Instant Pot 20 Minute Chicken Burrito Bowls
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Comes together in less than 10 min prep! The chicken is so tender and the flavors are so good.
Is it kind of wrong that I want a bowl of this chicken burrito bowl with the pad thai and fried rice and drunken noodles that I’ve been having here?
Because I’m not quite homesick just yet. But I still need a bowl of this right now. With an icy cold Corona. And a fresh lime wedge.
Okay, so maybe I’m getting just a tiny bit homesick. But only because this is my favorite burrito bowl ever. And it was the first Instant Pot recipe I ever tested that converted me to the IP cult in 0.497295 seconds.
So you know it has to be good.
The chicken comes out perfectly tender but the rice is the true hero – soaked with all the burito bowl flavors from the IP magic. Serve with fresh cilantro leaves, a lime wedge, and crushed tortilla chips, if desired.
Or if you’re anything like Ben, a whole bag of crushed tortilla chips.
Instant Pot 20 Minute Chicken Burrito Bowls
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 rice
- 1 cup shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro leaves
Equipment
Instructions
- Add chicken, chicken broth and taco seasoning to a 6-qt Instant Pot® and gently toss to combine.
- Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
- 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.
- Serve immediately, garnished with cilantro, if desired.
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This looks great, can’t wait to try! Any chance you’ve tried this with carnitas instead of chicken? Just wondering if i’d be able to cook it the same way if I wanted to try swapping that out. Thanks! 🙂
This was the very first recipe I ever tried from damndelicious, years ago. It’s still a favorite that I make often, usually with frozen chicken since I always forget to thaw. Every recipe I’ve ever made from this site has been fantastic!! Love damndelicious.net!
How do you cook this with frozen chicken? I have the same problem forgetting to thaw
So good! Very easy to throw together. We loved it.
I don’t suppose you have this recipe in either a slow cooker or stove top? I got rid of my instant pot, just didn’t like using it, but loved this recipe.
I get a BURN FOOD warning every time and have to add more liquid
I got the burn message, as well. However when I opened the pot, everything including the chicken was cooked fine. I am going to cook the rice separately next time and stir it into the chicken when it’s all done.
This is a go to recipe. I love it and it’s quick and easy.
I followed the comments and added an extra half a cup of liquid because my IP is burn prone, and I used a can of Rotel tomatoes with green chilies (that’s usually what I have on hand) instead of salsa and green chilies. Turned out awesome!!! Great with avocado and a little lime juice.
I make this quite frequently, it is a big hit in our house! Easy and tastes delicious. I add sour cream, tomatoes, avocado, and green onion as toppings.
I made this… I had to improvise because i didnt have all the ingredients. I used pinto beans instead of black beans, and i had to omit the green chile because we were out. It came out so good. My husband thinks avocado would be good with it, but we didn’t try it. Great for a quick dinner.
Family favorite! We love this easy recipe.
Hi would you be able to tell me how much broth to quoina ratio is equivalent to broth and rice? I’d like to use quoina instead of rice. Thank you!
Have made this many times and it has become a family favorite. Tonight I took one for the team and doubled the recipe. Would not recommend it. Seriously, just don’t. Stick to the original recipe and enjoy!
So good! One of our favorites! Wondering if anyone has tried doubling this recipe?
Made this tonight using all the suggestions – an additional half cup of broth, patted the rice gently down in the liquid and cooked for two extra minutes.
I literally can’t breathe because I won’t stop eating it!!! Fantastic!!
Added lettuce, cilantro and avocado to the top. This one will go on repeat.
This is a STAPLE meal in our family! Also, traditionally, we always prepare it on the first night of our family beach trip. It’s so quick and easy and our grandchildren love it! Can this be doubled in a 6 quart instant pot? We would love having leftovers without making two pots. Thank you for your help (and this FANTASTIC recipe).
I fix this at least twice month now sometimes three times . Amazing quick meal and tastes delicious!!
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.
For those having issues with undercooked rice, increase the chicken broth to 1.5 cups, sprinkle rice on top as last step, and lightly press it down just enough to submerge it under the liquid. As per a previous commenter.
(I always use jasmine rice and it comes out perfect every time.)
This has really become my go to quick meal. We make it every other week or so. It’s also my go to “meal train” meal. I love that it’s so quick and easy and I typically have most of the ingredients on hand. Like others, I add a tad bit more broth and also add two minutes to the cook time to ensure the rice cooks completely. Thank you for this easy and delicious recipe!
This dish has become a weeknight favorite in our house. My husband LOVES it.
it’s so simple and turns out delicious.
I often add some enchilada sauce into the mix if I have it on hand for an extra hit of flavor.