Instant Pot Weeknight Chicken and Rice Burrito Bowls
Quick and easy chicken and rice burrito bowls made in the Instant Pot, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb Boneless chicken breasts, cut into 1-inch chunks Thawed for even cooking
- 1 cup Long-grain white rice, rinsed Rinsing prevents clumping
- 1 cup Low-sodium chicken broth Use low-sodium if preferred
- 1 can Diced tomatoes Can use fire-roasted for added flavor
- 1 cup Mild salsa Adjust according to taste
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1 clove Garlic, minced
- 1 pinch Dried oregano
Toppings
- 1 cup Shredded cheddar cheese Optional
- 1/2 cup Chopped cilantro For garnish
- 1 lime Cut into wedges For squeezing on top
- 1 cup Sour cream or Greek yogurt Optional
- 1 cup Corn or bell peppers For added veggies
Instructions
Preparation
- Rinse the rice with water until it runs mostly clear.
- Season the chicken pieces with chili powder, cumin, garlic, and oregano.
Cooking
- Layer the broth, tomatoes, and salsa in the Instant Pot.
- Add rinsed rice evenly on top.
- Place the seasoned chicken on top of the rice without stirring.
- Seal the Instant Pot and cook on high pressure for 10 minutes.
- Let it rest for 5 minutes, then do a quick release of pressure.
Serving
- Fluff the rice and chicken with a fork.
- Top with desired toppings and serve immediately.
Notes
This dish allows for customization with various toppings and leftovers can be reheated. Adding a bit of water when reheating helps keep the dish juicy.