Instant Pot Chicken and Rice Burrito Bowls
This easy, one-pot, Mexican chicken and rice dinner is done in about 30 minutes (including time to pressure and pressure release). Serve these Instant Pot burrito bowls with your favorite toppings like chopped avocado (or guacamole) and sour cream, if desired.
Servings Prep Time
4servings 5minutes
Cook Time
25minutes
Servings Prep Time
4servings 5minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Turn on your Instant Pot or other multi-functional pressure cooker and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
  2. Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
  3. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Release pressure using the natural-release method according to manufacturer’s instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 1 more minute. Unlock and remove the lid.
  5. Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro, as well as guacamole (or chopped avocado) and/or sour cream if desired.