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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Are you supposed to precook the rice?? I did mine for 15 minutes and it’s still hard.
Loved it! I doubled the chicken (left breasts whole) and doubled rice and water. Cooked 10 min and let presure release naturally. I’m not sure how long it was when I opened it but think at least 10 more minutes. All liquids absorbed and chicken was cooked and tender. Added a little salt and sour cream to garnish. Delicious!
This was so good and so easy to make. It’s a keeper and everyone in the family loves it.
Does anyone have any nutritional facts on this dish? Specifically the calories?
Roughly 580 calories per serving based on her serving sizes listed in the recipe! MyFitnessPal has an option to input ingredients from a recipe to figure it all out for you. 62g of Carbs 44g of Protein 14g of Fat
If I double the recipe do I have to double the cook time?
Delicious and so quick and easy! Four thumbs up at my house and we’ve added it to the rotation. To avoid the “burn” notice I will not stir the salsa with the other ingredients. Instead add it gently on top with the rice. Or use a thinner salsa. Thick tomato sauce & salsa always seem to bring the dreaded “burn” notice.
This was our first meal in the instant pot we recently acquired. We are fairly discrminating on meals – this was delicious. I did press the rice into the liquid, but otherwise followed the recipe. So very, very easy. I am trying to watch my carbs so I may exclude the rice next time.
Let me just say this: Wow!! My picky mother who does not like mexican food, loved it. So easy, fast, and the chicken was perfect. Rice was not hard and didn’t get a burn warning. Will make this again!
Absolutely phenomenal. I wish this would have been the first recipie I tried in the pot because the one I tried last night was a nightmare because it also asked for rice and burnt to the bottom of the pan, gave me burn warnings and wouldn’t let me continue cooking. Because of the experience I knew when it came to the rice in this recipe, that I should add extra liquid. So I did an extra cup of chicken broth and half cup extra rice. And it turned out amazing. Flavor was awesome and the whole family loved it.
Made this following directions exactly. Only thing omitted was the cilantro. We used long grain brown rice and did not stir it in the mixture. I used chicken stock instead of broth. This turned out perfectly. We will definitely make again
The rice never cooked…I had to stir it and restart the instant pot.
My rice didn’t cook either and there was a lot of liquid left. Not sure how to cook it again?
For some when the timer went off there was no pressure to release?
Need help 🙁
After pressure is fully released, I stir everything, add the cheese, stir again, cover the pot and let it sit for about 20 minutes. The rice absorbs the juice.
On the burn notice, I do get it sometimes. I’ve put the chicken on a trivet, put the taco seasoning last, and didn’t move the pot after I’ve put everything in. If all else fails, I transfer to a different pot and finish cooking it on the stove top.
I have made this often – one of our favorite dishes, we actually use brown rice (healthier option) and because it cooks differently than white rice we add a little more chicken broth and mix the rice into the solution. We also let the steam release on it’s own for 10 minutes.
But we make it a once ever other week and get 2 meals out each potful.
Love this recipe! Trying to figure out the nutrition info. Does anyone know the serving size of this?
This was great and easy. I wanted more rice so I put in 1.5 cups and added one cup of water. I also used a can of Rotel tomatoes and green chilis as I didn’t have green chilis alone. I didn’t get the burn notice, probably because of the increased liquid. I roasted green pepper halves and then stuffed them with the chicken and rice mixture. Tasted wonderful!
I’ve made this a few times and it tastes great but i have gotten the burn notification every time but 1. Im gonna make ir tonight and try not stirring the salsa to see if that helps!
The rice has to be in the liquid
Thank you for your recipe! I made this in an 8-qt instant pot … the only adjustments I made were 1) that I used 2 C. of chicken broth instead of 1 C and 2) I used frozen corn (not a fan of canned corn). It turned out great! I served it with extra cheese, sour cream, cilantro, and broken tortilla chips – a great family dish. I am going to try freezing the left overs and see how it turns out – my guess is that it work out well. I will definitely make this again. 🙂
Michelle – how did the freezing go?
I made this last night, following the instructions exactly except that I didn’t have salsa (I thought I did until it was time to use it, lol) so I used canned garlic tomatoes, instead.
Tossed a dollop of sour cream on top, and BAM!
This recipe was super easy to make (I love dump dishes for the IP), and it turned out so amazingly good. This will be added to our regular rotation now!
As tasty and easy as advertised. I accidentally added more salsa than was called for, but it turned out great anyway.
I did not get a burn notice, but for those who did: based on the article below, the two most likely solutions for this recipe are:
1. Add more liquid, like salsa or chicken broth.
2. Make sure you DON’T stir in the rice.
https://kristineskitchenblog.com/instant-pot-burn/
I stirred in the rice then noticed the directions say not to! Does anyone how not stirring in the rice cooks differently? Hope it turns out ok.
I got the burn notice and restarted the ip three times. The chicken was done but the rice was not cooked. The taste is very good. Just need to know how to cook it correctly so the rice cooks. Suggestions?
I can never go wrong with a DD recipe ! Absolutely LOVED this! Read the reviews below for some tips as I’m still new to my instant pot..made the following subs in my 8qt..2cups chicken broth and a 1/4 cup extra salsa to sub for the chilies, pressure cooked for 10 mins. Added fresh avo and cilantro at the end when serving. CANNOT get over how delicious this is..just tasted it but couldn’t resist coming on to rave about it!! Never got any burn notices*