Description
These Instant Pot Weeknight Chicken and Rice Burrito Bowls are a quick and delicious meal that the whole family will love. Packed with tender chicken, flavorful spices, beans, corn, and rice, topped with cheese and cilantro, it’s a perfect weeknight dinner solution.
Ingredients
Units
Scale
For the Chicken and Rice:
- 1 1/2 tablespoons canola or vegetable oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 cup low-sodium chicken broth, divided
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt
- Freshly ground black pepper
For the Burrito Bowl:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (16-ounce) jar salsa
- 1 cup long-grain white rice
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup coarsely chopped fresh cilantro
Instructions
- Sauté the Aromatics: Add oil to the Instant Pot and sauté onion and garlic until softened. Stir in chili powder and cumin.
- Add Ingredients: Add 1/4 cup broth, then season and add chicken, beans, corn, and salsa. Sprinkle rice on top and pour remaining broth over it.
- Pressure Cook: Set Instant Pot to HIGH pressure for 10 minutes. Do a quick release after cooking.
- Finish and Serve: Stir everything together, then divide into bowls and top with cheese and cilantro.
Notes
- You can customize these bowls with your favorite toppings like avocado, sour cream, or hot sauce.
- Feel free to use brown rice or quinoa for a healthier twist.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 710mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
