Instant Pot Chicken Burrito Bowls

There's a certain kind of magic that happens in the kitchen when you combine simple ingredients and a sprinkle of love. One of my all-time favorite recipes, the Instant Pot Chicken Burrito Bowls, is an absolute gem I can't wait to share with you. Picture this: a busy weeknight, the smell of spices wafting through the air, and a satisfying meal ready in twenty minutes flat. This dish has a way of bringing both comfort and excitement to the table, making it a weekly staple in my home.

Why you'll love this recipe

These burrito bowls are not just about taste; they’re a harmonious blend of flavors and textures that will have your taste buds singing. The tender chicken, perfectly cooked brown rice, and the vibrant kick of salsa combined with corn and black beans create a delightful symphony in every bite. Not to mention, the versatility of this meal is unmatched. You can customize it in endless ways, making it perfect for picky eaters and adventurous foodies alike.

Think about it: wholesome, nutritious, and incredibly satisfying, yet you can whip it up in your Instant Pot with minimal effort. It's like having a dinner party in a bowl! Plus, the fact that it’s all-in-one makes cleanup a breeze—a major win in my book.

Gather these ingredients

• Chicken Breasts (1 lb): Choose boneless, skinless chicken breasts for that lean protein punch. Grab organic if you can; it’s a game-changer in flavor!

• Brown Rice (1 cup): I always go for brown rice because it adds such nutty flavor and is packed with fiber. You could substitute with quinoa for a gluten-free option.

• Black Beans (1 can): Canned black beans are a lifesaver! Just rinse and drain them to cut down on sodium. If you're feeling adventurous, try swapping them for kidney beans!

• Corn (1 cup): Frozen or canned, this sweet addition brightens up the dish. You can even use fresh corn in season for extra freshness.

• Salsa (1 cup): Use your favorite salsa—store-bought or homemade. A chunky salsa can add great texture, while a smoother one blends beautifully into the mix.

• Chili Powder (1 teaspoon) and Cumin (1 teaspoon): These spices are the dynamic duo that add depth and warmth. You can adjust the chili powder based on your heat preference—feel free to experiment!

• Salt and Pepper to taste: Always season to your liking! A little salt enhances the flavors of the ingredients.

• Chicken Broth (1 cup): Use low-sodium broth for a healthier option. Homemade is the best, but store-bought works well too.

• Toppings: Avocado, cheese (cheddar or pepper jack is great), sour cream, and fresh cilantro complete this bowl of goodness. Don’t skip the toppings—you'll thank me later!

Preparing Instant Pot Chicken Burrito Bowls

1. Layer the Chicken: Start by placing your chicken breasts at the bottom of the Instant Pot—this ensures they get juicy and tender.

2. Add Other Ingredients: Toss in the brown rice, black beans, corn, salsa, chili powder, cumin, and a sprinkle of salt and pepper. It's like a vibrant fiesta in there!

3. Pour in Chicken Broth: Make sure all your ingredients are covered by the broth; this helps them cook evenly.

4. Seal It Up: Close the lid and set the valve to sealing. Let the anticipation build as you get ready for that pressure cooking magic.

5. Cook: Set your Instant Pot to cook on high pressure for 10 minutes. During this time, feel free to dance around the kitchen or sip a glass of wine.

6. Natural Release: Once cooking is complete, allow for a natural release. This step is crucial—it locks in all those beautiful flavors.

7. Shred and Stir: Remove the chicken and shred it with two forks. Mix it back in with the rest of the ingredients for that delightful chaos.

8. Serve: Dish up your burrito bowls in vibrant bowls and don’t hold back on the toppings! Avocado, cheese, a dollop of sour cream, and a sprinkle of cilantro—yummm!

Best way to enjoy it

The beauty of these burrito bowls is in their adaptability. Serve them solo for a satisfying meal or alongside fresh tortilla chips and guacamole for that extra crunch. You can also pair them with a side salad for some freshness. If you happen to have leftovers (which is rare, but can happen), a little lime juice drizzled over the top before reheating can brighten everything back up!

Storage and reheating tips

Leftovers? You bet! Store any uneaten portions in an airtight container in the fridge for up to 4 days. When you're ready to feast again, simply reheat in the microwave or on the stovetop, adding a splash of broth or water to keep it moist. You can also freeze portions for up to three months—just make sure to label your containers!

Tips for a successful recipe

• Quick soak the rice: Rinse your brown rice under cool water before cooking. It helps remove excess starch and ensures fluffiness.

• Spice it up: If you're daring, add a pinch of cayenne pepper for heat or throw in some diced jalapeños directly into the pot.

• Make-ahead magic: Prep your ingredients in advance! You can chop veggies, measure out spices, and store them in the fridge to quicken the weeknight hustle.

Creative Twists

• Veggie Power: For a vegetarian version, simply substitute the chicken with extra beans or veggies like bell peppers and zucchini. They'll soak up all that flavor beautifully!

• Rice Alternatives: Try cauliflower rice for a low-carb option; just be cautious with the cooking liquid.

• Regional spins: Want an Italian twist? Use Italian seasoning instead of cumin and chili powder and serve with pesto!

Ingredients list

• 1 lb chicken breasts
• 1 cup brown rice
• 1 can black beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 cup salsa
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup chicken broth
• Toppings: avocado, cheese, sour cream, cilantro

Directions to follow

1. Place chicken breasts in the Instant Pot.
2. Add brown rice, black beans, corn, salsa, chili powder, cumin, salt, and pepper.
3. Pour in chicken broth.
4. Close the lid and set the valve to sealing.
5. Cook on high pressure for 10 minutes.
6. Allow for a natural release once cooking is done.
7. Shred the chicken, stir everything together, and serve in bowls.
8. Top with avocado, cheese, sour cream, and cilantro as desired.

Your questions answered

1. How long does it take to make?
Including prep and cooking, this dish can be on your table in about 30 minutes!

2. Can I use frozen chicken?
Absolutely! Just add a few extra minutes to the cooking time.

3. What can I pair with it?
Think salads, guacamole, or even some crispy tortilla chips!

4. Can this be frozen?
Yes! Portion it out and freeze for easy meals later.

5. What if I don't have an Instant Pot?
You can easily make this on the stovetop, just be sure to adjust cooking times—cook the rice separately and add it towards the end.

Making this Instant Pot Chicken Burrito Bowl is not just about satisfying a hunger pang; it’s a wholesome celebration of flavors and a chance to unwind in the kitchen. The combination of beans, rice, and spices offers a comforting feel, while the fresh toppings provide that beautiful burst of flavor. I encourage you to try this recipe, embrace your creativity, and sprinkle in your own personal touch. I’d love to hear how it turns out! Happy cooking, my friend!