Damn Delicious

Instant Pot 20 Minute Chicken Burrito Bowls

Instant Pot 20 Minute Chicken Burrito Bowls - This literally comes together in less than 10 min prep and another 10 min in the pressure cooker. The chicken is so tender and the flavors are just unbelievable here! After this, you'll never want to make burrito bowls without your Instant Pot!

This literally comes together in less than 10 min prep and another 10 min in the pressure cooker. The chicken is so tender and the flavors are just unbelievable here! After this, you’ll never want to make burrito bowls without your Instant Pot!

Instant Pot 20 Minute Chicken Burrito Bowls - This literally comes together in less than 10 min prep and another 10 min in the pressure cooker. The chicken is so tender and the flavors are just unbelievable here! After this, you'll never want to make burrito bowls without your Instant Pot!

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 a 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.

This burrito bowl was the first Instant Pot recipe I ever tested that converted me to the IP cult in 0.497295 seconds.

Instant Pot 20 Minute Chicken Burrito Bowls - This literally comes together in less than 10 min prep and another 10 min in the pressure cooker. The chicken is so tender and the flavors are just unbelievable here! After this, you'll never want to make burrito bowls without your Instant Pot!

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

This literally comes together in less than 10 min prep and another 10 min in the pressure cooker. The chicken is so tender and the flavors are just unbelievable here! After this, you’ll never want to make burrito bowls without your Instant Pot!

10 minutes10 minutes


  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 (1.25-ounce) package taco seasoning
  • 1 cup low sodium chicken broth
  • 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


  1. Add chicken, taco seasoning and chicken broth 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.

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  1. Rated 5 out of 5

    This is delicious and so easy! I added in half of a diced onion at the very beginning for flavor. I also rinsed the rice thoroughly to prevent it from getting sticky, and I waited to add the chicken broth as the very last step to ensure that all the rice got submerged. It turned out great. This will definitely become a staple recipe in my home.

  2. Rated 5 out of 5

    I added this to my monthly food rotation and the family loves it. I did add 2 cups of chicken broth and I never get the burn notice!

  3. Rated 3 out of 5

    Sadly got the burn notice even
    Though I followed directions and other people’s comments and suggestions to add more fluid.
    I give up on rice comboa in the instant pot as it has happened several times.
    (I ended up putting on stove top to finish the rice. Good flavour otherwise)

  4. Rated 5 out of 5

    This is a regular “lazy” meal at our house. Only difference we do is sub in frozen Mexican street corn for the corn. It really takes it to the next level! 

  5. Rated 5 out of 5

    This one has made it into our regular rotation. I make it about every 2 weeks. I don’t quite get the reason for not stirring in the rice. I stir in the rice and it turns out fantastic.

  6. Made this using jasmine rice. I noticed some comments about getting the burn notice, so I upped the chicken broth to 2 cups. Sprayed my instant pot with cooking spray, then added chicken, the broth, black beans, corn, and seasoning. Gently stirred. Added rice on top without stirring. Added the salsa on top of the rice and patted down to cover. No burn notice and turned out perfect

  7. Rated 5 out of 5

    We made this in between blackouts during the texas snow-pocalypse and it was delicious! I did sub a can of rotel for the salsa and chilies because that’s all I had on hand. Turned out perfect. Thanks for a wonderful recipe.

  8. Rated 5 out of 5

    Loved this! Subbed long grain brown rice and like others, just cooked for 10 min and did a 10+ minute natural release. The rice was fully cooked and the chicken was tender. Only mod I made for myself was a sprinkle of smoked ghost chiles since my bf doesn’t like spicy food, haha. Will def make again! 

  9. Rated 5 out of 5

    A go to in my home now! I have shared this recipe with everyone. 

  10. Rated 5 out of 5

    Hello there. I love this recipe and have probably made it about 6 or 7 times now. I recommend stirring the rice in with ingredients. I also add a can of rotel with chiles and tomatoes and it seems to add a good taste to it. This is one of my favorite recipes. Also add about a 1/2 cup more water and it will turn out great! Hope this helps everyone.

  11. Rated 3 out of 5

    Was very easy and good besides. The chicken was very dry. A little liquidity. But thanks 

  12. Rated 5 out of 5

    This is so damn good!
    I always pour in the stock first (I usually add another half a cup), then put a silicone sling in the bottom of the Instant Pot. I layer the chicken and other ingredients on the sling, and pat/poke the rice into the salsa with the edge of a wooden spoon so it’s covered.
    No Burn alert, and perfect every time.
    Once cooked, I pull out the sling, give everything a good stir, re-cover and leave another 5 minutes.
    I find it makes closer to 6 to 7 servings – great for work-from-home lunches and quick meals.

  13. Rated 3 out of 5

    My chicken came out dry, and the rice didn’t fully cook on the top. ‍♀️ Flavors were good though. We scraped the rice off and still ate the good parts. 

  14. Rated 4 out of 5

    Recipe says “without stirring, put in rice” That is poorly worded….you have to stir in rice or rice doesn’t cook.

  15. Rated 5 out of 5

    I have an 8 qt. Instant Pot so I increased the broth by 1/2 cup. Used 15 oz frozen corn that I had defrosted. All other ingredients remained the same. Came out perfectly. Family loved it. Will make again for sure.

    Only the 2nd time using the Instant Pot

  16. Are you supposed to precook the rice?? I did mine for 15 minutes and it’s still hard. 

  17. Rated 5 out of 5

    Loved it! I doubled the chicken (left breasts whole) and doubled rice and water. Cooked 10 min and let presure release naturally. I’m not sure how long it was when I opened it but think at least 10 more minutes. All liquids absorbed and chicken was cooked and tender. Added a little salt and sour cream to garnish. Delicious!

  18. Rated 5 out of 5

    This was so good and so easy to make.  It’s a keeper and everyone in the family loves it.   

  19. Rated 5 out of 5

    Does anyone have any nutritional facts on this dish? Specifically the calories? 

    • Rated 5 out of 5

      Roughly 580 calories per serving based on her serving sizes listed in the recipe! MyFitnessPal has an option to input ingredients from a recipe to figure it all out for you. 62g of Carbs 44g of Protein 14g of Fat 

  20. If I double the recipe do I have to double the cook time?

  21. Rated 5 out of 5

    Delicious and so quick and easy!  Four thumbs up at my house and we’ve added it to the rotation.  To avoid the “burn” notice I will not stir the salsa with the other ingredients.  Instead add it gently on top with the rice.  Or use a thinner salsa.  Thick tomato sauce & salsa always seem to bring the dreaded “burn” notice.  

  22. Rated 5 out of 5

    This was our first meal in the instant pot we recently acquired. We are fairly discrminating on meals – this was delicious. I did press the rice into the liquid, but otherwise followed the recipe. So very, very easy. I am trying to watch my carbs so I may exclude the rice next time.

  23. Rated 5 out of 5

    Let me just say this: Wow!! My picky mother who does not like mexican food, loved it. So easy, fast, and the chicken was perfect.  Rice was not hard and didn’t get a burn warning. Will make this again! 

  24. Rated 5 out of 5

    Absolutely phenomenal. I wish this would have been the first recipie I tried in the pot because the one I tried last night was a nightmare because it also asked for rice and burnt to the bottom of the pan, gave me burn warnings and wouldn’t let me continue cooking. Because of the experience I knew when it came to the rice in this recipe, that I should add extra liquid. So I did an extra cup of chicken broth and half cup extra rice. And it turned out amazing. Flavor was awesome and the whole family loved it. 

  25. Rated 5 out of 5

    Made this following directions exactly. Only thing omitted was the cilantro. We used long grain brown rice and did not stir it in the mixture. I used chicken stock instead of broth. This turned out perfectly. We will definitely make again 

  26. The rice never cooked…I had to stir it and restart the instant pot.

    • My rice didn’t cook either and there was a lot of liquid left. Not sure how to cook it again?
      For some when the timer went off there was no pressure to release?
      Need help 🙁

    • Rated 5 out of 5

      After pressure is fully released, I stir everything, add the cheese, stir again, cover the pot and let it sit for about  20 minutes. The rice absorbs the juice. 

      On the burn notice, I do get it sometimes. I’ve put the chicken on a trivet, put the taco seasoning last, and didn’t move the pot after I’ve put everything in. If all else fails, I transfer to a different pot and finish cooking it on the stove top.

  27. Rated 5 out of 5

    I have made this often – one of our favorite dishes, we actually use brown rice (healthier option) and because it cooks differently than white rice we add a little more chicken broth and mix the rice into the solution. We also let the steam release on it’s own for 10 minutes.
    But we make it a once ever other week and get 2 meals out each potful.

  28. Rated 5 out of 5

    Love this recipe! Trying to figure out the nutrition info. Does anyone know the serving size of this? 

  29. Rated 5 out of 5

    This was great and easy. I wanted more rice so I put in 1.5 cups and added one cup of water. I also used a can of Rotel tomatoes and green chilis as I didn’t have green chilis alone. I didn’t get the burn notice, probably because of the increased liquid. I roasted green pepper halves and then stuffed them with the chicken and rice mixture. Tasted wonderful!

  30. Rated 4 out of 5

    I’ve made this a few times and it tastes great but i have gotten the burn notification every time but 1. Im gonna make ir tonight and try not stirring the salsa to see if that helps!

  31. Rated 5 out of 5

    Thank you for your recipe! I made this in an 8-qt instant pot … the only adjustments I made were 1) that I used 2 C. of chicken broth instead of 1 C and 2) I used frozen corn (not a fan of canned corn). It turned out great! I served it with extra cheese, sour cream, cilantro, and broken tortilla chips – a great family dish. I am going to try freezing the left overs and see how it turns out – my guess is that it work out well. I will definitely make this again. 🙂

  32. Rated 5 out of 5

    I made this last night, following the instructions exactly except that I didn’t have salsa (I thought I did until it was time to use it, lol) so I used canned garlic tomatoes, instead.
    Tossed a dollop of sour cream on top, and BAM!
    This recipe was super easy to make (I love dump dishes for the IP), and it turned out so amazingly good. This will be added to our regular rotation now!

  33. Rated 5 out of 5

    As tasty and easy as advertised. I accidentally added more salsa than was called for, but it turned out great anyway.

    I did not get a burn notice, but for those who did: based on the article below, the two most likely solutions for this recipe are:
    1. Add more liquid, like salsa or chicken broth.
    2. Make sure you DON’T stir in the rice.


    • I stirred in the rice then noticed the directions say not to! Does anyone how not stirring in the rice cooks differently? Hope it turns out ok. 

  34. Rated 4 out of 5

    I got the burn notice and restarted the ip three times.  The chicken was done but the rice was not cooked.  The taste is very good. Just need to know how to cook it correctly so the rice cooks.  Suggestions?

  35. I can never go wrong with a DD recipe ! Absolutely LOVED this! Read the reviews below for some tips as I’m still new to my instant pot..made the following subs in my 8qt..2cups chicken broth and a 1/4 cup extra salsa to sub for the chilies, pressure cooked for 10 mins. Added fresh avo and cilantro at the end when serving. CANNOT get over how delicious this is..just tasted it but couldn’t resist coming on to rave about it!! Never got any burn notices*

  36. Rated 5 out of 5

    LOVE this meal!!  It’s so easy, on the healthier side, super delicious and we get 3 dinners out of it (family of only 2).  Both times I’ve made it though, I get the “food burn” warning so I have to stop it, open it, and then reset it. Has this happened to anyone else? I’m new to the instant pot so not entirely sure what I’m doing . I checked the bottoms and and nothing was stuck inside or out so not sure why it has happened both times? Suggestions? 

  37. Rated 5 out of 5

    I have made this several times and it has come out great every time. I also like to add some chopped avocado on top when I serve it..

  38. I’ve made it about 3-4 times and only once did it turn out the way it should.  Got the food burn message the other times! What can I do so this doesn’t happen? Followed the recipe exactly.  Thank you!

  39. Rated 5 out of 5

    Great for a weeknight meal.

  40. Rated 4 out of 5

    I got a Burn Food notification which messed up the cooking time, leaving me with uncooked rice but overcooked chicken. Not sure what went wrong as I followed the recipe exactly. Suggestions?
    It still tasted amazing but not servable with the undercooked rice.

  41. Rated 5 out of 5

    This recipe is perfect when we have plans that run late and I need a quick and easy dinner. This is literally the only recipe I’ve ever made where my actual prep time matches the prep time listed in the recipe. I usually use thighs because I like them more, and I just cut them with scissors right into the IP. Love this kind of simple recipe!

  42. Rated 5 out of 5

    This was AMAZING.

    I made this in the Instant Pot Ultra in 3 quart size. I halved the ingredients and used boneless skinless chicken thighs. I found that putting in enough chicken thighs to cover the bottom in one layer (in this case, 4 for me) was just right. I cooked for the same amount of time. I did 3/4 cup rice (I used the small cup that came with my IP). 

    As a result, it made about 5 servings for me with my small IP. Really perfect for meal prep Sundays when you just want to dump everything in a pot and press a button. It was done in about 20 including warm up and rapid release.

  43. Rated 5 out of 5

    Made this recipe for the first time tonight and it turned out amazing! My 6 and 9 year old boys gobbled it up! I didn’t have diced chilis so I just added the equivalent in extra salsa. This will be in our regular rotation for sure!!

  44. Rated 5 out of 5

    Made this but substituted black beans for dark red kidney beans. Great meal. Very filling

  45. Rated 5 out of 5

    Amazing! I doubled this recipe, and added 3 cups of broth. I let it cook for 20 minutes and it came out perfect! 

  46. Rated 4 out of 5

    I love this recipe, it is so tasty and moist, not dry like many end up to be! I own the mini (3qt) instant pot and it ALWAYS stops a few minutes in and has the burn message. It never fails to overheat the bottom and won’t finish cooking until I open it up and stir the bottom. Do you have any tips to fix this issue? I’ve tried adding more liquid with very little success. Would this recipe still work on the slow cook setting on high?

  47. Rated 3 out of 5

    I made recipe as directed. Rice was sticky, but I did end having to keep the meal on warm for sometime as family members couldn’t all eat at the same time. I added a bit more broth as well. Overall, good, but a little bland for us. I think I will try again,  add two spice packets and use a cup of frozen corn kernels (not a big fan of canned vegetables). 

  48. So I want to try this recipe but I have a 3 quart instant pot since I usually only cook for two people. I used my instant pot for the first time last night and still navigating it. Any suggestions so I can try this recipe?

  49. Rated 5 out of 5

    Followed the directions to the letter, used a scale for every ingredient as this was also my first time using my Insta Pot and wasn’t sure accurate you had to be (I had to watch a video on how to use the buttons. Came out really good. Like I now see why people love the Insta Pot. My sister has been raving about hers for well over a year and I had mine just sitting in its box the last 8 months. Following this recipe has been the only time I think my home cooked meal tasted like how it was probably supposed too. I think I see the beauty in the Insta Pot now is that every unit is the same. High on mine is the same as High on yours. When doing stove or oven based recipe’s, your appliance is not the same as everyone else’s. My oven takes about 5-10min longer than a recipe says. Thank you, for allowing me to experience this recipe, for freeing me of being a slave to my stove and oven. Viva la Insta Pot!

  50. Has anyone successfully made this by lowering the amount of rice? Just tried making this with 2.5lbs chicken, 2.5 cups chicken broth and only 2/3 cup white rice. Everything else same except also added 1 can of pinto beans. It turned out really soupy and the rice was mushy, just inedible and gross. Cooked it for 9 minutes at max pressure

    As a general rule how should I go about making it with less rice and more chicken so it doesn’t turn out soupy?

    • I made it last night and used up a whole pack of thin chicken breast that I cut up and the package was 4 lbs
      Decided to only double everything else including rice to 2 cups. We also just did one can of beans because didn’t want tons of beans
      I wasn’t sure so I increased the cooking time to 20 min
      Turned out perfect consistency and stirred in cheese. My picky youngest even asked for thirds!

    • It looks like you’re adding way to much liquid for the amount of rice- the ratio for rice to liquid in the IP seems to be 1:1.

  51. Rated 3 out of 5

    we LOVE this recipe and have made it a bunch of times. It is my youngest’s favorite. But the past two times (and the first time actually), the pot is not coming to pressure. and then it says BURN FOOD. this is the only recipe I have this issue with.  Help! Anyone else have this issue?! 

    • Yes! I had this issue. It was the first time I tried this recipe, and I got the burn food notice, twice! I finally had to bail and am now trying to cook it on the stove top. ‍♀️

    • Same! It’s so frustrating. I made this recipe about a month ago and had no problem. (It’s very tasty, btw). Today, my BURN message keeps interrupting the process. Any suggestions? (I added extra broth after the first interruption).

  52. Rated 5 out of 5

    This is fantastic! This is my new favorite IP recipe!

  53. Rated 5 out of 5

    I made this a couple of days ago and my husband and son I devoured all of it. I am making it again this weekend. Another family favorite for sure!

  54. Rated 5 out of 5

    Used my Instant Pot for the first time and was happy that this was so quick and simple. The recipe tastes great! I followed all the measurements and I had enough for 5 servings.. and I’m not a small servings kind of person. I was able to have 5 meals prepped so that works for me. I also served it with lime wedges and avocado. Excited to try more of the recipes! 

  55. Rated 5 out of 5

    Fantastic meal! My teenager asked me to make it again, as she said it tasted like she was eating Chipotle! I used chicken thighs and didn’t cut them up – I just popped them in and once it was cooked, they shredded apart easily. 
    Thanks so much!

  56. Rated 5 out of 5

    Absolutely delicious! Thanks very much for the best recipe for a while! 

  57. Rated 5 out of 5

    This is a staple in our house! I use brown rice and pat it down a bit in the center of the other ingredients. Cook on high for 25 then let it sit on low for 2-3 minutes before quick release. I also usually skip the salsa and just throw in Rotel. I’ve also replaced the chicken stock with enchilada sauce and its SO good! Great recipe!!

  58. Rated 5 out of 5

    This recipe is a staple in our house, we love it! For those getting burn notices and undercooked rice, this too happened to me. I now use 1 1/4 cup of broth instead of 1 cup. For the rice I try to hollow out a small hole in the middle, pour the rice in, and lightly pat it down into the mixture. I do not mix it in, but I “push” it in a little so it’s not a full pile of rice on top. Does the trick for us.

  59. Rated 5 out of 5

    This gets rave reviews every time I make it. My husband is good for two servings every time. He is a diabetic and needs to know the dietary breakdown and calories. Do you have any idea?

    • I know on my fitness pal you can input recipes by adding your unique ingredients and all you have to do is know how many servings the entire dish will make and it will calculate all of those things per serving. 

  60. Rated 5 out of 5

    This was my first real IP recipe since I bought it on Black Friday (2018 ). 

    So delicious!!! Glad I bought extra chicken so I don’t have to rush out for ingredients when I make it again soon! 

  61. Rated 3 out of 5

    This tasted good but similar to some others, my Instant Pot never came to pressure and I kept getting burn warnings. I have the small 3qt. I had to move it to the stove.’Will definitely make the rice separately next time. 

  62. Rated 5 out of 5

    Soooo good! I made this on a whim and didn’t have all ingredients, so I substituted Tajin for “taco seasoning” and extra black beans for the “corn”.  I used long grain brown rice and it cooked properly at 11 minutes of pressure cooking. This is my new favorite dish!  

  63. I didn’t have a problem with the rice getting done. The opposite, in fact. When I took the lid off, it looked like there were noodles in there instead of rice! The rice just sort of disintegrated into mush. I was out of the house, and after the cooking was done, it was left to natural release for about 10-15 minutes. I wonder if that affected it. It tasted great!  

  64. Rated 3 out of 5

    This recipe really tasted good, but my IP never came to pressure and I got several “Burn” warnings. I think next time I’ll make the rice separately. 

    • Rated 5 out of 5

      Made this tonight for some weekly meal prep. Delicious! I have the 8qt IP, so I upped the broth to 2c instead of 1c and it worked perfectly. I was able to get all my ingredients from Aldi, so super affordable to make too. (They didn’t have the green chilies by themselves though. They had a 10oz can of diced tomatoes with green chilies, so I used that and only used about 1/4c of salsa.) Can’t wait to try more of your recipes.

  65. Rated 5 out of 5

    Delicious! Can the recipe be doubled?

    • We’ve tried doubling it and it is way too much food, so it takes FOREVER to cook and didn’t cook well.

      • I doubled it with no problem. I used 2 cups of broth, but forgot to drain the liquid from 1 (of 2) cans each of beans and corn. Based on other reviews, more liquid was needed than the recipe recommends, so maybe not draining the cans helped in that regard. I patted down the rice as others recommended, but found it didn’t cook totally evenly as a result of being all clumped in the middle. I just gave it a stir at the end and let it sit for an extra 5 min or so, and it was completely fine. I just took a guess at accommodating for double the ingredients at cooked for 20 min at high pressure, manual release. Was delicious and probably made 10 servings. 

    • Yep, no problem. Add a little extra liquid and cook for 20 min. 

  66. Can one substitute another kind of meat?

  67. Rated 5 out of 5

    I used uncooked brown rice and raw chicken I added a little more broth and put the salsa on the rice to make sure it had liquid. This was delicious. I put it in tortillas and crushed up chips to give it some crunch the family loved it!.

  68. Do you sauté the chicken first?

  69. Rated 5 out of 5

    I love this recipe and I’ve made it so many times!! If I were to substitute brown rice, would you change the cook time or do anything different?

    • I made this with brown rice. I just soaked the brown rice in water for a few hours and then cooked for the same amount of time. I also made sure the brown rice was submerged in the liquid before cooking, by pushing the brown rice down a little.

    • I make it with brown rice all the time. I add a splash more broth, push the brown rice down into the liquid, and increase cook time to 22 min. I let it naturally release after the timer goes off. Comes out perfectly every time!

  70. I have made this recipe, exactly as listed with no modifications, about 10 times. It has been perfect every time. I will say that I make sure the rice is spread around on top and not piled in the middle. I have a 6 quart InstantPot. This is my family’s favorite recipe for the InstantPot, which I received for Christmas in 2019. It is extremely quick and easy to put together and the results are outstanding.

  71. I make this dish, often, with frozen chicken breasts. That way, I can pull chicken out of the freezer at anytime and make this. My family loves to eat it as a “Taco Soup.” I use 3 cups of Chicken Broth and double everything. *I leave the rice out. I put everything, except the chicken in the IP. Stir. Lay frozen chicken over the top. With this amount, I can use four chicken breasts. I cook it, from frozen, 35 minutes + NR 20 minutes. After opening the IP, I shred the chicken. I serve it with tortilla chips, cheese, and sour cream. It is amazing. (Special note: If you use rice, rinse it under cold water for 90 seconds. This will help the rice not be sticky or mushy.) My family begs for this dish.

  72. Rated 4 out of 5

    The chicken stock needs to be increased to 3 cups. The first time I made this, it burned a lot and I had to keep adding liquid to cook the rice. The second time, I added 3 cups of liquid and it came out perfectly with no burning. I also like two cans of corn since I feel like one gets lost a bit. I think the green chilis add some nice flavor, but can be left out if you want. Overall, great, easy recipe that tastes delicious. Leftovers are awesome too. Just up the chicken stock! 

  73. Rated 5 out of 5

    Hi there! I just wanted to say thank you sooo much for this recipe. I’m an Instant Pot newbie and I was nervous trying this out but it came out FANTASTIC! My family loved it! Thank you times a million! 

  74. Got the burn message too. Can someone figure out this recipe for an 8 quart instapot? I read that the 8 quart instant pot gets the burn option more option. Also if you want to add more chicken.

  75. Amazing and delicious! Easy too. 

  76. Burns easily, but tastes delicious.  Any tips to prevent the burning?   Followed recipe precisely. 

  77. Rated 5 out of 5

    Love, love this recipe! It is our family’s go to. We do the burrito bowls, salads and even stick the burrito bowl in a tortilla. We love our instant pot especially during the crazy time. I usually have to cook it longer because I like to add brown rice instead of white. So maybe 15-20 minutes longer and it comes out wonderful! Thank you so much!

  78. Rated 5 out of 5

    I love this recipe. Made it with and without chicken and it turned out amazing. I double the recipe and sometimes the rice doesn’t all turn out cooked at the top, but I mix it well with the rest of the pot and the cheese and Let it sit for 10 min and it cooks through. Hog family fave! Thanks!

  79. Rated 5 out of 5

    Easy and delicious. The first time I made it, the rice did not cook; mixed the rice in and re-cooked for 7 minutes and it was fine. The second time I followed suggestions from other people’s comments: I rinsed the rice before adding it and I pressed it down on top so that it was in the liquid – it came out perfect!

  80. Rated 5 out of 5

    Made this last night for my family. It was absolutely delicious!! Such an easy meal, which was much appreciated since we’re having to cook so much right now. Will definitely make it again!

  81. Rated 5 out of 5

    Excellent simple recipe. I’ve tried it a few different ways since my first time making it, and now it’s my go-to for burrito bowls, Cuban bowls, and teriyaki bowls! Just switch up the ingredients a little bit and the combinations are endless.

  82. Rated 5 out of 5

    Hallelujah a meal everyone will eat!

  83. Rated 5 out of 5

    This is my favorite chicken rice burrito bowl recipe. I have small children so instead of a whole can of green chilies, I used half a can. The flavor was incredible. The chicken was cooked perfectly and the rice was tender. Definitely going to use this recipe again! Thanks!

  84. Rated 5 out of 5

    I don’t have an instant pot yet can this recipe be made in a slow cooker? It looks absolutely delicious! Thanks

  85. Rated 5 out of 5

    Stumbled across this recipe from a Yahoo article. Upped the broth by about 1/2 cup, about 1 1/2 pounds of boneless skinless chicken tenders, a touch more taco seasoning, and a tablespoon of minced garlic. Absolutely amazing!!!! Topped with sour cream instead of cilantro. My husband couldn’t get enough. Thank you for posting this recipe!

  86. Rated 4 out of 5

    First two times good, no burn issue as others have mentioned. However, I measure the chicken temp after cooking and it’s always like 200+ degrees – and chicken does seem dry – and that’s after lowering cook time to 8 minutes. Is there this much variance in Instantpots? Do I have one that runs hot?

  87. Rated 5 out of 5

    I’ve made this recipe 1000 times and turns out perfect and delicious every time! Thank you for the wonderfully easy, tasty recipe!

  88. Rated 5 out of 5

    Second time making this recipe and it was perfect both times. I did spread the rice out on the top and pat it into the ingredients below until the rice was moist. This was a very easy, quick recipe and my picky kids loved it. Today, my chicken and corn were still partially frozen; I tossed them in as-is and the Instant Pot had no problem cooking it all beautifully (frozen ingredients take longer to come up to pressure).

  89. Rated 5 out of 5

    So good! Used cauliflower rice instead of white rice, added diced red, yellow, and orange peppers and about half the chicken. Love that it’s easy to bulk up the veggies. Definitely on the repeat list!

  90. Rated 5 out of 5

    This was awesome! Everyone at the table was raving about it ans asking for seconds I made it with a couple of the tweaks I read from some other reviews – increased chicken stock to 1.5 cups, pressed the rice down into the liquid just so it was covered and used a homemade taco seasoning mix (as I have heard from others that the cornstarch in the packets is the ‘burn notice’ culprit). This will definitely be in our rotation going forward.

  91. Rated 3 out of 5

    I’m not sure what I’m doing wrong?? First time I made this it came out perfectly and was delicious – so much so it couldn’t wait to make it again. The second time I made it, got the burn error multiple times and ended up having to dump the whole thing. Thought maybe it was because I started with frozen chicken (even though it was also frozen the first time I made it). Just tried for a third time and followed the recipe to a “t”. Ended up getting the burn notice again and am going to have to toss it out again (although I  think I might be able to salvage the chicken. Any thoughts what I’m doing wrong? I’m hesitant to try this a fourth time.

    • I had the same exact issue as you, perfect my first time making and then botched it twice. I ended up salvaging it and sticking it in the dutch oven and let it slowly finish cooking, but was frustrated with how much burnt to the bottom of my instant pot and it was a pain to clean. I thought it was amazing the first time I made it and want to try again but I’m also nervous!

  92. Rated 5 out of 5

    This is my favourite instant pot recipe! I never have canned chilies on hand so just leave them out, and often throw in chopped onion, peppers and canned diced tomatoes instead of salsa, and it still comes out amazing every time. Thank you!!!

  93. These are so fast and taste amazing. After work I can throw everything into the instant pot frozen chicken and all it comes out perfect every time. We have used the recipe to make burritos and for burrito bowls. Two of my three kids are picky eaters but all three love this recipe! All your recipes I have tried have been delicious; this is probably my fav.

  94. Your recipe was so easy, quick and delicious.  It turned out perfect even using a fajita mix because I did not have the taco mix on hand.  After serving in bowls I added avocado slices, sour cream and broke up toasted taco shells on top.  It was a big hit with everyone.  

  95. Rated 5 out of 5

    For anyone curious about calories: Total amount of the pot in grams is gonna be about 2077 g with the total pot having about 2077 calories.
    so it’s .811 calories per gram

    Calories may be different for various other product brands also!!

    Sounds super mathy if you’re not used to weighing your food but it’s super easy! Just weigh your bowl of deliciousness and multiply that number by .811 and thats how many calories you have 🙂

  96. Rated 3 out of 5

    Please tell me what I did wrong. It is edible, but the first time I opened the lid the rice looked totally raw on top. I put the lid back on and did another cycle for the full 10 minutes. Still looked raw right on the top, but mixed it all together and it is edible. Are the people that are getting the burn mixing the rice in from the beginning? I like it even with the crunchy rice, but would like to perfect this to love it. I say cilantro is absolutely the kick up.

  97. Rated 5 out of 5

    Very good though I did modify slightly but we are it with yellow corn chips. My preteen daughter loved it and I even added nutritional yeast as well.

  98. Rated 4 out of 5

    My sister in law swears by this recipe and has never had issues. I on the other hand run into the burn notice a ton. The key difference? She has a 6 quart, I have an 8 quart. I’m wondering if that’s the primary issue people are running into.

  99. Rated 3 out of 5

    Excellent, incredible flavors. Simple and fast to make, with most of the ingredients being from the freezer or pantry, which I loved. So flavorful, I skipped the cheese at the end, even though I’m a cheese lover. So why a two rating? The big downside was that it burned, not once, but twice, as soon as it was pressurized, even with adding extra water each time – after the second burning episode, I decided to transfer it to the stove top where I stood, constantly stirring it for ten minutes and letting the extra water evaporate. Although I substituted quick cooking brown rice for the regular rice, I did add extra water and was especially careful to not mix in the rice. It ended up taking more like 2 hours from start to finish with the cleanings, maybe more. Next time, I’ll try it on slow cooker and I’m sure it will be fantastic. The bonus is that I learned the easy way to clean a burned instant pot!

  100. Rated 5 out of 5

    This worked for me! No burn.
    First I increased the broth to 1.5 cups, but after I put the rice in, a bit was sticking out of the liquid. So I just poured more chicken broth until it covered the rice completely. I used white basmati rice. After pressure cooking it, I let it vent naturally for about 8 minutes before releasing. My rice was a bit soft, but I added some chips for the crunch. The flavor is spot on. 🙂

  101. Rated 5 out of 5

    Can you substitute ground turkey for the chicken?

  102. Rated 5 out of 5

    This was so easy to make and came out perfectly! My seasoning packet was only 1 oz and I was afraid it would mess with the flavor but it was incredibly flavorful. I stirred in some fresh spinach long with the cheese just to get a little more veggies. My extremely picky 3.5 year old actually ate a good bit of this with NO protest! She had never eaten a black bean, kernel of corn or any salsa before. I feel like I won big time tonight! Will definitely make this again!

  103. I tried this recipe step by step in our instant pot and the “burn” signal continued to come on.  It appeared that all of the rice was sticking to the bottom of the pot.  

  104. Could I still make this as written without the rice? Thanks!

    • I make it all the time without rice! Just makes it more liquidy but I make a slurry with cornstarch and add it at the end while on sauté function 🙂

  105. Rated 5 out of 5

    This came out excellent. I did get a burn notice even though I didn’t stir the rice so I tried to pressurize again and got the burn notice again. It ended up actually pressurizing enough so that everything cooked perfect except for some stuck rice to the bottom. No big deal. It was delicious and my husband who is mostly picky wanted seconds. So now my question to you is, I bought a non stick pot insert for the ip that I’m going to use but I was wondering if I could keep the chicken whole and then shred the chicken after when it’s all done to mix the shredded meat into the bowl. Didn’t know if I needed to add time or liquid for that but thought it might be yummy. Thanks for this awesome recipe and I’ll keep you posted if changing the pot helps!

  106. Rated 4 out of 5

    The flavor was absolutely delicious, but the rice didn’t cook right. I am new to instant pot cooking and probably just need some practice. I don’t have an actual “manual” setting, so I left it on pressure cook. I wonder if I should have set it to “rice”? Thanks for a quick, yummy meal!

  107. Rated 5 out of 5

    I followed this recipe as written except I mistakenly cut the cook time short and was worried I ruined it. It was awesome! Rice was perfect! Whole family loved it!

  108. Could you make this without chicken?

  109. Rated 5 out of 5

    This is by far my favorite Instant Pot recipe! My modifications include: brown rice, 4 cups of broth, & 24 minute cook time. This is my go to food! Thanks for the recipe!

  110. I get a “food burn” message with this recipe? I don’t stir the rice in and follow all the other instructions? Help!

    • I am wondering if it is the Taco Seasoning that is causing the problem. I have read elsewhere not to use a Taco Seasoning with corn starch or any other kind of thickener. I made a home made seasoning and really mixed it into the broth. It doesn’t make sense that the rice would burn because you can make rice in the pot by itself anyway.

  111. Rated 5 out of 5

    I was worried with the theory of newer Instant Pots having trouble with burning rice and I have a new 6 quart Duo Plusbut I cooked the recipe as close as I could. Canadian corn and black beans come in different sized tins but I used one cup of rice, one cup of broth and one pound of chicken and I did rinse the rice first and I pressed the rice in to the mix. It came out perfect. The rice was perfectly cooked and so was the chicken. I used white rice but next time I will try par boiled – fingers crossed. I don’t know why so many people have had troubles but I suspect some are trolls. Thank you so much Chungah for your website and your recipes.

    • not a troll, this is my daughter’s favorite recipe but i always end up transferring it to the stove due to multiple burn notices.  this is the only recipe it has ever happened with and i have no idea why.

      • My thoughts are there is not enough liquid in every salsa and rice needs double it’s amount in liquid to cook. Extra broth may be the answer. I might try using 2 cups of broth and go from there. Good luck.

  112. Rated 5 out of 5

    Thanks for the recipe! I was just gifted an Instant Pot and had tons of cans of black beans and corns lying around. It was really good. I used Nishiki rice and it still came out pretty well, although more wet than in your pictures above. I’m not complaining though, I liked the softer texture, maybe next time I’ll buy some tortilla chips to eat this with!

  113. Rated 5 out of 5

    I made this with 1 cup of brown rice, put 1.5 cups of chicken broth, and put it in for 20 minutes and it came out perfect! I made sure the rice didn’t touch the bottom but was completely soaked into the liquid.  Delicious!

  114. This is first recipe I made with my Instant pot and although it had great flavor I think I should have used cooked rice. My rice was crunchy when I checked it so I added more broth and cooked it more. I will probably try again.

  115. Rated 4 out of 5

    Can I use white rice instead?

  116. Rated 5 out of 5

    Was super scared to try any rice-based dish in the IP because I kept reading so many bad reviews about burn notice. THIS WAS PERFECT. Followed this recipe exactly and it was delicious. Will definitely continue to make.

  117. Rated 5 out of 5

    This is honestly my favorite meal to make. It takes such a small amount of time and is super cheap!! Its my go to for meal prepping now 🙂

  118. Rated 1 out of 5

    Very disappointed. After cooking, I realized the photo on this blog CANNOT possibly be this dish made in the IP. If cooked as directed, why does the picture show the chicken separated from the beans and corn and rice? If made as directed, everything is mushed together. Not a huge deal but I wanted the food that appears in the photo, not the mush that came  out of my IP. Second, like so many other people here, when I tried to make this, it burned badly on the bottom of the IP. Clearly there needs to be more liquid added. And again, final result looks NOTHING like the photo.

    • I’m so sorry you had so much trouble with this recipe but the recipe was actually cooked as written from start to finish and photographed accordingly. IT ACTUALLY IS POSSIBLE, AJ! This is a food blog of awesome recipes that we love to make for friends and family – let’s spread some kindness here.

  119. Got the Instant Pot for less cooking time and every recipe I ever try burns.  This one included.  Followed the recipe to a T.  Over an hour to troubleshoot and was never able to get it to cook on High.  Now it’s on Low and I’m not too sure how long I’ll let this go for until I’m satisfied with how well the chicken is cooked.  It’s taken over an hour to get to try is point for a recipe that should only take 20min.  Another instant pot fail.

  120. Adjustments: Add extra .5 cup of chicken broth. Gently press rice into liquid, but don’t stir. Natural release for 5 mins then quick release. Don’t mix in the cheese. Just put it on the table so each person can add their own. It’ll melt because the food is really hot. I also didn’t use any green chilies because I forgot to buy them. We are adding this to our freezer meal prep for sure.

    • I wish I had read some of the comments before cooking this. I think the hints of using a half cup more broth and covering the rice with some liquid so that it cooks through and isn’t crunchy is on point. I didn’t catch my husband before he poured the rice in and stirred it. The rice stuck to the bottom and luckily I caught it before the entire thing was ruined. I’m finishing on the stove and hope it is OK. I read the comments and saw the problem with the burn notice shortly after starting it, so thanks to those who made those comments It didn’t burn so badly that we couldn’t eat it. Thanks!

  121. Rated 4 out of 5

    Followed directions exactly because it’s only my second time with the instant pot. Rice was kinda crunchy. But still great flavor loved it with a big dollop of sour cream.

  122. Rated 5 out of 5

    I loved it. I added sour cream on the top when finished. I made the mistake of using basmati rice(that’s all I had)- I should have reduced the rice. Will definitely make again- easy, quick. I think I will add avocado on the top and use the correct rice

  123. Rated 5 out of 5

    I have a 3 qt pot, so I halved the portions and then made two batches! It turned out great. So nice to have a little taste of Texas in NYC. 

  124. Used 1.5 times the amount of liquid in this recipe and it still burned. The measurements for this recipe need to be corrected.

  125. Rated 5 out of 5

    This was delicious! My family doesn’t like black beans, so I substituted diced tomatoes. I also added a can of red enchilada sauce.  I love cilantro, so I pressed that into the rice so it would cook in.  It turned out fabulous!!  I think next time I may add avocado salsa instead of red enchilada sauce – or in addition to it!

  126. Rated 5 out of 5

    I made this for the first time tonight and they came out perfect! I have an 8qt InstantPot Duo Evo Plus, was worried about getting a burn notice, so I followed one of the suggestions and used 1 3/4 cups of the broth. I did make sure the rice was covered with the liquid before starting the pot. Cooked to perfection and were delicious 😀 I served it up in soft taco bowls and added guacamole and sour cream as a topping with the cilantro.

  127. Rated 4 out of 5

    This turned out pretty well. I only had instant rice, so I just left it out until the end. Once the chicken was done in the instant pot, I threw the rice in and let it sit for five minutes and it turned out fine. I also used frozen chicken breast and just shredded it once it was done cooking (I upped the time to 25 minutes). I usually get the burn notice frequently in this instant pot, but since the rice didn’t go in until after it was done cooking, it wasn’t a problem. This wasn’t particularly spicy, so my kids ate it without complaints. I will probably make this again and use the same method as I did before.

  128. Rated 5 out of 5

    Followed the instructions exactly. I didn’t mix the rice. I actually mixed only the chicken, taco seasoning, and chicken stock – then lightly mixed in the beans and corn. I washed the rice separately to get rid of the starch and then placed it evenly on top (did not mix it in). Did not get a burn notice.  I mixed everything in the end after it fully cooked. Excellent flavor!!

  129. Rated 4 out of 5

    It was delicious my whole family loved it! I added the water first (I added a extra half cup of water) then added chicken and seasoning I added a few garlic cloves and half a onion the corn and black beans I used a can of rotel instead of salsa and then I added the rice on top making sure the rice was submerged i did not sir at all until it was done then garnished with lime, rotel , cilantro and sour cream

  130. Rated 5 out of 5

    Loved the recipe, I made it spicy and smoky with Chipotle Peppers instead of Green Chilies, Chili Beans, and Jalapeno Salsa-sticky rice too.

    I got the burn indicator on my insta pot prior to it sealing, I kept opening it up and scraping the rice that had stuck to and was starting to burn on the bottom of the cooker. Eventually the rice cooked to a point where I didn’t have to keep scraping. Heard about this happening with jumbalaya to someone else.

    When I do this again, I’m going to mix everything (apart from the garnishes) in the pot first then add the rice on top without touching it. I also don’t think a little extra liquid would hurt.

  131. Rated 5 out of 5

    Just wanted to add a quick review with other comments. I made this as stated…except I forgot the can of corn initially so I threw that on top. Made in an 8qt. Rice was perfect, it was delicious! Even my extremely fussy 10 yr old loved it and asked for some for lunch tomorrow! Not sure why some get burn message and others don’t. Oh, one other thing I did was mixed the taco seasoning on the chicken and then added the broth and other items as I misread the instructions first . Delicious! 

  132. Rated 4 out of 5

    I love the flavors of this burrito bowl! It tastes so delicious and my hubby loves it also! The biggest problem I had was I got the burn notice almost immediately after the instant pot sealed. I emptied it and scrubbed the pot and put the mixture back in with probably a cup and a half more water and tried again and had the same result. So I just put the mixture on the stove and finished cooking it. It was delicious I just wish I could get it to work right in my instant pot. Mine is a instant pot duo 6 quart. Any tips? Also I live your recipes! So good and so easy!

  133. Rated 5 out of 5

    I made it with 1.5oz rice and broth. Mixed rice. Also added cheese onions cilantro and sour cream after. It was amazing. 

  134. Rated 5 out of 5

    This was seriously delicious!! We’ll definitely be making this again. The only thing I would do differently is spread the rice evenly over the top because some of the rice was slightly undercooked. 

  135. Rated 4 out of 5

    When I made this, the rice didn’t cook completely and was crunchy. Other similar recipes call for a 15-minute natural release so the rice absorbs all of the liquid. Also, I’d rather put the cheese on at the table. I really liked this with some lettuce and sour cream on tortilla chips!

  136. Rated 5 out of 5

    I got the burn notice with this recipe too. So I stirred everything, including the rice, up and tried again. Still burn. I didn’t want it to go to waste, so I put it in the oven for 20 minutes (it was already quite warm from being in the instant pot) and it was sooo delicious. When I was pouring the meal into the baking dish, I saw there was burning, and it appeared to be the taco seasoning, which I had only haphazardly mixed in with the chicken broth. Next time, I’m going to try to whisk half of the seasoning mix in with the broth, and stir the rest of the seasoning throughout the entire pot (pre-rice) rather than letting it rest on the bottom and see if that helps.

    My husband, who claims to not like rice, LOVED this. It was so yummy. Since we didn’t have the shredded chicken option after baking, we chopped the breasts into smaller pieces and they were super flavorful and moist.

  137. Rated 5 out of 5

    Made this last night for myself and a friend. I was wary about the reviews showing some troubles with rice or a burn notice but I had zero issues. I made it exactly as shown and it was delicious! I plan to make again next week. Loving these recipes!

  138. Rated 5 out of 5

    This was great! I used 1.5 cups of chicken broth based on other reviews. I also didn’t stir the rice but pushed it down into the liquid…no burn notice over here. I served mine with lime juice, additional shredded cheese, green onion, cilantro and Valentina black label hot sauce. My husband absolutely loved it and ate a ton.

    As a side note, I’ve been living in our mother-in-law suite above our garage for almost 6 months because we are doing a full house remodel. There’s not real kitchen up there, so I have been cooking only with the Instant Pot and I would absolutely DIE without your excellent recipes! Once I have my stove back I’ll probably throw the Instant Pot out (I am so sick of it) but I am so grateful to your site for at least giving me some good recipes to work with so I can continue to cook for myself and my husband.

  139. This recipe is good as a burrito but I don’t see it as an instapot recipe. It wouldn’t cook but 2 mins in the instapot without the burn notice. I tried twice and both times at the start of cooking it said but, and that was adding 1 3/4 cups of broth. I had to put it in a pot on the stove to cook. 

  140. Rated 5 out of 5

    My husband and I loved it! I mixed in the rice, out of habit, but turned out wonderful anyway!! 

  141. Rated 5 out of 5

    I made this with the insta pot  8qt duo 

    I used 1 and 3/4 cups chicken broth instead of 1 cup because I saw other mention a burn warning. 

    It is perfect. So delicious. So easy. So fast!!! 

    I’m obsessed. 

    Definitely making again 

  142. Rated 5 out of 5

    Husband and I loved this recipe. We have a 3qt Instant Pot and just divided the recipe in half. I added another 1/4 of broth and a little water. Swapped out rice for quinoa instead. Made sure to gently push the quinoa down without stirring – cooked perfect. Since we halved the recipe, but the chicken breast I had was .75 lbs (instead of .5lbs) I used all .75lbs. The chicken may have been a smidge dry but overall delicious and NO BURN NOTICE as others stated they were having problems with. I also added a few basil leaves. We definitely will be making this again!

  143. Rated 5 out of 5

    I admit, I saw this recipe as an experiment and wasn’t really expecting it to come out. I mean how could it be *that* delicious and easy? But I stand corrected. It was delicious and easy! I like my food a bit more spicy so I added some cayenne and red chilli flakes. The only thing that didn’t turn quite right was some of the rice- I followed the direction to not stir the rice but whatever wasn’t submerged ended up a bit crunchy. I was able to mix it in and now I just get a few crunches in my bite but nothing too alarming. I wonder if It was stirred it would be more evenly cooked? Thanks for sharing! I love your posts 🙂

  144. Rated 5 out of 5

    Made this tonight since I happened to have most of the ingredients on hand. Followed the recipe as written, only changes were taco seasoning (didn’t have any so made my own) and type of cheese. Came out perfect, so yummy! It was pretty spicy from the seasoning mix so added a dollop of sour cream along with the tortilla chips. Thanks for another great recipe.

  145. Rated 5 out of 5

    We’ve been cooking every night in our Instant Pot for about three weeks. This is one of the best things we’ve made, and they’ve all been good. Kudos and thanks!

  146. I made this but kept getting the burn notice. I finally had to finish it on the stove. It was really good though. I do have an 8qt insta pot so not sure if that was the problem. I didn’t stir the rice just gently push the rice down a bit into the mixture.  Please let me know what I did wrong. 

  147. Rated 5 out of 5

    Made this last night, as written, and it turned out perfect. The chicken was tender and easy to cut with a fork for smaller pieces so there would be some left for all the bites in the meal. My husband asked if I could cut the chicken into smaller pieces before it cooked. I’m guessing that smaller chicken pieces would mean faster cooking and the possibility of over-cooking? I’ll be making this again, for sure. We really liked how the rice cooked with all the flavors in this meal.

  148. Rated 5 out of 5

    Made this tonight for the first time! My family loved it! I made it exactly per the instructions except I did add 1/2 cup more broth per the other reviews. The rice was perfect!!

  149. Rated 5 out of 5

    New staple at the household, my daughter and husband absolutely love this and it’s SO easy to make. I add half a chopped up onion, jalapeno and one bell pepper in as well + topped with avocado and some shredded cheese after (my daughter likes tomatoes and sour cream). I usually do 1.5 cups of broth only because I put a bit over the recommended amount of chicken and I use regular long-grain white rice, haven’t needed to press it down or had any moisture issues – I have left it to warm/release pressure on it’s own though so that may be why.

    I have NEVER gotten a burn notice with this recipe and we’ve made it at least 5 times in the last couple months.

  150. Made this tonight and enjoyed it a lot!  Used 1 1/2 cups of chicken broth, also added a dash of coriander and a squeeze of lime.  As other suggested, I lightly pressed the rice down so it have a bit of moisture in it. Used Basmati rice.  Sprinkled cheese on top rather than stirring in. Also sprinkled lettuce and avocado on top. Will make again! 

  151. Rated 5 out of 5

    Amazing! Loved the flavours. Like previous comments below I also used Long grain brown rice and it was just slightly underdone – I agree with pushing the rice down to absorb some of the liquid for next time. 

    Flavours are spot on! I added hot sauce and it was incredible 🙂 

  152. Rated 4 out of 5

    Had to adjust the cooking method as the fist two attempts to make this in my Duo Nova resulted in “Burn” messages. On the third attempt I did not add the corn/beans/chiles to the IP before cooking and everything worked out much better. As the corn/beans/chiles are edible right out of the can I simply added them immediately post pressure release with the cheese. This added a good bit of additional texture to the bowls. Hope that this helps those with the “Burn” message challenge.

  153. Rated 1 out of 5

    This is the second time I have tried to cook this recipe, not remembering the burn issues I got the first time. Before anyone tries to tell me it’s from not washing my IP correctly, I remove the seal and wash it every single time. I have no issues with any recipes aside from this one. I got the burn notice twice, despite using close to a half cup more chicken broth. The second time, emptied the pot, washed it out completely, scrubbed all the charred rice off the bottom, that I had previously let rest on top of the mix, and returned it to try to finish the recipe. I also added an additional 1/2 cup of water. Lo and behold, burn notice 3. At this point I’ve thoroughly given up and I have just stirred it and pushed the button again. The rice is almost tender now that I’ve gone through all of these burn notices. 

    • Had the same issues on my first two attempts. I just posted the following as my third attempt, which was a success.

      Had to adjust the cooking method as the fist two attempts to make this in my Duo Nova resulted in “Burn” messages. On the third attempt I did not add the corn/beans/chiles to the IP before cooking and everything worked out much better. As the corn/beans/chiles are edible right out of the can I simply added them immediately post pressure release with the cheese. This added a good bit of additional texture to the bowls. Hope that this helps those with the “Burn” message challenge.

    • Are you using this recipe in a 8qt insta pot?  I had the same issue as you did. Took everything out washed the pot and put everything back in and hot burn notice again. I have heard that not using the correct size pot could be the problem. Can anyone comment on this?  

  154. Rated 5 out of 5

    This was my third meal I’ve made in my instant pot, I followed the recipe exactly and it turned out just like the video.
    There was just enough liquid at the bottom and when everything was stirred it was all absorbed. Was like by all who ate tonight. Thank you for this site

  155. Rated 5 out of 5

    Few changes:
    1. I used onion, not pepper
    2. Used wildrice
    3. Used hot sauce

    Soooo tasty and easy. Used for a super fast dinner. Yum!

    • Rated 5 out of 5

      Outstanding! Add a little sour cream and hot sauce in the and this is as good a burrito bowl as I’ve ever had. Delicious!

  156. Rated 3 out of 5

    Tried making this after reading reviews, added extra fluid(18 oz which is the min amount for my IP), left the rice on top without stirring like it said, tried to disperse the rice evenly. Still got the burn alarm twice. Seems like the rice sinks to the bottom and that’s what’s burning. Had to finish on the stove. 

  157. Rated 5 out of 5

    I made this today, followed the recipe except for stirring everything together and added an extra 3/4 cup broth-per the other reviews. Oh and I used frozen corn.  Turned out perfect and was oh so good! Thank you for such a tasty recipe!!

  158. Rated 5 out of 5

    I just got my instapot, and this was my second test recipe.  Excellent from all 5 that ate tonight.  A few changes- doubled the meat (organic chicken “tenders” from Costco- didn’t cut them).  Trader Joe’s Taco seasoning- 1 packet, used frozen corn, used 2 cups of veggie broth, and added an extra cup of water as many reviews stated issues with fluids.  I put brown rice on 1/2 of the mix as 1 person doesn’t eat rice.  I did submerge the five as I was concerned it wouldn’t cook.  I let us sit/soak for about 20-30 min, then cooked for 20 min.  It looked very soupy when I opened the pot, but when scooped out the non rice serving the chicken fell apart and it was a very thick tortilla soup mix.  Then I mixed the rest and again as the chicken fell apart, and rice soaked up much of the fluid, it was perfect!   Thank youDD for the recipe.  Will be using your website a lot!

  159. Rated 5 out of 5

    So I just got my Instapot, and this was my first ever meal
    I made in it. OMG this was Ah-May-Zing! I’m officially sold on the Instapot, and this is going into the dinner rotation for sure. I had no issues making it. No “burn notices” The rice was cooked perfectly. And even my two SUPER PICKY eaters gave it a thumbs up. 
    Fantastic recipe! Thank you!

  160. I don’t know how she made this without it burning! Followed the directions completely and got the burn notice. Open the pot , stirred it around and started again. Burn notice again. Ended up having to finish it on the stove. Now, I have two pots to clean! Not enough liquid in this recipe, but it was damn delicious!

  161. Rated 5 out of 5

    Ridiculously easy to make, really tasty, and came out perfectly.

    For everyone complaining about their rice being uncooked, make sure you’re not using brown rice (unless maybe it’s been parboiled or something). You can’t expect rice with a 20-25 minute Instant Pot cook time to cook in 10 minutes. Buy rice that’s got a 10-15 minute cook time listed on the package, and you should be fine.

    You also need to press the rice down into the liquid a little bit. Rice won’t cook if it’s just sitting dry in a big heap in the middle of the cooker. Spread it evenly over the top of the mixture and push it down a little to get it in contact with the liquid.

    I personally found 1 cup of cheese to be a bit of overkill, but wouldn’t change anything else about this recipe. Thanks!

  162. Rated 5 out of 5

    Delish!!! I added extra broth to keep from burning. Question: If I want to make a double batch, do I add to the time?

  163. Rated 5 out of 5

    So good! Entire family loved it and it was super easy to prepare after a long day at work!

  164. Rated 5 out of 5

    Delicious. Easy and quick to make. Family LOVES it. 

  165. Rated 5 out of 5


  166. Rated 4 out of 5

    The flavors are outstanding! I got the dreaded burn notice 4 times. I wish I had read these reviews prior to cooking. I know I will add more broth and probably salsa next time as well as put some broth over the rice and push it down into it as the rice was also a little too crunchy. It was edible and I can see what a great dish it could be. I’ll give it another try!

  167. Rated 5 out of 5

    So delicious! I mixed the rice a little before and it came out perfect! 

    • Sounds great I’m planning to make it tonight 
      I just have one question:
      I don’t need to turn on the instapot until stage 3?
      The stirring of the chicken, broth,  seasoning, etc. is all made with the instapot off?

      Thank you

  168. Rated 5 out of 5

    Wow this blew me away. I added the salsa and cheese as toppings instead of putting them in the pot. Also topped with guac and sour cream and YUM. To avoid undercooked rice, just push the rice into the pot so it’s at least partially submerged, but don’t mix it in. 

  169. Rated 5 out of 5

    Excellent! Followed exactly as written in my 6qt IP. Huge hit in my household. Putting it into our rotation. Delish!

  170. Rated 4 out of 5

    I made this according to the instructions, and put the rice on top – without stirring. Smells delicious, but when I opened it, there was a small portion that wasn’t cooked. So, now I have hard, uncooked rice to crunch in my burrito bowl. 🙁 I’m closing it back up with a little more chicken broth and hoping that it can steam the rest into submission.  Maybe instead of not stirring at all, give the rice a small stir into the goods?

  171. Rated 5 out of 5

    Easy and delicious! The whole family loved it. I used a chicken taco seasoning packet, and served with chopped tomato, sour cream, and avocado. Would be great in wraps as well.

  172. Rated 5 out of 5

    Absolutely love this recipe I’ve made it several times. I enjoy making it without the chicken so I have that vegetarian option. If I do want chicken and Grillet on my cast iron grill pan and top my burrito bowl with that. I have also topped it with grilled steak and grilled shrimp.   I don’t mix in the cheese I just use the cheese as a garnish and I love it. So darn good !!

  173. Rated 5 out of 5

    Oh my gosh this was delicious! We’re starting a kitchen renovation and to avoid having to order out nightly, I’ve been searching for easy meals with minimal cleanup that will still be delicious, and this recipe nailed that. Thank you so much, we will be definitely making this regularly!!

  174. Rated 5 out of 5

    A-mazing! I used 1 cup organic quinoa instead of rice; everything else as is.  It’s wonderful and makes much more than 4 servings.

  175. Rated 5 out of 5

    Love this recipe!!  Has been a favorite for my family!!
    Making a double batch tonight!

  176. Rated 5 out of 5

    I am fairly new to the instant pot recipes. I can honestly say I am very pleased with how easy they are to use. I gave this recipe a try for supper tonight and it was a success! I added a few peppers and added a little more broth. I also did a NPR for about 5 minutes. I used Jasmine rice and it was perfectly cooked.  Will make again for sure. 

  177. Rated 5 out of 5

    For those asking in the comment section, I used brown rice instead of white and pressure cooked on high for 24 min. I also used 2.5 cups of chicken broth. Came out amazing!!!

    For those curious about how to stop BURN notices make sure you’re cleaning the sealant ring after each and every use!

  178. We are trying to cook this and keep getting the burn notice.  We are new to the instapot world.  What are we doing wrong?

    Thanks for helping the newbie.

    • I’ve read if there are tomatoes in the recipe put them in last, otherwise you get a burned reading all the time.

  179. Rated 5 out of 5

    I added some smoked bacon as everything is better with bacon lol, but went down a storm with my hubby and we love it.

  180. Rated 5 out of 5

    9/19 these are notes to me,
    Husband loved, easy, next time just one c broth, used black rice, I would just put cheese on top when serving instead of mixing
    10 minutes was good

  181. Rated 5 out of 5

    Love the awesome recipes 

  182. Rated 4 out of 5

    Is this doable with quinoa instead of rice?

  183. If I use frozen chicken how long do I need to cook it

  184. Rated 5 out of 5

    Amazing! I doubled it and my family devoured it! Rice was perfectly cooked (I used basmati), and the chicken was delish. My kids have already asked when we can have it again.

  185. Rated 4 out of 5

    Amazing flavor. Just finished making two batches. Is anyone’s rice on the harder side though?

  186. Rated 5 out of 5

    Delicious, made a double batch (twice, not together), did not need to, it made a LOT! My 92 year old step dad wants to make this, any idea how to bake? He is not instant pot savvy…

  187. Rated 5 out of 5

    I don’t typically review recipes but this one was so good, I had to share. Will be a regular in our home 

  188. Rated 4 out of 5

    A simple and delicious receipie when your craving a burrito bowl. I garnish the bowl with shredded lettuce and sour cream. A must try!

  189. Rated 5 out of 5

    Just curious if anyone has used this recipe in a 3 qt instant pot or would I need to cut the recipe in half? It looks amazing! 

    • Hi Jaden! When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.

  190. Rated 5 out of 5

    My family loved this with chicken so we tried it with beef and pork. Pork was a hit, but beef was not. I think that may have been because I used frozen meat. I’m going to try again, but use thawed meat and see. Any idea what the cooking time would be if I doubled the recipe?

  191. Rated 3 out of 5

    Added the rice without stirring, per recipe. Didn’t get cooked. Dirth of fluid or misunderstood recipe? Added water, stirred, restarted & got the dreaded BURN error. Emptied pot and scraped out, then restarted for 3 min. okay now, but the tortillas my wife was frying are now tough. Sigh.

  192. Rated 5 out of 5

    So delicious and so easy!! 

  193. Rated 5 out of 5

    Damn delicious!  I have an 8qt instant pot.  I used a can of chicken broth almost 2 cups.  I used Kroger’s private selection restaurant style salsa.  There was about 1/4 cup left in container so I added that too.  Everything else the exact as recipe. Same cook time and it was wonderful! Sprinkled the rice on top evenly and it’s cooked perfect.

  194. Rated 5 out of 5

    This was so quick and easy and so delicious.  I will definitely add it to my favorites list.  

    One question, can leftovers be frozen?   We are a family of two, but this is plenty for a family.  If not frozen and if I halved the recipe, what cook time would I use?

    Thank you for this recipe!

  195. Rated 5 out of 5

    It was delicious! For people asking about doubling… I doubled the recipe, increased the broth to 3 cups, used brown rice and set the instant pot for 22 minutes and it worked out great!

  196. Rated 5 out of 5

    I’ve made this several times and just love it! I moved to a higher altitude and am finding I have to make serious adjustments for Instant Pot recipes. For me this one needs more liquid and 18 minutes. I squeezed some lime on top this time…YUM!

  197. Rated 5 out of 5

    You have another winner. I followed the recipe with no changes and it was a hit! Definitely a saver. I have a suggestion for the reviewers who have a burn notice. I use a 8qt IP and used to get them more often than I felt was reasonable. I’m cooking at a higher altitude than most, and with the larger pot, I have begun adding at least 1/2 more liquid than the recipe calls for. I don’t know which makes the most difference, but since I started adding more liquid, I have had zero burn notice.

  198. Rated 5 out of 5

    Hmm, I’ve made this multiple times and it’s always turned out perfectly for me. Even made it in my mother-in-law’s Instant Pot and it worked great. One tip – after adding rice I dot it with a bit more chicken broth, but not more than 1/2 a cup. Try again! This is an easy, quick, delicious dinner. 

  199. Rated 5 out of 5

    How long for a double batch?

    • Hi, I do double batches every time.
      I cook it on high for 13 minutes, and leave it on warm for a few minutes.

    • I tried it several times! I’ve made this as a double batch and was a little worried about doubling the liquid (twice the chicken broth seemed like a lot). Happy to report that the recipe doubles beautifully, with no adjustments. Just double the ingredients, and keep the cooking time the same.  Ridiculously easy and equally delicious! 

  200. Love to try this fory very first try I’m my instant

  201. Rated 5 out of 5

    I have successfully made this recipe several times. It is now a family favorite. I don’t know if this is what makes the difference for me but I use medium grain rice instead of long grain and have never had it be undercooked. Hope that helps.

  202. did as it said – i have an 8 qt so i added about 25% more liquid..received the burn notice twice. I checked after the 2nd burn and all was cooked so we ate it. It is very tasty but cannot figure out why the burn notice

  203. Rated 5 out of 5

    Made this for dinner tonight cause i was in a hurry and omg it was so freaking delicious! Everyone loved it. So easy, quick and yummy! Thanks!

    • Rated 5 out of 5

      Loved it! Followed the directions exactly and no burn notice at all. Make sure you’re using long grain rice for it to cook properly. I added sour cream and some hot sauce at the end and boom! As good a burrito bowl as I’ve ever had. Five stars!

  204. Rated 5 out of 5

    Cheap to make, easy, & good. I was heartbroken rummaging through my pantry finding out I’m our of my corn thins I planned to eat with this but it was still good topped with cheese and sour cream. Next time I will plan better and have it with corn thins & sliced avocado. This is a great recipe for busy people & parents that want to throw together something fast for dinner. 

  205. Rated 5 out of 5

    It was great

  206. Rated 5 out of 5

    Really enjoyed this recipe. Made it twice now with no issues!
    Do you think if I make this as a base for actually burritos, and leave out the cheese so people can add it as a topping, it will feed 6-8 people. Thoughts?

  207. Rated 5 out of 5

    I go to Trader Joe’s and get all the components- rice to chicken to beans. And it comes out super cheap! My advice would be to buy corn salsa (adds more sweet flavor), use less spicy taco mix, and buy Trader Joe’s brand pico de gallo. Additionally, reserve half the pico to add after the instant pot, buy a salad mix for some lettuce crunch, and voila, it’s like Chipotle! Man, it turns out better each time I tweak it! Super quick too.

  208. Rated 5 out of 5

    Just made this using chicken thighs and it’s AMAZING!!!

  209. Rated 5 out of 5

    So damn delicious. I added some sauteed onion and then a can of pinto beans too. My chicken was a bit more too so with the added ingredients, it took an additional 5 minutes of cook time (which I didn’t find out until after the 10 minutes was up) so keep that in mind.

    We all went back for seconds so make this if you want something quick and easy for dinner.

  210. Rated 5 out of 5

    I’m new to IP and still skeptical. This was easy, tasty and successful! I substituted sweet potatoes for corn, and cooked chicken from freezer, because it was what I had on hand, and set for 12 minutes. The rice on top did not cook at all. Next time I will push it down, as noted in another comment, and add avocados as a topping option! Thanks for sharing!

  211. Rated 5 out of 5

    This was so good!  It was Damn Delicious.  I will make this again for sure.  So quick and easy.

  212. Rated 5 out of 5

    Super easy and quick to make! And the flavors were good, too. Next time I’ll add a bit more red chile to make it a little hotter. This is a keeper.

  213. Rated 5 out of 5

    Tasted awesome!! No issue with liquid/burn warning. Used an extra 1/4 cup chicken broth and my salsa was a more watery type then extra chunky. Used white long grain rice (figured brown would take a lot longer to cook) and gently pushed it into the mixture before turning it on. Also cooked it for 12 minutes instead of 10. LOVED IT!!!!

  214. Rated 5 out of 5

    This was super easy and delicious the first time I made it! Thank you! 🙂 If I were to double the recipe, should I set the time for 20 minutes instead of 10 minutes?

    Thanks for your help! 🙂

  215. Rated 5 out of 5

    Seriously soooo good! Thanks for an amazing and easy recipe

  216. Rated 5 out of 5

    I made this last night, and I, too, got the “burn notice”. Twice in fact. Each time I opened the pot, stirred things up (so my rice was pretty much submerged by the time it was done), and added more broth. I think I had two issues – one, I had slightly more than a pound of chicken – maybe 1.25. Also, I didn’t have a complete cup of salsa, more like .75. So it makes sense that I had to add a bit more broth. In the end, I probably added a whole extra cup of broth, and was worried it would be soupy, but it wasn’t. I was floored by how delicious this was – my main complaint was that I couldn’t stop eating it!

    • Hi Laura. I can’t make this without getting a burn notice. Three times now. Smells good but I’m very disappointed. Followed directions perfectly. Even changed inner pots and added more than another cup of broth. By now the rice is at the bottom which doesn’t help. Can you offer any advice please. Thank you.

  217. Rated 5 out of 5

    Delicious! I didn’t have salsa and diced chiles. I used canned diced tomatoes and basmati rice. It was very yummy! Thank you for sharing your recipe!!! So easy to make too. I sauteed the chicken in olive oil for 2 mins.

  218. Rated 5 out of 5

    Super yummy! I followed the directions, but I added tomoatoes with green chilies instead of salsa and it turned out great! I was nervous about the rice not cooking so I cooked it for 12 minutes, and instead of stirring the rice I pushed it down into the chicken broth. I also used a little more chicken broth, but everything turned out great! Thanks for sharing. The fam loved it. 🙂