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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Made this last night and it was delicious! I used brown rice and did cook it for the 24 minutes mentioned in the comments, but it was not quite enough time. I will definitely make this recipe again with brown rice, but I will add a few more minutes.
Great!
About how many people does this serve? It looks amazing!!
About 4. 🙂
what is the nutrition?
Nutritional information is provided only for select and some new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Not gonna lie, I was petrified to try this because, 1. I’m an instant pot newbie and I’m 1000% sure it’s going to explode each time I use it. 2. The other comments about getting a burn code. But I tried it anyways and stared at the pot for the entire 20 minutes someday I’ll get over this fear.
I couldn’t follow to the T. I didn’t have salsa on hand, so I used a can of diced tomatoes. I also made my own taco seasoning. My chicken wasn’t completely defrosted, so I cut smaller. I did however, NOT mix the rice as stated a million times in the comments. Thanks for reiterating it.
This recipe is absolutely delish! I live alone so it will definitely be going into portioned containers in the freezer. Also, my pot didn’t explode or burn. Safe for another day!
Thanks for sharing with us, Jessica! So happy to hear it came out great for you!
Can I do this with frozen chicken breast?
It is best to use thawed chicken breasts with the timing listed in the recipe.
After reading all 174 posted comments, I must admit that I was somewhat skeptical about this recipe. However, I couldn’t be more pleased with the outcome! I followed Ryan’s advice for a 24 minute duration using brown rice. The results were terrific. Hardly any of the ingredients were even stuck to the bottom the IP pot. To that end, I had no issues with burn notices. I’m using IP Duo 6QT.
The kids (1 and 3 year old) couldn’t shovel enough of this dish in! All in all, this was a great success and I was sold on Damn Delicious recipes after 0.497295 seconds. Thank you all.
So happy it worked out for you!
Could I make this with frozen chicken breasts? If so, how? Always forget to thaw first :/
Thanks!
It is best to thaw the chicken prior to using. 🙂
Made this recipe for the family for lunch today and it turned out just fine. I used closer to 1 1/4 C chicken broth (rather than the 3/4 C in the recipe) just because I know how my pot particular pot cooks. In the end I probably could have gotten away with one cup.
For folks having trouble with burn notifications, I wonder how accurately the rice is being measured – a flat measured cup of rice vs a full rounded cup would make a difference in a recipe will relatively small amounts of liquid, particularly with space being taken up by other ingredients and interfering with the rice being able to make contact with and absorb adequate amounts of liquid. That could easily result in a burn notice. That’s why you wouldn’t stir the mixture once the rice is added. It needs to remain in contact with as much of the liquid as possible.
One other possible issue may the size of the cut up chicken. The chunks need to be of sufficient size and amount so the rice sits on top of the chicken, more or less, and not fall through the spaces to the bottom of the pot where it wouldn’t have adequate liquid to cook properly. That scenario could also product a burn notice.
In the end, the recipe does work as written. And as with everything else I’ve made from this site, is very tasty. Thanks for sharing!
Unfortunately, I got the burn message… that always disapoints me when I get that message.
Hello, what model of instant pot is good for making this recipes ? Duo 7 in 1 6 qt. or 6 in 1 6 qt the old model ?
And most of your recipes are using which model of instant pot please ?
I use the Instant Pot DUO60 6 Qt.
What adjustments should be made, if using an 8 qt. Instant Pot?
The timing should stay relatively the same. It would just take a little longer for it to come to pressure.
Hello I was wondering if I should go by the video or the recipe as written. The recipe states to add 1/4 cup of the broth with the chicken and 3/4 at the end with the rice. The video shows the full 1 cup of being added in the beginning with the chicken.
Either option should work just fine! 🙂
I tried this recipe for my bible study group. I even double the recipe. Turned out lovely and delicious. I will be using it again. I love the video of it. It helped me to figure out what I needed to do to get it perfect. I have many of your recipes and I have never been disappointed. It makes me seem as if I am a good cook. Thanks
Great!
Do you 1st cook the chicken, or does it go in the instapot raw?
There is no need to cook the chicken beforehand. The chicken is cooked in the Instant Pot.
Made this exactly as directed. My instant pot did not come to pressure and my rice was uncooked. Had to add more chicken broth and salsa and cooked for another 10 minutes but all of the rice was still not fully cooked and the bottom of the pan was burning. Really disappointed. Ratios for liquid need to be adjusted for this recipe.
I honestly went out and bought an Instant Pot because sites and recipes like yours sold me.
THIS (20 Minute Burrito Bowls) was the first thing I tried.
After searching for a half hour, I finally found a site that told me that new models do not have “Manual Setting” anywhere, and I had to just use the [Pressure Cooker] button.
I followed the recipe exactly, using a scale and all measuring cups to measure everything out… and I was sure to not mix in the rice. Even with that.. the [bUrN] icon can up every two minutes.
After opening it and pouring the ingredients into another bowl and scrubbing the pot, I added more Chicken Broth (as suggested from other posts noting the [bUrN] icon), but OT STILL BURNED (this time with the rice touching the bottom some.. inevitably)
**added note: I did not mix in the rice on the first try. The chicken and the taco seasonings/broth burned at the bottom
Following this recipe cost me $30 in ingredients.
Hi Jeremy. That’s such a bummer to hear! As mentioned in the previous comments, this has been thoroughly tested in a 6qt Instant Pot Duo60 model without any burn indications so I cannot speak for why you would receive a burn message, especially if the recipe was followed. What model and size Instant Pot did you use?
Thank you so much for this recipe!!! I just purchased my first instant pot and had a hard time just figuring out how to open and close it. I figured I would make plain rice so I had an idea of what I was doing before jumping into a full blown recipe. I googled a basic rice recipe and it was a disaster. It stuck and burnt to the bottom of pot and what didn’t burn wasn’t cooked through. I was thinking I wasn’t going to be an instant pot kind of person but figured I would give this recipe a shot. I am thrilled that I did as it couldn’t have been easier or come out better. The chicken and rice were both cooked to perfection and the taste was OMG! I will definitely be trying your other recipes but I know that this one is a keeper for sure. It still seems like it’s too easy to taste this good! Thank you for helping me through my intro to Instant Pot cooking. After disastrous results, you made me into a success story!
Aw we are so happy this turned out so great for you! Thanks for sharing, Renee!
Tried this tonight for my first Instant Pot meal. I was a bit apprehensive after reading some of the comments but it came out perfectly and had no burning or uncooked bits. Had loads of flavour. I added a chipotle for extra heat and served it with a dollop of Greek yogurt. Felt like a decadent treat.
Love that – sounds amazing!
How do I modify for a mini 3qt instant pot?
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.
I figured it out! I was using the wrong type of rice— I used jasmine first and got a burn notice. I used long grain white and it worked perfectly!
Every time I try this recipe, I get a burn notice. How are you avoiding burn notice?
It’s hard to say, Jenny – I have made this a dozen times without ever receiving a burn notification! Are you following the recipe exactly as written without any substitutions or modifications? Are you stirring in the rice?