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

Ingredients:

  • 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

Directions:

  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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547 comments

  1. Do you sauté the chicken first?

  2. 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!

  3. 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.

  4. 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.

  5. 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! 

  6. 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! 

  7. 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.

  8. Amazing and delicious! Easy too. 

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

  10. 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!

  11. 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!

  12. 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!

  13. 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!

  14. 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.

  15. Rated 5 out of 5

    Hallelujah a meal everyone will eat!

  16. 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!

  17. 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

  18. 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!

  19. 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?

  20. 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!

  21. 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).

  22. 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!

  23. 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.

  24. 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!

  25. 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!!!

  26. 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.

  27. 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.  

  28. 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

    **THE ONLY SUB INGREDIENT I DID WAS VEGGIE BROTHER INSTEAD OF CHICKEN**
    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 🙂

  29. 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.

  30. 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.

  31. 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.

  32. 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!

  33. 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. 🙂

  34. Rated 5 out of 5

    Can you substitute ground turkey for the chicken?

  35. 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!

  36. 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.  

  37. 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 🙂

  38. 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!

  39. 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!

  40. 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!

  41. Could you make this without chicken?

  42. 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!

  43. 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.

  44. 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.

  45. 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!

  46. 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!

  47. 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.

  48. Rated 4 out of 5

    Can I use white rice instead?

  49. 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.

  50. 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 🙂

  51. 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.

  52. 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.

  53. 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!

  54. 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.

  55. 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

  56. 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. 

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

  58. 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!

  59. 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.

  60. 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.

  61. 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!!

  62. 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

  63. 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.

  64. 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! 

  65. 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!

  66. 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. 

  67. 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. 

  68. 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!

  69. 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.

  70. 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!

  71. 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.

  72. 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. 

  73. Rated 5 out of 5

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

  74. 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 

  75. 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!

  76. 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 🙂

  77. 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.

  78. 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!

  79. 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. 

  80. 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.

  81. 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!!

  82. 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.

  83. 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! 

  84. 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 🙂 

  85. 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.

  86. 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?  

  87. 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

  88. 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!

  89. 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. 

  90. 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!!

  91. 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!

  92. 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!

  93. 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!

  94. 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!

  95. 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?

  96. Rated 5 out of 5

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

  97. Rated 5 out of 5

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

  98. Rated 5 out of 5

    Delicious.

  99. 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!

  100. 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

  101. 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. 

  102. 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!

  103. 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?

  104. 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.

  105. 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 !!

  106. 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!!

  107. 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.

  108. Rated 5 out of 5

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

  109. 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. 

  110. 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!

  111. 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.

  112. 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.

  113. 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

  114. Rated 5 out of 5

    Love the awesome recipes 

  115. Rated 4 out of 5

    Is this doable with quinoa instead of rice?

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

  117. 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.

  118. Rated 4 out of 5

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

  119. 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…

  120. 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 

  121. 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!

  122. 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.

  123. 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?

  124. 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.

  125. Rated 5 out of 5

    So delicious and so easy!! 

  126. 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.

  127. 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!

  128. 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!

  129. 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!

  130. 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.

  131. 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. 

  132. 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! 

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

  134. 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.

  135. 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

  136. 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!

  137. 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. 

  138. Rated 5 out of 5

    It was great

  139. 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?

  140. 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.

  141. Rated 5 out of 5

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

  142. 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.

  143. 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!

  144. Rated 5 out of 5

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

  145. 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.

  146. 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!!!!

  147. 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! 🙂

  148. Rated 5 out of 5

    Seriously soooo good! Thanks for an amazing and easy recipe

  149. 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.

  150. 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.

  151. 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. 🙂

  152. Excellent recipe. The only change I made was I used a can of rotel instead of salsa and did not add green chili. Rice was cooked perfectly.

  153. Hi I’m making this for dinner. I followed instructions and it gave me a burn msg.?

  154. Rated 5 out of 5

    The first time I made this, it turned out great, the second time, the dreaded BURN message came up. I ended up using the pot in pot method(this can be googled), put the Instant Pot on the steam setting ( it wouldn’t let me pressure cooker with the steam rack) for 30 minutes and it turned out great. Thanks, this is a favorite meal in my household!

  155. Rated 5 out of 5

    This is delicious! And so simple! This says that it yields 4 servings. Just wondering what the serving size is? Thanks!

  156. I enjoy a little caramelized / seared taste to my chicken. How do you think that would change the recipe – do you think the chicken will fare well if I use the saute function to sear it a little before adding in the other ingredients and turning on the pressure? Or is it completely unnecessary due to all the other flavors from the salsa and other ingredients? It looks really good. Thanks!

  157. Rated 5 out of 5

    very yummy, I followed the direction and did not mix my rice, it turned out perfect, the family loved it, Very easy to make and very tasty. will be making this again. thank-you

  158. Rated 5 out of 5

    This recipe was fast, easy, inexpensive AND delicious! I kind of pushed the rice into the broth a little bit before closing the lid and did not have any problems with the rice cooking. Definitely adding this recipe to my regular rotation.

    • Perfect! I just made this tonight and my son and I gobbled it up. I did push the rice down just a little into the mixture but other than that I followed the directions exactly. Delicious! Served with avocado and sour cream.

  159. Hi, I tried to make it for 6 people (four of us +extra) I just double the amount of ingredients and did not turn out right. Is their recipe for 6 people?

  160. Rated 5 out of 5

    I don’t normally do reviews but I wanted to add one for this because I almost didn’t try it based on the other reviews. I followed this recipe exactly based on the written instructions and it came out just as described. It was quick and tasty. There was a very small amount of rice that was a little undercooked but after stirring it in it seemed to cook through the rest of the way. Worth a try for a quick, easy meal. 

  161. Rated 4 out of 5

    How long would the cooking times be for an 8 qt instant pot?

    • When using an 8qt Instant Pot, the timing should stay relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications.

  162. Rated 5 out of 5

    Made as directed and it was amazing! Thank you! 

  163. Rated 5 out of 5

    This came out perfectly. I tossed the chicken in the taco seasoning and let it sit for about an hour to give the chicken more flavor when cooked. I have noticed with instant pot recipes that sometimes if the chicken chunks are put in with no seasoning, they lack flavor in the dish. I read the other reviews and was worried about the rice being dry, so I added maybe a 1/4 cup more broth and the results were terrific. All the usual suspects were happy with such a tasty dinner! Will definitely make this again.

  164. Rated 5 out of 5

    I made this in the instant pot and follow direction exactly with the exception of seasoning the chicken first. I did pat the rice down the subsequent times i made this so that all of the rice cooked. The first time there were a fwq bits of cruncy rice that didnt xook wnough. With that said. The recipe is perdect and flavor intensifies and even bettter second day. Gave recipe to my son and he has made it qith xhicken and flank steak and loves it. So easy to make. Definately a keeper!!!

  165. Rated 5 out of 5

    I absolutely love this recipe! I was confused how the rice would cook but I followed it and it was amazing. Thank you for posting this. I just skipped the corn because I forgot to buy it but since I don’t like corn anyway it was great! Added some sour cream while serving and it was delicious.

    Now I want to feed this to everyone coming home for dinner. Can I double everything and use the same cooking time? What would you suggest for increasing the serving size?

    Thanks and keep the instant pot recipe so coming please.

  166. Rated 5 out of 5

    I read all the reviews and while I was a little hesitant to try this recipe, I decided to go ahead because I love Mexican flavours. I’m happy to report that the rice and chicken were perfectly cooked and my family and I loved the bold flavour. Using my 8 quart Duo,  I followed the recipe as written except that I used the taco seasoning recipe Chungah provided in her link (and not the packaged stuff), I rinsed the rice (personal preference) and carefully spread the rice on top of the liquid ingredients. No burn messages! I love how quickly this tasty meal comes together. Thank you Chungah and please keep the Instant Pot recipes coming! 

  167. Rated 5 out of 5

    Given the reviews — I read them all — I was a bit worried but went ahead anyway.  Success here.  Instant Pot Duo Plus (6 qt.) at sea level.

    I rinsed the rice before adding it; no idea if that mattered.  I had a 1.1 oz container of (store-bought) taco seasoning, which felt like a lot, so I only used half of it. I mixed it with the chicken broth before adding.  I made sure the seasoning had no corn starch.

    I felt the dish was a bit rice-heavy, but everything was done perfectly and the bowl was a big hit, even with the 4-year old. Topping options were lime, avocado, cilantro, black olives, and light sour cream. There will be a next time; this seems like a versatile base. I am looking forward to trying it with onions, bells, lettuce, tortilla chips, etc.  And quinoa instead of rice.  And jackfruit instead of chicken.  And…

  168. Rated 5 out of 5

    So yummy! 

  169. Rated 5 out of 5

    Perfect directions and recipe. Used brown rice and 25 minutes was perfect. Thank you so much for the recipe. Definitely will make it again!! 🙂 

    • Did you do anything else differently besides cooking for 25 minutes? Trying this as my first instant pot recipe and I only have brown rice on hand! 

  170. I made this recipe twice and both times the rice did not cook. any suggestions.
    The flavor was there but the rice was not cooked.

    • I went by the directions as well and the rice was not cooked.  Everything else was great, but the rice completely ruined the meal.

  171. Rated 5 out of 5

    My husband made this recipe last night for us in the Instant Pot that I’ve had in the box since Christmas. What caught his eye was the not-so-many ingredients and the ease of cooking. Oh. My. Goodness!!!! It was SO delicious!!! We had to put the leftovers away before we ate too much. It’s so good, he’s having the leftovers for lunch today. This is a great recipe. Thanks for your hard work and thanks for sharing this with all of us.

  172. I made this in my 5 qt crockpot.  I let it cook on low for 8 hours.  I topped w/ plain yogurt (instead of sour cream) and tortilla chips.  Also served over cauliflower rice ( I know regular rice would taste better but the cauliflower rice saves lots of calories) With all the other flavors I didn’t miss the reg rice TOO much.

  173. Rated 5 out of 5

    I’m giving this a five star because of the flavor, this is really good stuff. However, if I’d read all the comments before cooking, I probably would not have tried it as I’m an IP newbie. I followed the recipe exactly, except for not reading closely enough and adding cilantro (only 1TB) before cooking. Like many others, I got the burn notice before the IP started its cooking cycle. As a newbie, I really didn’t know what to do and had to pull out the manual to see what it meant. I released the pressure and raked back the mixture to find a bright shinny bottom in the IP. The mixture looked a little dry so I poured in some more chicken broth, maybe 1/2 cup at the most and stirred it in. After starting up again, I got another burn notice. This time I let it sit there trying to think of what I wanted to do. Since the rice looked pretty good the first time around, I decided I’d release the pressure,and remove the chicken to the microwave to finish off. If the rice wasn’t done, I’d let it simmer in the IP for a while. This time, there was black on the bottom of the pot but both the chicken and the rice were done. I assume the mixture had stayed pressurized and hot enough during the two failed attempts that they had finished cooking. The mixture was thick but I stirred in the cheese and we chowed down. This recipe is what we refer to as a “keeper” when trying something new. The next time I make it, I will maybe add two cups of chicken broth and see what happens. The taste is good enough that it certainly deserves a second try.

  174. I’m another who read the recipes as it was cooking and got super nervous, but this turned out great! I used a 6qt Duo and made the recipe exactly as written. In case it’s helpful, I used the Pace Picante salsa. I also sprinkled the rice evenly over the top rather than dumping it in and drizzled the broth evenly over the top so all the rice was moist. 

  175. Rated 5 out of 5

    Excellent- but I think my rice could have used 5 more minutes!

  176. Rated 5 out of 5

    Made this and read reviews whilst cooking and began to imagine what I wanted on my pizza! BUT… it turned out perfect, and admittedly, I tweaked recipe before reading comments.  Increased chicken (1.5 lbs) and beans (19oz)  because those were portions I had on hand, and omitted chilies. To compensate for extra chicken I increased stock and salsa  to 1&1/3 cup each.  Finally, cut the uncle bens converted white rice with uncle bens Spanish rice for extra zip sans chilies and spread evenly OVER the ingredients (no rinsing, no pressing, nothing).  Opened after 10 minutes manual and found perfectly cooked rice on top. Cut cheese back a bit and let family add after the fact.  Topped with sour cream and only thing missing was extra salsa (ran out) and avocado (had none).  Even fussy teen ate two bowls! Thanks for recipe 

    Will definitely make this again!

  177. Rated 5 out of 5

    I made this last weekend as a double recipe with triple the chicken for more protein. (I kept the cheese at a cup just to be more macro-friendly for me). I scanned through the reviews and saw that people who wet the rice had no problem, so I poured the chicken broth over the rice at the very end, adjusted the time a little for the extra chicken and it came out absolutely delicious! It fed two of us for 4 lunches and multiple dinners each all week the way I made it. I will probably make this every single weekend, thanks!

  178. Rated 5 out of 5

    I have a 3 qt so I followed the instructions to half all the ingredients but use the same cook time. SOOOO FREAKING GOOD!!! This will definitely be on a weekly rotation in my house! My husband and I LOVE it!!

  179. Rated 4 out of 5

    This recipe was great, but I cooked the rice for 15 minutes instead of 10. 

  180. Rated 3 out of 5

    First time I made this, I followed your instructions exactly. The rice did not cook enough. So just now I tried  again and stirred in the rice. This time, I got a burn message. So I looked it up, and apparently, there should be at least 2 cups liquid and when you add rice at the top, you must push it down so it is submerged in liquid. Disappointed the instructions weren’t better. I have I have made many of  your other recipes and really like them. 

  181. Rated 3 out of 5

    I cooked this tonight in my 8qt Duo.   I did double it, added green pepper and layered the rice on top.  I did get the burn notice as soon as it came to pressure.   I suspect after reading all of the reviews it might be due to the taco seasoning and perhaps the starch.   I opened it to check on it and by stirring, of course,  distributed the rice.   I did not feel anything at the bottom so I added more liquid and tried again, knowing it would likely burn from stirring the rice.   Right at pressure it said burn again.   I turned  it off and let it sit under pressure and tried one last time after about five minutes.   It happened again, I let it sit under pressure again and after awhile released pressure and thankfully the rice was cooked as was the chicken.   

    Next time, I will try adding my own spices rather than using a packet, and dissolving them in broth before adding it.   

    My family enjoyed it regardless and it was quite tasty.   And nothing actually visibly burned in my pot.  

    • My last comment….
      After cleaning up and putting the remains into a storage container, I did find taco seasoning stuck to the bottom of the pot, but didn’t feel this when I stirred it.   I will definitely be making sure whatever seasoning I use is dissolved in water or placed elsewhere in the pot so it won’t stick to the bottom.   I have read that starches can burn so perhaps it was related to whatever thickening agent was in the seasoning.   

  182. Rated 5 out of 5

    Wonderful  recipe.  I omitted the green chilis as i did not have any but added a can of diced tomatoes with green chilis.  No problem with the rice.  I also served with a dollop of light sour cream in addition to the cheese.  I used my 8 quart instant pot and everything came out great.  Thanks.  Kristen

  183. Love this recipe! Added sautéed onions and green peppers with great results!

  184. Like some others, I made this and the center was dry. I mixed it together and put the instant pot on rice cooker for 12 minutes and the rice was mostly cooked. It probably would’ve cooked all the way if it wasn’t 11 pm and if I had some patience to wait for it to cook further! It was still delicious. So delicious that I forgot to enter the rice into the nutrition info, got greedy and added sour cream, realized my mistake half way through, and refused to eat less. Next time I’ll probably reduce the rice since I’m trying to lose weight and those calories get in the way of me and chicken. Still, awesome and Ï loved it. Also forgot the cilantro. Still would eat again! Even with slightly crunchy rice.

    I think the error was I made salsa at home and it was chunky (pineapple, jalapenos, onions) with barely any liquid. I suspect Chung-Ah used a more liquid-y salsa so adding extra liquid would’ve probably avoided the problem.

    Also, more instant pot recipes, please! My cousin bought me one and your risotto and this have been amazing! You’ve converted me!

  185. Rated 5 out of 5

    Third time using my instant pot, and this recipe turned out great! I decided to leave the rice out and cook it separately because I’ve been having issues cooking rice along with my chicken. My chicken was SO tender, although I had a little bit too much moisture in my pot at the end (I added a little extra and left the rice out). Cutting the chicken up made it cook really well, and the beans and corn were delicious! Will be eating this all week.

  186. I have made this twice and both times the rice didn’t cook

  187. When I made a similar recipe the rice got mushy and the chicken shredded. I would love a recipe where that doesn’t happen 

  188. Rated 3 out of 5

    I followed the recipe to a T and kept getting burn message. Had to transfer to stove top and improvise which was a bummer.

  189. Rated 5 out of 5

    I followed this recipe exactly with one exception, I used sushi rice because that’s what I had on hand. I cooked it 2 minutes longer because that’s how long I usually do the sushi rice for. It came out perfectly! It was a hit with the whole family. Gotta love a one pot dump dinner. Could not have been any easier. Will definitely make this again!

  190. Rated 5 out of 5

    I was nervous about it because so many reviewers had trouble with the rice but I was short on time and decided to give it a go. So glad I did. I followed the recipe exactly, left out the chiles and cilantro because we are not fans of either. Everything cooked including the rice! The family loved it and everyone clamored for seconds. No leftovers! I have an 8 qt Instant Pot.

  191. Rated 5 out of 5

    The first time I made this recipe, I had some burn on the bottom (I honestly think it was the spices that settled) but the food itself was totally edible, you couldn’t taste a charred flavor. Second time I made this, I adjusted a bit..

    I used 1/2 cup chicken broth on the bottom along with the spices and chicken, then continued with the directions as stated. The final step – I poured the *rinsed* white jasmine rice on top, drizzled 3/4 cup broth over it, then closed the lid to cook.

    No burning, perfectly cooked and it wasn’t watery. Have made this multiple times since because it’s SUPER easy and my boyfriend tells me this is one of his favorite meals – quick dinner is your fave? don’t have to tell me twice! Thank you!!

  192. Would the recipe stay the same for an 8 qt instant pot?

    • When using an 8qt Instant Pot, the recipes stays the same and the timing should be relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications.

  193. Rated 5 out of 5

    I made this tonight. It was so quick and easy and DELICIOUS! The only change I made was I used frozen corn instead of canned. I served it with corn tortillas warmed in a frying pan. Thank you for this great recipe! I will definitely make this again!

  194. Rated 4 out of 5

    Flavors of this were great! More so than other burrito bowls I’ve made with a crock pot. My only issue was getting the rice to cook. I used brown long grain rice and after reading the comments I realized the brown needs a longer cooking time. We ended up cooking ours 23 mins (in several increments) but was still a tad undercooked. Chicken was perfection! I’d recommend specifying white long grain rice in the recipe since different cooking times apply. 

  195. Rated 5 out of 5

    Thanks so much! Made this for a quick after gym dinner tonight, and it was delicious! Everything turned out just right- especially the rice and chicken. Had no burning issues. I did add a tiny splash more of chicken broth out of paranoia, but I probably didn’t need to. 

  196. Rated 5 out of 5

    Would ground turkey work in place of chicken?

  197. Rated 5 out of 5

    Absolutely love this.  I am not a cook and this is so easy and delicious.  Will be making it over and over.

  198. Rated 5 out of 5

    Absolutely delicious! Made exactly as written, topped with avocado chunks, sour cream, cheese, cilantro, and a squeeze of lime! I served it with hint of lime tortilla chips and a fiesta chopped salad! FAST-EASY-DELICIOUS and it reheats well!

  199. Rated 5 out of 5

    This is a keeper!  Added 1/2 cup more chicken broth as the salsa I used was thick and chunky and it worked out wonderfully.

  200. Rated 5 out of 5

    Very good and easy to make

  201. Sad to report that my rice was also hard after using the Instant Pot (6 quarts). I am putting it in the oven now and hoping to salvage it. Wish I had just cooked the rice in a rice cooker and added it at the end. I didn’t stir the rice in either and didn’t make any substitutions. I think the oven will probably fix it though.

  202. So excited to try this recipe! I will be using an 8 quart instant pot. Do you have any advice for what adjustments should I make? Thanks in advance!

    • When using an 8qt Instant Pot, the timing should stay relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications.

  203. Rated 5 out of 5

    I’m in love???? I’m dancing with every bite! I had to use a different type of beans, and I cooked it a little longer because I had frozen chicken, but it came out so perfectly! The rice is great, chicken is perfectly cooked, and the flavor is magnificent! Will make VERY regularly 

  204. Rated 5 out of 5

    Great receipe. It turnd out just right. Instead of the cup of salsa, I added a 15 oz cand of Fire Roasted Tomatoes. I think the extra liquied was helpful.

  205. Rated 3 out of 5

    Attempted this recipe tonight, and we got the burn message on the pot twice.  Followed the recipe exactly as written, any ideas what we can do to avoid this next time?

    We finished the recipe in a pot on the stove and it’s delicious, but would like to give it another try in the instapot.  Thank you!

  206. Rated 3 out of 5

    I had the same problem others had – burn indicator came on.  I wish I would’ve read all those reviews first so I’d have known this was a likely outcome.  It is SUPER frustrating. Once the burn light strikes, you’re dead in the water because you have to clean out the bottom which means the rice is stirred in and the problem gets worse. I finished on the stove and my entire family loved the dinner and want it in our rotation. I’ll try once more in the IP meticulously following instructions and perhaps putting in a silicone trivet to help keep everything but the liquid on the bottom. 

  207. Rated 5 out of 5

    Worked great for me! I have a Breville fast slow pro as they don’t sell instant pots in Australia. Followed the instructions exactly (except omitted the chiles as my husband can’t handle spice). So convenient being able to just throw everything together so quickly and tasted great

  208. Rated 5 out of 5

    Soooo good!! The ONLY change I made was to double the recipe, and substitute quinoa.  PERFECT!!

  209. Rated 5 out of 5

    My first attempt w/ an IP recipe. I have the 8qt LUX model. I doubled the recipe, except for the chicken which was just under 1.5x the original recipe. Everything other ingredient was doubled (I used 1 can of black beans and 1 can of pinto, and decided to use canned fire roasted corn instead of standard corn.) Beyond that, I followed the directions, making sure the rice was on top. I did lightly press the rice  it to make sure it was wet, but I did not stir it. I did increase the cook time to 12 minutes, but I think I could have gotten away with 10. 

    I didn’t have any burn warnings, and it turned out delicious, no pot damage, burns, or any other nasty results. I must admit, I was a little freaked out by other reviewers, but it worked like a charm for me. The family loved it and we have plenty for leftovers, burritos and such. I recommend slicing some avocados and serving with lime wedges and sour cream in addition to the cilantro. It’s pretty mild, so I added my fav hot sauce. Good stuff. 

  210. Rated 5 out of 5

    I just made this recipe. Followed it to a tee and had no issues! Topped it with a bit of sour cream at the end and good to go. 

  211. Rated 4 out of 5

    Very tasty, but some of my rice didn’t cook. Why did it say not to stir in? I think that would have helped.

  212. Rated 5 out of 5

    I followed the recipe exactly and everything came out GREAT!! I think that next time I’m going to add some Serrano cause I like it spicy but I was happy that it turn out perfect after all the mixed “rice” reviews.

    You’re my new favorite recipe site!

  213. I was really looking forward to this meal. The minute I had all of the ingredients in the pot I knew it wasn’t going to be enough liquid. Started with following the recipe exactly; burn message. Tried adding more liquid, same message. Decided to try stirring and setting on stew/meat. Burn. I’m so angry and don’t want to throw it away. It’s on my stove in a skillet, hopefully I can salvage this!

  214. Rated 5 out of 5

    I made this.. substituted thigh meat for breast meat… and left out the cilantro.. my wife doesn’t like white chicken meat or cilantro.. .. she loved it.. will make again..

  215. I tried this tonight and it burnt in the IP. I followed the recipe exactly…not sure what went wrong 🙁

  216. Now this here is DAMN DELICIOUS!  Thanks!!

  217. Rated 4 out of 5

    Not sure what all of the others that complained about rice not being cooked or Burn warning did but I made this last night and it worked perfectly. First time user of the IP and it was great!

  218. Rated 2 out of 5

    The recipe tasted fine, it was quick and easy to put together… But I gave it two stars because it wouldn’t work in my IP at all. I use a 6 QT DUO60 Instant Pot, and I followed the instructions exactly, but I kept getting a “burn” message no matter what. After troubleshooting my IP by adding more water, checking the valve, and even inserting a trivet for the chicken chunks, I realized that the rice in the recipe was what was causing the “burn” message. I ended up having to dump everything into a large pot and simmer it on the stove until everything was cooked. Very disappointing 🙁

  219. Rated 5 out of 5

    We just bought the Crock-Pot Express and this was the first meal we made. Was easy and delicious. We love your recipes no matter how they are cooked.

  220. Can chicken thighs be substituted for chicken breast?

  221. Rated 5 out of 5

    My family really enjoyed this recipe! I just purchased an insta pot and this was the second meal I’ve made in it. I followed your recipe to the letter and it came out great! No rice problems here! Delicious and fast! Thanks! 🙂

  222. Rated 1 out of 5

    Did exactly what the recipe called for.  Got the burn error.. Added more liquid, still got the burn error. By this time the rice was mixed in and I was unable to cook it. Had to toss the whole thing and order pizza.  I usually love the recipes on the site.  This one is a big negative for me. 

    • What’s essential is to have thin liquid on the bottom to avoid burn error.  Counter-intuitive to the way we stove-top cook. So muchn depends on how liquidy the salsa is.  And if you add more liquid?  Gotta make sure the rice isn’t stirred……or dump it into a pan and stove top it.  

  223. Rated 5 out of 5

    What setting should be used? The meat/stew?

  224. If I want to double or triple the recipe, would I need to increase the time?

  225. Rated 5 out of 5

    So delicious and easy – my favorite Instant Pot recipe so far!

  226. Rated 4 out of 5

    I did not stir my rice. I followed the recipe exactly- all the exact amounts. I made sure the rice was on top. I got the burn message after a few minutes. I opened it and added 1/2 cup broth on top of the rice and started again. I got the burn message again. I just ignored it because I did not know what to do, lol. After the 20 minutes and venting. I opened the pot and the rice was not done, some parts looked like they were not even wet. I put in another cup of liquid and stirred it and cooked for 3 more minutes (I got another burn message). When I opened it, it seemed OK. It tasted very good. It is burned on the bottom of my pot as well.

  227. Made this today and loved it! After reading some of the comments about the rice being dry I made a two changes. I put 1/2 cup water in the bottom with the other ingredients. Then I put the salsa on top of my rice. It came out perfect and damn delicious. 😉

  228. Rated 5 out of 5

    I made this one this weekend. My husband, who is super picky, loved it! Super easy to make and delicious!

  229. Rated 4 out of 5

    Made this in 8-quart duo. Used brown rice and cooked for 24 minutes but otherwise as directed. Turned out great, everyone loved it.

  230. My 2nd instant pot recipe and let me tell you…awesome! I carved 1/2 a chicken and used the breast and thigh. I didn’t have the beans so I made them from dry in the instant pot! I had all the other ingredients and followed the directions exactly and it came out great.

    We topped ours with sour cream, green onions, cilantro and olives.

    We’re two for two now!

  231. Rated 5 out of 5

    I made this as my first attempt in the IP.  Followed instructions exactly and it turned out perfectly.  Next time I might put spicier green chile in it, but overall it was pretty tasty and the rice as perfectly cooked.

  232. Rated 5 out of 5

    Confession: I did almost everything wrong.

    I was in a huge hurry and my printer wasn’t working, so I just wrote down the ingredients (noting that the rice goes on top) and cooking time. When I got to the kitchen I had only a couple of minutes to put this together, and I just dumped everything but the rice in. I didn’t have canned corn so I used a 16-oz bag of frozen corn without defrosting it. I didn’t have green chiles, so I omitted them. I didn’t have black beans, so I used pinto. I stirred it all together, carefully put the rice on top, and set it. It did take a while to come to pressure (I assume because of the frozen corn), but I didn’t have any burn notices and the rice was cooked perfectly. This was so tasty and quick, and gobbled up by everyone here. Thank you!

  233. Rated 5 out of 5

    I made this tonight! Easy and a hit with my hubby! A great meal for game night. Thanks for the recipe 

  234. Rated 5 out of 5

    8qt. I sprinkled the rice very evenly to ensure it would all be equally steamed….turned put perfect! I used green salsa and substituted purple cabbage for corn. I think it’s the quickest meal I have ever made.

  235. This recipe is delish. I’m trying to keep track of calories. Do you have any idea of the nutritional break down?

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  236. As other reviewers tweaked the rice in the recipe I too have a suggestion for anyone using an 8 quart Instant Pot and is concerned about the rice being uncooked. I soaked brown basmatic rice for an hour before, pushed it into the ingredients and added 1/2 cup of extra fluid. I made my own taco seasoning and used 3 Tbsp in this recipe. This recipe was fantastic – 10/10. I used 1/4 cup of cheese that I mixed into the pot and then served the leftover cheese, avocado, green onion, chopped tomato and cilantro on each bowl to each person’s taste. With an 8 quart instant pot it took 19 minutes to heat up to the 10 minute cooking time. It was worth the wait – you will not be disappointed.

  237. Mine still came out watery? The broth was still very visible and the chicken felt undercooked?

  238. I love this recipe! Sometimes I’d like to have abeggie version. Would this change the cook time?

  239. Just made this exactly according to directions and it worked and tasted great!! Thanks for your great recipes and for sharing Butters with us 🙂 

  240. I have an 8 quart IP. Made this last night for dinner. Used a packaged spicy taco seasoning and a habanero salsa (we like our foods spicy) and it turned out great. I used brown rice instead of white rice (rinsed the rice and let sit in water for an hour) and the rice turned out fine. Had no issues with burning, either- but was very careful about setting the rice over everything in the IP and not mixing it in. Thanks for another great recipe!

  241. Couldn’t be quicker or easier ! Delicious – a hit with the family . Will be making this often.

  242. Should have read the reviews. Got a burn warning, dumped everything into another bowl, cleaned all the burned rice off the bottom, put it back in, added more liquid and it continued to happen. Smelled good, I’ll do it again and just make some Minute Rice on the side, but the recipe, as written, doesn’t work.

  243. A big hit in my house. Can it be doubled for a crowd, or even tripled?

  244. This is now a go-to recipe in my house. Followed it exactly. Thank you!

  245. I too had the problem of having a lot of dry, uncooked rice on top after the 10 minutes were up. I did about 1.5 times the entire recipe. The flavour of everything that cooked was great, but I think from the comments it’s evident that something needs to be done to ensure that the rice gets properly cooked.
    Thanks for all the instant pot recipes — it is great to have them!

  246. Can you double this recipe? How long should it cook in instapot then?

  247. Followed this recip to the T and lol I got was burned food.  UGH

  248. Got the dreaded burn message from this. Followed recipe exactly. Had to cook on stovetop.

  249. I’ve made this recipe at least 4 times in the past without any problems however tonight i got the burn error repeatedly. I noticed that the instructions have changed as before you mixed 1/4 cup chicken broth with the chicken and taco seasoning before adding other ingredients. I believe you lastly added the rice then the remaining chicken broth, unsure of quantity. And now you add all the chicken broth initally then rice on top at the end. Am I imagining things or did the directions really change? Ugh, thought it was a for sure easy dinner night instead of a disaster.

    • Yes, the directions have been changed (with even further extensive recipe testing) but I have actually never received a burn message using either methods: with 1/4 cup broth initially being added or with the entire 1 cup broth being added all at once.

      • Thanks for your response! I’ve made this again because it tastes awesome and realized I used packaged taco seasoning that contained cornstarch versus my diy mix that has no thickening agent. (Different brands are probably different) I think when I got the burn error it was because the chicken broth began to thicken decreasing the amount of liquid present causing the other ingredients to rest on the bottom. If i use the same prepackaged seasoning again I will add extra broth. Maybe this will help some others…

  250. Hi Chungah!

    The flavors of this recipe are delicious but unfortunately, when using plain white rice, the 10 minute cook time was not sufficient to cook the rice through and it came out raw and uncooked. I know the recipe suggest long grain rice but do you have any experience using white rice? What do you think a good adjusted cook time would be?

    Thanks!
    Tom

  251. Success & sooo good!! My first InstaPot attempt and I am very happy. Thank you very much for an easy, fast recipe. Your instruction and recipe are so appreciated!!

  252. I am new to InstaPot cooking but I am thinking the problem a few people who said they followed the recipe exactly may be encountering differences with geographic altitude or elevation. I googled this as a theory and found two articles about pressure cooking being affected. So maybe comments of success could include one’s city and state. Just a thought. TRYING this recipe tonight—first ever. In low-altitude “Benicia,  California. 

  253. Do I need to saute and brown the raw Chicken?