Instant Pot 20 Minute Chicken Burrito Bowls
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I’ve made this recipe at least 4 times in the past without any problems however tonight i got the burn error repeatedly. I noticed that the instructions have changed as before you mixed 1/4 cup chicken broth with the chicken and taco seasoning before adding other ingredients. I believe you lastly added the rice then the remaining chicken broth, unsure of quantity. And now you add all the chicken broth initally then rice on top at the end. Am I imagining things or did the directions really change? Ugh, thought it was a for sure easy dinner night instead of a disaster.
Yes, the directions have been changed (with even further extensive recipe testing) but I have actually never received a burn message using either methods: with 1/4 cup broth initially being added or with the entire 1 cup broth being added all at once.
Thanks for your response! I’ve made this again because it tastes awesome and realized I used packaged taco seasoning that contained cornstarch versus my diy mix that has no thickening agent. (Different brands are probably different) I think when I got the burn error it was because the chicken broth began to thicken decreasing the amount of liquid present causing the other ingredients to rest on the bottom. If i use the same prepackaged seasoning again I will add extra broth. Maybe this will help some others…
Hi Chungah!
The flavors of this recipe are delicious but unfortunately, when using plain white rice, the 10 minute cook time was not sufficient to cook the rice through and it came out raw and uncooked. I know the recipe suggest long grain rice but do you have any experience using white rice? What do you think a good adjusted cook time would be?
Thanks!
Tom
Success & sooo good!! My first InstaPot attempt and I am very happy. Thank you very much for an easy, fast recipe. Your instruction and recipe are so appreciated!!
That’s so great! Thank you!
I am new to InstaPot cooking but I am thinking the problem a few people who said they followed the recipe exactly may be encountering differences with geographic altitude or elevation. I googled this as a theory and found two articles about pressure cooking being affected. So maybe comments of success could include one’s city and state. Just a thought. TRYING this recipe tonight—first ever. In low-altitude “Benicia, California.
Do I need to saute and brown the raw Chicken?
No, you do not.
Wish the recipe specified long grain WHITE rice! I used brown rice and ended up with undercooked, crunchy rice. The recipe is great and the flavors were still good, just a bit more chewing involved. It is also potentially unhealthy to eat undercooked recipe, so I’d recommend specifying in the ingredients list! “Long grain rice” describes either white long grain or brown long grain. Thanks!
Hi. Will it work in a 3 quart? What issues do you think we would have? I’m a rookie. Thanks
When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
Epic meal. My 5 and 8 year old licked their bowls (unheard of at my house.) Thanks for delish dish! -katie
Followed this recipe exactly. Rice was completely uncooked after 10 minutes. Added another 10 minutes. Still very undercooked.
I doubled this recipe. Substituted the chicken broth for a can of (coors light) beer and used instant rice. Other than that I Followed the recipe to the tee! Set it for 15 min. And let it rip! It came out killer!! Defiantly will be making this again. Thanks for the recipe.
Sounds delicious!
What’s your favorite recipe? Im kinda into this cooking thing now..
I really love our quinoa chili and slow cooker chicken and wild rice soup. My most recent favorite is the mushroom potato chowder. AND our pumpkin spice latte scones are awesome if you enjoy baking!
So… the burn error message happened to me too. I’ve made this twice now by READING the instructions- happened both times. Luckily I just left it in long enough with the burn message showing up multiple times where the pot never got to pressure but still cooked everything (and it was still delicious). After reading through these comments I realized there was a video component on the page as well showing how to prepare the dish. Here’s what I think may be happening:
In the written instructions it says to add 1/4 cup broth to the chicken and spices, mix, then add everything else on top, finished with the rest of the broth and rice. The mixture is quite thick and the last 3/4 cup of broth seems to sit on top of everything else instead of heading to the bottom of the pot.
In the video the entire cup of broth is added in the first step when mixing with the spices and chicken. Could this be the key difference that’s causing the food to burn?
I haven’t had the chance to try the video method yet, but will in the coming weeks because I love the dish and can’t imagine what it will be like properly cooked.
Thanks for the great instant pot recipes, keep em’ coming!
Hi Glenn! I’m so glad the recipe still worked out for you! I have made this at least 20 times now using both methods – 1/4 cup broth being added first, and then the entire 1 cup broth being added all at once. I don’t have issues with either method to be honest!
Just a note to folks that it is not literally 20 minutes due to the time it will take for the instant pot to come to pressure. So more like 30 minutes. Just sayin’
Making it now for the first time with a couple minor modifications. Smells very good!
Can I double this recipe for a team dinner? Do you have to increase the cooking time? Or will it just take longer to come up to pressure?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I followed the recipe exactly. The instant pot signaled “burned” before pot came to full pressure. Will not cook this again.
I love the burrito bowls but often get a burn message on my instant pot. Please help!
Made this as my first instant pot recipe in a 3 QT duo mini second handed to me, it turned out amazing.
Used uncle ben’s long grain white rice and left out the chili’s. The bottom was a bit watery during first portions but was soaked up by the rice when going back for seconds.
I stirred the ingredients very well before topping with the rice and last portion of stock before closing the lid.
Do you drain the corn and beans before adding?
Yes.
Hi! This looks delicious but I can’t have white rice. Any idea how to make it with brown rice?
Thanks!!
I personally have not tested this recipe with brown rice but a fellow reader here mentioned that he cooked for 24 minutes with great results! 🙂
I’m cooking this right now and I keep getting burn notices. I think there are too many ingredients?! I have an 8 quart and I have used a full quart of chicken broth now. First recipe I’m having trouble with! What am I doing wrong ?
Koy, the recipe calls for 1 cup chicken broth, not a full quart.
What if I want to make this and not use any rice? Do I need to adjust the cooking time?