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 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!
Attempted this recipe tonight, and we got the burn message on the pot twice. Followed the recipe exactly as written, any ideas what we can do to avoid this next time?
We finished the recipe in a pot on the stove and it’s delicious, but would like to give it another try in the instapot. Thank you!
I had the same problem others had – burn indicator came on. I wish I would’ve read all those reviews first so I’d have known this was a likely outcome. It is SUPER frustrating. Once the burn light strikes, you’re dead in the water because you have to clean out the bottom which means the rice is stirred in and the problem gets worse. I finished on the stove and my entire family loved the dinner and want it in our rotation. I’ll try once more in the IP meticulously following instructions and perhaps putting in a silicone trivet to help keep everything but the liquid on the bottom.
Worked great for me! I have a Breville fast slow pro as they don’t sell instant pots in Australia. Followed the instructions exactly (except omitted the chiles as my husband can’t handle spice). So convenient being able to just throw everything together so quickly and tasted great
Thanks for sharing with us!
Soooo good!! The ONLY change I made was to double the recipe, and substitute quinoa. PERFECT!!