Cozy Instant Pot Chicken Burrito Bowls
As the seasons shift and we find ourselves wrapped in cozy blankets with the scent of warm spices wafting through the air, I can’t help but reminisce about family gatherings filled with laughter and comforting food. One dish that always brings me back to those cherished moments is the simple, yet incredibly satisfying Instant Pot Chicken Burrito Bowl. It’s a warm hug in a bowl, bursting with flavors that dance together to create a meal that is both hearty and wholesome.
This easy weeknight dinner is perfect for gatherings with loved ones or a quick meal for those busy nights when you need something delicious with minimal effort. You’ll definitely want to pin this recipe for later!
Why You’ll Love This Recipe
- Quick Cooking Time: With the Instant Pot, you can serve a delicious meal in under 30 minutes.
- One-Pot Wonder: Minimal cleanup means you can relax after dinner instead of scrubbing pots and pans.
- Family-Friendly: This recipe is a big hit with both kids and adults alike, making it great for family dinners.
- Customizable Ingredients: Feel free to swap in your favorite ingredients or toppings for a meal that suits your taste.
- Nourishing and Delicious: Packed with protein, fiber, and flavor, this bowl is a balanced meal that warms your soul.
What You’ll Need
Gather These Simple Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup salsa
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Toppings: Shredded cheese, avocado, sour cream, cilantro
How to Make Instant Pot Chicken Burrito Bowls
Let’s make it together:
Turn the Instant Pot to the ‘Sauté’ mode. Add olive oil and sauté the onion until translucent. Add garlic and cook for another minute.
Add the chicken breasts, rice, black beans, corn, salsa, chicken broth, cumin, chili powder, salt, and pepper to the pot. Stir to combine.
Close the lid, set the valve to sealing, and cook on ‘Manual’ high pressure for 10 minutes.
After cooking, let the pressure naturally release for 10 minutes, then do a quick release.
Shred the chicken in the pot, mix it with the rice and beans, and serve in bowls, topped with desired toppings.
Delicious Variations to Try
- Zesty Lime Chicken: Squeeze fresh lime juice into the pot before cooking for an extra zing.
- Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper if you love a little heat.
- Creamy Avocado Sauce: Blend avocado with Greek yogurt for a rich, creamy topping that elevates every bite.
- Vegetarian Version: Swap the chicken for extra beans and veggies like bell peppers, zucchini, or mushrooms for a hearty and vibrant vegetarian option.
Chef Emma’s Helpful Tips
- Make Ahead: You can prep all the ingredients and assemble them in the Instant Pot the night before. Just store it in the fridge and cook it when you’re ready.
- Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
- Ingredient Swaps: Don’t have chicken? Use turkey, beef, or even tofu for a different twist.
Nutrition Information per Serving
- Servings: 6
- Calories: 325
- Carbs: 40g
- Sugar: 2g
- Fat: 6g
- Protein: 28g
- Sodium: 600mg
Frequently Asked Questions
Can I make this ahead?
Yes! Just prep everything the night before and cook it when you’re ready.
Can I use different ingredients?
Absolutely! Feel free to substitute with other proteins, beans, or veggies.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
How long does it last?
It will stay fresh in the fridge for 3 days or can be frozen for up to 3 months.
A Cozy Closing Note
The warmth of this Instant Pot Chicken Burrito Bowl isn’t just about the food; it’s about the moments shared around the table, the laughter, and the love that fills the room. As you enjoy this comforting dish, may it bring you as much joy and warmth as it has brought to me and my family. Save this Instant Pot Chicken Burrito Bowls recipe to your dinner inspiration board so it’s ready when you need a cozy treat!
Cozy Instant Pot Chicken Burrito Bowls
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A hearty and wholesome Instant Pot Chicken Burrito Bowl that is quick to prepare, perfect for family dinners, and customizable to your taste.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup salsa
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Toppings: Shredded cheese, avocado, sour cream, cilantro
Instructions
- Turn the Instant Pot to the ‘Sauté’ mode. Add olive oil and sauté the onion until translucent. Add garlic and cook for another minute.
- Add the chicken breasts, rice, black beans, corn, salsa, chicken broth, cumin, chili powder, salt, and pepper to the pot. Stir to combine.
- Close the lid, set the valve to sealing, and cook on ‘Manual’ high pressure for 10 minutes.
- After cooking, let the pressure naturally release for 10 minutes, then do a quick release.
- Shred the chicken in the pot, mix it with the rice and beans, and serve in bowls, topped with desired toppings.
Notes
Make ahead by prepping ingredients the night before and storing in the fridge. Leftovers can be stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 325
- Sugar: 2g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 70mg
