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Instant Pot Chicken and Rice Burrito Bowls

Instant Pot Chicken and Rice Burrito Bowls

Servings 6


  • 1 1/2 tablespoons canola oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 cup low-sodium chicken broth divided
  • 1 1/2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
  • Kosher salt and freshly ground pepper
  • 15 ounces canned black beans drained and rinsed
  • 1 cup frozen corn kernels
  • 16 ounces salsa
  • 1 cup long-grain white rice
  • 1/2 cup shredded cheese (cheddar, jack, or a blend)
  • 1/4 cup fresh cilantro coarsely chopped


  • Add the oil to the Instant Pot, turn on saute setting. Heat until shimmering.
  • Add the onion and garlic. Cook, stirring occasionally, until softened, about 4 minutes.
  • Stir in the chili powder and cumin. Cook until fragrant, about 30 seconds.
  • Add 1/4 cup of the chicken broth. Cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.
  • Season the chicken with the salt and pepper. Add the chicken, beans, corn, salsa, and stir to combine.
  • Sprinkle the rice over the top. Pour the remaining 3/4 cup broth over the rice, but do not stir.
  • Using the manual setting, set the pressure to HIGH for 10 minutes. Close and lock the lid. It should take the pressure cooker about 10 to 12 minutes to come to pressure and begin the 10 minute countdown. When the cooking time is complete, do a quick release of the pressure.
  • Gently stir everything together. Divide between bowls and top with the cheese and cilantro.