Description
A quick and flavorful Instant Pot recipe for chicken and rice burrito bowls.
Ingredients
Scale
- 1½ tbsp canola or vegetable oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1½ tsp ground cumin
- 1 cup low-sodium chicken broth, divided
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 (15-oz / 425 g) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 (16-oz / 450 g) jar salsa
- 1 cup long-grain white rice (uncooked)
- ½ cup shredded sharp cheddar cheese
- ¼ cup fresh cilantro, coarsely chopped
Instructions
- Turn the Instant Pot to Sauté mode and add the oil. Once hot, add the onion and garlic and cook, stirring occasionally, for about 4 minutes, until softened.
- Stir in the chili powder and cumin and cook for 30 seconds, until fragrant. Add ¼ cup of the chicken broth and simmer for 1 minute, scraping up any browned bits from the bottom of the pot.
- Season the chicken with salt and pepper. Add it to the pot along with the black beans, corn, and salsa. Stir gently to combine.
- Sprinkle the rice evenly over the top. Pour the remaining ¾ cup chicken broth over the rice without stirring.
- Secure the lid and set the Instant Pot to High Pressure for 10 minutes. It will take about 10–12 minutes to come to pressure before the timer starts.
- Once cooking is complete, carefully perform a quick release of the pressure.
- Gently stir everything together. Divide into bowls and top with shredded cheddar cheese and fresh cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For extra heat, add jalapeños or hot salsa.
- Swap cheddar for Monterey Jack or Colby-Jack if desired.
- Halal-friendly: Use halal-certified chicken broth and cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 110mg
Keywords: Instant Pot, Chicken, Rice, Burrito Bowls, Weeknight Dinner