Instant Pot Burrito Bowl

This Instant Pot burrito bowl combines tender chicken, black beans, corn, and rice in a flavorful cumin and chili-spiced broth. Ready in minutes, it’s a convenient and healthy one-pot meal perfect for busy weeknights, meal prep, or quick dinners. Customize with salsa, avocado, or shredded cheese for added flavor.

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 12 oz (350 g) chicken breasts, cut into bite-sized pieces
• 1 jalapeño, diced (adjust to taste)
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 1 tbsp chili powder
• 2 tsp dried oregano
• 1 (15 oz / 400 g) can black beans, drained and rinsed
• 1 (15 oz / 400 g) can diced tomatoes, salsa, or Rotel
• 1 cup (175 g) sweet corn, canned or frozen
• 1 cup (175 g) long-grain rice (basmati recommended)
• 1 cup (240 ml) vegetable or chicken stock

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Instructions

1. Sauté the aromatics
Turn on the Instant Pot to Sauté mode for about 15 minutes. Heat the olive oil, then cook the onion until soft and translucent.

2. Cook the chicken
Add the chicken pieces and cook until no longer pink. It’s okay if some moisture forms.

3. Add jalapeño and garlic
Stir in the jalapeño and minced garlic, cooking for 1 minute until fragrant.

4. Season the mixture
Add cumin, chili powder, and oregano. Cook for about 30 seconds, stirring to toast the spices.

5. Combine the remaining ingredients
Add black beans, corn, diced tomatoes, then stir in rice and stock. Mix well, ensuring the liquid just covers the rice and beans.

6. Pressure cook
Close the lid and set the valve to sealing. Select Manual / Pressure Cook on high for 10 minutes. Wait for the Instant Pot to reach pressure, then cook.

7. Release pressure and fluff
When cooking is complete, carefully perform a quick release. Open the lid and fluff the rice with a fork. Make sure the “Keep Warm” mode is off to prevent overcooking.

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Why You’ll Love This Recipe

This Instant Pot burrito bowl is a one-pot meal packed with protein, beans, vegetables, and rice. It’s fast, flavorful, and customizable, making it perfect for weeknight dinners or meal prep.

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Tips

• Sauté thoroughly to develop flavor in the onions and chicken.
• Adjust spice level with jalapeños or chili powder.
• Check liquid level to ensure rice cooks properly; it should just cover the rice.
• Fluff gently after cooking to avoid mushy rice.

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Variations and Substitutions

• Protein: Swap chicken for beef, turkey, or tofu.
• Rice: Use brown rice (increase cooking time) or quinoa for a healthier twist.
• Vegetables: Add bell peppers, zucchini, or spinach.
• Beans: Black beans can be replaced with pinto, kidney, or chickpeas.

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FAQs

Can I make this vegetarian?
Yes, omit chicken and use vegetable stock. Add extra beans or tofu for protein.

Can I use frozen chicken?
Yes, but increase cooking time slightly and check doneness.

Can I double the recipe?
Yes, but ensure the Instant Pot is not more than 2/3 full. Adjust cooking time slightly for larger portions.

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Serving and Suggestions

Serve in bowls with toppings such as shredded cheese, sour cream, guacamole, salsa, or chopped cilantro. Pair with tortilla chips or a side salad for a complete meal.