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’ve made this several times and just love it! I moved to a higher altitude and am finding I have to make serious adjustments for Instant Pot recipes. For me this one needs more liquid and 18 minutes. I squeezed some lime on top this time…YUM!
You have another winner. I followed the recipe with no changes and it was a hit! Definitely a saver. I have a suggestion for the reviewers who have a burn notice. I use a 8qt IP and used to get them more often than I felt was reasonable. I’m cooking at a higher altitude than most, and with the larger pot, I have begun adding at least 1/2 more liquid than the recipe calls for. I don’t know which makes the most difference, but since I started adding more liquid, I have had zero burn notice.
Hmm, I’ve made this multiple times and it’s always turned out perfectly for me. Even made it in my mother-in-law’s Instant Pot and it worked great. One tip – after adding rice I dot it with a bit more chicken broth, but not more than 1/2 a cup. Try again! This is an easy, quick, delicious dinner.
How long for a double batch?
Hi, I do double batches every time.
I cook it on high for 13 minutes, and leave it on warm for a few minutes.
I tried it several times! I’ve made this as a double batch and was a little worried about doubling the liquid (twice the chicken broth seemed like a lot). Happy to report that the recipe doubles beautifully, with no adjustments. Just double the ingredients, and keep the cooking time the same. Ridiculously easy and equally delicious!
Love to try this fory very first try I’m my instant
I have successfully made this recipe several times. It is now a family favorite. I don’t know if this is what makes the difference for me but I use medium grain rice instead of long grain and have never had it be undercooked. Hope that helps.
did as it said – i have an 8 qt so i added about 25% more liquid..received the burn notice twice. I checked after the 2nd burn and all was cooked so we ate it. It is very tasty but cannot figure out why the burn notice
Made this for dinner tonight cause i was in a hurry and omg it was so freaking delicious! Everyone loved it. So easy, quick and yummy! Thanks!
Loved it! Followed the directions exactly and no burn notice at all. Make sure you’re using long grain rice for it to cook properly. I added sour cream and some hot sauce at the end and boom! As good a burrito bowl as I’ve ever had. Five stars!
Cheap to make, easy, & good. I was heartbroken rummaging through my pantry finding out I’m our of my corn thins I planned to eat with this but it was still good topped with cheese and sour cream. Next time I will plan better and have it with corn thins & sliced avocado. This is a great recipe for busy people & parents that want to throw together something fast for dinner.
It was great
Really enjoyed this recipe. Made it twice now with no issues!
Do you think if I make this as a base for actually burritos, and leave out the cheese so people can add it as a topping, it will feed 6-8 people. Thoughts?
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 go to Trader Joe’s and get all the components- rice to chicken to beans. And it comes out super cheap! My advice would be to buy corn salsa (adds more sweet flavor), use less spicy taco mix, and buy Trader Joe’s brand pico de gallo. Additionally, reserve half the pico to add after the instant pot, buy a salad mix for some lettuce crunch, and voila, it’s like Chipotle! Man, it turns out better each time I tweak it! Super quick too.
Just made this using chicken thighs and it’s AMAZING!!!
So damn delicious. I added some sauteed onion and then a can of pinto beans too. My chicken was a bit more too so with the added ingredients, it took an additional 5 minutes of cook time (which I didn’t find out until after the 10 minutes was up) so keep that in mind.
We all went back for seconds so make this if you want something quick and easy for dinner.
I’m new to IP and still skeptical. This was easy, tasty and successful! I substituted sweet potatoes for corn, and cooked chicken from freezer, because it was what I had on hand, and set for 12 minutes. The rice on top did not cook at all. Next time I will push it down, as noted in another comment, and add avocados as a topping option! Thanks for sharing!
This was so good! It was Damn Delicious. I will make this again for sure. So quick and easy.
Super easy and quick to make! And the flavors were good, too. Next time I’ll add a bit more red chile to make it a little hotter. This is a keeper.
Tasted awesome!! No issue with liquid/burn warning. Used an extra 1/4 cup chicken broth and my salsa was a more watery type then extra chunky. Used white long grain rice (figured brown would take a lot longer to cook) and gently pushed it into the mixture before turning it on. Also cooked it for 12 minutes instead of 10. LOVED IT!!!!
Followed recipe exactly. Rice on top ended up uncooked.
This was super easy and delicious the first time I made it! Thank you! 🙂 If I were to double the recipe, should I set the time for 20 minutes instead of 10 minutes?
Thanks for your help! 🙂
I double the recipe and the cook time is the same.
Seriously soooo good! Thanks for an amazing and easy recipe