Instant Pot 20 Minute Chicken Burrito Bowls
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Comes together in less than 10 min prep! The chicken is so tender and the flavors are so good.
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This is a burrito bowl recipe I keep coming back to again and again. And this was the first Instant Pot (IP) recipe I have ever tested that converted me to the pressure cooker fan club. With one pot, tender, juicy chicken and perfectly cooked rice with the easiest clean up in the history of the world, I was completely hooked with the IP magic.
reasons to make instant pot 20 minute chicken burrito bowls
- All-in-one Instant Pot dinner. With the help of the Instant Pot, this is the best kind of dump-and-go dinner recipe. There’s minimal prep time here – no sautéing, no nothing. Throw everything right into the pressure cooker, set your time, and walk away. Dinner will be on the table in lightning fast speed, 20 minutes to be exact.
- Family-friendly. Burrito bowls are a guaranteed hit with the entire family, adding in as little or as many toppings as desired, a little bit of something for everyone to enjoy.
- Great for meal prep. This keeps for 2-3 days, ideal for making these ahead of time for meal prep and reheating as needed.
- Flexible, forgiving recipe. Most of the ingredients can easily be swapped out or omitted as needed. Don’t have black beans? Use pinto or kidney beans. Don’t have canned corn? Skip it or use frozen corn kernels. Want to use thighs over breasts? Give it a quick swap.
tips and tricks for success
- Use chicken breast or thighs. Both will work beautifully here – breast will be leaner whereas thighs will have more fat, yielding more tender chicken than the former. Not a fan of chicken? Ground beef is also a great swap!
- White rice is ideal. Long-grain white rice such as jasmine or basmati rice is best. Brown rice will take too long to cook here.
- Make it spicy. Add in 1 diced jalapeno for a kick of heat!
- Add your favorite toppings. Diced avocado, shredded Mexican blend cheese, cilantro, a squeeze of fresh lime juice, crispy tortilla strips or crushed tortilla chips when you’re in a pinch are all great options.
- Reheat with a splash of chicken stock. When reheating, add a splash of chicken broth or water.
pro tip
Do not stir in the rice.
Adding in the rice at the very end without stirring will prevent the rice to sink to the bottom of the Instant Pot (this is what signals the dreaded burn notice). Layer and sprinkle the rice on top, patting down slightly to submerge. Do not stir. This will lead to burrito-goodness-flavored tender, fluffy rice.
what to serve with chicken burrito bowls
Tools For This Recipe
6-qt Instant Pot®
Instant Pot 20 Minute Chicken Burrito Bowls: Frequently Asked Questions
Black beans, pinto beans or kidney beans are all great here.
Absolutely! To make this a dairy-free chicken burrito bowl, skip the cheese.
Yes! Skip the chicken, add an additional can of beans and use vegetable broth instead.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Instant Pot 20 Minute Chicken Burrito Bowls
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup low sodium chicken broth
- 1 (1.25-ounce) package taco seasoning
- 1 (15-ounce) can corn kernels, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup salsa, homemade or store-bought
- 1 (4.5-ounce) can chopped green chiles
- 1 cup long-grain white rice
- 1 cup shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro leaves
Equipment
Instructions
- Add chicken, chicken broth and taco seasoning to a 6-qt Instant Pot® and gently toss to combine.
- Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
- Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute.
- Serve immediately, garnished with cilantro, if desired.
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Love it!!! I doubled it for my family of 7. We had some left overs and my 15 yr old son ate it for breakfast!! Definitely going in the rotation!!! So easy, so yummy!!!
I’m not very instant pot savvy and although I followed the recipe exactly, I kept getting the “burn” alert. So I gave up and finished it on the stove, with a bit more chicken stock.
The flavours are perfect. I’ll make it again, just on the stove stop with more liquid.
This was so good!
I read the reviews before making and did decide to make the rice separate (I made Mexican rice). I added a can of rotel and 2 cans of hatch chilis for spice. And I did marinate the chicken in some taco spices and lime juice for a few hours before hand. It was great and I’ll be making again!
Can you make this if you don’t have an instant pot?
This looks great, can’t wait to try! Any chance you’ve tried this with carnitas instead of chicken? Just wondering if i’d be able to cook it the same way if I wanted to try swapping that out. Thanks! 🙂
This was the very first recipe I ever tried from damndelicious, years ago. It’s still a favorite that I make often, usually with frozen chicken since I always forget to thaw. Every recipe I’ve ever made from this site has been fantastic!! Love damndelicious.net!
How do you cook this with frozen chicken? I have the same problem forgetting to thaw
So good! Very easy to throw together. We loved it.
I don’t suppose you have this recipe in either a slow cooker or stove top? I got rid of my instant pot, just didn’t like using it, but loved this recipe.
I get a BURN FOOD warning every time and have to add more liquid
I got the burn message, as well. However when I opened the pot, everything including the chicken was cooked fine. I am going to cook the rice separately next time and stir it into the chicken when it’s all done.
This is a go to recipe. I love it and it’s quick and easy.
I followed the comments and added an extra half a cup of liquid because my IP is burn prone, and I used a can of Rotel tomatoes with green chilies (that’s usually what I have on hand) instead of salsa and green chilies. Turned out awesome!!! Great with avocado and a little lime juice.
I make this quite frequently, it is a big hit in our house! Easy and tastes delicious. I add sour cream, tomatoes, avocado, and green onion as toppings.
I made this… I had to improvise because i didnt have all the ingredients. I used pinto beans instead of black beans, and i had to omit the green chile because we were out. It came out so good. My husband thinks avocado would be good with it, but we didn’t try it. Great for a quick dinner.
Family favorite! We love this easy recipe.
Hi would you be able to tell me how much broth to quoina ratio is equivalent to broth and rice? I’d like to use quoina instead of rice. Thank you!
Have made this many times and it has become a family favorite. Tonight I took one for the team and doubled the recipe. Would not recommend it. Seriously, just don’t. Stick to the original recipe and enjoy!
So good! One of our favorites! Wondering if anyone has tried doubling this recipe?
Made this tonight using all the suggestions – an additional half cup of broth, patted the rice gently down in the liquid and cooked for two extra minutes.
I literally can’t breathe because I won’t stop eating it!!! Fantastic!!
Added lettuce, cilantro and avocado to the top. This one will go on repeat.
This is a STAPLE meal in our family! Also, traditionally, we always prepare it on the first night of our family beach trip. It’s so quick and easy and our grandchildren love it! Can this be doubled in a 6 quart instant pot? We would love having leftovers without making two pots. Thank you for your help (and this FANTASTIC recipe).