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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Family favorite! We love this easy recipe.
Hi would you be able to tell me how much broth to quoina ratio is equivalent to broth and rice? I’d like to use quoina instead of rice. Thank you!
Have made this many times and it has become a family favorite. Tonight I took one for the team and doubled the recipe. Would not recommend it. Seriously, just don’t. Stick to the original recipe and enjoy!
So good! One of our favorites! Wondering if anyone has tried doubling this recipe?
Made this tonight using all the suggestions – an additional half cup of broth, patted the rice gently down in the liquid and cooked for two extra minutes.
I literally can’t breathe because I won’t stop eating it!!! Fantastic!!
Added lettuce, cilantro and avocado to the top. This one will go on repeat.
This is a STAPLE meal in our family! Also, traditionally, we always prepare it on the first night of our family beach trip. It’s so quick and easy and our grandchildren love it! Can this be doubled in a 6 quart instant pot? We would love having leftovers without making two pots. Thank you for your help (and this FANTASTIC recipe).
I fix this at least twice month now sometimes three times . Amazing quick meal and tastes delicious!!
We love it. I’ve made it for my Taco loving husband close to 20 times already! I love how easy it is and I always have the ingredients on hand.
For those having issues with undercooked rice, increase the chicken broth to 1.5 cups, sprinkle rice on top as last step, and lightly press it down just enough to submerge it under the liquid. As per a previous commenter.
(I always use jasmine rice and it comes out perfect every time.)
This has really become my go to quick meal. We make it every other week or so. It’s also my go to “meal train” meal. I love that it’s so quick and easy and I typically have most of the ingredients on hand. Like others, I add a tad bit more broth and also add two minutes to the cook time to ensure the rice cooks completely. Thank you for this easy and delicious recipe!
This dish has become a weeknight favorite in our house. My husband LOVES it.
it’s so simple and turns out delicious.
I often add some enchilada sauce into the mix if I have it on hand for an extra hit of flavor.
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!