Recipe of the Week: Chicken and Rice Burrito Bowls (Instant Pot)

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Chicken and Rice Burrito Bowls (Instant Pot)


  • 1 ½ tbsp cooking oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 ½ tsp ground cumin
  • 1 cup low-sodium chicken broth, divided
  • 1 ½ lbs boneless, skinless chicken thighs, cut into 1 inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 (16 oz) jar salsa
  • 1 cup long-grain white rice
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup coarsely chopped fresh cilantro


  • Add the oil to the pot, turn on sauté setting, heat until the oil is shimmering.
  • Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes
  • Stir in the chili powder and cumin. Cook until fragrant, about 30 seconds
  • Add ¼ cup of broth and 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 salt and pepper.
  • Add the chicken, beans, corn, salsa, and stir to combine.
  • Sprinkle the rice on top and pour the remaining ¾ cup broth on top of the rice, but do not stir.
  • Using the manual setting, set the pressure to HIGH for 10 minutes.
  • When cooking is complete do a quick release of the pressure
  • Gently stir everything together.
  • Divide between bowls and top with the cheese and cilantro.


  • I use chicken breast in place of chicken thighs.
  • I use brown rice in place of white rice.
  • I use homemade chicken stock (recipe provided previously)