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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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.
This is the third or fourth time I have made this for my young adult sons. They polished all of this off. Not one grain of rice is left. Not one. I’ve used the recipe with all the ingredients but tonight I was a bit stuck for time and when I looked around the house I had almost everything with a few exceptions and ti was still a wild hit. I had to used pickled banana peppers instead of the green chilies. I didn’t have cilantro. I didn’t use the cheese (dairy allergies). No one cared or noticed. They loved it. This is going in our regular rotation.
Made this for dinner, didn’t have chillies or a full cup of corn but it was fabulous! As other reviwers suggested, ensure you push your rice under the liquid!
I made this tonight on the stove top and it worked great and no more time consuming. I also used mw uncle bens long grain white rice otherwise followed the ingredient list. Very good! And will work in a tortilla as a burrito, enchilada, or taco. I’ve had an instant pot for a few years and don’t like it. To many steps and instructions!
I made this exactly as the recipe said and it was delicious! After reading comments, I gently pressed the rice until just submerged in the liquid and it turned out perfect! Thank you for a quick, easy and delicious meal!
*Do not stir in rice – but make sure it is submerged by poking it into fluid, if you stir it in it can settle and create burn notice. I keep frozen chicken tenders on hand and throw them in and add 5 minutes. Also use frozen corn and after pressure is gone, I stir them in and wait a few minutes for them to heat through. I serve with shredded cheese and tortilla strips (like for salad) and sour cream. Always perfect! thanks!
Delicious! And so easy! I was out of uncooked white rice to add in, so cooked it without. I had a microwave pack of white rice, so when it was time to stir in the cheese, I stirred in that cooked rice and it worked fine. Thanks for such an easy and good recipe.
I want to make this tonight. Has anyone doubled the recipe? Any needed advice?
I’m doing that tonight and I was wondering the same. Did you make it and if so, how much did the cooking time change?
No need to adjust the time.
This Chicken Burrito Bowl recipe seems delicious and amazing. Always excited to try new recipes, thanks for sharing this recipe with us.
Easy to prep, turned out exactly as pictured. Will definitely make this again.
This is a family favorite! I use jasmine brown rice instead of white and a 1/4 cup extra chicken broth. I found if I don’t stir the ingredients the pot is prone to burn.
For healthier bowls, put cooked ingredients on top of a kale salad, top with avocado and salsa. So good!
I am going to make this tonight but wondered if anyone has tried making it with quinoa instead of rice.
I’m also interested in making it with quinoa. Did you have any luck? Did you make any adjustments?
so good! made this last night and used long grain brown rice, cooked 5 longer. yummy! even better the second day! think i might try this with steak and fajita seasoning. thanks!
The first time I tried this recipe, I stirred in the rice because I couldn’t see a good reason not to. Turned out perfect. Last night, I did *not* stir in the rice because I wanted to see how the recipe as written would turn out. Some of the rice did not cook. It was dry and uncooked.
This recipe is DELICIOUS. But stir in your rice.
Love this recipe but was wondering if anyone had tried it with ground meat (ground beef) instead of chicken? If so did you make any other adjustments?
I just read your comment. Did you ever make this with ground hamburg? I’m trying the chicken tonight.
I made it once with ground beef. It was okay, but I liked it better with chicken.
My mother is 83 and we went through the learning process of the Instant Pot. This was the first recipe we chose and let me tell you it did not disappoint. So, so delicious and EASY. The Instant Pot might actually be the next best thing since sliced bread smashing all cliches. Thank you.
This is so good and so easy! The only tweaks I made were to use fire roasted corn, fire roasted green chilies and jasmine rice. Followed the steps as written and did not get a burn notice. I guess I’ve been lucky that I have never gotten a burn notice in the year and a half that I’ve been using the instant pot. There is a first time for everything though.