Description
This Instant Pot Weeknight Chicken and Rice Burrito Bowls recipe is a quick and flavorful meal perfect for busy evenings. Tender chicken breast is cooked alongside rice and seasoned with chili powder, cumin, and garlic powder for a delicious Tex-Mex flair. Optional additions of corn and black beans add texture and nutrition, while toppings like shredded cheese, sour cream, salsa, and fresh cilantro provide customizable finishing touches. Ready in just 25 minutes, this one-pot dinner is both convenient and satisfying.
Ingredients
Scale
Main Ingredients
- 2 chicken breasts
- 1 cup rice
- 1 1/4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Optional Mix-ins
- 1/2 cup corn
- 1/2 cup black beans
Toppings
- Shredded cheese
- Sour cream
- Salsa
- Fresh cilantro
Instructions
- Combine Ingredients: Place the chicken breasts, rice, chicken broth, chili powder, cumin, garlic powder, salt, and pepper into the Instant Pot, arranging everything evenly.
- Pressure Cook: Close the lid and set the valve to the sealing position. Cook on high pressure for 10 minutes to ensure the chicken and rice cook thoroughly and absorb the spices.
- Release Pressure: Allow the pressure to release naturally for 5 minutes, then perform a quick release to release any remaining pressure safely.
- Shred Chicken: Open the lid carefully and shred the chicken breasts using two forks, mixing the shredded chicken into the rice for a well-blended dish.
- Add Optional Ingredients: Stir in the corn and black beans if desired, mixing evenly throughout the chicken and rice.
- Serve and Garnish: Dish out the chicken and rice mixture into bowls and top with shredded cheese, sour cream, salsa, and fresh cilantro to your preference.
Notes
- You can substitute chicken thighs for breasts for a juicier result.
- Use brown rice instead of white rice; increase cook time to 15 minutes on high pressure.
- Adjust spices to taste for more or less heat.
- Leftovers can be refrigerated for up to 3 days and reheated easily.
- For a dairy-free option, omit cheese and sour cream or use plant-based alternatives.
