We all need a foolproof meal that we can turn to on nights we forget to plan and need to get dinner on the table fast. Inspired by these slow-cooker burrito bowls, this recipe comes together quickly with the help of an electric pressure cooker. With chicken, rice, black beans, and corn, it’s a wholesome supper that tastes like it took much longer to make than it actually did.
A Versatile Burrito Bowl in 20 Minutes
Just as with a traditional burrito, this recipe is super versatile. Don’t skip making it because you don’t have one of the ingredients on the list. Besides the salsa, there’s a good chance anything on the ingredient list can be omitted or swapped for something else.
Vegetable broth or even water can be used in place of chicken broth, while pinto, white, or kidney beans can easily be used in place of black beans. Have a pack of boneless, skinless breasts already in the fridge? Go ahead and use that in place of chicken thighs. None of these swaps will affect the cook time or finished burrito bowls.
For a Faster Dinner, Embrace the “Meanwhile”
My go-to tactic for making dinner prep as efficient and speedy as possible is to embrace the “meanwhile.” This means that instead of prepping all the ingredients at the onset (as we’re often told to do), you should work as you go. This is largely a dump-and-go recipe, but there’s still some room to embrace the meanwhile for more efficient and faster prep. Get started by prepping the onion and garlic, and having the spices and broth ready. While the onion sautés and simmers, cut up the chicken and rinse and drain the black beans.
More kitchen shortcuts: Sara Moulton’s Kitchen Shortcuts
Instant Pot Weeknight Chicken and Rice Burrito Bowls
Serves 4 to 6
1 1/2 tablespoons canola or vegetable 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
Freshly ground black pepper
1 cup long-grain white rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
1 (14- to 15-ounce) jar salsa
1/2 cup shredded sharp cheddar cheese
1/4 cup coarsely chopped fresh cilantro
Add the oil to the Instant Pot, turn on sauté setting, and heat until the oil is shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, 4 minutes. Stir in the chili powder and cumin. Cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 2 minutes.
Season the chicken all over with salt and pepper. Add the chicken, rice, beans, corn, salsa, and remaining 3/4 cup broth to the Instant Pot and stir to combine. Close and lock the lid. Pressure-cook for 10 minutes at HIGH pressure. When 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.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.