Creating your Instant Pot Weeknight Chicken and Rice Burrito Bowls is easy when you follow these simple steps:

1. Prepare the Instant Pot: Set your Instant Pot to the “Sauté” setting. Add a small amount of oil and let it heat up.
2. Sauté the Aromatics: Add the diced onion and minced garlic to the pot. Sauté for about 2-3 minutes until the onion is translucent.
3. Add the Chicken: Season the chicken breasts with salt, pepper, chili powder, cumin, and paprika. Place them in the pot and sear for 2 minutes on each side for added flavor.
4. Add Rice and Liquid: Pour in the rice, chicken broth, black beans, and corn. Stir everything to combine.
5. Pressure Cook: Close the lid of the Instant Pot and set it to “Manual” or “Pressure Cook” on high for 10 minutes.
6. Natural Pressure Release: After cooking, let the pressure release naturally for 10 minutes before carefully switching to quick release to release any remaining pressure.
7. Shred the Chicken: Open the lid and remove the chicken. Shred it using two forks and return it to the pot, mixing it with the rice and other ingredients.
8. Add Lime Juice: Squeeze the lime juice over the mixture and stir well.
9. Add Cheese: Sprinkle the shredded cheese on top and close the lid for a few minutes to allow the cheese to melt.
10. Garnish: Serve the burrito bowls in individual bowls, garnished with chopped cilantro and your choice of toppings.

These steps will guide you to create a delicious and hearty meal that everyone will love.