Phase 1: Prepping and Layering in the Instant Pot

1. 1. Prepare Chicken (if using fresh and cutting): If using fresh chicken breasts or thighs and you prefer smaller pieces, you can cut them into 2-inch chunks. Otherwise, whole fresh or frozen chicken breasts can be used.

1. 1. Sauté Aromatics (Optional): Turn your Instant Pot to the “Sauté” mode (medium heat). Add the olive oil. If you like, you can sauté a chopped onion or some garlic for a few minutes before adding other ingredients for extra flavor, but this step can be skipped for ultimate speed.

1. 1. Layer Ingredients (Crucial for No Burn Message): This layering order is important to prevent the dreaded “Burn” message on some Instant Pot models.

      • • First Layer (Chicken): Place the chicken breasts (fresh or frozen, whole or chunks) at the bottom of the Instant Pot liner.
      • • Second Layer (Seasonings & Rice): Sprinkle the chili powder, cumin, smoked paprika (if using), garlic powder, onion powder, salt, and pepper over the chicken. Add the rinsed long-grain white rice on top of the chicken and seasonings. Do NOT stir at this stage.
      • • Third Layer (Beans & Corn): Evenly distribute the rinsed and drained black beans and the frozen corn kernels over the rice. Do NOT stir.
      • • Fourth Layer (Liquids): Pour the salsa and the chicken broth (or water) over everything. Gently press down on the ingredients with the back of a spoon to ensure the rice is mostly submerged in liquid, but still do NOT stir extensively. The goal is to keep the rice off the very bottom where it might stick and burn.

Phase 2: Pressure Cooking

1. 1. Secure Lid and Set Pressure: Close the Instant Pot lid and make sure the steam release valve is set to the “Sealing” position.

1. 1. Pressure Cook: Select the “Pressure Cook” or “Manual” mode. Set the cooking time to:

      • • For White Rice & Fresh Chicken (chunks or whole): 6-8 minutes on High Pressure.
      • • For White Rice & Frozen Chicken Breasts (individual): 10-12 minutes on High Pressure.
      • • (If using brown rice and fresh chicken, you’d typically cook for 20-22 minutes. Brown rice with frozen chicken might need 22-25 minutes.)
          This recipe focuses on white rice for the “20 minute” appeal (including pressure building/release).

1. 1. Natural Pressure Release (NPR) / Quick Pressure Release (QPR): Once the cooking time is complete, allow the pressure to release naturally for 5-10 minutes (Natural Pressure Release or NPR). This helps the chicken stay tender and the rice finish cooking perfectly. After 5-10 minutes of NPR, carefully perform a Quick Pressure Release (QPR) to release any remaining steam according to your Instant Pot’s instructions.

Phase 3: Finishing and Serving

1. 1. Open Lid and Shred Chicken: Once the pressure is fully released and the pin has dropped, carefully open the Instant Pot lid. The rice should be fluffy and cooked, and the chicken tender. Remove the chicken breasts/pieces from the pot and place them on a cutting board. Using two forks, shred the chicken.

1. 1. Combine and Fluff: Return the shredded chicken to the Instant Pot with the rice, beans, and corn mixture. Gently stir everything together to combine. The residual heat will help the flavors meld further. If it seems a little dry, you can stir in a tablespoon or two of extra salsa or a squeeze of lime juice.

1. 1. Serve and Garnish: Spoon the chicken burrito bowl mixture into individual bowls.

1. 1. Add Toppings: Let everyone customize their bowls with their favorite toppings: shredded cheese, sour cream or Greek yogurt, diced avocado or guacamole, fresh chopped cilantro, pico de gallo, shredded lettuce, jalapeños, and a squeeze of lime juice.