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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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.
Made this for dinner last night and both picky teenagers loved it. I was worried it would be too salty, so I made my own taco seasoning using half the salt (Allrecipes.com) and used brown rice, so added 1.5 cups water (not stock) and it came out perfectly. We served with salsa, sour cream, avocado, tortilla chips and it disappeared.
Did you add extra time for the brown rice?
If I could only use my instant pot for one recipe for the rest of my life, it would be this! I’ve lost track of how many times I’ve made it. Not only is it so easy but it’s also inexpensive and healthy. And obviously delicious! It’s full of flavour and the leftovers are just as good as it is fresh. As a vegetarian I don’t use chicken but instead I add 1/2 an avocado per serving and I increase the liquid by about 1/3 cup.
This is a staple in our house. Very easy and leftovers and good. The only thing I do differently is once sprinkle the rice on top, I very gently push it down (not stir!) into the mixture just a little bit just to make sure every bit of rice is at least touching (not submerged) in the liquid. This helps makes sure the rice gets cooked all the way.
I serve it with avocado on top and extra cheese!
Damn Delicious! I added an extra cup of broth, made my own spice mix, and gently mixed before cooking. Served cheese, chopped onion, green and red pepper, cilantro and avie on the side. We will have this again!
Left overs were delicious as a dip with taco chips.
Thanks for a great and easy meal!