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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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
I made this last night, and I, too, got the “burn notice”. Twice in fact. Each time I opened the pot, stirred things up (so my rice was pretty much submerged by the time it was done), and added more broth. I think I had two issues – one, I had slightly more than a pound of chicken – maybe 1.25. Also, I didn’t have a complete cup of salsa, more like .75. So it makes sense that I had to add a bit more broth. In the end, I probably added a whole extra cup of broth, and was worried it would be soupy, but it wasn’t. I was floored by how delicious this was – my main complaint was that I couldn’t stop eating it!
Hi Laura. I can’t make this without getting a burn notice. Three times now. Smells good but I’m very disappointed. Followed directions perfectly. Even changed inner pots and added more than another cup of broth. By now the rice is at the bottom which doesn’t help. Can you offer any advice please. Thank you.
Delicious! I didn’t have salsa and diced chiles. I used canned diced tomatoes and basmati rice. It was very yummy! Thank you for sharing your recipe!!! So easy to make too. I sauteed the chicken in olive oil for 2 mins.
Super yummy! I followed the directions, but I added tomoatoes with green chilies instead of salsa and it turned out great! I was nervous about the rice not cooking so I cooked it for 12 minutes, and instead of stirring the rice I pushed it down into the chicken broth. I also used a little more chicken broth, but everything turned out great! Thanks for sharing. The fam loved it. 🙂
Thanks for sharing your feedback with us, Malia!
Excellent recipe. The only change I made was I used a can of rotel instead of salsa and did not add green chili. Rice was cooked perfectly.
Awesome!
Hi I’m making this for dinner. I followed instructions and it gave me a burn msg.?
The first time I made this, it turned out great, the second time, the dreaded BURN message came up. I ended up using the pot in pot method(this can be googled), put the Instant Pot on the steam setting ( it wouldn’t let me pressure cooker with the steam rack) for 30 minutes and it turned out great. Thanks, this is a favorite meal in my household!
This is delicious! And so simple! This says that it yields 4 servings. Just wondering what the serving size is? Thanks!
Kara, you would have to divide the full amount by 4 servings to get the serving size. Hope that helps!
I enjoy a little caramelized / seared taste to my chicken. How do you think that would change the recipe – do you think the chicken will fare well if I use the saute function to sear it a little before adding in the other ingredients and turning on the pressure? Or is it completely unnecessary due to all the other flavors from the salsa and other ingredients? It looks really good. Thanks!
very yummy, I followed the direction and did not mix my rice, it turned out perfect, the family loved it, Very easy to make and very tasty. will be making this again. thank-you
This recipe was fast, easy, inexpensive AND delicious! I kind of pushed the rice into the broth a little bit before closing the lid and did not have any problems with the rice cooking. Definitely adding this recipe to my regular rotation.
Perfect! I just made this tonight and my son and I gobbled it up. I did push the rice down just a little into the mixture but other than that I followed the directions exactly. Delicious! Served with avocado and sour cream.
Hi, I tried to make it for 6 people (four of us +extra) I just double the amount of ingredients and did not turn out right. Is their recipe for 6 people?
This recipe yields 4 servings.
I don’t normally do reviews but I wanted to add one for this because I almost didn’t try it based on the other reviews. I followed this recipe exactly based on the written instructions and it came out just as described. It was quick and tasty. There was a very small amount of rice that was a little undercooked but after stirring it in it seemed to cook through the rest of the way. Worth a try for a quick, easy meal.
Happy to hear it turned out well for you!
How long would the cooking times be for an 8 qt instant pot?
When using an 8qt Instant Pot, the timing should stay relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications.
Made as directed and it was amazing! Thank you!
We love that! Thanks, Angela!
This came out perfectly. I tossed the chicken in the taco seasoning and let it sit for about an hour to give the chicken more flavor when cooked. I have noticed with instant pot recipes that sometimes if the chicken chunks are put in with no seasoning, they lack flavor in the dish. I read the other reviews and was worried about the rice being dry, so I added maybe a 1/4 cup more broth and the results were terrific. All the usual suspects were happy with such a tasty dinner! Will definitely make this again.