Instant Pot Weeknight Chicken and Rice Burrito Bowls is a quick and easy meal made with chicken, rice, and beans, perfect for busy weeknights.
Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 15 minutes | 10 minutes | 25 minutes | 4-6 servings | Easy | Mexican |
Why This Recipe Works
This recipe works because it is a one-pot meal that can be made in under 30 minutes, perfect for busy weeknights. The Instant Pot makes cooking the chicken, rice, and beans quick and easy.
I have made this recipe many times, and it is a staple in my household. The combination of chicken, rice, and beans is a classic, and the addition of salsa and cheese makes it a flavorful and satisfying meal.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Canola or vegetable oil | 1 1/2 tablespoons | Used for sautéing |
| Yellow onion | 1 medium, diced | Used for flavor |
| Garlic | 2 cloves, minced | Used for flavor |
| Chili powder | 1 tablespoon | Used for flavor |
| Ground cumin | 1 1/2 teaspoons | Used for flavor |
| Low-sodium chicken broth | 1 cup, divided | Used for cooking |
| Boneless, skinless chicken thighs | 1 1/2 pounds, cut into 1-inch pieces | Used for protein |
| Kosher salt | To taste | Used for seasoning |
| Freshly ground black pepper | To taste | Used for seasoning |
| Black beans | 1 (15-ounce) can, drained and rinsed | Used for protein and fiber |
| Frozen corn kernels | 1 cup | Used for flavor and nutrients |
| Salsa | 1 (16-ounce) jar | Used for flavor |
| Long-grain white rice | 1 cup | Used for carbohydrates |
| Shredded sharp cheddar cheese | 1/2 cup | Used for flavor and nutrition |
| Fresh cilantro | 1/4 cup, coarsely chopped | Used for flavor and nutrition |
Step-by-Step Instructions
- Add the oil to the Instant Pot, turn on sauté setting, and heat until shimmering.
- Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes.
- Stir in the chili powder and cumin and cook until fragrant, about 30 seconds.
- Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.
- Season the chicken all over with the salt and pepper.
- Add the chicken, beans, corn, salsa, and stir to combine.
- Sprinkle the rice over the top.
- Pour the remaining 3/4 cup broth over the rice, but do not stir.
- Using the manual setting, set the pressure to HIGH for 10 minutes.
- Close and lock the lid.
- It should take the pressure cooker about 10 to 12 minutes to come to pressure and begin the 10 minute countdown.
- When the cooking time is complete, do a quick release of the pressure.
- Gently stir everything together.
- Divide between bowls and top with the cheese and cilantro.
Phase 1: Preparation
In this phase, we prepare the ingredients and cook the chicken and rice.
Phase 2: Cooking
In this phase, we cook the chicken, rice, and beans in the Instant Pot.
Phase 3: Serving
In this phase, we serve the dish hot, topped with cheese and cilantro.
Chef Tips for Perfect Results
- Use high-quality ingredients, such as fresh vegetables and lean protein.
- Cook the chicken and rice until they are tender and fluffy.
- Use the right amount of liquid, as too little can result in dry rice and too much can result in a soggy mess.
- Don’t overmix the ingredients, as this can result in a tough and chewy texture.
- Experiment with different spices and seasonings to add flavor and depth to the dish.
Common Mistakes to Avoid
- Not cooking the chicken and rice long enough, resulting in undercooked and tough texture.
- Using too much liquid, resulting in a soggy and unappetizing mess.
- Not seasoning the dish enough, resulting in a bland and flavorless taste.
- Overmixing the ingredients, resulting in a tough and chewy texture.
- Not using high-quality ingredients, resulting in a low-quality and unappetizing dish.
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Chicken | Beef or pork | Changes the flavor and texture of the dish |
| Rice | Quinoa or cauliflower rice | Changes the texture and nutritional content of the dish |
| Beans | Black beans, kidney beans, or pinto beans | Changes the flavor and texture of the dish |
| Cheese | Monterey Jack, Pepper Jack, or Colby cheese | Changes the flavor and texture of the dish |
Serving Suggestions and Pairings
This dish can be served with a variety of toppings, such as diced tomatoes, shredded lettuce, and sour cream.
It can also be paired with a side of Mexican street corn, roasted vegetables, or a simple green salad.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerate | 3-5 days | Store in an airtight container and reheat in the microwave or on the stovetop. |
| Freeze | 3-6 months | Store in an airtight container or freezer bag and reheat in the microwave or on the stovetop. |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 500 |
| Protein | 35g |
| Fat | 20g |
| Carbohydrates | 40g |
| Fiber | 5g |
| Sugar | 5g |
| Sodium | 400mg |
Approximate values.
Frequently Asked Questions
Can I substitute the chicken with beef or pork?
How do I know if the chicken is cooked through?
The chicken is cooked through when it reaches an internal temperature of 165°F (74°C).
What if I don’t have an Instant Pot?
You can make this recipe on the stovetop or in a slow cooker, but it will take longer to cook.
Can I make this recipe ahead of time?
How do I reheat the dish?
You can reheat the dish in the microwave or on the stovetop, but be careful not to overheat it.
For more information, visit Instant Pot or Mexican Food.
Conclusion
Instant Pot Weeknight Chicken and Rice Burrito Bowls is a quick and easy meal that can be made in under 30 minutes. It is a flavorful and satisfying dish that is perfect for busy weeknights.
Try making this recipe tonight and enjoy the delicious flavors of Mexico!
Instant Pot Weeknight Chicken and Rice Burrito Bowls
Ingredients
Method
- Heat 1 tbsp oil in Instant Pot on Sauté mode. Cook onions 3-4 minutes until softened. Add garlic, chili powder, cumin, and 1/2 tsp salt, sauté 1 minute.
- Add chicken pieces and cook 4-5 minutes until golden browned. Deglaze with 3/4 cup chicken broth, scraping bottom of pot.
- Top with rice, black beans, corn, and remaining broth. Secure lid, set vent to sealed, select Pressure Cook/Manual mode for 8 minutes.
- Allow natural release for 5 minutes, then quick release remaining pressure. Stir in salsa, cheese, and remaining broth to loosen rice.
- Serve in bowls with avocado and cilantro if desired.
Nutrition
Notes
Use any salsa flavor and swap cheddar with vegan cheese if needed
Prep-ahead tip: Pressurize chicken mixture and freeze before adding rice and beans. Cook quickly from frozen.