Instant Pot Weeknight Chicken and Rice Burrito Bowls

Introduction

When you need a weeknight dinner that satisfies everyone, these Instant Pot Weeknight Chicken and Rice Burrito Bowls deliver unbeatable flavor, minimal cleanup, and faster results than traditional stovetop methods. Perfect for busy evenings, this recipe transforms classic Tex-Mex favorites into an easy, comforting one-pot meal, bursting with savory chicken, fluffy rice, hearty beans, and crowd-pleasing toppings.

Why These Burrito Bowls Shine on a Weeknight

Chicken and Rice Burrito Bowls come together in the Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart in under 40 minutes, locking in both flavor and moisture. The hands-off approach means no hovering over the stove, making it a breeze to serve a wholesome, delicious meal—ideal for families, meal preppers, or anyone craving burrito shop flavors at home.

Effortless Prep: Chopping Made Simple

Success in this recipe starts with quick, even prep. Use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to effortlessly dice onions, bell peppers, and other add-ins, saving precious minutes while ensuring uniform pieces for even cooking. Gather all your ingredients first, as the Instant Pot method is quick once you start.

Flavorful, Customizable Filling

Fresh boneless, skinless chicken breasts or thighs are the base, seasoned with classic Tex-Mex spices. As the rice, chicken, beans, and corn pressure cook together, the flavors meld for maximum taste. For easy, perfectly shredded chicken, finish by twisting with the Chicken Shredder Tool Twist for Kitchen. This ensures every bite gets a bit of everything.

Topping and Serving Suggestions

Serve straight from the pot, or portion into individual containers with the Bentgo Salad Container – 54 oz Bowl for easy meals all week. Garnish with shredded cheese, salsa, a dollop of sour cream, fresh cilantro, or a squeeze of lime. For even more convenience, prep toppings in advance and store in Rubbermaid Brilliance Food Storage Containers to keep them fresh and ready to serve.

Nutritional Information and Serving Size

This recipe yields 4 generous burrito bowl servings. Each bowl typically contains approximately 420–480 calories, depending on your toppings and exact ingredient measurements. With lean protein, whole grains, and veggies, it’s a balanced, family-friendly meal.

Instant Pot Weeknight Chicken and Rice Burrito Bowls (Recap)

For effortless Tex-Mex at home, few recipes rival these crowd-pleasing Chicken and Rice Burrito Bowls. Minimal effort, maximum flavor, and easy cleanup—your Instant Pot does the hard work, and everyone gets to customize their bowl.

Ingredients
– 1 pound boneless, skinless chicken breasts or thighs
– 1 cup long grain white rice, rinsed and drained
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup frozen corn
– 1 red bell pepper, diced
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (10 oz) can diced tomatoes with green chilies (Rotel style), undrained
– 1 1/4 cups chicken broth
– 2 teaspoons chili powder
– 1 teaspoon cumin
– 1 teaspoon kosher salt
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon black pepper

Toppings:
– Shredded cheddar or Monterey Jack cheese
– Salsa
– Sour cream or Greek yogurt
– Fresh cilantro
– Lime wedges
– Sliced avocado

Instructions

1. Using your Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, dice the onion and bell pepper. Set aside.
2. In the Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart, layer the rinsed rice, black beans, corn, diced onion, bell pepper, and minced garlic. Gently nestle the chicken breasts/thighs on top.
3. In a small bowl, whisk together the diced tomatoes (with juices), chicken broth, chili powder, cumin, salt, smoked paprika, and black pepper. Pour this mixture evenly over everything in the Instant Pot. Do not stir.
4. Secure the lid and set the valve to sealing. Pressure cook on HIGH for 10 minutes. Once finished, allow a natural release for 10 minutes, then carefully quick-release any remaining pressure.
5. Remove the chicken and shred with the Chicken Shredder Tool Twist for Kitchen for tender, even pieces, then return to the pot and stir until well combined.
6. Spoon into bowls, top with cheese, salsa, sour cream, cilantro, lime, and avocado. For meal prep, portion into the Bentgo Salad Container – 54 oz Bowl.
7. Store leftovers (without toppings) in Rubbermaid Brilliance Food Storage Containers in the fridge for up to 4 days.

Cook and Prep Times

Prep Time: 10 minutes

Cook Time: 25 minutes (includes pressure build and release)

Total Time: 35–40 minutes

Enjoy your hassle-free, hearty, and endlessly customizable Instant Pot Chicken and Rice Burrito Bowls!