Instant Pot Chipotle Chicken Rice Bowls

Instant pot chipotle chicken rice bowls come together in no time! These hearty bowls are full of flavor and are great for meal prep!

Disclosure: This post is sponsored by USA Rice & The Feedfeed. As always, all opinions are my own.

I love a good Instant Pot meal. Throw everything in a pot, press a button, and bam! Dinner is done! That’s why I love these chipotle chicken rice bowls made with U.S.-grown long grain brown rice! They are packed with flavor and require minimal effort. Plus they make wonderful (freezer friendly) leftovers if you aren’t feeding a large crowd.  

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This recipe requires 4 simple steps:

1. Cook the rice in the Instant Pot

2. Cook the chicken in the Instant Pot

3. Roast your veggies

4. Make your sauce

Yes, I get that there are a lot of steps, but each step requires minimal effort/ “hands- on” cooking. I promise! 

When I make dinner, I always try to include a lean protein source, veggies, and a whole grain to make a balanced meal. Over the past 10 years, whole grains have become quite popular. I feel like I see the word “whole grain” everywhere! Cereal, bakery items, pasta, bread, rice- you name it! But, do you know what the term “whole grain” means? Or why they are important to include in our diet? 

Here’s a little whole grain lesson :):

• Every grain actually starts out a whole grain! 

• The “whole grain”  is the entire seed of a plant, including the bran, germ and endosperm. Together as the whole grain, these components provide protein, fiber and many important vitamins, minerals and nutrients. 

• Refined grains have been milled, a process that removes the bran and germ. This gives these grains a finer texture and improves their shelf life, but it also removes a lot of that fiber, iron, and vitamins.

• Research shows that eating whole grains can help reduce heart disease, may reduce the risk of certain cancers and may aid in weight maintenance.

So now that we know what they are and why they are so important, here are some of my favorite tips for including more whole grains:

• U.S.-grown brown rice is one of my favorite ways to add whole grains to my diet. Brown, wild, black, red and purple rice are 100% whole grain varieties.

• If you aren’t a big brown rice fan, try mixing brown and white rice together in your favorite dish for a more complex flavor and texture. It’s also a great way to encourage kids to eat more whole grains.

• When cooking rice, I like to cook a double batch of brown rice and keep it on hand for a quick start to my next meal. Cooked rice can be stored in the refrigerator in a tightly covered container for 3 to 5 days or frozen for up to 6 months.

How to make Instant Pot Chipotle Chicken Rice Bowls:

Print Recipe

Instant Pot Chipotle Chicken Rice Bowls

Instant pot chipotle chicken rice bowls come together in no time! These hearty bowls are full of flavor and are great for meal prep!

Prep Time20 mins

Cook Time50 mins

Total Time1 hr 10 mins

Course: Dinner

Cuisine: Mexican

Keyword: instant pot, instant pot chicken, instant pot chipotle chicken, rice bowls

Servings: 6 people

Equipment

• instant pot

Ingredients

Brown Rice:

• 2 cups uncooked U.S.-Grown long grain brown rice
• 2 ½ cups water
• 1 bunch of cilantro coarsely chopped

Roasted Veggies:

• 3 bell peppers diced in large chunks
• 1 large red onion diced
• 2 tablespoons extra virgin olive oil
• Salt to taste

Chipotle Chicken:

• 8 boneless skinless chicken tenders or 4 chicken breast
• 1 small yellow onion diced
• 1 tablespoon garlic minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 chipotle peppers in adobo sauce individual peppers- NOT 2 cans, (*see note)
• 1 14-14.5 oz can petite diced tomatoes in their juices
• ¼ cup lime juice (or juice from 1 medium lime)
• ¼ cup honey
• Cornstarch slurry (1 teaspoon cornstarch whisked into ¼ cup water)
• 1 avocado sliced

Creamy Chipotle Lime Greek Yogurt Sauce:

• ½ cup nonfat plain Greek yogurt heaping ½ cup
• 2 tablespoons fresh lime juice
• 2 teaspoons adobo chipotle pepper sauce (sauce leftover from canned chipotle peppers)
• 2 teaspoons honey
• 1 teaspoon light mayo optional
• Salt and pepper to taste

Instructions

• Preheat oven to 375°F. While the oven preheats, add uncooked brown rice to the Instant Pot or pressure cooker. Pour in water. Close the Instant Pot lid and turn the steam valve to the sealed position. Set the Instant Pot to pressure cook (manual) at high pressure for 15 minutes. When finished, allow the pressure to naturally release for 10 minutes (just leave the Instant Pot alone). After the “10 minute” natural release, turn the steam valve to the venting position. Do this carefully to avoid burning yourself. I like to use a long spoon to turn the valve. Wait for the steam to escape and then open the Instant Pot lid. Fluff with a fork and remove rice from the Instant Pot. Stir in the cilantro. Wash the pot to prepare it for making the chicken.
• Place veggies on a large baking sheet. Drizzle the top with olive oil and sprinkle with salt. Toss veggies in the olive oil and salt using your hands or a spoon. Place the baking sheet in the oven and set a timer for 10 minutes. After 10 minutes, remove the veggies from the oven and flip with a spatula. Bake for another 5-10 minutes until slightly charred. Remove from the oven and set to the side.
• Add chicken, onion, garlic, spices, chipotle peppers (save sauce), diced tomatoes (and juices), lime juice, and honey to the Instant Pot. Stir to coat chicken in sauce. Close the Instant Pot lid and turn the steam valve to the sealed position. Set the Instant Pot to pressure cook (manual) at high pressure for 12 minutes. *See note if using frozen chicken breast. When time is up, immediately turn the steam valve to the venting position. Do this carefully to avoid burning yourself. I like to use a long spoon to turn the valve. Wait for the steam to escape and then open the Instant Pot lid.
• Once you can open the lid, turn the Instant Pot off. Remove the chicken to a large bowl or plate. Turn the Instant Pot to saute mode (high). Bring the cooking liquid to a simmer. Let simmer for 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred chicken with two forks. Add the cornstarch slurry to finish thickening the sauce. Once the liquid is reduced, turn the Instant Pot off. Return the chicken into the Instant Pot, and stir the chicken to coat in sauce.
• Prepare the sauce (I like to do this while the chicken is pressure cooking). Blend together the Greek yogurt, lime juice, adobo chipotle pepper sauce,honey, mayo, salt, and pepper in a food processor until smooth. Taste and add additional salt or lime juice as desired.
• Assemble the bowls. Place cilantro rice in the bowl first. Top rice with chicken, veggies, avocados, and Greek yogurt sauce. Serve and enjoy!

Notes

* If you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can.

* If using frozen chicken, cook for 15 minutes.

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