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
Scale
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.
