Description
A quick and flavorful Instant Pot recipe for Chicken and Rice Burrito Bowls, combining tender chicken, black beans, corn, and salsa cooked together for a hearty and satisfying meal. Perfect for busy weeknights and customizable with your favorite toppings.
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup chunky salsa (mild or spicy)
- 1 ½ cups chicken broth (or water)
- Salt and pepper, to taste
Optional Toppings
- Shredded cheese
- Chopped cilantro
- Avocado
- Sour cream
- Lime wedges
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode. Add the olive oil, diced onions, and minced garlic. Cook, stirring frequently, until the onions are softened and fragrant, about 2-3 minutes.
- Cook Chicken: Add the bite-sized chicken pieces to the pot. Season with salt and pepper. Sauté the chicken until it is lightly browned but not fully cooked through, approximately 4-5 minutes, stirring occasionally.
- Add Remaining Ingredients: Stir in the rinsed rice, drained black beans, frozen corn, chunky salsa, and chicken broth. Use a spoon to scrape the bottom of the pot to deglaze any browned bits, which helps prevent the burn warning during pressure cooking.
- Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Select “Manual” or “Pressure Cook” mode on high pressure and set the timer for 10 minutes.
- Release Pressure: When cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to release any remaining pressure.
- Serve: Open the lid and fluff the mixture with a fork. Serve the chicken and rice mixture in bowls and add your choice of optional toppings such as shredded cheese, chopped cilantro, sliced avocado, sour cream, and lime wedges.
Notes
- Use chicken thighs for more flavor and juiciness, or chicken breasts for a leaner option.
- For a spicier bowl, use a hot salsa variety or add chopped jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or stovetop.
- Ensure to rinse the rice thoroughly to remove excess starch and prevent clumping.
- You can substitute vegetable broth and omit chicken for a vegetarian version with tofu or extra beans.
