Instant Pot Weeknight Chicken And Rice Burrito Bowls Recipe

There’s nothing quite like a warm, hearty burrito bowl on a busy weeknight, especially when you can make it in one pot! This Instant Pot chicken and rice burrito bowl recipe has become a staple in my household for a few reasons: it’s flavorful, it’s quick, and there’s almost zero cleanup. Plus, who doesn’t love a dish that’s easily customizable? If you’re craving Tex-Mex flavors without the fuss of a stovetop or oven, this recipe will be your new best friend.

I remember the first time I made this after a long day of errands. I was too tired to juggle multiple pans, so I threw everything into the Instant Pot, crossed my fingers, and hoped for the best. The result? A deliciously comforting burrito bowl that tasted like it had simmered for hours. My family cleaned their plates (a rare feat with kids!), and now it’s our go-to when time is tight but we want a home-cooked meal.

this RECIPE

A quick look at burrito bowls (and why they’re so adaptable)

Burrito bowls have become a popular twist on the classic Mexican burrito. Essentially, it’s a deconstructed burrito served in a bowl rather than wrapped in a tortilla. This style originated in Tex-Mex cuisine, where everything from seasoned rice and beans to cheese, corn, and salsa are layered up to create a flavorful, filling dish. Burrito bowls are easy to customize with different proteins, vegetables, and toppings, making them perfect for families with varied tastes.

Now, let’s get into what makes this recipe so satisfying and how to make it come together effortlessly.

The stars of the dish: Key ingredients and tips for substitutions

Each ingredient here serves a purpose, adding layers of flavor or texture. But don’t worry if you’re missing something – I’ve got suggestions to help you adapt.

• Chicken thighs: I use boneless, skinless chicken thighs because they stay juicy and tender under pressure. If you prefer, chicken breasts can be substituted, though they may turn out a bit drier. For a vegetarian option, swap the chicken for diced bell peppers and extra beans.
• Long-grain white rice: This rice holds its shape and doesn’t get too mushy in the Instant Pot. Avoid using instant rice as it will cook too quickly and might turn into mush. If you’re out of white rice, brown rice works too – just increase the cooking time to 20 minutes.
• Salsa: This is the “magic” ingredient that infuses the entire dish with flavor. Choose your favorite jarred salsa for this recipe. If you want a smoky depth, go for a fire-roasted variety, or try salsa verde for a tangy twist.
• Black beans and corn: These add heartiness and a bit of sweetness. Feel free to substitute pinto beans or even chickpeas if that’s what you have. Fresh or canned corn works fine here.
• Cheddar cheese: A sprinkle of sharp cheddar adds a creamy finish. You can swap in Monterey Jack, Colby, or even a Mexican cheese blend for a different flavor profile.

Must-have kitchen tools for a smooth cooking experience

The beauty of this recipe is that you really only need one tool: your trusty Instant Pot! Here’s what makes it so essential:

• Instant Pot or any electric pressure cooker: The Instant Pot lets you sauté, cook, and simmer everything in one pot, saving time and dishes. I recommend using the sauté function to cook the aromatics before adding the other ingredients for maximum flavor.
• Wooden spoon: When sautéing the onions and garlic, a wooden spoon helps you scrape up any bits that stick to the bottom, which adds even more flavor.
• Sharp knife and cutting board: For chopping up your onion, garlic, and chicken. If you prep these ingredients ahead of time, the whole process will be even quicker.

Step-by-step: How to make Instant Pot chicken and rice burrito bowls

Let’s dive into the recipe! It’s quick, straightforward, and designed for minimal fuss.

1. Sauté the aromatics: Set your Instant Pot to the sauté function and add the oil. Once it’s hot, add diced onion and minced garlic. Cook for about 4 minutes until the onion becomes translucent and soft. Stir in the chili powder and cumin and cook for another 30 seconds until they’re fragrant. This quick sautéing adds depth to the flavor right from the start.
2. Deglaze the pot: Add 1/4 cup of chicken broth to the pot and use your wooden spoon to scrape up any browned bits from the bottom. This prevents the dreaded “burn” warning on the Instant Pot and infuses even more flavor into your dish.
3. Layer it up: Season the chicken with salt and pepper, then add it to the pot along with the beans, corn, and salsa. Stir everything together so the flavors start to meld. Now, here’s the important part: sprinkle the rice over the top, and then gently pour the remaining 3/4 cup of chicken broth on top of the rice. Resist the urge to stir! Keeping the rice on top helps prevent it from sticking.
4. Cook under pressure: Lock the lid in place and set the Instant Pot to manual (or pressure cook) mode, on high pressure, for 10 minutes. It’ll take about 10-12 minutes to come to pressure, and then the countdown will start.
5. Quick release and finish: Once the cooking time is up, do a quick release. Carefully open the lid (there will be steam), and give everything a good stir to combine. The rice should be tender, and the chicken perfectly cooked.
6. Serve and garnish: Divide the mixture between bowls, top with shredded cheddar cheese and freshly chopped cilantro, and you’re ready to dig in!

Mix it up! Delicious variations to try

This recipe is incredibly versatile. Here are a few fun ways to switch things up:

• Vegetarian version: Swap the chicken for diced bell peppers, mushrooms, or zucchini, and use vegetable broth instead of chicken broth. You could even add tofu cubes for extra protein.
• Spicy kick: If you like heat, add a diced jalapeño when you sauté the onions or stir in a bit of hot sauce at the end.
• Low-carb option: Substitute the rice with cauliflower rice. Reduce the cooking time to 5 minutes, as cauliflower rice cooks much faster.
• Southwestern twist: Use a smoky chipotle salsa and add a pinch of smoked paprika. It adds a rich, earthy flavor that’s so satisfying.
• Summer-inspired version: When fresh corn is in season, cut it off the cob and use that instead of frozen corn. The sweetness of fresh corn adds a lovely touch.

Presentation tips: Make it feel like a fiesta!

To serve, I love to pile these burrito bowls high with toppings. The melted cheese and cilantro are a great start, but you can also add sliced avocado, a dollop of sour cream, or even a few crushed tortilla chips for some crunch. Serve it with lime wedges on the side – a squeeze of lime really brightens everything up!

If you’re serving a crowd, you could even set up a “burrito bowl bar” with extra toppings like pico de gallo, guacamole, chopped green onions, and shredded lettuce so everyone can customize their bowl.

Drink pairings: Sip something refreshing

For a weeknight, I usually keep it simple with a cold, crisp beer like a Mexican lager or a light pilsner. It complements the spices without overwhelming the dish. If you’re in the mood for a cocktail, a classic margarita or even a michelada (a Mexican beer cocktail) would pair beautifully. For a non-alcoholic option, try a glass of iced hibiscus tea or sparkling water with lime.

Storing and reheating leftovers

These burrito bowls make excellent leftovers. Store any remaining portions in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to prevent the rice from drying out, and warm it in the microwave or on the stovetop over low heat. If you’re freezing leftovers, they’ll keep well for up to 2 months. Just thaw in the fridge overnight before reheating.

Adjusting for larger or smaller servings

This recipe makes about 4 generous servings, but it’s easy to scale. For a bigger batch, simply double the ingredients and keep the cooking time the same. If you’re cooking for one or two, you can halve the ingredients – just be sure to still use enough broth to cover the rice.

FAQs about Instant Pot chicken and rice burrito bowls

1. Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time to 20 minutes to ensure the rice is fully cooked.

2. How can I prevent the Instant Pot from showing a “burn” warning?
Make sure to deglaze the pot after sautéing, and don’t stir the rice after adding it – just layer it on top.

3. Can I make this recipe without an Instant Pot?
Absolutely. You can make it in a slow cooker (cook on low for 4-6 hours) or on the stovetop – just simmer everything together until the rice is cooked.

4. Can I use chicken breasts instead of thighs?
Yes, though chicken breasts may be slightly drier. You could also use shredded rotisserie chicken and add it at the end to save time.

5. How spicy is this recipe?
The spice level depends on the salsa you choose. If you’re worried about heat, opt for a mild salsa and skip the hot sauce.

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