Description

This Instant Pot Weeknight Chicken and Rice Burrito Bowls recipe offers a quick and flavorful meal that's perfect for busy evenings. Tender chicken thighs cooked with aromatic spices and combined with black beans, corn, and rice create a hearty and satisfying dish. Finished with fresh cilantro and cheddar cheese, these bowls are an easy and delicious way to enjoy a balanced, comforting dinner.

Ingredients

Protein and Vegetables

1 1/2 tablespoons canola or vegetable oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
1/4 cup coarsely chopped fresh cilantro

Spices and Liquids

1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 cup low-sodium chicken broth, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 (16-ounce) jar salsa

Grains and Toppings

1 cup long-grain white rice
1/2 cup shredded sharp cheddar cheese

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Instructions

Sauté Aromatics: Turn the Instant Pot to the sauté setting and heat the vegetable oil. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add Spices and Chicken: Stir in the chili powder and ground cumin until the onions and garlic are well coated. Add the chicken thigh pieces, seasoning them with kosher salt and freshly ground black pepper. Cook for about 3-4 minutes, stirring occasionally, until the chicken begins to brown.
Add Liquids and Rice: Pour in half of the chicken broth (1/2 cup) and scrape the bottom of the pot to deglaze it. Add the long-grain white rice, black beans, frozen corn kernels, salsa, and the remaining chicken broth (1/2 cup). Stir briefly to combine.
Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes. After cooking, let the pressure release naturally for 10 minutes before carefully turning the valve to venting to release any remaining pressure.
Finish and Serve: Open the lid and stir the contents gently. Sprinkle the shredded sharp cheddar cheese over the mixture and allow it to melt slightly. Garnish with the fresh cilantro. Serve hot in bowls and enjoy your delicious chicken and rice burrito bowls.

Notes

For extra spice, add a dash of cayenne pepper or hot sauce while cooking.
Can substitute chicken thighs with boneless chicken breasts, but cooking time may vary.
Use low-sodium chicken broth to better control salt levels.
If desired, add diced avocado or a dollop of sour cream when serving.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.