There is nothing quite like a comforting, flavorful meal after a long day, and this Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe offers just that. It’s a one-pot wonder that combines tender chicken, perfectly cooked rice, hearty black beans, and vibrant bell peppers, all infused with zesty taco seasoning. Whether you’re rushing home from work or planning a cozy dinner, this dish is a complete, satisfying meal that will quickly become a family favorite. The ease of using the Instant Pot means you get a delicious, hearty dinner on the table in no time without sacrificing any flavor.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role, from the tender chicken breasts to the creamy sour cream on top. The simplicity and balance of fresh, pantry-friendly ingredients make this dish as colorful as it is tasty, ensuring every bite bursts with flavor and texture that keep you coming back for more.
- 3-4 boneless, skinless chicken breasts (about 1.5 lbs): This lean protein cooks beautifully in the Instant Pot, staying juicy and tender.
- 1 cup long-grain white rice: Absorbs all the savory broth and seasoning for a fluffy, flavorful base.
- 1 ½ cups low-sodium chicken broth: Keeps the dish moist and infuses the rice and chicken with rich flavor without overpowering.
- 1 can (15 oz) black beans, rinsed: Adds hearty texture and protein, rounding out the meal nutritionally.
- 1 cup diced fresh bell peppers: Provides a crisp, sweet crunch and vibrant color that brightens the bowl.
- 1 packet taco seasoning: The star seasoning that brings a delicious blend of spices, perfect for that classic Mexican-inspired taste.
- ½ cup sour cream: A creamy topping that adds tangy richness and cools the spice.
- 1 cup shredded cheese: Melts over the bowl for gooey, irresistible comfort food vibes.
- 1 cup salsa: Adds fresh acidity and a touch of heat to finish the dish with zest.
How to Make Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
Step 1: Prepare the Ingredients
Start by chopping your fresh bell peppers into bite-sized pieces, which will provide a delightful crunch later. Rinse the black beans under cold water until the water runs clear to wash off any excess sodium or canned taste. Having these ready ensures smooth assembly once the cooking begins.
Step 2: Brown the Chicken
Set your Instant Pot to ‘Sauté’ mode and add a splash of oil. Season the chicken breasts if desired, then sear them for about 5 minutes until nicely browned on both sides. This step locks in juices and creates those beautiful golden edges that add depth of flavor to the final dish.
Step 3: Add the Rest of the Ingredients
Once the chicken is browned, stir in the taco seasoning, dry rice, rinsed black beans, and chicken broth. These ingredients marry beautifully during pressure cooking, allowing the rice to soak up all those wonderful spices and broth flavors.
Step 4: Pressure Cook
Close the Instant Pot lid, ensuring it’s sealed properly, then set it to ‘Manual’ mode at high pressure for 10 minutes. After the timer beeps, let it naturally release pressure for 5 minutes; this gentle finish further tenderizes the chicken and perfects the texture of the rice. When the natural release is done, carefully quick release any remaining pressure.
Step 5: Fluff and Combine
Open the lid and use a fork to fluff the rice gently. Then, stir everything together, combining the chicken, beans, rice, and juices. This step distributes the flavors evenly and makes sure every spoonful is as delicious as the last.
Step 6: Serve with Toppings
Spoon the mixture into bowls and adorn with vibrant diced bell peppers, shredded cheese, sour cream, and salsa. These finishing touches bring freshness, creaminess, and bold flavor contrasts to each bite, completing the bowl perfectly.
How to Serve Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
Garnishes
Don’t hold back on the garnishes—fresh cilantro, sliced avocado, or even a squeeze of lime juice take this dish to another level. These add freshness and bursts of contrasting flavor that lift the whole bowl beyond just filling and comforting.
Side Dishes
This recipe is hearty on its own but pairs beautifully with crunchy tortilla chips or a simple green salad dressed with lime vinaigrette. The lightness of a salad offsets the richness, while chips provide a satisfying crunch to complement the tender rice and chicken.
Creative Ways to Present
Try layering this mixture in a mason jar for lunch on the go, or serve it over a bed of greens for a burrito bowl salad. You could also use it as a filling for tortillas or lettuce wraps for a fun twist. The versatility of this recipe means it adapts easily to your mood and occasion.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and rice burrito bowl mixture in an airtight container in the refrigerator for up to 3 days. It keeps its flavors well, making it perfect for easy lunches or next-day dinners.
Freezing
If you want to save some for a later date, this dish freezes wonderfully. Portion it into freezer-safe containers or bags and freeze for up to 2 months. When thawed, the texture remains satisfying and the flavors intact.
Reheating
Reheat leftovers in the microwave or on the stovetop until warmed through. Add a splash of broth or water if the rice seems dry to revive its fluffy texture. Top with fresh sour cream and salsa again for a freshly made feel.
FAQs
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but cooking time will need to be adjusted as brown rice takes longer to cook. You may want to soak it beforehand or cook it separately to avoid undercooked rice.
Is this recipe suitable for meal prepping?
Absolutely! The Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe is perfect for meal prepping. It holds up well in the fridge and freezer, and reheats nicely, making it ideal for busy weeknights.
Can I make this recipe vegetarian?
Definitely. Simply omit the chicken and add extra beans or a plant-based meat alternative. You might want to add some extra seasoning or vegetables to boost the flavors and textures.
What if I don’t have an Instant Pot?
You can make this recipe on the stove by simmering the rice, beans, and chicken broth until the rice is cooked and then adding cooked chicken and seasonings. However, the Instant Pot method is faster and locks in more flavor.
How spicy is the dish?
The spice level depends on the taco seasoning you choose. If you prefer less heat, opt for a mild taco seasoning or reduce the amount slightly. You can always add fresh salsa or hot sauce to individual bowls for more spice.
Final Thoughts
This Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe is a true game-changer when it comes to quick, satisfying dinners. It’s a blend of comforting ingredients and bold flavors, made effortlessly in one pot. Give it a try—you’ll love how simple and delicious dinner can be with this recipe in your weeknight rotation!
Print
Instant Pot Weeknight Chicken and Rice Burrito Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican-inspired
Description
This Instant Pot Weeknight Chicken and Rice Burrito Bowl recipe is a quick and flavorful dinner option that combines tender chicken, seasoned rice, black beans, and fresh bell peppers. Perfectly cooked under pressure, this dish is topped with cheese, sour cream, and salsa for a complete, satisfying meal.
Ingredients
Main Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain white rice
- 1 ½ cups low-sodium chicken broth
- 1 can (15 oz) black beans, rinsed
- 1 cup diced fresh bell peppers
- 1 packet taco seasoning
Toppings
- ½ cup sour cream
- 1 cup shredded cheese
- 1 cup salsa
Instructions
- Prepare Ingredients: Chop the fresh bell peppers into small pieces and thoroughly rinse the black beans under cold water to remove excess sodium and canning liquids.
- Brown the Chicken: Set your Instant Pot to ‘Sauté’ mode, add a splash of oil, and brown the seasoned chicken breasts on each side for about 5 minutes until they have a nice golden crust.
- Add Seasoning and Ingredients: Sprinkle the taco seasoning over the chicken, then add the rice, rinsed black beans, and low-sodium chicken broth into the pot, stirring gently to combine all ingredients evenly.
- Pressure Cook: Close the Instant Pot lid securely and set it to ‘Manual’ high pressure for 10 minutes. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to remove any remaining pressure.
- Fluff and Mix: Open the lid, fluff the rice with a fork, and gently mix it together with the cooked chicken and beans to distribute flavors evenly.
- Serve and Garnish: Spoon the chicken and rice mixture into bowls and top each with diced bell peppers, shredded cheese, sour cream, and salsa to taste for a delicious and vibrant meal.
Notes
- For extra flavor, marinate the chicken breasts briefly in the taco seasoning before browning.
- You can substitute chicken thighs for extra juiciness if preferred.
- Use low-sodium chicken broth to keep the sodium content in check.
- If you prefer a spicier dish, add chopped jalapeños or a dash of hot sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
