Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe

If weeknights ever feel like a juggling act, these Instant Pot Weeknight Chicken and Rice Burrito Bowls will be your new secret weapon. Packed with bold Tex-Mex flavor, wholesome ingredients, and a touch of cheesy goodness, this one-pot wonder is comforting, speedy, and guaranteed to get everyone racing to the dinner table.

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Ingredients You’ll Need

The best part about Instant Pot Weeknight Chicken and Rice Burrito Bowls? You probably have most of these simple, familiar ingredients on hand. Each one brings something special, from hearty texture to savory flavor or a burst of color at the finish.

• Canola or vegetable oil: Just enough to gently sautée the onions and garlic—the flavor foundation of the whole dish.
• Yellow onion: Diced for sweetness and depth, essential for layering Tex-Mex flavors.
• Garlic: Adds richness and a little bite; don’t skimp on this aromatic!
• Chili powder & ground cumin: The dynamic duo that infuses deep, smoky warmth throughout every spoonful.
• Low-sodium chicken broth: Keeps everything moist and perfectly cooked, without making things overly salty.
• Boneless, skinless chicken thighs: Juicy and forgiving, they stay incredibly tender under pressure.
• Kosher salt & freshly ground black pepper: Brightens and balances all the bold flavors.
• Black beans: For heartiness, protein, and that classic burrito bowl touch.
• Frozen corn kernels: Little bites of juicy, sweet crunch scattered throughout.
• Jarred salsa: Shortcuts a ton of flavor into the pot—choose your favorite mild or spicy variety.
• Long-grain white rice: Absorbs all those delicious juices and cooks up fluffy and satisfying right in the pot.
• Shredded sharp cheddar cheese: Melts luxuriously for the ultimate finish—use extra if you like it cheesy!
• Fresh cilantro: A final flurry of green that brightens every bowl and makes it taste fresh and homemade.

Variations

The Instant Pot Weeknight Chicken and Rice Burrito Bowls recipe is endlessly adaptable. Don’t hesitate to mix things up to suit your family’s favorites, any dietary needs, or simply whatever’s in your fridge tonight.

• Swap the Protein: Use boneless, skinless chicken breasts or even leftover shredded rotisserie chicken for an even faster meal.
• Make it Vegetarian: Skip the chicken and add extra beans, or toss in sauteed bell peppers and zucchini for a satisfying vegetarian twist.
• Cheese Please: Try Monterey Jack or a Mexican cheese blend for an extra gooey, melty bowl.
• Spice It Up: Stir in a can of diced green chilies or use a smoky chipotle salsa for more heat and depth.
• Brown Rice Sub: Prefer brown rice? It works too, though you’ll need to tweak the cook time (see Pro Tips below).

How to Make Instant Pot Weeknight Chicken and Rice Burrito Bowls

Step 1: Sauté Aromatics and Spices

Turn on the Instant Pot to the sauté setting and warm up the oil until it’s shimmering. Toss in your diced onion and minced garlic, and cook them down, stirring occasionally, until the onion is nice and soft—about 4 minutes. Sprinkle over the chili powder and cumin, and give it all a quick stir just until fragrant; this blooming step deepens the flavor of your spices beautifully.

Step 2: Deglaze and Simmer

Add 1/4 cup of chicken broth to the pot and, using a wooden spoon, gently scrape up any browned bits from the bottom (these little bits add extra flavor!). Let it simmer for about a minute to bring everything together and prepare the pot for pressure cooking.

Step 3: Add Chicken and Bulk Ingredients

Season the chicken pieces all over with salt and pepper, then add them to the pot. Dump in your drained black beans, frozen corn, and a whole jar of your favorite salsa. Stir it all together to evenly mix the ingredients and meld the flavors.

Step 4: Layer Rice and Broth (Don’t Stir!)

Sprinkle the rice evenly over the top of the chicken mixture. Carefully pour the remaining chicken broth over the rice, but resist the urge to stir! Layering the rice like this ensures even cooking and prevents sticking or burning on the bottom.

Step 5: Pressure Cook and Quick Release

Seal and lock the Instant Pot lid, set it to cook on HIGH pressure for 10 minutes, and let the magic happen. It will take about 10–12 minutes to come up to pressure before cooking. When it’s done, perform a quick release, then open the lid for a steamy, fragrant reveal.

Step 6: Stir, Finish, and Serve

Gently stir everything together so the tender rice and chicken soak up every drop of that zesty sauce. Divide into bowls, generously sprinkle with shredded cheddar cheese and chopped cilantro, and let everyone dig in!

How to Serve Instant Pot Weeknight Chicken and Rice Burrito Bowls

Garnishes

The sky’s the limit here—try dollops of sour cream, extra shredded cheese, diced avocado, chopped tomatoes, pickled jalapeños, or a fresh squeeze of lime. Set out bowls of toppings so everyone can customize their own burrito bowl masterpiece.

Side Dishes

These Instant Pot Weeknight Chicken and Rice Burrito Bowls are filling on their own, but they shine even brighter alongside crispy tortilla chips, a batch of guacamole, or a simple green salad tossed in a zesty vinaigrette. For extra fun, add a side of elote-style corn or roasted vegetables.

Creative Ways to Present

Make it a DIY burrito bowl bar—set out all the toppings in colorful bowls and let everyone build their dream bowl. Or, use leftovers to fill tortillas for handheld burritos or stuff into bell pepper halves for a fresh, fun twist. Individual mason jars also make these bowls picnic-friendly!

Make Ahead and Storage

Storing Leftovers

Transfer cooled leftovers to airtight containers and stash them in the fridge for up to 4 days. The flavors deepen overnight, making the leftovers just as tempting on day two (or three!).

Freezing

Portion any cooled Instant Pot Weeknight Chicken and Rice Burrito Bowls into freezer-safe containers. Freeze for up to 2 months. For best texture, leave off fresh garnishes until after reheating.

Reheating

Reheat individual servings in the microwave, covered, in 60-second bursts, stirring occasionally until heated through. For bigger portions, warm gently on the stovetop with a splash of broth or water to revive the rice’s fluffiness.

FAQs

Final Thoughts

When you need big flavor, hearty comfort, and minimal fuss on a busy night, these Instant Pot Weeknight Chicken and Rice Burrito Bowls are a true game-changer. I hope this recipe brings as many smiles (and satisfied tummies) to your table as it has to mine—don’t be surprised if it becomes your new weeknight staple!

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