Instant Pot Chicken Rice Bowls–An easy dump and go recipe with chicken, rice (of your choice), enchilada sauce, black beans and spices. This is a perfect dinner for a busy weeknight or a good option to pack in individual containers for lunches during the week.
Instant Pot Chicken Rice Bowls
This is a dump and go recipe with a short list of ingredients needed. I love these types of recipes. I have been really busy the past few days and needed something that I could throw in the pot and walk away. These Instant Pot chicken rice bowls fit the bill. Plus there were leftovers so I can have lunch at the ready for me today! Winning.
If you like to prep lunches for the week this would be a good choice. Make a batch of this rice and chicken and pack it into containers. Add a dollop of sour cream and a little bit of cheese and you’re ready to go.
More recipes you’ll love…
Instant Pot Cran Apple Pecan Wild Rice
Instant Pot Cheesy Beef Rice Casserole
What Pressure Cooker Did You Use?
To make Instant Pot Chicken Rice Bowls I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Chicken Rice Bowls
- Prep Time: 10 minutes
- Cook Time: 22 minutes (plus 10 minute NPR)
- Total Time: 32 minutes
- Yield: 4–6 servings 1x
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Pin RecipeDescription
An easy dump and go recipe with chicken, rice (of your choice), enchilada sauce, black beans and spices. This is a perfect dinner for a busy weeknight or a good option to pack in individual containers for lunches during the week.
Ingredients
- 1 ¼ cups uncooked long grain brown rice
- 1 ¼ cups water
- 1 (10 oz) can enchilada sauce (mild, medium or hot)
- 1 (15 oz) can black beans, rinsed and drained
- 1 ½ pounds boneless skinless chicken thighs or breasts (frozen is okay)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1 tsp cumin
- Toppings: sour cream, grated cheese, cilantro
Instructions
- Add rice and water into the Instant Pot. Pour the enchilada sauce and beans over the top. Don’t stir. Place the chicken on the top. Sprinkle the chicken with garlic powder, smoked paprika, salt and cumin.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Use tongs to place chicken on a cutting board. Shred the chicken and then stir it back in with the rice.
- Scoop rice and chicken into bowls and top with a dollop of sour cream, a couple tablespoons or grated cheese and some cilantro.
Notes
Rice: I used brown rice. You can use other types of rice but you’ll need to adjust the water and the cooking time. Check the rice cooking time chart below for the rice that you want to use and then subtract ¼ cup to ½ cup of the water depending on how saucy you want it. For example usually I use 1 cup brown rice to 1.25 cups of water but in this recipe I used 1.25 cups of rice to 1.25 cups of water. You’ll also need to adjust if you use frozen chicken or thawed chicken. If the rice requires less than 10 minutes of cooking time then you’ll need to use thawed chicken that is cut into pieces. Otherwise the chicken won’t cook all the way through. Chicken: I used boneless chicken thighs. They get really tender and stay moist. Chicken breasts work too although they won’t be as tender. You can also use bone-in chicken if you prefer. Gluten Free: This recipe can easily be made gluten free. Old El Paso’s Enchilada Sauce is naturally gluten-free and only contains soy as a potential allergen. This product is not manufactured in a dedicated gluten-free factory, so those with an extreme sensitivity should proceed cautiously.
- Category: Chicken
- Method: Instant Pot
- Cuisine: Mexican
Keywords: gluten free, dump and go, instant pot
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This was delicious! I stirred in a drained can of corn when it was done. Ate it on some lettuce wraps to increase my veggie intake. My husband ate it as is. We topped with cheddar and sour cream. 😋
★★★★★
I love the idea of lettuce wraps!
Great recipe! Thank you for sharing it.
★★★★★
Glad you liked it!
Yummy!!! Hubby said it would make a good filling for enchiladas or burritos. Lots of things could be added to this or used as toppings.
★★★★★
So glad you liked it!
I want to use kidney beans. Will this work.
Do I use the canned kidney beans and just drain
Thanks M
Yep that’s exactly what I’d do.
My family tried this tonight. SO Easy!! Very good. We spiced up our bowls with cilantro, cheese and jalapeno slices. Delicious! Everyone voted to have it again.
So glad to hear this!
I’m not a big fan of enchilada sauce but love anything with rice and chicken. Do you have any other suggestion for replacing the sauce?
what about a green salsa?
I was going to ask the same queztion, so thank you! I will use a jar of salsa.
THIS IS AN EXCELLENT RECIPE! Made it for dinner today after work and it was a hit for everyone. Thanks so much! Will pin and definitely make again. 👌🏼👍🏼
★★★★★
So glad you liked it!
Could you add to recipes if you can double these recipes for the 6 qt in the Instant Pot?
I would like to double this recipe but have a 6 qt
I will try to do that. I bet you could 1 1/2 times this recipe in the 6 quart.
This recipe tastes delicious but I also had to finish cooking it in the oven because of the burn notice. It was my first ever burn notice 🙁 the rice all burnt at the bottom .
★★★★
WAH!!! No!!!
It says “cover the top then seal the lid” Do you mean to put the cover in and seal or should you cover the top of the food with something inside the pot?
I just changed it to read cover the instant pot and secure the lid. Meaning just put the lid on the instant pot and lock it into place.
I love your site and recipes!! I have made several things and they have all been a hit with my family. Can’t wait to try this one.
Thank you very much for what you do.
Kymber
I’m so happy to hear this Kymber. Thank you!
Could I double the recipe in an 8 quart pot? Would it take longer to cook ?
Yes you can double. It will take a little bit more time to come to pressure. you can offset that though by adding in hot water instead of cold or luke warm water.
could I just use cauliflower rice and mix in with other ingredients because I’m trying to stay on low-carb diet thank you
I am honestly not sure how cauliflower rice would work with this. You could give it a shot!
I tried to make this in my Instant, but it kept shutting off due to burning of the rice. I ended up finishing it in a casserole dish in the microwave. Otherwise, it tasted great with salsa and sour cream on top.
Darn! Did you stir the enchilada sauce or just dump it on top?
How much water for 1 1/4 cup long grain white rice? (I couldn’t find the rice chart ‘below’ you referenced)
How did I forget to insert that? I’ve just added it. Sorry about that.
Where is the rice cooking time chart?
I’ve just added it in…silly me!!!
This looks awesome and I’d love to try it. One question though…The recipe mentions a rice time cooking chart, but I don’t see any chart. Can you add it please as this sounds like a really helpful resource.
I’m stupid and forgot to insert it…just corrected it!!!
I don’t have enchilada sauce but I do have a can of Rotel. Do you think that’s an okay sub? Thank you in advance for any reply you can offer!!
I bet rotel would give flavor. It won’t be as saucy and coated but I bet it will be good. Give it a shot!
How long should you cook it in an 8 quart instant pot?
Same time.
I am curious: Why “don’t stir”?
Sometimes if the thicker tomato based products are on the bottom of the pot you get a burn notice.