Instant Pot 20 Minute Chicken Burrito Bowls
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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 an icy cold Corona. And a fresh lime wedge.
Okay, so maybe I’m getting just a tiny bit homesick. But only because this is my favorite burrito bowl ever. And it was the first Instant Pot recipe I ever tested that converted me to the IP cult in 0.497295 seconds.
So you know it has to be good.
The chicken comes out perfectly tender but the rice is the true hero – soaked with all the burito bowl flavors from the IP magic. Serve with fresh cilantro leaves, a lime wedge, and crushed tortilla chips, if desired.
Or if you’re anything like Ben, a whole bag of crushed tortilla chips.
Instant Pot 20 Minute Chicken Burrito Bowls
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- 1 (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
Instructions
- Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot® and gently toss to combine.
- Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
- Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in cheese until melted, about 1 minute.
- Serve immediately, garnished with cilantro, if desired.
Did you make this recipe?
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How do you change this recipe to make it on the stove top? No pressure cooker over here. Looks so good! Thanks!
This is a family favorite! We always fight for the leftovers!
We absolutely love this dish! So delicious, budget friendly, and super easy to throw together. It transports very well also for work lunches. We like to serve ours with sides of sour cream, lettuce and chips. Thank you for such a wonderful recipe!
Absolutely delicious and super easy!
I rarely contact the recipe-writer but since you know your IP, what do you think would need to change by using cauliflower rice instead of regular rice? I can certainly cook them separately, and if I don’t hear from you I will. I am just curious how leaving out the rice or replacing with cauliflower rice would change any timing. TIA!
This is my go to recipe when I am short on time and need to stick to my macros.
I swap out the rice for brown rice and us half the cheese. I doubled up the recipe this week but have two extra servings that I won’t be able to eat in time before it goes bad. Has anyone tried freezing it? I’ve never frozen cooked rice before so please give any suggestions. Otherwise I’ll just toss it but will feel sad to do so 🙁
You can freeze cooked rice so freezing should be fine. Happy 2023!
Do you cook the brown rice the same amount of time?
We did it but with regular rice and added a drained can of diced tomatoes and our own seasonings. It was good with chicken but then we did it with a pou d ground beef and it was even better. We used thr sauté setting to brown it enough where it would stay separated. 2/3rds or so done. Then did the recipe as follows again with our preferred seasoning and added tomatoes. I added crushed tortilla chips to my second bowl and that was great too.
This is the third or fourth time I have made this for my young adult sons. They polished all of this off. Not one grain of rice is left. Not one. I’ve used the recipe with all the ingredients but tonight I was a bit stuck for time and when I looked around the house I had almost everything with a few exceptions and ti was still a wild hit. I had to used pickled banana peppers instead of the green chilies. I didn’t have cilantro. I didn’t use the cheese (dairy allergies). No one cared or noticed. They loved it. This is going in our regular rotation.
Made this for dinner, didn’t have chillies or a full cup of corn but it was fabulous! As other reviwers suggested, ensure you push your rice under the liquid!
I made this tonight on the stove top and it worked great and no more time consuming. I also used mw uncle bens long grain white rice otherwise followed the ingredient list. Very good! And will work in a tortilla as a burrito, enchilada, or taco. I’ve had an instant pot for a few years and don’t like it. To many steps and instructions!
I made this exactly as the recipe said and it was delicious! After reading comments, I gently pressed the rice until just submerged in the liquid and it turned out perfect! Thank you for a quick, easy and delicious meal!
*Do not stir in rice – but make sure it is submerged by poking it into fluid, if you stir it in it can settle and create burn notice. I keep frozen chicken tenders on hand and throw them in and add 5 minutes. Also use frozen corn and after pressure is gone, I stir them in and wait a few minutes for them to heat through. I serve with shredded cheese and tortilla strips (like for salad) and sour cream. Always perfect! thanks!
Delicious! And so easy! I was out of uncooked white rice to add in, so cooked it without. I had a microwave pack of white rice, so when it was time to stir in the cheese, I stirred in that cooked rice and it worked fine. Thanks for such an easy and good recipe.
I want to make this tonight. Has anyone doubled the recipe? Any needed advice?
I’m doing that tonight and I was wondering the same. Did you make it and if so, how much did the cooking time change?
No need to adjust the time.
This Chicken Burrito Bowl recipe seems delicious and amazing. Always excited to try new recipes, thanks for sharing this recipe with us.
Easy to prep, turned out exactly as pictured. Will definitely make this again.
This is a family favorite! I use jasmine brown rice instead of white and a 1/4 cup extra chicken broth. I found if I don’t stir the ingredients the pot is prone to burn.
For healthier bowls, put cooked ingredients on top of a kale salad, top with avocado and salsa. So good!
I am going to make this tonight but wondered if anyone has tried making it with quinoa instead of rice.
I’m also interested in making it with quinoa. Did you have any luck? Did you make any adjustments?
so good! made this last night and used long grain brown rice, cooked 5 longer. yummy! even better the second day! think i might try this with steak and fajita seasoning. thanks!
The first time I tried this recipe, I stirred in the rice because I couldn’t see a good reason not to. Turned out perfect. Last night, I did *not* stir in the rice because I wanted to see how the recipe as written would turn out. Some of the rice did not cook. It was dry and uncooked.
This recipe is DELICIOUS. But stir in your rice.
Love this recipe but was wondering if anyone had tried it with ground meat (ground beef) instead of chicken? If so did you make any other adjustments?
I just read your comment. Did you ever make this with ground hamburg? I’m trying the chicken tonight.
I made it once with ground beef. It was okay, but I liked it better with chicken.
My mother is 83 and we went through the learning process of the Instant Pot. This was the first recipe we chose and let me tell you it did not disappoint. So, so delicious and EASY. The Instant Pot might actually be the next best thing since sliced bread smashing all cliches. Thank you.
This is so good and so easy! The only tweaks I made were to use fire roasted corn, fire roasted green chilies and jasmine rice. Followed the steps as written and did not get a burn notice. I guess I’ve been lucky that I have never gotten a burn notice in the year and a half that I’ve been using the instant pot. There is a first time for everything though.
Made this for dinner last night and both picky teenagers loved it. I was worried it would be too salty, so I made my own taco seasoning using half the salt (Allrecipes.com) and used brown rice, so added 1.5 cups water (not stock) and it came out perfectly. We served with salsa, sour cream, avocado, tortilla chips and it disappeared.
Did you add extra time for the brown rice?
If I could only use my instant pot for one recipe for the rest of my life, it would be this! I’ve lost track of how many times I’ve made it. Not only is it so easy but it’s also inexpensive and healthy. And obviously delicious! It’s full of flavour and the leftovers are just as good as it is fresh. As a vegetarian I don’t use chicken but instead I add 1/2 an avocado per serving and I increase the liquid by about 1/3 cup.
This is a staple in our house. Very easy and leftovers and good. The only thing I do differently is once sprinkle the rice on top, I very gently push it down (not stir!) into the mixture just a little bit just to make sure every bit of rice is at least touching (not submerged) in the liquid. This helps makes sure the rice gets cooked all the way.
I serve it with avocado on top and extra cheese!
Damn Delicious! I added an extra cup of broth, made my own spice mix, and gently mixed before cooking. Served cheese, chopped onion, green and red pepper, cilantro and avie on the side. We will have this again!
Left overs were delicious as a dip with taco chips.
Thanks for a great and easy meal!
5 stars for flavor
5 stars for convenience
4.5 stars for recipe:
I made this recipe verbatim except I almost doubled the chicken, it’s delicious. I didn’t get a burn notice, but I did notice that, despite stirring well, the taco seasoning settled on the bottom and looked like it was trying to burn. I think it’s the cornstarch in the mix I have. So that made me sad because it looks like all that flavor didn’t make it into the meal. I’ll try my own taco mix next time, but that was my only complaint. 🙂
Yummy, but received burn notice. Only thing I omitted was the chilies, so I added another 1/2 cup water.
This recipe was DELICIOUS!!!! The only thing I did different was add 2 cups broth like I read in reviews and I made my own taco mix as I read alot of people were getting burn notice and I seen a post that making your own taco blend would probably help with that due to flour being in store bought blends.and when i put the rice on top i just patted it into liquid more . I never got burn notice and this was a HIT in my house definetly will make this again Thank you for such a great recipe
I also rinsed my rice well and used long grain white rice as that’s all I had on hand.
Just be sure to rinse the rice well. Too much starch otherwise and didn’t cook that well.
I’ve commented previously, but wanted to add a followup. This recipe is absolutely delicious and we love it, but a word of warning: **It is a gigantic sodium bomb.**
Using the ingredients as presented yields somewhere between 4000-5000mg of sodium per batch. The recipe indicates it’s four servings, which is 1000-1250mg per serving. That said, for our family this recipe yields something closer to six servings, which I feel is a more reasonable serving size, but still a lot of sodium.
Anyway, half or more of your daily max sodium intake in a single meal is a deal breaker for anyone that’s at all conscious of heart health.
The biggest culprits are the salsa (around 1600-1700mg), cheese (approx. 1000mg if using cheddar like we do) and taco seasoning (around 1100mg for the package, and that’s the reduced sodium variety!)
So we make some modifications to make this slightly less lethal (albeit slightly less Omg delicious), which I’d recommend to anyone that has this in their weekly meal rotation for their family.
1. Use No Salt Added chicken broth. Not just low sodium, but NO sodium.
2. Make your own fresh salsa if you have the time/wherewithal, and watch the amount of salt you use (store bought has equivalent to ~2/3 tsp of table salt per cup, at least for the brand we buy). Otherwise, reduce the amount of store bought salsa you use.
3. Reduce the amount of cheese. One cup is a LOT of cheese in this anyway. We usually do about 2/3 of a cup (around 76g if you have a kitchen scale. Way easier to measure 🙂 )
4. Use no salt varieties of the canned beans and corn. No brainer here.
5. Scale back the taco seasoning or make your own where you have control over the amount of salt in it. Store bought seasoning is LOADED with sodium (about 1/2 tsp table salt per package). If using store bought, I usually only use 1/2-2/3 of the package.
6. Use fresh chopped chilies instead of canned (haven’t tried this yet, myself). Canned chilies here are almost 400mg sodium per can.
7. Of course, this will all result in this meal being noticeably less flavourful than it otherwise would. So to offset the lack of flavour from the salt, we jazz it up with some citrus after cooking (lime juice is great with this). There are also some great hot sauces that add flavour without nuking it with salt as well (note: not Frank’s.. It is also lethally salty. There are lots of proper hot sauces out there that taste better anyway)
With the above adjustments, we manage to get it down to around 2500-3000mg for the batch, which is far more reasonable when you spread it out over 4-6 servings.
Anyway, hope this big wall of text helps someone out there. Bon appetit!
I doubled the recipe and my instant pot did keep giving the BURN notice but I just decided to ignore it and when I opened it up everything was cooked and fine! I don’t know if I’d recommend ignoring the Burn notice but it worked well for me. Tastes delicious and I LOVE that I don’t have to make the rice separate.
Do you have to double the time if you double the recipe?
I followed the instructions to the T and the rice didn’t cook. It should have been stirred in.
I’ve been making this just about every other Sunday and it’s the perfect comfort meal. I had a cold a couple weeks ago and wanted to turn up the spice to help clear my sinuses so I added a small can of chipotle peppers in adobo sauce. Holy cow was the delicious and it also did the trick. I’m making it again today with the chipotle peppers.
Everyone in my family loves this recipe. I make it about twice a month now. A big hit!
Super quick and easy to make and it tastes soo good!
I made this for dinner last night, and had it for lunch today. I took a chance, as I googled for Mexican Instant Pot recipes in the store parking lot. This recipe is my new favorite! Comfort food at its best. I can’t eat dairy, but I used Vio-life vegan cheese and it was absolutely delicious! I added avocado, really nice. Thank you for this yummy, easy recipe. I’d give it 10 stars if I could.
How would I adjust with no rice? I wanna make the rice on the side
I just make my rice on the side and prepare the rest of the recipe as is.
This exceeded my and my family’s expectations. My kids who usually don’t like new things all took seconds. Plenty of food for family of 5. I used the Costco medium salsa and basmati rice. Only thing I omitted was cilantro because I didn’t have it handy, but it probably would have been good. Had some Tostitos “hint of lime” chips which went really well with this.
Love this recipe! Once it’s finished I stir in cheese to thicken, and then put spoonfuls into tortilla wraps in a Pyrex pan. cover with enchilada sauce and cheese, bake at 375 for 15 min and you’ve got enchiladas!
This was excellent. Used Thai Jasmine Rice. Added an extra 1/2 cup of broth as per one reviewer. Used Penny’s Pico De Gallo . After it was cooked, added cilantro as per recipe, fresh tomatoes, avocado, tortilla chips and extra cheese as toppings. Big hit with the family. This I will be making again.
This recipe is excellent! Thank you for sharing. I’m not a fan when people say “it’s great, but I changed a few things.” But I did out of necessity! I was missing items. I had no salsa, so I substituted with the remainder of a jar of marinara and half an onion. No can of chopped peppers but I had a home grown jalapeño. Served with a side of sour cream because of the extra kick. Awesome meal!
I am here to admire the enamelware. Love it.
I cooked this exactly as stated with one minor exception. I sautéed my chicken in olive oil for about five minutes first. Then followed all the other instructions exactly. It was perfect! Everyone loved it!
A consistent meal in our family’s rotation. Sooo delicious. Any idea the nutritional information?
I haven’t totted up the calories or fat, but in answer to your question, this is a major sodium explosion (around 1000-1250mg sodium per serving as presented in the recipe. There’s a reason it’s so delicious 🙂 )
I’ve made a comment on the recipe with how my family adjusts this to make it a bit more manageable salty, hopefully it helps.
My husband requests this weekly, and he’s very picky!! This recipe is amazing… Flavourful and hearty.
I tweak just a few things:
Add another 1/2 cup chicken broth (so 1.5 cups total)
Sub 1 can Rotel (mild for our toddler) for the can of green chiles
Sub the corn kernels for a can of Delmonte Corn Medley – Mexican Style
Right before I add the rice I give everything a good stir, then spread the rice over the top and press it into the liquid with a spatula. I cook for 12 minutes instead of 10 just as a matter of preference.
Damn delicious!
Do you also add the salsa along with the rotel? Thanks!!
I literally make this recipe at least once a week and my entire family loves it! I have never gotten a BURN notice and I think that it is because after placing all of the ingredients in the pot (not the rice), I stir it all. This way, the liquid is well distributed and reaches the bottom and you don’t have your dryish chicken pieces sitting at the bottom just waiting to stick to the pot resulting in the dreaded burn notice. I also sprinkle the one cup of rice over the top and pat it all with the top of my hand to make sure that it is all just moistened by the liquid in the pot. This really is delicious as is. I use a taco seasoning that I make myself and keep in a jar in my cupboard (1 tbls chili powder, 1.5 tsp cumin, paprika, 1 tsp salt, pepper, 1/2 tsp paprika, 1/4 tsp. garlic powder, onion powder, oregano). Try it! You’ll love it.
Do you think brown rice would work ok?
This is my “GO TO” dinner with time is tight. With flash-frozen chicken breast tenders in the freezer, this can get dinner on the table in about 30 minutes! Thanks for the dinner secret weapon!
Would it work to double this recipe in a 6-qt instant pot? Or would it be too full?
I MAY KNOW THE REASON FOR THE BURN NOTICE:
I have not tried this recipe yet (I’m going to tonight) but, I may know what’s behind the burn notice.
You cannot use any flour in the Instant Pot DURING PRESSURE-COOKING MODE. It will coat the bottom of the pot and cause it not to be able to come to pressure, and you’ll get alerts. I learned this the hard way when I was experimenting with my own version of chicken heart (yes, my kids LOVE them!) stroganoff. I added flour and cornstarch thinking, oh, what a great idea. It will help to thicken it up. Well… NO! I thought my IP broke until I did research online to learn that you should NEVER use flour (or flour-like substances, I think) in any IP. The flour and cornstarch totally coated the bottom of the pan. I cooked it off on the stove and it still turned out awesome, thankfully.
Why do I tell you this… Most pre-packeaged taco seasoning has flour (or another flour-like thickener) in it.
NOTE: You can definitely use flour (and probably anything else) in the IP during saute mode, when finishing something off or only using in saute mode.
I’m going to try this with my flourless, homemade taco seasoning. (I don’t like store bought, WAY TOO MUCH SODIUM.) I’ll let you know how it goes.
I just wanted to thank you for sharing this easy, delicious recipe! I’ve made it many times and I just
love it! It’s a real “crowd pleaser”.
Also I
love your wedding pics, CONGRATULATIONS!
This recipe needed a lot of tweaks, but came out pretty good.
So read all the other reviews and added 2 cups of stock, and one can of diced tomatoes.
Like most of the reviews suggested one cup of stock on the bottom with the chicken. Then I added 3 cans of beans (2 black beans and 1 red), 1 corn, 1 salsa and 1 jalapeño.
The first time I made this it was too much rice.
The trick with the rice was for me to sprinkle the rice on top evenly like a cover of the bean/salsa/tomato mixture.
After i evenly distributed the second cup of stock over the rice.
Came out beautifully
I did use 2 cups of chicken stock and it was perfect. I also used jasmine rice but it came out overcooked and gummy. I didn’t stir it in but put on top. Not sure what rice would be best to use.
I tweek the order of the ingredients a bit and put the salsa on top of the rice. Also instead of a can of chilies I use a can of Rotel tomatoes with chilies. No burn notices and no chewy rice 🙂
This was sooooooo good. So easy. The fact that I happened to have everything on hand made it extra nice. It was very Flavorful and my picky husband even loved it.
No burn notice!
Used 2 cups of broth and a can of rotel as other commenters mentioned. I did omit the corn, as my family and I are not fans. I put the chicken, broth, spices and beans together, mixed them really good. Added the rice and the rotel on top, put the lid on and let it do the rest. The food came out delicious!
The meal is excellent, but even after making the recommended changes (putting the chicken broth in first, adding a second cup on top, etc) I still get the burn notice multiple times. Too frustrating.
I had the same burn notice issue!!! First time ever since I got my Instant Pot 3 years ago. Had to transfer to a pot on the stove. Actual recipe was very good but a big burned mess to clean up in my insert, Some recipe changes need to be made.
Made this recipe without an instant pot and it still turned out great! I’m sure the instant pot would have been a bit easier and quicker. I cooked the rice with chiles in chicken broth. And, in a separate pan cooked the chicken, beans, corn and salsa with the taco seasoning packet and chicken broth. Then mixed the rice with the chicken mixture.
Delicious. Easy. Fast. Sharing this with friends who love to cook with their Instapot! Any more great Instapot dishes to share? Hope so!
I used an 8-quart IP and, although I didn’t get the burn notification, it stuck to the bottom. After reading the comments, I’ll try again with an additional cup of broth. It was delicious and easy enough to go through the efforts.
I doubled the chicken broth and still got the burn notice – I did NR and when I opened my IP it was perfectly cooked and tasted great. I used basmati rice so perhaps it is more absorbent. I would try this recipe again!
Yum! This is definitely going in our dinner rotation. After reading the reviews I made a couple alterations and it came out perfect. I used chicken thighs instead of breasts and stirred them together with the taco seasoning and 1 cup of chicken broth in the bottom of the pot. In a separate bowl I mixed the rice, corn and black beans and then stirred that into the chicken mixture. I added 1 can of rotel and 1/4 cup salsa on top and another cup of chicken broth poured over the whole mixture to evenly coat everything. This was cooked for 20 minutes because my chicken was partially frozen. Everything was cooked perfectly, no burn notice or uncooked rice!
I wish I had read the comments first. I followed the recipe and didn’t mix the rice in. The rice didn’t cook at all so I had to scrape it out. Did it call for cooked rice? Because I thought what I saw in the video was dry uncooked rice! There were some uncooked rice in the mix that was impossible to pick out, so I closed the lid and pressure cook the whole thing again for an additional 5min. Tasted good, nonetheless, but just disappointed that it didn’t turn out as expected.
I don’t mix the rice in but I make sure to flatten it all out on top evenly. One time I just dumped on it and left it in a pile, it definitely did not cook that way!
This recipe is DELICIOUS! I love that it’s so tasty and so easy to make! It’s a crowd pleaser and it has become one of my “go to” recipes. I made it for Cinco De Mayo!
The best Damn Delicious Cinco De Mayo recipe ever! Made it for lunch for my husband and I ….it was sooooooo yummy. I used chicken thighs instead! It’s a keeper!
I should have read the comments. I got the burn notice and had to finish it on the stove and add more liquid. I don’t think its a good idea to stir the salsa through – lovely flavour though.
Delicious recipe! I also added the “extra cup” of chicken broth to avoid the dreaded burn notice. It worked perfectly. So easy!
So easy to make and turned out AMAZING!! Followed the recipe exactly as is, except I used chicken thighs. Def bookmarking to make again!
So easy to make and turned out AMAZING!! Followed the recipe exactly as is, except I used chicken thighs. Def bookmarking to make again!
I nevet post reviews but i really like your site and i just made this tonight… Very very good! A keeper! Had most in my pantry…would fit with meat eaters or not…rice was perfect! Easy….quick..could be pretty cheap…and healthy. Topped with cheese and yogourt. Keep up the great work!
This does sound damn delicious! LOL
I really need to watch my carb intake, the black beans are enough.
Any thoughts on how this recipe could be accomplished using “riced cauliflower” in place of regular rice?
Thank you
I wonder if you could just add frozen riced cauliflower after everything else is cooked? Probably wouldn’t need all the liquid if not using regular rice
Hate cooking – love this recipe.
In the 8 qt I used 1.5 lbs chicken, 2 cups broth, 2 cups minute rice. Kept rice on the top but put the salsa on top of the rice. Turned out great!
First time I tried this recipe in the 8 qt I got the burn notice, probably should’ve known the 1 cup of broth wouldn’t be enough.
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.
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!
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)
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!
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.
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
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.
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!
A go to in my home now! I have shared this recipe with everyone.
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.
Was very easy and good besides. The chicken was very dry. A little liquidity. But thanks
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.
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.
Tasted great, but do not put chicken onnthe bottom, I recieved the dreaded burn warning.
Recipe says “without stirring, put in rice” That is poorly worded….you have to stir in rice or rice doesn’t cook.
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
Are you supposed to precook the rice?? I did mine for 15 minutes and it’s still hard.
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!
This was so good and so easy to make. It’s a keeper and everyone in the family loves it.
Does anyone have any nutritional facts on this dish? Specifically the calories?
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
If I double the recipe do I have to double the cook time?
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.
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.
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!
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.
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
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 🙁
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.
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.
Love this recipe! Trying to figure out the nutrition info. Does anyone know the serving size of this?
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!
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!
The rice has to be in the liquid
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. 🙂
Michelle – how did the freezing go?
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!
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.
https://kristineskitchenblog.com/instant-pot-burn/
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.
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?
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*
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?
Rice hard 🙁 had to give it another 5min
I made this last night and had the same issue. I added more chicken broth.
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..
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!
Great for a weeknight meal.
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.
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!
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.
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!!
Made this but substituted black beans for dark red kidney beans. Great meal. Very filling
Amazing! I doubled this recipe, and added 3 cups of broth. I let it cook for 20 minutes and it came out perfect!
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?
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).
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?
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!
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.
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).
This is fantastic! This is my new favorite IP recipe!
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!
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!
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!
Absolutely delicious! Thanks very much for the best recipe for a while!
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!!
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.
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.
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!
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.
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!
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!
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.
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.
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.
Can one substitute another kind of meat?
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!.
Very interested in trying this one. Did you cook it the same time with the brown rice??
Do you sauté the chicken first?
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!
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.
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.
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!
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!
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.
Amazing and delicious! Easy too.
Burns easily, but tastes delicious. Any tips to prevent the burning? Followed recipe precisely.
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!
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!
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!
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!
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.
Hallelujah a meal everyone will eat!
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!
I don’t have an instant pot yet can this recipe be made in a slow cooker? It looks absolutely delicious! Thanks
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!
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?
Try chicken thigh meat. It tends to not dry out as much in instant pot and crock pot recipes
Could you cut your chicken into larger pieces so they don’t cook as fast? Maybe 2” cubes or a bit larger?
I’ve made this recipe 1000 times and turns out perfect and delicious every time! Thank you for the wonderfully easy, tasty recipe!
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).
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!
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.
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!
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!!!
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.
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.
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 🙂
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.
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.
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.
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!
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. 🙂
Can you substitute ground turkey for the chicken?
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!
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.
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 🙂
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!
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!
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!
Could you make this without chicken?
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!
how much brown rice do you use with the 4 cups of broth? thanks!
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.
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.
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!
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!
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.
Can I use white rice instead?
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.
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 🙂
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.
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.
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!
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.
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
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.
Used 1.5 times the amount of liquid in this recipe and it still burned. The measurements for this recipe need to be corrected.
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!
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.
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.
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!!
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
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.
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!
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!
I made it with 1.5oz rice and broth. Mixed rice. Also added cheese onions cilantro and sour cream after. It was amazing.
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.
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!
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.
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!
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.
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.
My husband and I loved it! I mixed in the rice, out of habit, but turned out wonderful anyway!!
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
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!
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 🙂
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.
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!
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.
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.
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!!
New staple a