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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I am fairly new to the instant pot recipes. I can honestly say I am very pleased with how easy they are to use. I gave this recipe a try for supper tonight and it was a success! I added a few peppers and added a little more broth. I also did a NPR for about 5 minutes. I used Jasmine rice and it was perfectly cooked. Will make again for sure.
For those asking in the comment section, I used brown rice instead of white and pressure cooked on high for 24 min. I also used 2.5 cups of chicken broth. Came out amazing!!!
For those curious about how to stop BURN notices make sure you’re cleaning the sealant ring after each and every use!
We are trying to cook this and keep getting the burn notice. We are new to the instapot world. What are we doing wrong?
Thanks for helping the newbie.
I’ve read if there are tomatoes in the recipe put them in last, otherwise you get a burned reading all the time.
I added some smoked bacon as everything is better with bacon lol, but went down a storm with my hubby and we love it.
9/19 these are notes to me,
Husband loved, easy, next time just one c broth, used black rice, I would just put cheese on top when serving instead of mixing
10 minutes was good
Love the awesome recipes
Is this doable with quinoa instead of rice?
FYI-Someone else here (prior to your comment) said they did and it turned out excellent:)
If I use frozen chicken how long do I need to cook it
Sara, I recommend thawing the chicken prior to using.
Amazing! I doubled it and my family devoured it! Rice was perfectly cooked (I used basmati), and the chicken was delish. My kids have already asked when we can have it again.
Amazing flavor. Just finished making two batches. Is anyone’s rice on the harder side though?
Delicious, made a double batch (twice, not together), did not need to, it made a LOT! My 92 year old step dad wants to make this, any idea how to bake? He is not instant pot savvy…
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I don’t typically review recipes but this one was so good, I had to share. Will be a regular in our home
A simple and delicious receipie when your craving a burrito bowl. I garnish the bowl with shredded lettuce and sour cream. A must try!
Just curious if anyone has used this recipe in a 3 qt instant pot or would I need to cut the recipe in half? It looks amazing!
Hi Jaden! When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
My family loved this with chicken so we tried it with beef and pork. Pork was a hit, but beef was not. I think that may have been because I used frozen meat. I’m going to try again, but use thawed meat and see. Any idea what the cooking time would be if I doubled the recipe?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Added the rice without stirring, per recipe. Didn’t get cooked. Dirth of fluid or misunderstood recipe? Added water, stirred, restarted & got the dreaded BURN error. Emptied pot and scraped out, then restarted for 3 min. okay now, but the tortillas my wife was frying are now tough. Sigh.
So delicious and so easy!!
Damn delicious! I have an 8qt instant pot. I used a can of chicken broth almost 2 cups. I used Kroger’s private selection restaurant style salsa. There was about 1/4 cup left in container so I added that too. Everything else the exact as recipe. Same cook time and it was wonderful! Sprinkled the rice on top evenly and it’s cooked perfect.
This was so quick and easy and so delicious. I will definitely add it to my favorites list.
One question, can leftovers be frozen? We are a family of two, but this is plenty for a family. If not frozen and if I halved the recipe, what cook time would I use?
Thank you for this recipe!
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
It freezes great. I’ve been making this with beef for years and I make a huge amount so I can freeze for easy leftover dinners. So I can’t imagine switching chicken for beef would alter the ‘freezability’ of it.
Cheers
Do you double the recipe? If so, how does it alter the cooking times?
I would like to know this as well. Can the recipe be doubled?
It was delicious! For people asking about doubling… I doubled the recipe, increased the broth to 3 cups, used brown rice and set the instant pot for 22 minutes and it worked out great!