Instant Pot 20 Minute Chicken Burrito Bowls

Contents

Instant Pot 20 Minute Chicken Burrito Bowls
Featured Comment
REASONS TO MAKE INSTANT POT 20 MINUTE CHICKEN BURRITO BOWLS
TIPS AND TRICKS FOR SUCCESS
PRO TIP
Do not stir in the rice.
WHAT TO SERVE WITH CHICKEN BURRITO BOWLS
TOOLS FOR THIS RECIPE
INSTANT POT 20 MINUTE CHICKEN BURRITO BOWLS: FREQUENTLY ASKED QUESTIONS
Recipe
Ingredients
Equipment
Instructions

Comes together in less than 10 min prep! The chicken is so tender and the flavors are so good.

Featured Comment

We love it. I’ve made it for my Taco loving husband close to 20 times already! I love how easy it is and I always have the ingredients on hand. (I always use jasmine rice and it comes out perfect every time.)

Ashley

770 more comments

This is a burrito bowl recipe I keep coming back to again and again. And this was the first Instant Pot (IP) recipe I have ever tested that converted me to the pressure cooker fan club. With one pot, tender, juicy chicken and perfectly cooked rice with the easiest clean up in the history of the world, I was completely hooked with the IP magic.

REASONS TO MAKE INSTANT POT 20 MINUTE CHICKEN BURRITO BOWLS

All-in-one Instant Pot dinner. With the help of the Instant Pot, this is the best kind of dump-and-go dinner recipe. There’s minimal prep time here – no sautéing, no nothing. Throw everything right into the pressure cooker, set your time, and walk away. Dinner will be on the table in lightning fast speed, 20 minutes to be exact.
Family-friendly. Burrito bowls are a guaranteed hit with the entire family, adding in as little or as many toppings as desired, a little bit of something for everyone to enjoy.
Great for meal prep. This keeps for 2-3 days, ideal for making these ahead of time for meal prep and reheating as needed.
Flexible, forgiving recipe. Most of the ingredients can easily be swapped out or omitted as needed. Don’t have black beans? Use pinto or kidney beans. Don’t have canned corn? Skip it or use frozen corn kernels. Want to use thighs over breasts? Give it a quick swap.

TIPS AND TRICKS FOR SUCCESS

Use chicken breast or thighs. Both will work beautifully here – breast will be leaner whereas thighs will have more fat, yielding more tender chicken than the former. Not a fan of chicken? Ground beef is also a great swap!
White rice is ideal. Long-grain white rice such as jasmine or basmati rice is best. Brown rice will take too long to cook here.
Make it spicy. Add in 1 diced jalapeno for a kick of heat!
Add your favorite toppings. Diced avocado, shredded Mexican blend cheese, cilantro, a squeeze of fresh lime juice, crispy tortilla strips or crushed tortilla chips when you’re in a pinch are all great options.
Reheat with a splash of chicken stock. When reheating, add a splash of chicken broth or water.

PRO TIP

Do not stir in the rice.

Adding in the rice at the very end without stirring will prevent the rice to sink to the bottom of the Instant Pot (this is what signals the dreaded burn notice). Layer and sprinkle the rice on top, patting down slightly to submerge. Do not stir. This will lead to burrito-goodness-flavored tender, fluffy rice.

WHAT TO SERVE WITH CHICKEN BURRITO BOWLS

Taco Salad
Mexican Corn Dip
Easy Taco Soup
Creamy Chicken Tortilla Soup
Sriracha Guacamole
Restaurant Style Salsa

TOOLS FOR THIS RECIPE

6-qt Instant Pot®

INSTANT POT 20 MINUTE CHICKEN BURRITO BOWLS: FREQUENTLY ASKED QUESTIONS

Can I use different kinds of beans?

Black beans, pinto beans or kidney beans are all great here.

Can I make this dairy-free?

Absolutely! To make this a dairy-free chicken burrito bowl, skip the cheese.

Can I make this vegan?

Yes! Skip the chicken, add an additional can of beans and use vegetable broth instead.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Recipe

Yield: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

1 cup low sodium chicken broth

1 (1.25-ounce) package taco seasoning

1 (15-ounce) can corn kernels, drained

1 (15-ounce) can black beans, drained and rinsed

1 cup salsa, homemade or store-bought

1 (4.5-ounce) can chopped green chiles

1 cup long-grain white rice

1 cup shredded Mexican blend cheese

2 tablespoons chopped fresh cilantro leaves

Equipment

Instant Pot

Instructions

1. Add chicken, chicken broth and taco seasoning to a 6-qt Instant Pot® and gently toss to combine.
2. Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
3. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute.
4. Serve immediately, garnished with cilantro, if desired.