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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Perfect directions and recipe. Used brown rice and 25 minutes was perfect. Thank you so much for the recipe. Definitely will make it again!! 🙂
Did you do anything else differently besides cooking for 25 minutes? Trying this as my first instant pot recipe and I only have brown rice on hand!
I made this recipe twice and both times the rice did not cook. any suggestions.
The flavor was there but the rice was not cooked.
I went by the directions as well and the rice was not cooked. Everything else was great, but the rice completely ruined the meal.
My husband made this recipe last night for us in the Instant Pot that I’ve had in the box since Christmas. What caught his eye was the not-so-many ingredients and the ease of cooking. Oh. My. Goodness!!!! It was SO delicious!!! We had to put the leftovers away before we ate too much. It’s so good, he’s having the leftovers for lunch today. This is a great recipe. Thanks for your hard work and thanks for sharing this with all of us.
I made this in my 5 qt crockpot. I let it cook on low for 8 hours. I topped w/ plain yogurt (instead of sour cream) and tortilla chips. Also served over cauliflower rice ( I know regular rice would taste better but the cauliflower rice saves lots of calories) With all the other flavors I didn’t miss the reg rice TOO much.
I’m giving this a five star because of the flavor, this is really good stuff. However, if I’d read all the comments before cooking, I probably would not have tried it as I’m an IP newbie. I followed the recipe exactly, except for not reading closely enough and adding cilantro (only 1TB) before cooking. Like many others, I got the burn notice before the IP started its cooking cycle. As a newbie, I really didn’t know what to do and had to pull out the manual to see what it meant. I released the pressure and raked back the mixture to find a bright shinny bottom in the IP. The mixture looked a little dry so I poured in some more chicken broth, maybe 1/2 cup at the most and stirred it in. After starting up again, I got another burn notice. This time I let it sit there trying to think of what I wanted to do. Since the rice looked pretty good the first time around, I decided I’d release the pressure,and remove the chicken to the microwave to finish off. If the rice wasn’t done, I’d let it simmer in the IP for a while. This time, there was black on the bottom of the pot but both the chicken and the rice were done. I assume the mixture had stayed pressurized and hot enough during the two failed attempts that they had finished cooking. The mixture was thick but I stirred in the cheese and we chowed down. This recipe is what we refer to as a “keeper” when trying something new. The next time I make it, I will maybe add two cups of chicken broth and see what happens. The taste is good enough that it certainly deserves a second try.
I’m another who read the recipes as it was cooking and got super nervous, but this turned out great! I used a 6qt Duo and made the recipe exactly as written. In case it’s helpful, I used the Pace Picante salsa. I also sprinkled the rice evenly over the top rather than dumping it in and drizzled the broth evenly over the top so all the rice was moist.
Excellent- but I think my rice could have used 5 more minutes!
Made this and read reviews whilst cooking and began to imagine what I wanted on my pizza! BUT… it turned out perfect, and admittedly, I tweaked recipe before reading comments. Increased chicken (1.5 lbs) and beans (19oz) because those were portions I had on hand, and omitted chilies. To compensate for extra chicken I increased stock and salsa to 1&1/3 cup each. Finally, cut the uncle bens converted white rice with uncle bens Spanish rice for extra zip sans chilies and spread evenly OVER the ingredients (no rinsing, no pressing, nothing). Opened after 10 minutes manual and found perfectly cooked rice on top. Cut cheese back a bit and let family add after the fact. Topped with sour cream and only thing missing was extra salsa (ran out) and avocado (had none). Even fussy teen ate two bowls! Thanks for recipe
Will definitely make this again!
I made this last weekend as a double recipe with triple the chicken for more protein. (I kept the cheese at a cup just to be more macro-friendly for me). I scanned through the reviews and saw that people who wet the rice had no problem, so I poured the chicken broth over the rice at the very end, adjusted the time a little for the extra chicken and it came out absolutely delicious! It fed two of us for 4 lunches and multiple dinners each all week the way I made it. I will probably make this every single weekend, thanks!
I have a 3 qt so I followed the instructions to half all the ingredients but use the same cook time. SOOOO FREAKING GOOD!!! This will definitely be on a weekly rotation in my house! My husband and I LOVE it!!
This recipe was great, but I cooked the rice for 15 minutes instead of 10.
First time I made this, I followed your instructions exactly. The rice did not cook enough. So just now I tried again and stirred in the rice. This time, I got a burn message. So I looked it up, and apparently, there should be at least 2 cups liquid and when you add rice at the top, you must push it down so it is submerged in liquid. Disappointed the instructions weren’t better. I have I have made many of your other recipes and really like them.
I cooked this tonight in my 8qt Duo. I did double it, added green pepper and layered the rice on top. I did get the burn notice as soon as it came to pressure. I suspect after reading all of the reviews it might be due to the taco seasoning and perhaps the starch. I opened it to check on it and by stirring, of course, distributed the rice. I did not feel anything at the bottom so I added more liquid and tried again, knowing it would likely burn from stirring the rice. Right at pressure it said burn again. I turned it off and let it sit under pressure and tried one last time after about five minutes. It happened again, I let it sit under pressure again and after awhile released pressure and thankfully the rice was cooked as was the chicken.
Next time, I will try adding my own spices rather than using a packet, and dissolving them in broth before adding it.
My family enjoyed it regardless and it was quite tasty. And nothing actually visibly burned in my pot.
My last comment….
After cleaning up and putting the remains into a storage container, I did find taco seasoning stuck to the bottom of the pot, but didn’t feel this when I stirred it. I will definitely be making sure whatever seasoning I use is dissolved in water or placed elsewhere in the pot so it won’t stick to the bottom. I have read that starches can burn so perhaps it was related to whatever thickening agent was in the seasoning.
Wonderful recipe. I omitted the green chilis as i did not have any but added a can of diced tomatoes with green chilis. No problem with the rice. I also served with a dollop of light sour cream in addition to the cheese. I used my 8 quart instant pot and everything came out great. Thanks. Kristen
Love this recipe! Added sautéed onions and green peppers with great results!
That’s awesome!
Like some others, I made this and the center was dry. I mixed it together and put the instant pot on rice cooker for 12 minutes and the rice was mostly cooked. It probably would’ve cooked all the way if it wasn’t 11 pm and if I had some patience to wait for it to cook further! It was still delicious. So delicious that I forgot to enter the rice into the nutrition info, got greedy and added sour cream, realized my mistake half way through, and refused to eat less. Next time I’ll probably reduce the rice since I’m trying to lose weight and those calories get in the way of me and chicken. Still, awesome and Ï loved it. Also forgot the cilantro. Still would eat again! Even with slightly crunchy rice.
I think the error was I made salsa at home and it was chunky (pineapple, jalapenos, onions) with barely any liquid. I suspect Chung-Ah used a more liquid-y salsa so adding extra liquid would’ve probably avoided the problem.
Also, more instant pot recipes, please! My cousin bought me one and your risotto and this have been amazing! You’ve converted me!
Third time using my instant pot, and this recipe turned out great! I decided to leave the rice out and cook it separately because I’ve been having issues cooking rice along with my chicken. My chicken was SO tender, although I had a little bit too much moisture in my pot at the end (I added a little extra and left the rice out). Cutting the chicken up made it cook really well, and the beans and corn were delicious! Will be eating this all week.
I have made this twice and both times the rice didn’t cook
When I made a similar recipe the rice got mushy and the chicken shredded. I would love a recipe where that doesn’t happen
I followed the recipe to a T and kept getting burn message. Had to transfer to stove top and improvise which was a bummer.