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Instant Pot Chicken Burrito Bowls Flavorful and Easy

by on December 26, 2024

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Are you ready to spice up your dinner routine? My Instant Pot Chicken Burrito Bowls are not just packed with flavor—they’re super easy to make! With tender chicken, hearty rice, and colorful veggies, this dish pleases everyone at the table. Plus, you can whip it up in a fraction of the time. Let’s dive into this tasty recipe that brings big flavor and convenience to your weeknight meals!

- 1 lb chicken breast, diced - 1 cup brown rice - 1 can black beans, rinsed and drained - 1 cup corn kernels (frozen or canned) - 1 cup chicken broth - 1 cup salsa (your choice of spiciness) - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste - 1 red bell pepper, diced - 1 cup shredded cheese (cheddar or a Mexican blend) - 1 avocado, sliced - Fresh cilantro for garnish Gather these simple ingredients before you start. The chicken breast gives protein. Brown rice provides a hearty base. Black beans add fiber, and corn brings sweetness. Salsa adds flavor and spice. You can adjust the salsa to match your taste. I love using a medium salsa for a nice kick. The spices—chili powder, cumin, and garlic—bring warmth and depth. Don’t forget the salt and pepper for balance. For toppings, diced red bell pepper gives crunch. Shredded cheese melts into the warm mix. Sliced avocado adds creaminess, and fresh cilantro brightens each bite. These ingredients make a complete meal that is both tasty and satisfying. {{ingredient_image_1}} First, turn on the Instant Pot. Set it to 'Sauté' mode and add a tablespoon of olive oil. This adds flavor and helps prevent sticking. Once the oil is hot, add 1 pound of diced chicken. Sprinkle it with salt, pepper, chili powder, cumin, and garlic powder. Sauté the chicken for about 3 to 4 minutes. You want it lightly browned, which helps seal in the flavors. Next, turn off the 'Sauté' mode. Add 1 cup of brown rice, 1 can of rinsed black beans, and 1 cup of corn kernels. Then, pour in 1 cup of chicken broth, add 1 diced red bell pepper, and stir in 1 cup of salsa. Mix everything well to ensure the rice and beans are coated. This step helps the ingredients cook evenly. Now, close the lid of the Instant Pot. Make sure the valve is set to 'Sealing.' Select 'Pressure Cook' or 'Manual' and set the time for 10 minutes. This process cooks the chicken and rice perfectly. The flavors will blend as they cook together. Once the cooking time is up, let the pressure release naturally for 10 minutes. After that, you can do a quick release for any remaining pressure. Carefully turn the valve to 'Venting' and step back. Be cautious, as steam will escape. Open the lid and use a fork to fluff the mixture. Stir in 1 cup of shredded cheese until it melts. This adds a creamy texture and delicious flavor. Serve the chicken burrito bowls in colorful bowls. Top with sliced avocado and garnish with fresh cilantro. Enjoy your tasty meal! - Always check for doneness of chicken. Use a meat thermometer to ensure safety. Chicken should reach an internal temperature of 165°F. - Adjust cook time based on rice type used. Brown rice takes longer than white rice. For brown rice, cook for 10 minutes. For white rice, only 8 minutes will do. - Aim for a colorful bowl presentation. Layer your ingredients for a visual treat. - Add lime wedges and additional toppings. Cilantro, sour cream, or hot sauce can elevate your dish. - Ensure the valve is set to 'Sealing' during cooking. This step is key to proper pressure build-up. - Avoid overfilling the Instant Pot. Too much can cause uneven cooking and mess. Stick to the max fill line for best results. Pro Tips Marinate the Chicken: For added flavor, marinate the diced chicken in lime juice, olive oil, and spices for at least 30 minutes before cooking. Use Low-Sodium Ingredients: To keep the dish healthier, opt for low-sodium chicken broth and canned beans. Customize Your Toppings: Feel free to add toppings like diced tomatoes, jalapeños, or Greek yogurt to personalize your burrito bowls. Store Leftovers Properly: Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for later use. {{image_2}} You can easily swap chicken for turkey or tofu in this recipe. Both options bring their own unique flavors. If you want a different grain, use quinoa instead of brown rice. Quinoa adds a nice nutty taste and cooks quickly. Experimenting with different salsas can change the whole dish. Try a mango salsa for sweetness or a roasted tomato salsa for depth. If you like spice, add jalapeños for heat. They offer a nice kick and pair well with the other flavors. To make it vegetarian, simply omit the chicken and add more beans or veggies. This keeps the meal hearty and satisfying. For a healthier option, use low-sodium broth. It still adds great flavor while cutting back on salt. To keep your chicken burrito bowls fresh, store leftovers in an airtight container. This helps lock in flavor and moisture. Enjoy your meal within 3-4 days for the best taste and quality. If you want to save some for later, freeze the burrito bowls in portions. This makes it easy to grab a quick meal. Just remember to thaw them in the refrigerator before you reheat. When it's time to eat, you can reheat your bowl in the microwave or on the stovetop. If the mixture feels dry, add a splash of chicken broth. This keeps the flavors lively and the dish moist. To add spice, start with your salsa. Choose a spicier brand or type. You can also add fresh jalapeños for extra heat. Dice them and mix them in when you add the other ingredients. This boosts the flavor and adds a nice kick. If you want it really spicy, use both the salsa and jalapeños. Yes, you can use brown rice. Just note that it needs more time to cook. I recommend adding 5 extra minutes to the cooking time. This way, the brown rice will be tender and fluffy. It is a great way to add more fiber to your meal too! You can pair your chicken burrito bowls with tortilla chips for a crunchy side. A fresh side salad goes well too. Adding toppings like sour cream or guacamole makes it even better. These will add creaminess and flavor to your dish. Enjoy mixing and matching to find your favorite combinations! This blog post covered how to make tasty Instant Pot Chicken Burrito Bowls. We explored the key ingredients, step-by-step instructions, and tips for success. You learned how to customize the dish with your favorite flavors and dietary needs. In conclusion, this recipe offers a quick and simple way to enjoy a delicious meal. You can prepare it effortlessly while saving time. Plus, leftovers make for great meals later in the week. Enjoy your cooking!

Why I Love This Recipe

  1. Quick and Easy: This recipe comes together in just 30 minutes, making it perfect for busy weeknights.
  2. Customizable: You can easily adjust the spice level and toppings to suit your taste preferences.
  3. Healthy Ingredients: Packed with protein and fiber, this dish is nutritious and satisfying.
  4. One-Pot Wonder: Everything cooks in the Instant Pot, making cleanup a breeze!

Ingredients

Main Ingredients

– 1 lb chicken breast, diced

– 1 cup brown rice

– 1 can black beans, rinsed and drained

– 1 cup corn kernels (frozen or canned)

– 1 cup chicken broth

Seasonings and Flavorings

– 1 cup salsa (your choice of spiciness)

– 1 teaspoon chili powder

– 1 teaspoon cumin

– 1 teaspoon garlic powder

– Salt and pepper to taste

Toppings and Garnishes

– 1 red bell pepper, diced

– 1 cup shredded cheese (cheddar or a Mexican blend)

– 1 avocado, sliced

– Fresh cilantro for garnish

Gather these simple ingredients before you start. The chicken breast gives protein. Brown rice provides a hearty base. Black beans add fiber, and corn brings sweetness. Salsa adds flavor and spice.

You can adjust the salsa to match your taste. I love using a medium salsa for a nice kick. The spices—chili powder, cumin, and garlic—bring warmth and depth. Don’t forget the salt and pepper for balance.

For toppings, diced red bell pepper gives crunch. Shredded cheese melts into the warm mix. Sliced avocado adds creaminess, and fresh cilantro brightens each bite.

These ingredients make a complete meal that is both tasty and satisfying.

Step-by-Step Instructions

Preparing the Instant Pot

First, turn on the Instant Pot. Set it to ‘Sauté’ mode and add a tablespoon of olive oil. This adds flavor and helps prevent sticking. Once the oil is hot, add 1 pound of diced chicken. Sprinkle it with salt, pepper, chili powder, cumin, and garlic powder. Sauté the chicken for about 3 to 4 minutes. You want it lightly browned, which helps seal in the flavors.

Combining Ingredients

Next, turn off the ‘Sauté’ mode. Add 1 cup of brown rice, 1 can of rinsed black beans, and 1 cup of corn kernels. Then, pour in 1 cup of chicken broth, add 1 diced red bell pepper, and stir in 1 cup of salsa. Mix everything well to ensure the rice and beans are coated. This step helps the ingredients cook evenly.

Pressure Cooking Process

Now, close the lid of the Instant Pot. Make sure the valve is set to ‘Sealing.’ Select ‘Pressure Cook’ or ‘Manual’ and set the time for 10 minutes. This process cooks the chicken and rice perfectly. The flavors will blend as they cook together.

Releasing Pressure

Once the cooking time is up, let the pressure release naturally for 10 minutes. After that, you can do a quick release for any remaining pressure. Carefully turn the valve to ‘Venting’ and step back. Be cautious, as steam will escape.

Finalizing the Dish

Open the lid and use a fork to fluff the mixture. Stir in 1 cup of shredded cheese until it melts. This adds a creamy texture and delicious flavor. Serve the chicken burrito bowls in colorful bowls. Top with sliced avocado and garnish with fresh cilantro. Enjoy your tasty meal!

Tips & Tricks

Cooking Tips

– Always check for doneness of chicken. Use a meat thermometer to ensure safety. Chicken should reach an internal temperature of 165°F.

– Adjust cook time based on rice type used. Brown rice takes longer than white rice. For brown rice, cook for 10 minutes. For white rice, only 8 minutes will do.

Serving Suggestions

– Aim for a colorful bowl presentation. Layer your ingredients for a visual treat.

– Add lime wedges and additional toppings. Cilantro, sour cream, or hot sauce can elevate your dish.

Error Reduction

– Ensure the valve is set to ‘Sealing’ during cooking. This step is key to proper pressure build-up.

– Avoid overfilling the Instant Pot. Too much can cause uneven cooking and mess. Stick to the max fill line for best results.

Pro Tips

  1. Marinate the Chicken: For added flavor, marinate the diced chicken in lime juice, olive oil, and spices for at least 30 minutes before cooking.
  2. Use Low-Sodium Ingredients: To keep the dish healthier, opt for low-sodium chicken broth and canned beans.
  3. Customize Your Toppings: Feel free to add toppings like diced tomatoes, jalapeños, or Greek yogurt to personalize your burrito bowls.
  4. Store Leftovers Properly: Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for later use.

Variations

Ingredient Substitutions

You can easily swap chicken for turkey or tofu in this recipe. Both options bring their own unique flavors. If you want a different grain, use quinoa instead of brown rice. Quinoa adds a nice nutty taste and cooks quickly.

Flavor Adjustments

Experimenting with different salsas can change the whole dish. Try a mango salsa for sweetness or a roasted tomato salsa for depth. If you like spice, add jalapeños for heat. They offer a nice kick and pair well with the other flavors.

Dietary Modifications

To make it vegetarian, simply omit the chicken and add more beans or veggies. This keeps the meal hearty and satisfying. For a healthier option, use low-sodium broth. It still adds great flavor while cutting back on salt.

Storage Info

Refrigeration Guidelines

To keep your chicken burrito bowls fresh, store leftovers in an airtight container. This helps lock in flavor and moisture. Enjoy your meal within 3-4 days for the best taste and quality.

Freezing Instructions

If you want to save some for later, freeze the burrito bowls in portions. This makes it easy to grab a quick meal. Just remember to thaw them in the refrigerator before you reheat.

Reheating Tips

When it’s time to eat, you can reheat your bowl in the microwave or on the stovetop. If the mixture feels dry, add a splash of chicken broth. This keeps the flavors lively and the dish moist.

FAQs

How do I make Instant Pot Chicken Burrito Bowls spicy?

To add spice, start with your salsa. Choose a spicier brand or type. You can also add fresh jalapeños for extra heat. Dice them and mix them in when you add the other ingredients. This boosts the flavor and adds a nice kick. If you want it really spicy, use both the salsa and jalapeños.

Can I use brown rice instead of white rice?

Yes, you can use brown rice. Just note that it needs more time to cook. I recommend adding 5 extra minutes to the cooking time. This way, the brown rice will be tender and fluffy. It is a great way to add more fiber to your meal too!

What can I serve with my chicken burrito bowls?

You can pair your chicken burrito bowls with tortilla chips for a crunchy side. A fresh side salad goes well too. Adding toppings like sour cream or guacamole makes it even better. These will add creaminess and flavor to your dish. Enjoy mixing and matching to find your favorite combinations!

This blog post covered how to make tasty Instant Pot Chicken Burrito Bowls. We explored the key ingredients, step-by-step instructions, and tips for success. You learned how to customize the dish with your favorite flavors and dietary needs.

In conclusion, this recipe offers a quick and simple way to enjoy a delicious meal. You can prepare it effortlessly while saving time. Plus, leftovers make for great meals later in the week. Enjoy your cookin

- 1 lb chicken breast, diced - 1 cup brown rice - 1 can black beans, rinsed and drained - 1 cup corn kernels (frozen or canned) - 1 cup chicken broth - 1 cup salsa (your choice of spiciness) - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste - 1 red bell pepper, diced - 1 cup shredded cheese (cheddar or a Mexican blend) - 1 avocado, sliced - Fresh cilantro for garnish Gather these simple ingredients before you start. The chicken breast gives protein. Brown rice provides a hearty base. Black beans add fiber, and corn brings sweetness. Salsa adds flavor and spice. You can adjust the salsa to match your taste. I love using a medium salsa for a nice kick. The spices—chili powder, cumin, and garlic—bring warmth and depth. Don’t forget the salt and pepper for balance. For toppings, diced red bell pepper gives crunch. Shredded cheese melts into the warm mix. Sliced avocado adds creaminess, and fresh cilantro brightens each bite. These ingredients make a complete meal that is both tasty and satisfying. {{ingredient_image_1}} First, turn on the Instant Pot. Set it to 'Sauté' mode and add a tablespoon of olive oil. This adds flavor and helps prevent sticking. Once the oil is hot, add 1 pound of diced chicken. Sprinkle it with salt, pepper, chili powder, cumin, and garlic powder. Sauté the chicken for about 3 to 4 minutes. You want it lightly browned, which helps seal in the flavors. Next, turn off the 'Sauté' mode. Add 1 cup of brown rice, 1 can of rinsed black beans, and 1 cup of corn kernels. Then, pour in 1 cup of chicken broth, add 1 diced red bell pepper, and stir in 1 cup of salsa. Mix everything well to ensure the rice and beans are coated. This step helps the ingredients cook evenly. Now, close the lid of the Instant Pot. Make sure the valve is set to 'Sealing.' Select 'Pressure Cook' or 'Manual' and set the time for 10 minutes. This process cooks the chicken and rice perfectly. The flavors will blend as they cook together. Once the cooking time is up, let the pressure release naturally for 10 minutes. After that, you can do a quick release for any remaining pressure. Carefully turn the valve to 'Venting' and step back. Be cautious, as steam will escape. Open the lid and use a fork to fluff the mixture. Stir in 1 cup of shredded cheese until it melts. This adds a creamy texture and delicious flavor. Serve the chicken burrito bowls in colorful bowls. Top with sliced avocado and garnish with fresh cilantro. Enjoy your tasty meal! - Always check for doneness of chicken. Use a meat thermometer to ensure safety. Chicken should reach an internal temperature of 165°F. - Adjust cook time based on rice type used. Brown rice takes longer than white rice. For brown rice, cook for 10 minutes. For white rice, only 8 minutes will do. - Aim for a colorful bowl presentation. Layer your ingredients for a visual treat. - Add lime wedges and additional toppings. Cilantro, sour cream, or hot sauce can elevate your dish. - Ensure the valve is set to 'Sealing' during cooking. This step is key to proper pressure build-up. - Avoid overfilling the Instant Pot. Too much can cause uneven cooking and mess. Stick to the max fill line for best results. Pro Tips Marinate the Chicken: For added flavor, marinate the diced chicken in lime juice, olive oil, and spices for at least 30 minutes before cooking. Use Low-Sodium Ingredients: To keep the dish healthier, opt for low-sodium chicken broth and canned beans. Customize Your Toppings: Feel free to add toppings like diced tomatoes, jalapeños, or Greek yogurt to personalize your burrito bowls. Store Leftovers Properly: Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for later use. {{image_2}} You can easily swap chicken for turkey or tofu in this recipe. Both options bring their own unique flavors. If you want a different grain, use quinoa instead of brown rice. Quinoa adds a nice nutty taste and cooks quickly. Experimenting with different salsas can change the whole dish. Try a mango salsa for sweetness or a roasted tomato salsa for depth. If you like spice, add jalapeños for heat. They offer a nice kick and pair well with the other flavors. To make it vegetarian, simply omit the chicken and add more beans or veggies. This keeps the meal hearty and satisfying. For a healthier option, use low-sodium broth. It still adds great flavor while cutting back on salt. To keep your chicken burrito bowls fresh, store leftovers in an airtight container. This helps lock in flavor and moisture. Enjoy your meal within 3-4 days for the best taste and quality. If you want to save some for later, freeze the burrito bowls in portions. This makes it easy to grab a quick meal. Just remember to thaw them in the refrigerator before you reheat. When it's time to eat, you can reheat your bowl in the microwave or on the stovetop. If the mixture feels dry, add a splash of chicken broth. This keeps the flavors lively and the dish moist. To add spice, start with your salsa. Choose a spicier brand or type. You can also add fresh jalapeños for extra heat. Dice them and mix them in when you add the other ingredients. This boosts the flavor and adds a nice kick. If you want it really spicy, use both the salsa and jalapeños. Yes, you can use brown rice. Just note that it needs more time to cook. I recommend adding 5 extra minutes to the cooking time. This way, the brown rice will be tender and fluffy. It is a great way to add more fiber to your meal too! You can pair your chicken burrito bowls with tortilla chips for a crunchy side. A fresh side salad goes well too. Adding toppings like sour cream or guacamole makes it even better. These will add creaminess and flavor to your dish. Enjoy mixing and matching to find your favorite combinations! This blog post covered how to make tasty Instant Pot Chicken Burrito Bowls. We explored the key ingredients, step-by-step instructions, and tips for success. You learned how to customize the dish with your favorite flavors and dietary needs. In conclusion, this recipe offers a quick and simple way to enjoy a delicious meal. You can prepare it effortlessly while saving time. Plus, leftovers make for great meals later in the week. Enjoy your cooking!

Instant Pot Chicken Burrito Bowls

A quick and easy one-pot meal featuring chicken, rice, beans, and spices, perfect for a flavorful burrito bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb chicken breast, diced
  • 1 cup brown rice
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels (frozen or canned)
  • 1 cup chicken broth
  • 1 cup salsa (your choice of spiciness)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 unit red bell pepper, diced
  • 1 cup shredded cheese (cheddar or a Mexican blend)
  • 1 unit avocado, sliced
  • 1 unit Fresh cilantro for garnish
  • to taste Salt and pepper

Instructions
 

  • Prepare the Instant Pot: Turn on the Instant Pot and set it to 'Sauté' mode. Add a tablespoon of olive oil if desired. Once heated, add the diced chicken, sprinkle with salt, pepper, chili powder, cumin, and garlic powder. Sauté for about 3-4 minutes until the chicken is lightly browned.
  • Add the Ingredients: Turn off the 'Sauté' mode. Add the brown rice, black beans, corn kernels, chicken broth, diced red bell pepper, and salsa to the pot. Stir to combine all the ingredients well.
  • Pressure Cook: Close the Instant Pot lid, making sure the valve is set to 'Sealing'. Set it to 'Pressure Cook' or 'Manual' for 10 minutes.
  • Natural Release: Once cooking is complete, let the pressure release naturally for about 10 minutes, then carefully quick release any remaining pressure by turning the valve to 'Venting'.
  • Fluff and Assemble: Open the lid, and use a fork to fluff the mixture. Stir in the shredded cheese until melted and evenly distributed.
  • Serve: To serve, spoon the chicken burrito bowl mixture into bowls. Top with sliced avocado and garnish with fresh cilantro.

Notes

Serve in colorful bowls and add a lime wedge on the side for extra flavor. You can also add toppings like sour cream or hot sauce according to your preference.
Keyword burrito bowls, chicken, easy meal, Instant Pot

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