fresh. A simple green salad with a squeeze of lime or a side of crunchy tortilla chips for dipping complements the warm, hearty bowl perfectly. You could also serve grilled veggies or a corn and tomato salad to echo and enhance the dish’s Southwest vibe.
Creative Ways to Present
For a fun twist on presentation, serve everything family-style. Keep the shredded chicken and rice in a big bowl and offer an array of colorful bowls filled with toppings like guacamole, diced onions, jalapeños, and lime wedges. Let everyone customize their own burrito bowl masterpiece. Another idea is to wrap the mixture in large tortillas for a quick burrito, transforming this versatile recipe into a handheld delight.
Make Ahead and Storage
Storing Leftovers
This Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe makes fantastic leftovers. Store any uneaten portions in an airtight container in the refrigerator for up to 4 days. Keeping toppings separate is a good idea to preserve their freshness and texture.
Freezing
If you want to make this dish well in advance, it freezes beautifully. Portion the chicken and rice mixture into freezer-safe containers or bags, leaving out any fresh toppings until ready to serve. Freeze for up to 3 months, your future self will thank you on a busy night.
Reheating
Reheat leftovers gently on the stovetop or in the microwave until warmed through. Add a splash of chicken broth or water to keep the rice from drying out. Then, add fresh toppings to bring back all the tasty contrasts of the original meal.
FAQs
Can I use brown rice instead of white rice in the Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe?
Great question! Brown rice requires a longer cooking time, so if you want to swap it in, it’s best to cook it separately and then mix it with the shredded chicken and seasonings afterward. This keeps the texture just right without overcooking the chicken.
Is it possible to make this recipe vegetarian?
Absolutely! To make a vegetarian version, skip the chicken broth and chicken breasts. Use vegetable broth and add hearty veggies like bell peppers, zucchini, or mushrooms along with the rice and beans for a tasty alternative.
Can I prepare this recipe without an Instant Pot?
You can, but it will take more time and require a bit more attention. Cook the rice and chicken separately on the stove — the chicken can be baked or sautéed — then combine everything with the spices. The Instant Pot just streamlines the process and intensifies the flavors.
How spicy is this recipe?
This recipe has a mild to moderate spice level thanks to the chili powder and cumin. If you prefer it spicier, you can add some cayenne pepper, hot sauce, or fresh chopped jalapeños to taste.
Can I meal prep this for the entire week?
Yes! Because it stores well in the fridge and freezes beautifully, this Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe is perfect for meal prepping. Just add fresh toppings when serving to keep each bowl exciting.
Final Thoughts
You really can’t go wrong with this Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe. It’s fast, flavorful, and endlessly comforting — everything you want from a weeknight meal. Once you try it, you’ll see why it’s quickly become a favorite to turn to when time is short but cravings are big. So grab your Instant Pot and get cooking, because dinner just got a whole lot easier and tastier!
Print
Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican
Description
This Instant Pot Weeknight Chicken and Rice Burrito Bowls recipe is a quick and easy one-pot meal perfect for busy evenings. Tender chicken breasts and rice are cooked together with aromatic spices like chili powder, cumin, and garlic powder, then combined with optional corn and black beans for added texture and flavor. Topped with shredded cheese, sour cream, salsa, and fresh cilantro, these bowls offer a delicious and customizable Mexican-inspired dinner.
Ingredients
Main 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
Optional Add-ins
- 1/2 cup corn
- 1/2 cup black beans
Toppings
- Shredded cheese
- Sour cream
- Salsa
- Fresh cilantro
Instructions
- Combine ingredients: Place the chicken breasts, rice, chicken broth, chili powder, cumin, garlic powder, salt, and pepper into the Instant Pot.
- Pressure cook: Close the lid, set the valve to sealing, and select high pressure cooking for 10 minutes.
- Release pressure: Allow the pressure to release naturally for 5 minutes, then perform a quick release to remove any remaining pressure.
- Shred chicken: Carefully open the lid, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and mix well with the rice.
- Add vegetables: Stir in the corn and black beans, if using, to combine evenly.
- Serve: Spoon the chicken and rice mixture into bowls and top with shredded cheese, sour cream, salsa, and fresh cilantro as desired.
Notes
- Use long grain white rice for best results.
- For a spicier bowl, add cayenne pepper or chipotle powder.
- Black beans and corn can be canned or fresh, just drain canned ingredients before adding.
- If you prefer a different protein, chicken thighs can also be substituted.
- Leftovers store well in the refrigerator for up to 3 days.
- To make it gluten free, ensure the chicken broth and toppings are gluten free.
