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!
So easy to make and turned out AMAZING!! Followed the recipe exactly as is, except I used chicken thighs. Def bookmarking to make again!
So easy to make and turned out AMAZING!! Followed the recipe exactly as is, except I used chicken thighs. Def bookmarking to make again!
I nevet post reviews but i really like your site and i just made this tonight… Very very good! A keeper! Had most in my pantry…would fit with meat eaters or not…rice was perfect! Easy….quick..could be pretty cheap…and healthy. Topped with cheese and yogourt. Keep up the great work!
This does sound damn delicious! LOL
I really need to watch my carb intake, the black beans are enough.
Any thoughts on how this recipe could be accomplished using “riced cauliflower” in place of regular rice?
Thank you
I wonder if you could just add frozen riced cauliflower after everything else is cooked? Probably wouldn’t need all the liquid if not using regular rice
Hate cooking – love this recipe.
In the 8 qt I used 1.5 lbs chicken, 2 cups broth, 2 cups minute rice. Kept rice on the top but put the salsa on top of the rice. Turned out great!
First time I tried this recipe in the 8 qt I got the burn notice, probably should’ve known the 1 cup of broth wouldn’t be enough.
This is delicious and so easy! I added in half of a diced onion at the very beginning for flavor. I also rinsed the rice thoroughly to prevent it from getting sticky, and I waited to add the chicken broth as the very last step to ensure that all the rice got submerged. It turned out great. This will definitely become a staple recipe in my home.
I added this to my monthly food rotation and the family loves it. I did add 2 cups of chicken broth and I never get the burn notice!
Sadly got the burn notice even
Though I followed directions and other people’s comments and suggestions to add more fluid.
I give up on rice comboa in the instant pot as it has happened several times.
(I ended up putting on stove top to finish the rice. Good flavour otherwise)
This is a regular “lazy” meal at our house. Only difference we do is sub in frozen Mexican street corn for the corn. It really takes it to the next level!
This one has made it into our regular rotation. I make it about every 2 weeks. I don’t quite get the reason for not stirring in the rice. I stir in the rice and it turns out fantastic.
Made this using jasmine rice. I noticed some comments about getting the burn notice, so I upped the chicken broth to 2 cups. Sprayed my instant pot with cooking spray, then added chicken, the broth, black beans, corn, and seasoning. Gently stirred. Added rice on top without stirring. Added the salsa on top of the rice and patted down to cover. No burn notice and turned out perfect
We made this in between blackouts during the texas snow-pocalypse and it was delicious! I did sub a can of rotel for the salsa and chilies because that’s all I had on hand. Turned out perfect. Thanks for a wonderful recipe.
Loved this! Subbed long grain brown rice and like others, just cooked for 10 min and did a 10+ minute natural release. The rice was fully cooked and the chicken was tender. Only mod I made for myself was a sprinkle of smoked ghost chiles since my bf doesn’t like spicy food, haha. Will def make again!
A go to in my home now! I have shared this recipe with everyone.
Hello there. I love this recipe and have probably made it about 6 or 7 times now. I recommend stirring the rice in with ingredients. I also add a can of rotel with chiles and tomatoes and it seems to add a good taste to it. This is one of my favorite recipes. Also add about a 1/2 cup more water and it will turn out great! Hope this helps everyone.
Was very easy and good besides. The chicken was very dry. A little liquidity. But thanks
This is so damn good!
I always pour in the stock first (I usually add another half a cup), then put a silicone sling in the bottom of the Instant Pot. I layer the chicken and other ingredients on the sling, and pat/poke the rice into the salsa with the edge of a wooden spoon so it’s covered.
No Burn alert, and perfect every time.
Once cooked, I pull out the sling, give everything a good stir, re-cover and leave another 5 minutes.
I find it makes closer to 6 to 7 servings – great for work-from-home lunches and quick meals.
My chicken came out dry, and the rice didn’t fully cook on the top. ♀️ Flavors were good though. We scraped the rice off and still ate the good parts.
Tasted great, but do not put chicken onnthe bottom, I recieved the dreaded burn warning.
Recipe says “without stirring, put in rice” That is poorly worded….you have to stir in rice or rice doesn’t cook.
I have an 8 qt. Instant Pot so I increased the broth by 1/2 cup. Used 15 oz frozen corn that I had defrosted. All other ingredients remained the same. Came out perfectly. Family loved it. Will make again for sure.
Only the 2nd time using the Instant Pot