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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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.
I followed this recipe exactly with one exception, I used sushi rice because that’s what I had on hand. I cooked it 2 minutes longer because that’s how long I usually do the sushi rice for. It came out perfectly! It was a hit with the whole family. Gotta love a one pot dump dinner. Could not have been any easier. Will definitely make this again!
I was nervous about it because so many reviewers had trouble with the rice but I was short on time and decided to give it a go. So glad I did. I followed the recipe exactly, left out the chiles and cilantro because we are not fans of either. Everything cooked including the rice! The family loved it and everyone clamored for seconds. No leftovers! I have an 8 qt Instant Pot.
The first time I made this recipe, I had some burn on the bottom (I honestly think it was the spices that settled) but the food itself was totally edible, you couldn’t taste a charred flavor. Second time I made this, I adjusted a bit..
I used 1/2 cup chicken broth on the bottom along with the spices and chicken, then continued with the directions as stated. The final step – I poured the *rinsed* white jasmine rice on top, drizzled 3/4 cup broth over it, then closed the lid to cook.
No burning, perfectly cooked and it wasn’t watery. Have made this multiple times since because it’s SUPER easy and my boyfriend tells me this is one of his favorite meals – quick dinner is your fave? don’t have to tell me twice! Thank you!!
Would the recipe stay the same for an 8 qt instant pot?
When using an 8qt Instant Pot, the recipes stays the same and the timing should be 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.
I made this tonight. It was so quick and easy and DELICIOUS! The only change I made was I used frozen corn instead of canned. I served it with corn tortillas warmed in a frying pan. Thank you for this great recipe! I will definitely make this again!
Flavors of this were great! More so than other burrito bowls I’ve made with a crock pot. My only issue was getting the rice to cook. I used brown long grain rice and after reading the comments I realized the brown needs a longer cooking time. We ended up cooking ours 23 mins (in several increments) but was still a tad undercooked. Chicken was perfection! I’d recommend specifying white long grain rice in the recipe since different cooking times apply.
Thanks so much! Made this for a quick after gym dinner tonight, and it was delicious! Everything turned out just right- especially the rice and chicken. Had no burning issues. I did add a tiny splash more of chicken broth out of paranoia, but I probably didn’t need to.
Would ground turkey work in place of chicken?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Absolutely love this. I am not a cook and this is so easy and delicious. Will be making it over and over.
Absolutely delicious! Made exactly as written, topped with avocado chunks, sour cream, cheese, cilantro, and a squeeze of lime! I served it with hint of lime tortilla chips and a fiesta chopped salad! FAST-EASY-DELICIOUS and it reheats well!
Any chance you know the carb count for this?
This is a keeper! Added 1/2 cup more chicken broth as the salsa I used was thick and chunky and it worked out wonderfully.
Very good and easy to make
Sad to report that my rice was also hard after using the Instant Pot (6 quarts). I am putting it in the oven now and hoping to salvage it. Wish I had just cooked the rice in a rice cooker and added it at the end. I didn’t stir the rice in either and didn’t make any substitutions. I think the oven will probably fix it though.
So excited to try this recipe! I will be using an 8 quart instant pot. Do you have any advice for what adjustments should I make? Thanks in advance!
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.
I’m in love???? I’m dancing with every bite! I had to use a different type of beans, and I cooked it a little longer because I had frozen chicken, but it came out so perfectly! The rice is great, chicken is perfectly cooked, and the flavor is magnificent! Will make VERY regularly
Awesome, Lauren!
Great receipe. It turnd out just right. Instead of the cup of salsa, I added a 15 oz cand of Fire Roasted Tomatoes. I think the extra liquied was helpful.
Great!