Instant Pot Weeknight Chicken and Rice Burrito Bowls
A quick and easy one-pot dish combining chicken, brown rice, and beans in a savory salsa sauce, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
- Diet: High Protein
Ingredients
- 1 lb chicken breast, diced
- 1 cup brown rice
- 1 can black beans, drained
- 1 cup corn (frozen or canned)
- 1 cup salsa
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, avocado, sour cream, fresh cilantro
Instructions
- Sauté the chicken: Set the Instant Pot to ‘Sauté’ mode and add a little oil. Once the oil is hot, add the diced chicken. Cook until browned on all sides, about 5 minutes.
- Add remaining ingredients: Stir in the brown rice, black beans, corn, salsa, chicken broth, cumin, chili powder, salt, and pepper. Ensure everything is well combined.
- Combine everything: Gently fold the ingredients together until evenly mixed.
- Seal and cook: Close the lid of the Instant Pot, set the valve to sealing, and cook on ‘Manual’ for 10 minutes.
- Release pressure carefully: After cooking, allow for a natural pressure release for 5 minutes, then perform a quick release of any remaining pressure.
- Serve and enjoy: Open the lid and fluff the rice and chicken mixture with a fork. Serve in bowls topped with your choice of toppings.
Notes
For best results, brown the chicken well and use good quality salsa. Fluff the mixture before serving for better presentation.