Instant Pot Chicken and Rice Burrito Bowls
A quick and budget-friendly recipe for chicken and rice burrito bowls made in the Instant Pot, featuring tender chicken, fluffy rice, and customizable toppings.
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.
Notes
Leftovers can be stored in the fridge for up to 4 days. Reheat with a splash of broth for best results.