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 several different recipes and this one blows the other ones away! It’s the absolute best! And so easy in the IP, it all came out perfectly.
Made it! No beans, used chicken stock and Rotel for changes. So. Good. Thank you for sharing this recipe!!
This is super easy and quick to make. A dollop of sour cream, salsa, some jalapeño and crushed up tortilla chips – yummy. I sautéed some onion and green pepper slices for a few minutes before adding the other ingredients. I will say it was bit dry for me… I’ll add a half-cup more broth next time. But maybe that’s just me. Delicious and quick meal.
This is in our regular rotation. So good. So versatile. Try it.
My family loves this recipe! I use 16oz of watery salsa (Like Jacks) and about 1 1/4 cups of chicken broth, and I never get the burn notice!
This is my family’s favorite quick meal in the instant pot! My son would like to make it in his college apartment but he does not have an instant pot. Is there a way to convert this same recipe to a stove top or oven recipe?
I absolutely LOVE this recipe! As a single person, I struggle with motivation to cook proper food for myself. This recipe has been a life saver maaaany times. It’s cheap, tasty, easy and I can get a few meals out of one batch.
Like other comments have said, do NOT stir the rice in or you’ll get the food burn notice on your IP. Just dump it in a little pile in the middle then press it down with spoon/spatula until it’s submerged under the liquid and the rest of the stuff. I’ve also found that I need to cook everything a little longer to avoid crunchy rice : I put the timer to 12 minutes instead of 10 and it did the trick.
Has anyone halved this recipe to go in a 3 QT Instant Pot? How would I go about doing that? I’m hunting recipes to add to my repertoire as a beginning cook in a tiny apartment and this looks like a great one.
After reading all the comments about the rice not cooking properly or getting a burn error, I made the rice separately and stirred it in with the cheese after I did the quick release. I also served it with avocado on top. After one bite my husband said “you can make this again”. Thanks for an easy and delicious meal.
I’ve done this recipe 20+ times. I make sure that I put the rice on top and then push down slightly until the rice gets slightly submerged. That is the trick. I use medium grain rice.
I often leave out the chicken. The rice is the star here.
Has anyone tried doubling the recipe? If so, how much longer do you cook it?
Recipe is fantastic but my rice is never cooked enough after the recommended time. I’ve done the recipe enough times that I know once it’s done, I’ll open the lid, mix everything together and then leave it closed for another 45 to an hour. Then 95% of the rice is cooked properly and the 5% of crunchy rice is actually pretty nice!
Can I use frozen chicken? If so, does it change the time? Thanks!
I use frozen chicken all the time. A frozen breast takes roughly 12 min to cook so depending on what rice you use, that might be too long. I use brown jasmine rice which has a longer cook time and it works out well with the frozen chicken with a 15 min cook time and 10 min natural release.
I’ve made this so many times and I can’t believe I’ve never left a review! It is the most versatile, simple family dinner. My toddlers love it, my husband loves it and there’s always enough for lunch the next day. Don’t be afraid to modify it to fit what you have in your pantry because I’ve never had it not come out delicious and I rarely have everything I need love this recipe!
I’ve tried this recipe 5 times and had crunchy rice each time. I thought I did something wrong the first time so I made it again and had the same problem. Then I tried adding more broth (third attempt), more time (fourth attempt)and tried waiting once it finished cooking (lapsed time 10 minutes) (fifth attempt). Nothing solved the crunchy rice problem.
To be clear, not all of the rice is crunchy. And adding more water and lapsed time seemed to result in less crunchy. But it’s still a problem. And I’m not a new instant pot user. I’ve been using my instant pot multiple times a week for over 6 years. I rarely have a recipe fail because I have a good sense of what will work and what won’t. This one baffles me.
Absolutely love this dish! It is a “fan favorite” and a go to recipe for our family. I make sure I have the canned ingredients on hand. In a pinch, I substituted frozen corn and it worked well. I wonder if the nutritional values of the recipe are available. Also, has anyone tried substituting brown rice or quinoa??
How do you change this recipe to make it on the stove top? No pressure cooker over here. Looks so good! Thanks!
If you have a Dutch oven you can. Brown your chicken in it first. Then put the rest of the ingredients in, bring to a good boil, without the lid, transfer it to a hot oven for 30 to 45 min. Lid on.
I have not made this exact recipe this way but have done one very similar like this.
This is a family favorite! We always fight for the leftovers!
We absolutely love this dish! So delicious, budget friendly, and super easy to throw together. It transports very well also for work lunches. We like to serve ours with sides of sour cream, lettuce and chips. Thank you for such a wonderful recipe!
Absolutely delicious and super easy!
I rarely contact the recipe-writer but since you know your IP, what do you think would need to change by using cauliflower rice instead of regular rice? I can certainly cook them separately, and if I don’t hear from you I will. I am just curious how leaving out the rice or replacing with cauliflower rice would change any timing. TIA!
This is my go to recipe when I am short on time and need to stick to my macros.
I swap out the rice for brown rice and us half the cheese. I doubled up the recipe this week but have two extra servings that I won’t be able to eat in time before it goes bad. Has anyone tried freezing it? I’ve never frozen cooked rice before so please give any suggestions. Otherwise I’ll just toss it but will feel sad to do so 🙁
You can freeze cooked rice so freezing should be fine. Happy 2023!
Do you cook the brown rice the same amount of time?
I cook it the same amount of time but push the rice down to make sure it’s all covered by liquid before cooking.
We did it but with regular rice and added a drained can of diced tomatoes and our own seasonings. It was good with chicken but then we did it with a pou d ground beef and it was even better. We used thr sauté setting to brown it enough where it would stay separated. 2/3rds or so done. Then did the recipe as follows again with our preferred seasoning and added tomatoes. I added crushed tortilla chips to my second bowl and that was great too.