Description
Weeknight miracles happen with these Instant Pot chicken and rice burrito bowls, delivering Mexican-inspired comfort straight to your dinner table. Hearty ingredients meld together quickly, promising a satisfying meal packed with bold flavors you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (15-ounce) can black beans, drained and rinsed
Vegetables and Aromatics:
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup frozen corn kernels
- 1 (16-ounce) jar salsa
Seasonings and Additional Ingredients:
- 1.5 tablespoons canola or vegetable oil
- 1 tablespoon chili powder
- 1.5 teaspoons ground cumin
- 1 cup low-sodium chicken broth
- 1 cup long-grain white rice
- 0.5 cup shredded sharp cheddar cheese
- 0.25 cup coarsely chopped fresh cilantro
- Kosher salt
- Freshly ground black pepper
Instructions
- Heat oil in Instant Pot on sauté mode at medium-high temperature. Add diced onions and minced garlic, cooking until translucent and fragrant, approximately 3-4 minutes.
- Incorporate chili powder and cumin, stirring quickly to activate spices and prevent burning, about 30 seconds.
- Pour chicken broth into pot, using wooden spoon to deglaze bottom and release any caramelized bits, ensuring no scorching occurs.
- Season chicken pieces with salt and pepper, then add to pot along with black beans, corn, and salsa. Gently mix ingredients to distribute flavors evenly.
- Distribute rice uniformly across the top of the mixture without stirring. Pour remaining chicken broth over rice, ensuring even liquid coverage.
- Secure Instant Pot lid and set to high pressure for 10 minutes. Allow 10-12 minutes for pressure buildup.
- After cooking completes, perform quick release method carefully, using towel to minimize steam splattering.
- Open lid and gently fold ingredients together, creating a cohesive mixture with balanced textures.
- Transfer burrito bowl contents into serving dishes, garnishing with shredded cheddar cheese and fresh cilantro for vibrant presentation.
Notes
- Customize heat levels by adjusting chili powder or adding jalapeños for extra kick.
- Prevent rice from becoming mushy by precisely measuring liquid and avoiding stirring during cooking.
- Swap chicken for plant-based proteins like tofu or black beans to create vegetarian-friendly version.
- Enhance meal prep by cooking extra portions and storing in airtight containers for quick lunches during the week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 100 mg