Description
This Instant Pot Weeknight Chicken and Rice Burrito Bowls recipe is a quick and flavorful meal perfect for busy weeknights. Combining tender chicken, fluffy rice, black beans, and zesty salsa, it cooks all in one pot, making cleanup a breeze. Topped with melted cheese and optional fresh toppings like avocado and cilantro, this dish offers a delicious and satisfying burrito bowl experience in under 15 minutes.
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup salsa
- 1 cup shredded cheese
Optional Toppings
- Avocado, sliced
- Cilantro, chopped
- Sour cream
Instructions
- Add Ingredients: Place the chicken breasts, uncooked white rice, chicken broth, drained black beans, and salsa into the Instant Pot. Ensure the ingredients are evenly distributed for even cooking.
- Pressure Cook: Secure the Instant Pot lid and set it to high pressure for 10 minutes. This cooks the chicken thoroughly and allows the rice to absorb the flavors perfectly.
- Release Pressure: When the cooking cycle finishes, carefully do a quick pressure release to let out the steam safely, then open the lid.
- Shred and Mix: Remove the cooked chicken breasts, shred them with two forks, and stir the shredded chicken back into the rice and bean mixture. Add the shredded cheese and mix until melted and combined.
- Serve and Garnish: Spoon the chicken and rice mixture into bowls and top with your choice of avocado slices, chopped cilantro, and a dollop of sour cream for added freshness and creaminess.
Notes
- You can substitute chicken thighs for chicken breasts if preferred for more flavor and juiciness.
- Use low-sodium chicken broth to reduce salt content.
- Feel free to swap black beans for pinto or kidney beans as alternatives.
- For a spicy kick, add chopped jalapeños or hot sauce to the salsa.
- This recipe can be made ahead and stored in the refrigerator for up to 3 days.
