Instant Pot Weeknight Chicken and Rice Burrito Bowls saved dinner at my house after a long Tuesday when everyone came home hungry and tired. You know the kind of night when takeout feels irresistible, but your budget just shakes its head. This recipe skips the stress and brings the flavor fast. The chicken is tender, the rice is fluffy, and every bite tastes like your favorite burrito shop. Minimal chopping, easy cleanup, and seriously comforting. Ready to make your weeknights easier and tastier?
A Versatile Burrito Bowl in 20 Minutes
When I say fast, I mean the kind of fast that makes you do a happy little kitchen dance. These burrito bowls cook in about 20 minutes, and most of that time is hands off. Everything goes right into the Instant Pot in layers. Then you set it and forget it while you slice some limes and grab your toppings. It is a real weeknight hero.
This is the basic idea: chicken thighs or chicken breasts, long grain rice, broth, salsa, and a few spices. The Instant Pot does the heavy lifting and gives you saucy, seasoned chicken with soft rice that soaks up all the goodness. If you have picky eaters, no problem. Keep the base mild and let everyone build their own bowls with toppings like cheese, avocado, corn, and crunchy lettuce.
If you are building a lineup of quick dinners, bookmark this one alongside my other favorites. I keep a running list of more Instant Pot dinners that save me on busy nights, and this burrito bowl sits right at the top for speed and taste.
“My teenager said this tastes like our favorite burrito joint but cleaner and cozier. He even packed the leftovers for lunch without me asking.”
What goes in the pot
For the base, you will need boneless chicken, long grain white rice, chicken broth or water, and your favorite jarred salsa. We add cumin, chili powder, and a pinch of oregano to keep things simple and bright. You can toss in a can of black beans and some frozen corn too. No need to thaw the corn. The pressure does the work.
Step-by-step overview
First, rinse the rice until the water runs clear. This helps it cook fluffy, not sticky. Add the rice to the pot with broth, then stir in the spices and salsa. Layer the chicken right on top. Do not stir. That layering helps the rice cook evenly and keeps the burn warning away. Seal the lid, set to high pressure for a short cook, then let it naturally release for a bit before you quick release the rest. Shred the chicken right in the pot, fluff the rice, and serve it up with your toppings. So easy and so good.
For anyone who likes to meal prep, the leftovers pack beautifully. I store the rice and chicken together, then keep toppings separate so they stay fresh and crisp.
Reasons to Make Instant Pot 20 Minute Chicken Burrito Bowls
Honestly, there are dozens, but here are my top reasons. First, it is fast. Second, it is budget friendly. Third, it is flexible enough to please a crowd. You can make it mild or spicy, swap protein, even use brown rice with a few timing tweaks. The rice cooks in the same pot with the chicken, so you get full flavor in every bite and only one pot to wash.
I also love that it uses pantry staples. Got salsa? You are halfway there. If chicken is on sale, grab a pack and you are set. For guaranteed juicy results on other days, try this take on juicy Instant Pot chicken breast. It is a great partner recipe to keep in your back pocket.
Plus, the build your own nature makes dinner more fun. Set out bowls of cilantro, lime, shredded cheese, jalapeños, tomatoes, and crunchy lettuce. Everyone gets the burrito bowl of their dreams. Kid approved, teen approved, adult approved.
And yes, it reheats like a champ. Add a splash of broth or water when warming to bring the rice back to life.
Tips and Tricks for Success
Rice notes
Rice can be fussy, but this method makes it dependable. A few small habits make a big difference.
- Rinse the rice until the water runs mostly clear. This reduces extra starch and prevents clumps.
- Use the right ratio: for long grain white rice, I use 1 cup rice to 1 cup broth when cooking with chicken and salsa. The salsa adds liquid too, so this balance works well.
- Layer, do not stir. Rice on the bottom, liquid and salsa mixed in, chicken on top. This avoids the burn warning and keeps textures perfect.
- Natural release is your friend. Let the pot rest for about 10 minutes after the timer ends, then quick release any remaining steam. This helps the rice finish steaming and come out tender.
- Use your salsa wisely. Chunky salsa brings body and flavor. If your salsa is very thick, add an extra splash of broth so there is enough liquid.
- Want to make brown rice bowls? It works with a longer cook time. For foolproof grains, peek at my go-to method for perfect Instant Pot brown rice and adjust from there.
Timing can vary a bit by Instant Pot model and the thickness of your chicken pieces. Thin cut breasts cook a touch quicker than big chicken thighs. If you are new to pressure cooking, do not stress, this recipe is forgiving. Once you do it once, you will feel like a pro.
If you cook a lot of quick chicken meals, I also love to rotate in this weeknight-friendly Instant Pot BBQ pulled chicken for sliders, tacos, or bowls. Same speedy vibe, different flavor mood.
One last tip: keep a bag of frozen corn and a can of black beans in your pantry at all times. They turn a basic chicken and rice situation into a proper burrito bowl party.
What to Serve with Chicken Burrito Bowls
Topping ideas
Toppings make these bowls special. Keep it simple or load them up.
- Creamy elements: sour cream or Greek yogurt, avocado slices or guacamole.
- Crunch: shredded lettuce, crushed tortilla chips, thinly sliced radishes.
- Fresh and bright: lime wedges, chopped cilantro, diced tomatoes, green onions.
- Extra flavor: pickled jalapeños, hot sauce, salsa verde, a drizzle of chipotle mayo.
- Cheese: shredded cheddar, pepper jack, queso fresco.
- Add-ins: black beans, corn, sautéed peppers and onions, or a scoop of pico.
If you are serving a crowd, make a small toppings bar and let everyone customize. It turns dinner into an easy, fun buffet situation. If you want to round out the plate, add a simple side salad or a quick batch of roasted veggies. I sometimes warm up tortillas and do mini burritos on the side. Versatile, flexible, and always satisfying.
How We Made This Recipe Better
Small upgrades that make a big difference
I have cooked a lot of burrito bowls, and this one got better with a few easy tweaks. First, we use salsa as part of the liquid. Not all salsa is equal, so pick one you love. I like a medium chunky salsa that has a hint of smokiness. It flavors the rice while keeping the cook simple.
Second, I season in two steps. Some spices go in the pot so the chicken absorbs the flavor as it cooks. Then, after shredding, I add a pinch more salt, a squeeze of lime, and a dusting of chili powder to wake everything up. That last minute seasoning is a small step that brings everything to life.
Third, I shred the chicken directly in the pot with two forks. The saucy rice catches the shredded bits so every spoonful is balanced. If you need a change of pace later in the week, try remixing leftovers into tacos or quesadillas. And if you want another quick dinner idea in your rotation, this one is a crowd-pleaser too: Instant Pot spaghetti with meat sauce. Totally different flavor, same weeknight energy.
Finally, the finishing touches matter. A squeeze of fresh lime and a sprinkle of cilantro wake up the entire bowl. Use what you have and make it yours.
Common Questions
Q: Can I use frozen chicken?
A: Yes, but keep pieces separated and similar in size. Add 2 to 3 extra minutes to the pressure cook time and check for doneness. If needed, reseal and cook 1 to 2 minutes more.
Q: Will jasmine rice or basmati rice work?
A: Both work well. Rinse, then use a 1 to 1 liquid ratio. Jasmine turns tender and slightly sticky while basmati stays a bit drier and fluffy.
Q: How spicy is this?
A: Spice level depends on your salsa and chili powder. Use mild salsa for family friendly bowls, then leave hot sauce on the table for anyone who wants extra heat.
Q: Can I make it dairy free?
A: Absolutely. The base is dairy free. Just skip cheese or use a dairy free option. Avocado adds a natural creamy vibe without any dairy.
Q: How long do leftovers keep?
A: Up to 4 days in the fridge. Reheat with a splash of water or broth to refresh the rice. It also freezes nicely for about 2 months.
A Fresh, Fast Dinner You Will Make Again
If your evenings feel hectic, Instant Pot Weeknight Chicken and Rice Burrito Bowls will be your new best friend. The recipe is quick, forgiving, and ideal for families who want both comfort and flexibility. For more inspiration and technique notes that align with this method, check out the original idea behind Instant Pot Weeknight Chicken and Rice Burrito Bowls and this popular take on speedy bowls from Instant Pot 20 Minute Chicken Burrito Bowls – Damn Delicious. Give it a try tonight and make it your own with toppings you love. I am betting it becomes a weekly regular at your table.
Instant Pot Chicken and Rice Burrito Bowls
Ingredients
For the Base
- 1 lb boneless chicken (thighs or breasts) Use your preferred cut of chicken.
- 1 cup long grain white rice Rinse until the water runs clear.
- 1 cup chicken broth or water Chicken broth enhances flavor.
- 1 cup jarred salsa Pick a salsa you enjoy for best results.
- 1 tsp ground cumin Adds warmth and depth.
- 1 tsp chili powder Adjust spice level with mild or hot variety.
- 1/2 tsp dried oregano Use a pinch for brightness.
- 1 can black beans Optional, no need to thaw.
- 1 cup frozen corn Frozen corn can be added directly.
For Toppings
- sour cream or Greek yogurt For a creamy element.
- avocado slices or guacamole Adds creaminess and flavor.
- shredded lettuce For a crunchy texture.
- thinly sliced radishes For added crunch.
- lime wedges For a burst of freshness.
- chopped cilantro For a fresh herbal note.
Instructions
Preparation
- Rinse the rice until the water runs clear to help it cook fluffy.
- Add the rinsed rice to the Instant Pot along with the broth.
- Stir in the cumin, chili powder, oregano, and salsa.
- Layer the chicken on top of the rice mixture without stirring.
- Seal the lid and set to high pressure for 8 minutes.
- Let the pot naturally release for 10 minutes before performing a quick release.
- Shred the chicken directly in the pot and fluff the rice with a fork.
Serving
- Serve the chicken and rice in bowls with your choice of toppings.
- Encourage everyone to customize their bowls with toppings.
