Instant Pot 20 Minute Chicken Burrito Bowls
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Comes together in less than 10 min prep! The chicken is so tender and the flavors are so good.
Is it kind of wrong that I want a bowl of this chicken burrito bowl with the pad thai and fried rice and drunken noodles that I’ve been having here?
Because I’m not quite homesick just yet. But I still need a bowl of this right now. With an icy cold Corona. And a fresh lime wedge.
Okay, so maybe I’m getting just a tiny bit homesick. But only because this is my favorite burrito bowl ever. And it was the first Instant Pot recipe I ever tested that converted me to the IP cult in 0.497295 seconds.
So you know it has to be good.
The chicken comes out perfectly tender but the rice is the true hero – soaked with all the burito bowl flavors from the IP magic. Serve with fresh cilantro leaves, a lime wedge, and crushed tortilla chips, if desired.
Or if you’re anything like Ben, a whole bag of crushed tortilla chips.
Instant Pot 20 Minute Chicken Burrito Bowls
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup low sodium chicken broth
- 1 (1.25-ounce) package taco seasoning
- 1 (15-ounce) can corn kernels, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup salsa, homemade or store-bought
- 1 (4.5-ounce) can chopped green chiles
- 1 cup long-grain rice
- 1 cup shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro leaves
Equipment
Instructions
- Add chicken, chicken broth and taco seasoning to a 6-qt Instant Pot® and gently toss to combine.
- Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
- Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute.
- Serve immediately, garnished with cilantro, if desired.
Did you make this recipe?
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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!