Instant Pot Chicken Burrito Bowls are a fast, healthy meal packed with Southwestern flavor. Ideal for lunch or dinner, they’re high in protein and budget-friendly. Tender, diced boneless chicken thighs combined with black beans, rice, corn, salsa, and a sprinkle of cheese make a satisfying one-pot meal.
From start to finish these burrito bowls can be ready in about 20 minutes (not including the time it takes the Instant Pot to reach pressure).
Begin by setting the Instant Pot to “Sauté” and heating 1½ tablespoons of oil. Sauté a diced medium yellow or sweet onion until softened, then add two minced garlic cloves. Stir in 1 tablespoon chili powder and 2 teaspoons ground cumin and cook briefly until fragrant. Pour in 1/4 cup of the chicken broth and scrape up any browned bits from the bottom of the pot.
Season 1½ pounds of boneless, skinless chicken thighs (cut into 1-inch pieces) with salt and pepper and add them to the pot. Add 1 cup uncooked long-grain white rice, a rinsed and drained 15-ounce can of black beans, 1½ cups frozen corn, a drained 4-ounce can of green chilies, a 15-ounce jar of salsa, and the remaining chicken broth to reach a total of 1 cup plus the 1/4 cup used earlier.
Place the lid on the Instant Pot with the vent in the sealing position. Pressure cook on HIGH for 10 minutes, then perform a quick release. Open the lid and immediately sprinkle 1 cup shredded cheddar cheese and 1/4 cup chopped fresh cilantro over the hot mixture so the cheese melts.
Serve the bowls with optional toppings like chopped onion, diced avocado, sliced black olives, extra cilantro, or a squeeze of lime—whatever you prefer. Leftovers keep well in airtight containers refrigerated for 5 to 7 days and reheat easily for quick lunches or dinners.
Instant Pot Chicken and Rice Burrito Bowls
Quick, flavorful, and economical, this one-pot Instant Pot recipe combines chicken, rice, beans, corn, and salsa for an easy burrito bowl packed with protein and Southwestern spices.
Main Course
Ingredients
- 1 1/2 tablespoons vegetable or olive oil
- 1 medium yellow or sweet onion, diced
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 cup chicken broth, divided
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Salt and pepper, to taste
- 1 cup uncooked long-grain white rice
- 1 (15-ounce) can black beans, rinsed and drained
- 1 1/2 cups frozen corn kernels
- 1 (4-ounce) can green chilies, drained
- 1 (15-ounce) jar salsa
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Add oil to the inner pot of the Instant Pot and set to “Sauté.” Add the diced onion and garlic and cook until the onion is soft.
- Stir in the chili powder and cumin and cook for about 30 seconds until fragrant.
- Add 1/4 cup of the chicken broth and scrape up any browned bits. Let it simmer briefly.
- Season the chicken with salt and pepper and add it to the pot.
- Add the rice, black beans, corn, green chilies, salsa, and the remaining chicken broth.
- Secure the lid with the vent in the sealing position. Pressure cook on HIGH for 10 minutes.
- Perform a quick pressure release, open the lid, and sprinkle the cheddar cheese and cilantro on top. Serve with desired toppings.
Disclosure: This post may contain affiliate links.