Instant Pot Chicken Burrito Bowl
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chunky chicken bites coated in a spice mix cooks right in the pot with salsa, beans, broth, and rice. Onion and garlic sautéed till soft, aroma fills the kitchen. No stirring rice into liquid; layering is key or stickiness happens. Pressure cooks tightly for a tender, flavor-rich meal with vibrant fresh cilantro added front and end. Quick release after a short natural cooldown makes sure chicken stays juicy. Uses fire-roasted salsa for deeper flavor, and adds corn for a sweet twist elevating texture. Easy swap black beans for pinto or kidney beans without losing essence. Ideal for midweek when flavor and speed are prized.
Prep:
12 min
Cook:
19 min
Total:
31 min
Servings:
4 servings
#Instant Pot
#chicken
#burrito bowl
#Mexican-American
#rice
#pressure cooking
Start with chicken cut roughly into one-inch cubes. Season firmly; salt pulls flavor forward, cumin and garlic add earthiness. Cilantro mixed with chicken before cooking spreads fresh punch deep inside. Trust me on this layering of herbs early. Sauté onions and garlic carefully; soft and fragrant, not brown or bitter, unlock that base flavor. Place beans and chiles in for texture and mild heat. Skip stirring rice into everything; it clumps and ruins texture. Top and compress rice just enough to moisten grains. Pressure cooker works magic here—high pressure shortens cook without drying. Quick release after short natural cooldown stops overcooking chicken. You want tender, juicy bites with rice fluffy but cohesive. Tried adding corn last minute for sweetness and crunch and love it. Fresh toppings awaken bowl visually and flavor-wise. Kitchen smells like fiesta.
Ingredients
- 1 1/4 pounds chicken thighs cut into 1 inch chunks
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro, divided
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves minced
- 1 cup fire-roasted salsa
- 1 cup low-sodium chicken broth
- 1 small can diced green chiles, drained
- 1 cup black beans, rinsed and drained
- 1 cup long grain white rice
- 1/2 cup frozen corn kernels (optional twist)
About the ingredients
Use chicken thighs over breasts for juicier, forgiving texture; breasts dry out quickly under pressure. If fresh cilantro’s tight, sub with fresh parsley, add zest after pressure to keep brightness. Black beans can be swapped with canned pinto beans or kidney beans to add variety; rinse well under water to remove can taste. Fire-roasted salsa adds depth—regular salsa works but lacks smoky notes. Chicken broth saltiness controls seasoning balance; taste your broth before adding salt to avoid oversalting. Frozen corn—a small twist, not in original—adds surprising pop and sweetness, breaks monotony of textures. Onion—yellow variety has the best balance of pungency and sweetness when sautéed carefully. Olive oil helps sauté without excess smoke; vegetable oil or avocado oil are fine substitutes but avoid butter or you risk burning. Garlic powder is essential for spice rub—fresh garlic alone won’t stick to chicken well. Rice must be long grain white for fluffy results; do not swap for brown or jasmine unless adjusting cooking time drastically.
Method
- Dust chicken chunks with salt, pepper, cumin, garlic powder plus half the cilantro. Toss lightly. Let rest.
- Set Instant Pot to sauté mode. Splash olive oil in hot pan. Toss in onion. Hear the sizzle. Stir occasionally for 4-5 minutes till translucent, sweet aroma rising.
- Add garlic. Stir quickly 30-40 seconds till fragrant but no browning. Don’t burn or bitterness sneaks in.
- Slide in spiced chicken. Give a light toss, but no disturbance to onions too much. Let chicken start color but don’t overcook here.
- Pour in salsa, then broth. Add diced green chiles and black beans plus frozen corn if you want crunch and sweetness balance.
- Give everything a gentle stir only to distribute liquids and beans, not rice. The rice goes next.
- Level rice over the top gently, pressing down lightly so grains submerge under liquid but leave rice layer intact. No stirring ever or mush city.
- Seal lid. Turn valve to sealing. Choose manual high pressure for 9 minutes—cut down from usual 10 to keep chicken tender but rice perfect.
- Natural release for 3 minutes feels right here; can see slightly steaming before quick release. Use towel; steam does bite.
- Open lid carefully, rice should look fluffy, moist, and slightly sticky but grains separate. Chicken juicy, infused with salsa and spices.
- Spoon out bowls. Sprinkle remaining cilantro on top to freshen. Add diced avocado, shredded cheese, sour cream, or jalapeño slices if you're feeling feisty.
- Serve warm, maybe with lime wedges. Bonus: leftovers reheat well. Add splash broth if dry next day.
Cooking tips
Season chicken first, let rest so salt penetrates. Brown onions till soft; how to tell? Color shifts from opaque white to translucent gold, and the smell changes from sharp to mellow sweetness. Garlic added last to avoid burning; burnt garlic equals bitter disaster. When adding chicken, move quickly, don’t crowd pot, so surface cooks instead of steaming. Add salsa and broth gently; bottoms can scorch if too high heat. Beans and chiles go in for heft and dimension. Rice layering technique critical—press gently to submerge grains but never stir or rice glues instantly, mush ensues. Seal lid; valve in seal, never vent. Pressure cook 9 minutes works better—10-minute cooks dry out chicken in my experience. Natural pressure release for 3 minutes avoids suction-y texture, then quick vent to stop heat immediately. Steam hisses loud; towel or gloves mandatory or you’ll regret it. Fluff rice with fork if desired, but careful not to mash. Finish with fresh cilantro for herbal brightness; sauce should coat rice, chicken bites tender with spice, salsa tangy yet smoky. Toppings take it to next level—guac, cheese, extra salsa. Clean-up easy, pot barely scorched thanks to liquid layering. This combo works after trial and error—no overcooking, no bland bites, just bold, homey smoky heat.
Chef's notes
- 💡 Salt chicken first. Let sit. Salt pulls out moisture, flavors go deeper. Don’t skip resting or season feels shallow. Toss half cilantro in chicken mix early. Layer that herb punch inside meat chunks.
- 💡 Onion softening means translucent, faintly golden color. Hear sizzle, smell sweet mellow aroma rising. Garlic added last—30 seconds, no browning. Burnt garlic = bitter, spoils aromatic base. Timing crucial, no multitasking here.
- 💡 Pour liquids gently. Beans and corn mix in but don’t stir rice. Rice top layer pressed lightly, submerged but intact. Stirring rice messes texture; mush and glue. Rice should be fluffy but slightly sticky, separate grains visible.
- 💡 Pressure cook 9 minutes on high. Tried 10 before—chicken dried, rice mushy. Natural release 3 minutes cools pressure slowly, then quick vent to avoid overcooking. Wear towel for steam burst, sharp and hot.
- 💡 If no fresh cilantro handy, parsley works but add after cooking. Black beans replaceable with pinto or kidney, rinse to remove can odor. Fire-roasted salsa preferred; plain salsa lacks smoky depth. Frozen corn optional; adds sweet crunch balance.
Common questions
Can I use chicken breasts?
Breasts cook faster, dry easily under pressure. If must, reduce cook time or cut smaller. Thighs stay juicy better under pressure heat. Tried both; thighs win here.
What if rice turns mushy?
Rice mush means stirred or too long cooking. No stirring rice layer, press gently. Use long grain white rice only. Brown or jasmine need different timing. Liquid ratio key too.
Can I omit corn?
Yes corn is twist, adds sweetness texture splash. Skip anytime. Focus on beans, salsa, chicken. Corn blends but not crucial. Adds pop but not mandatory for bowl success.
How best store leftovers?
Cool fast. Seal tight container in fridge. Reheat with splash broth or water to loosen rice. Microwave or stovetop works. Avoid drying out; add fresh toppings after reheating.
