Instant Pot Weeknight Chicken and Rice Burrito Bowls

Hearty and flavorful chicken and rice burrito bowls made quickly in an Instant Pot, perfect for a weeknight meal.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• quick
• one-pot
• savory

Ingredients

• 1.5 tablespoon canola oil (or vegetable)
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 tablespoon chili powder
• 1.5 teaspoon cumin (ground)
• 1 cup chicken broth (low-sodium, divided)
• 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
• 0.5 teaspoon salt (kosher)
• 0.5 teaspoon black pepper (freshly ground)
• 1 can black bean (15-ounce, drained and rinsed)
• 1 cup corn kernel (frozen)
• 1 jar salsa (16-ounce)
• 1 cup white rice (long-grain)
• 0.5 cup cheddar cheese (shredded, sharp)
• 0.25 cup cilantro (coarsely chopped, fresh)

Instructions

1. Add the oil to the Instant Pot, turn on sauté setting, and heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Stir in the chili powder and cumin and cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.
2. Season the chicken all over with the salt and pepper. Add the chicken, beans, corn, salsa, and stir to combine. Sprinkle the rice over the top. Pour the remaining 3/4 cup broth over the rice, but do not stir. Using the manual setting, set the pressure to HIGH for 10 minutes. Close and lock the lid. It should take the pressure cooker about 10 to 12 minutes to come to pressure and begin the 10 minute countdown. When the cooking time is complete, do a quick release of the pressure.
3. Gently stir everything together. Divide between bowls and top with the cheese and cilantro.

Nutrition (per serving)

• Calories: 551
• Protein: 38 g
• Carbohydrates: 51.5 g
• Fat: 21 g
• Fiber: 5.6 g
• Sodium: 759 mg
• Saturated Fat: 6.3 g
• Sugar: 5.1 g
• Cholesterol: 87 mg