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January 17, 2019

Instant Pot Chicken Rice Bowls

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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.  

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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.  ๏ปฟ

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.

Pin this recipe for later!

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.  ๏ปฟ

More recipes you’ll love…

Instant Pot Salsa Rice

Instant Pot Cran Apple Pecan Wild Rice

Instant Pot Cheesy Beef Rice Casserole

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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.  ๏ปฟ

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


★★★★★

4.2 from 13 reviews

  • Author: Karen Petersen
  • 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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Description

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

Scale
  • 1 1/4 cups uncooked long grain brown rice
  • 1 1/4 cups water
  • 1 (10 oz) can enchilada sauce (mild, medium or hot)
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 1/2 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

  1. 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.
  2. 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.
  3. Use tongs to place chicken on a cutting board. Shred the chicken and then stir it back in with the rice.
  4. 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 ยผ cup to ยฝ 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.ย  You’ll also need to adjust if you use frozen chicken or thawed chicken.ย  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.

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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.  ๏ปฟ
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77 Comments Filed Under: All Recipes, Chicken, Dump and Go, Gluten Free, Instant Pot, Mexican, Rice

Recommendations

Comments

  1. Lance Leach says

    November 12, 2022 at 6:36 pm

    Quick, Easy, Tasty.

    ★★★★

    Reply
    • Karen says

      November 14, 2022 at 12:56 pm

      Thanks for the review Lance!

      Reply
  2. Syd Kl says

    April 21, 2022 at 6:58 pm

    Tastes pretty good. But after 3 burn notices (adding water every time, even dumping it into another bowl to clean out the burn and starting over, then burn again) I will not be making this again. Itโ€™s too bad.

    ★★★

    Reply
  3. Leah says

    January 24, 2022 at 9:23 am

    I mixed like other people said, added extra water and still got a burn notice. Its 6:30, my kids are hungry (I usually feed them at 5:30), and I’m disappointed.

    Reply
  4. Jessica says

    October 31, 2021 at 8:45 pm

    Got the burn food notice! Tried to add more water and got it again. Had to finish in a pan out the stove. I just bought my instant pot today and this was the first recipe I tried. I guess I learnt my lesson to read reviews on receipts before trying.

    Reply
  5. Jessica says

    September 19, 2021 at 11:43 am

    Yum!!! Talk about easy and delicious! I put sc and cheese with mine and the hubs put hot sauce for some kick! Also added one more can of black beans! So good!!! Thank you for sharing!!!

    ★★★★★

    Reply
    • Karen says

      September 20, 2021 at 9:47 am

      Sounds like a great version! Thanks for coming back and giving it 5 stars!

      Reply
  6. Faith says

    March 29, 2021 at 7:52 am

    We really enjoyed this recipe! I didn’t have enchilada sauce so I used thick salsa and watered it down a bit. I also added some extra spices like garlic and chili powder and I stirred all the ingredients well before adding the frozen chicken on top. That may have helped avoid any potential burn notices that others have experienced. I’ll certainly make it again. I think corn or kidney beans would be great in it too. Thanks for the easy one pot recipe!

    ★★★★★

    Reply
    • Karen says

      March 29, 2021 at 12:11 pm

      Good tips thanks Faith!

      Reply
  7. Mary Espinoza says

    March 19, 2021 at 4:07 am

    Got the burn food message. Followed the recipe and it didn’t work. The bottom of the rice was burned and I still had liquid in there. I would not listen to the part that said don’t mix it and mix everything and add enough water to cover all the food fully. So now that I wasted all this food I will not be using this again.

    ★★

    Reply
  8. mike says

    January 14, 2021 at 11:22 pm

    How would I adjust the time if I used like 4 lbs of chicken?

    Reply
    • Karen says

      January 15, 2021 at 1:59 pm

      Should be same time regardless of how much food is in there!

      Reply
  9. kyle says

    January 4, 2021 at 4:00 pm

    made it as directed and got the burn notice. will not be making this recipe again.

    Reply
  10. Courtney says

    November 1, 2020 at 5:34 am

    I just purchased an 8qt instant pot. Can I make the recipe as is or do I need to add more liquid?

    Reply
    • Karen says

      November 2, 2020 at 5:21 pm

      It should be fine! You may want to add just a quarter cup more.

      Reply
  11. Rachel Dorn says

    May 31, 2020 at 6:17 pm

    We love this recipe! I made it for a family and they asked me for the recipe but don’t have an instant pot. Is there a crock pot version for the Chicken Rice Bowls? Thanks!

    Reply
    • Karen says

      June 1, 2020 at 2:31 pm

      Hi Rachel, I haven’t tried this one in the crockpot yet but I bet you could do it with good results! I would toss all the ingredients into the slow cooker and cook on low for 4-6 hours or until rice is cooked through.

      Reply
  12. Christy says

    January 15, 2020 at 4:21 pm

    Thank you so much!
    I am 40+ weeks pregnant and meal prepping for after the baby. I picked out 3 recipes and I was able to get everything I needed for all 3 for under $30.
    This was the first recipe and it came out so good. I love how its not enough to feed an army but enough to have a meal with some left overs for later.
    I did not get a burn notice but I did notice my pot loss pressure at exactly 1 minute left. I used white long grain rice and boneless skinless chicken thighs. Cooked manual for 12 minutes. Natural release 10 minutes. Everything was cooked and came out great!
    Again thank you! I am looking forward to the other 2 recipes. You have definitely made this soon to be new mama’s life easier

    ★★★★★

    Reply
    • Karen says

      January 16, 2020 at 6:41 pm

      Good luck and congrats! This might be helpful to you too: https://www.365daysofcrockpot.com/3-dump-and-go-instant-pot-freezer-meals/

      Reply
  13. Pam says

    January 1, 2020 at 10:12 am

    Made this today and delicious!
    I used salsa instead of enchilada sauce.
    I did stir my rice with water a bit and I did not get burn notice.
    Will definitely be making again.

    Reply
    • Karen says

      January 1, 2020 at 1:33 pm

      Good idea with the salsa! I bet it was tasty Pam.

      Reply
    • PeggySuu says

      July 18, 2020 at 7:00 pm

      I also made this recipe. It was easy, quick and cleanup was fast. I also used Salsa (medium). No burn notice, brown rice. I didn’t have cilantro (which would have been grand) but I did add avocado chunks. I will make this again.

      ★★★★★

      Reply
      • Karen says

        July 20, 2020 at 11:39 am

        I love the idea of avocado!!

        Reply
  14. MeLissa says

    November 22, 2019 at 7:10 pm

    Followed exactly got the burn notice. Disappointing recipe.

    ★

    Reply
    • Karen says

      November 23, 2019 at 9:39 pm

      Sorry that you had trouble: https://www.365daysofcrockpot.com/the-instant-pot-burn-message/

      Reply
  15. Erica Trout says

    October 7, 2019 at 8:37 am

    I am confused about the cooking times when switching the type of rice. I am using Jasmine rice- so i cook everything for 4 minutes instead of 22? Thanks! I am excited to try this recipe on a busy work day this week.

    Reply
    • Karen says

      October 7, 2019 at 1:33 pm

      Yes use the 4 minutes cooking time and cut the chicken into bite size pieces before pressure cooking.

      Reply
  16. Tracy says

    September 5, 2019 at 6:17 pm

    Can you use frozen chicken? If so, does the cook time vary by much?

    Reply
    • Karen says

      September 7, 2019 at 11:47 am

      yes you can use frozen chicken, keep the same cooking time.

      Reply
  17. Laura says

    July 28, 2019 at 5:04 pm

    Could you put in dried beans instead of canned? Would I need to add more liquid?

    Reply
  18. Lori Sari says

    April 15, 2019 at 5:48 pm

    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. ๐Ÿ˜‹

    ★★★★★

    Reply
    • Karen says

      April 16, 2019 at 11:40 am

      I love the idea of lettuce wraps!

      Reply
  19. Grant says

    April 10, 2019 at 4:02 am

    Great recipe! Thank you for sharing it.

    ★★★★★

    Reply
    • Karen says

      April 10, 2019 at 3:50 pm

      Glad you liked it!

      Reply
  20. Barb B. says

    February 16, 2019 at 6:36 pm

    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.

    ★★★★★

    Reply
    • Karen says

      February 19, 2019 at 8:32 am

      So glad you liked it!

      Reply
  21. Margy says

    February 16, 2019 at 7:21 am

    I want to use kidney beans. Will this work.
    Do I use the canned kidney beans and just drain
    Thanks M

    Reply
    • Karen says

      February 19, 2019 at 9:14 am

      Yep that’s exactly what I’d do.

      Reply
  22. Karen Frost says

    February 12, 2019 at 7:00 pm

    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.

    Reply
    • Karen says

      February 13, 2019 at 9:21 am

      So glad to hear this!

      Reply
  23. Diana says

    February 5, 2019 at 10:59 am

    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?

    Reply
    • Karen says

      February 5, 2019 at 9:57 pm

      what about a green salsa?

      Reply
    • Sherry says

      February 13, 2019 at 9:55 am

      I was going to ask the same queztion, so thank you! I will use a jar of salsa.

      Reply
  24. Carol says

    February 4, 2019 at 8:37 pm

    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. ๐Ÿ‘Œ๐Ÿผ๐Ÿ‘๐Ÿผ

    ★★★★★

    Reply
    • Karen says

      February 5, 2019 at 10:00 pm

      So glad you liked it!

      Reply
  25. Mary says

    January 23, 2019 at 10:02 am

    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

    Reply
    • Karen says

      January 24, 2019 at 12:46 pm

      I will try to do that. I bet you could 1 1/2 times this recipe in the 6 quart.

      Reply
  26. Amanda says

    January 20, 2019 at 5:58 pm

    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 ๐Ÿ™ the rice all burnt at the bottom .

    ★★★★

    Reply
    • Karen says

      January 24, 2019 at 5:20 pm

      WAH!!! No!!!

      Reply
    • Abigayle says

      August 20, 2019 at 5:13 pm

      I got the BURN error too…. any idea why? I have the 8qt and doubled the recipe – I used white rice and didnโ€™t rinse it first ๐Ÿคทโ€โ™€๏ธ ๐Ÿ˜ฉ

      Reply
      • Karen says

        August 21, 2019 at 1:16 pm

        What ratio of white rice to water did you use?

        Reply
        • Kayla says

          September 10, 2019 at 4:07 pm

          I got the burn notice too and would love any ideas to avoid. I did jasmine rice and added 2 cups rice, 3 cups water and 2 cans of enchilada sauce.

          Reply
          • Katie Wheeler says

            October 10, 2019 at 6:24 pm

            I just got a BURN notice too! ๐Ÿ˜ฑ

  27. Lynn says

    January 18, 2019 at 10:20 am

    It says โ€œcover the top then seal the lidโ€ Do you mean to put the cover in and seal or should you cover the top of the food with something inside the pot?

    Reply
    • Karen says

      January 18, 2019 at 12:31 pm

      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.

      Reply
  28. Kymber McCutcheon says

    January 18, 2019 at 9:49 am

    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

    Reply
    • Karen says

      January 18, 2019 at 12:31 pm

      I’m so happy to hear this Kymber. Thank you!

      Reply
  29. Yvonne says

    January 18, 2019 at 8:28 am

    Could I double the recipe in an 8 quart pot? Would it take longer to cook ?

    Reply
    • Karen says

      January 18, 2019 at 12:32 pm

      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.

      Reply
  30. Donna says

    January 18, 2019 at 5:41 am

    could I just use cauliflower rice and mix in with other ingredients because I’m trying to stay on low-carb diet thank you

    Reply
    • Karen says

      January 18, 2019 at 6:52 am

      I am honestly not sure how cauliflower rice would work with this. You could give it a shot!

      Reply
  31. Suzanne S. says

    January 17, 2019 at 7:47 pm

    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.

    Reply
    • Karen says

      January 17, 2019 at 10:47 pm

      Darn! Did you stir the enchilada sauce or just dump it on top?

      Reply
  32. Diane says

    January 17, 2019 at 6:33 pm

    How much water for 1 1/4 cup long grain white rice? (I couldnโ€™t find the rice chart โ€˜belowโ€™ you referenced)

    Reply
    • Karen says

      January 17, 2019 at 10:50 pm

      How did I forget to insert that? I’ve just added it. Sorry about that.

      Reply
  33. Carmen says

    January 17, 2019 at 6:31 pm

    Where is the rice cooking time chart?

    Reply
    • Karen says

      January 17, 2019 at 10:51 pm

      I’ve just added it in…silly me!!!

      Reply
  34. Rebecca says

    January 17, 2019 at 3:11 pm

    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.

    Reply
    • Karen says

      January 17, 2019 at 10:52 pm

      I’m stupid and forgot to insert it…just corrected it!!!

      Reply
  35. Norma says

    January 17, 2019 at 3:09 pm

    I donโ€™t have enchilada sauce but I do have a can of Rotel. Do you think thatโ€™s an okay sub? Thank you in advance for any reply you can offer!!

    Reply
    • Karen says

      January 17, 2019 at 10:52 pm

      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!

      Reply
  36. Kathy Johnson says

    January 17, 2019 at 12:15 pm

    How long should you cook it in an 8 quart instant pot?

    Reply
    • Karen says

      January 17, 2019 at 10:52 pm

      Same time.

      Reply
    • linda says

      April 9, 2021 at 2:52 pm

      how long do I cook it for if iโ€™m doubling up on everything?

      Reply
      • Karen says

        April 12, 2021 at 12:41 pm

        same time https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/

        Reply
  37. Storm says

    January 17, 2019 at 11:33 am

    I am curious: Why “don’t stir”?

    Reply
    • Karen says

      January 17, 2019 at 10:53 pm

      Sometimes if the thicker tomato based products are on the bottom of the pot you get a burn notice.

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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