Instant Pot Spicy Chicken and Rice Bowls

Published: December 19, 2019Updated: October 15, 2020Author: Kristen Hills
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If you're looking for a meal that is filling and tasty, try these Spicy Instant Pot Chicken and Rice Bowls. The Instant Pot makes a tender, flavorful chicken that will have people coming back for more.
Instant Pot Spicy Chicken and Rice Bowls

One thing I love about this recipe is that you can be in control of how spicy these chicken and rice bowls really are.  Pick a salsa that fits your spice level (or that of your kids).

You can also have a spicier salsa for adding later for family members who want to kick it up a notch.  You’ll find that this recipe hits the spot for everyone in your family.

How to Make Spicy Instant Pot Chicken and Rice Bowls:

Place ingredients into the Instant Pot: chicken, broth, canned corn, drained beans, green chilis, spices/seasonings, salsa, and rice (rinsed).

Gently make sure all the rice is touching the liquids. Don’t mix too much. Lock the lid into place and turn the knob to sealing.

Press the manual or pressure cook button and set on high pressure for 9 minutes. When done, quick release or turn the knob to venting.

When pressure has been released completely, open the lid and mix. Add your favorite toppings on top and serve!

Don’t have an Instant Pot?

If you don’t have an Instant Pot, don’t worry! You can also make it on the stove top.

To start, rinse 1 cup of rice and then mix it with the salsa and 2 cups of water in small saucepan. Bring the mixture to a boil, cover with lid and reduce heat to low. Let it simmer, stirring every 5-7 minutes until rice is tender, about 20-25 minutes.

With your spices, make a dry rub and cover the chicken with it.  Cook your chicken in a cast iron pan until cooked through.

After your rice is cooked, stir in the beans, corn, and the chicken. Serve with your favorite toppings.


Favorite Toppings:

Speaking of toppings? What are your favorite toppings to add to burrito bowls?  Here are some of our favorites:

  • cheese
  • guacamole
  • sour cream
  • shredded lettuce
  • diced tomato
  • tortilla strips

Tips for making rice bowls:

  1. Avoid the BURN message: Recipes with tomatoes/tomato paste/salsa can be finicky and result in the BURN notice.  Avoid this by layering the onions on the bottom of your pot and do not stir the ingredients before cooking.
  2. Increase the flavor: Using chicken broth instead of water will add extra flavor to your dish.
  3. Shredding the chicken: If you’ve seen enough of my YouTube videos, you know I love my Bear Claws for shredding my meat.  It makes it so quick and easy!

Did you know we have a Youtube Channel?

We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

Related Recipe:  If you love this recipe, be sure to try our Steak Burrito Bowl! They are so flavorful and packed with veggies and protein! Get the recipe HERE.

Looking for more instant Pot Recipes? Here are a few of our favorites:

Serves: 6

Spicy Instant Pot Chicken and Rice Bowls

5 minPrep Time

9 minCook Time

14 minTotal Time

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Ingredients

  • 1 onion (chopped)
  • 3 boneless skinless chicken breasts (diced)
  • 1 (1 ounce) package Taco Seasoning
  • 1 (4.5 ounce) can green chilis
  • 1 cup salsa
  • 1 cup chicken broth
  • 1 cup long grain white rice
  • 1 (15 ounce) can kidney beans (rinsed and drained)
  • 1 (15.25 ounce) can corn

Instructions

  1. Place ingredients into the Instant Pot: chicken, broth, canned corn, drained beans, green chilis, seasonings, salsa, and rice (rinsed)
  2. Gently make sure all the rice is touching the liquids. Don't mix too much.
  3. Lock the lid into place and turn the knob to sealing, not venting.
  4. Press the manual or pressure cook button and set on high pressure for 9 minutes. When done, quick release or turn the knob to venting.
  5. When pressure has been released completely, open the lid and mix.
  6. Add your favorite toppings on top.

Tags

Courses
Main Course
Lunch
Cooking
Instant Pot
Allergy
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

924 cal

Fat

13 g

Carbs

108 g

Protein

96 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
4845
https://www.sixsistersstuff.com/recipe/instant-pot-spicy-chicken-and-rice-bowls/

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  1. Jen says:
    May 26, 2019
    Look yummy, how long to cook frozen chicken?
    Reply
    • Katelyn says:
      December 4, 2019
      My chicken was not cooked in 9 minutes. Was I supposed to use cooked chicken??
      Reply
      • Kiki says:
        December 28, 2019
        Looks like chicken is supposed to be diced...not just leaving them whole. Diced will definitely help the chicken cook through.
        Reply
  2. Sami says:
    May 28, 2019
    Looks so yummy!! I wonder how it could be adapted to cook in a regular slow cooker?
    Reply
  3. Kristi says:
    June 10, 2019
    Can you do this w/o the chilis? I don't like spicy.
    Reply
    • Cyd says:
      June 17, 2019
      You can definitely leave out the chilis.
      Reply
  4. Maeghan Howe says:
    September 1, 2019
    Would this recipe work with whole frozen chicken tenders? If so how long should I cook it for?
    Reply
    • Cyd says:
      October 14, 2019
      Chicken tenders will work great in this recipe.
      Reply
  5. Effy says:
    September 26, 2019
    Can you double this recipe - and if so how would you adjust the time?
    Reply
  6. Jessica Flynn says:
    October 15, 2019
    The directions didn’t list when the onion should be added.
    Reply
  7. Vanessa says:
    December 1, 2019
    Can I make this without the chicken ??
    Reply
    • Cyd says:
      December 5, 2019
      I'm sure you could. We have not tried it without the chicken. Your cooking time would not be as long.
      Reply
  8. Leah says:
    December 16, 2019
    Seriously?!? NINE MINUTES?! My jaw dropped to the floor. I just got an Instant Pot yesterday so I'm not used to this! Amazing! One question: can you make this with frozen chicken, or would the longer cooking time mean the rice will come out mushy?
    Reply
  9. Kiana says:
    December 27, 2019
    If I want to double the recipe, would the liquid amount change and would the cooking time as well?
    Reply
  10. Jack says:
    January 1, 2020
    This recipe doesn't work. I just keep getting a burn error trying to make it. The ingredients on the recipe aren't the same as in the video for this and the time isn't the same.
    Reply
    • Cyd says:
      January 4, 2020
      Avoid the BURN message: Recipes with tomatoes/tomato paste/salsa can be finicky and result in the BURN notice. Avoid this by layering the onions on the bottom of your pot and do not stir the ingredients before cooking.
      Reply
      • Kathleen says:
        January 22, 2020
        That is good advice. I have made it twice and gotten the burn notice both times. I ended up put it on the stove, which was not what I wanted.
        Reply
    • Charly says:
      January 13, 2020
      i added an extra half a can of chicken broth because i didn't think it had enough liquid. and i didn't get a burn notice.
      Reply
  11. Tonya says:
    January 6, 2020
    Any chance you have the nutritional/calorie info on this?
    Reply
  12. Karen says:
    February 8, 2020
    Unfortunately, I tried this and received the burn notice. When I removed lid indeed I had a burnt layer on bottom. I followed you recipe in the video. Any suggestions?
    Reply
    • Brittany says:
      February 29, 2020
      I actually put the onions on the bottom and the veggies- added the rice more toward the top and just made sure the broth covered it. The only issue I had was a bit too much liquid. It did not burn by doing this though :) anytime I’ve made a recipe with rice and put it on the bottom it burns
      Reply
  13. Donna says:
    February 18, 2020
    The rice wasn’t cooked completely. Maybe more broth is needed?
    Reply
  14. Eugenia Finlay says:
    March 17, 2020
    Although the flavor was good, I found the recipe as written too dry. After the first serving, I added a lot more chicken broth and liked the consistency better.
    Reply
  15. Deb Sullivan says:
    May 10, 2020
    The way the sisters make cheesy chicken and rice in the video and the way the recipe is written are totally different. The women dump all ingredients in but the written recipe has the chicken and rice cooked first with the soup and cheese added in second, only after the chicken is first cooked. This makes it very confusing for first time Instant Pot users to know which way to trust and follow.
    Reply
  16. Crystal M Dever says:
    July 7, 2020
    How would I adjust this to make it with brown or wild rice?
    Reply
  17. Judy says:
    August 5, 2020
    How many people does this serve? Also, if doubling recipe how much would you increase the cooking time?
    Reply
    • Cyd Adamson says:
      August 27, 2020
      It serves about 4-6 depending on the serving size. Cooking time stays the same if doubling.
      Reply
  18. Cheryl says:
    October 6, 2020
    Is the corn drained, undrained or frozen
    Reply
    • Momma Cyd says:
      October 15, 2020
      A 15.25 ounce can of corn (undrained).
      Reply
  19. Sarah says:
    October 19, 2020
    Oh no! I forgot to dice the chicken. Am I still able to save the recipe?
    Reply
    • Momma Cyd says:
      October 21, 2020
      Yes, you will be fine.
      Reply
  20. Nanci says:
    December 16, 2020
    Will the directions for the instant pot work for the Crock Pot MultiCooker too? I was given one for Christmas.
    Reply
    • Momma Cyd says:
      December 17, 2020
      Crock Pot Multi Cookers are like an Instant Pot too. They work similar. You'll need to compare the button functions.
      Reply
  21. Toni Lee says:
    December 29, 2020
    I made this recipe last night and it was delicious! I chopped my onion first and put that into the instant pot. Put frozen chicken breasts stacked on top, then added the chicken broth and other ingredients. I added the rice last and made sure to carefully mix the rice into the very top liquid. I cooked it for 12 mins and after the quick release everything was cooked perfectly. I will definitely make this a lot more going forward.
    Reply
  22. Jenna says:
    January 19, 2021
    This was really good. I followed directions exactly at first and got a burn notice. I added 1 more cup of broth and started it again and it worked good. I would maybe add broth up front next time. Really good recipe. I will be keeping this one in my instant pot rotation.
    Reply
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