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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Followed the directions to the letter, used a scale for every ingredient as this was also my first time using my Insta Pot and wasn’t sure accurate you had to be (I had to watch a video on how to use the buttons. Came out really good. Like I now see why people love the Insta Pot. My sister has been raving about hers for well over a year and I had mine just sitting in its box the last 8 months. Following this recipe has been the only time I think my home cooked meal tasted like how it was probably supposed too. I think I see the beauty in the Insta Pot now is that every unit is the same. High on mine is the same as High on yours. When doing stove or oven based recipe’s, your appliance is not the same as everyone else’s. My oven takes about 5-10min longer than a recipe says. Thank you, for allowing me to experience this recipe, for freeing me of being a slave to my stove and oven. Viva la Insta Pot!
Has anyone successfully made this by lowering the amount of rice? Just tried making this with 2.5lbs chicken, 2.5 cups chicken broth and only 2/3 cup white rice. Everything else same except also added 1 can of pinto beans. It turned out really soupy and the rice was mushy, just inedible and gross. Cooked it for 9 minutes at max pressure
As a general rule how should I go about making it with less rice and more chicken so it doesn’t turn out soupy?
I made it last night and used up a whole pack of thin chicken breast that I cut up and the package was 4 lbs
Decided to only double everything else including rice to 2 cups. We also just did one can of beans because didn’t want tons of beans
I wasn’t sure so I increased the cooking time to 20 min
Turned out perfect consistency and stirred in cheese. My picky youngest even asked for thirds!
It looks like you’re adding way to much liquid for the amount of rice- the ratio for rice to liquid in the IP seems to be 1:1.
we LOVE this recipe and have made it a bunch of times. It is my youngest’s favorite. But the past two times (and the first time actually), the pot is not coming to pressure. and then it says BURN FOOD. this is the only recipe I have this issue with. Help! Anyone else have this issue?!
Yes! I had this issue. It was the first time I tried this recipe, and I got the burn food notice, twice! I finally had to bail and am now trying to cook it on the stove top. ♀️
Same! It’s so frustrating. I made this recipe about a month ago and had no problem. (It’s very tasty, btw). Today, my BURN message keeps interrupting the process. Any suggestions? (I added extra broth after the first interruption).
This is fantastic! This is my new favorite IP recipe!
I made this a couple of days ago and my husband and son I devoured all of it. I am making it again this weekend. Another family favorite for sure!
Used my Instant Pot for the first time and was happy that this was so quick and simple. The recipe tastes great! I followed all the measurements and I had enough for 5 servings.. and I’m not a small servings kind of person. I was able to have 5 meals prepped so that works for me. I also served it with lime wedges and avocado. Excited to try more of the recipes!
Fantastic meal! My teenager asked me to make it again, as she said it tasted like she was eating Chipotle! I used chicken thighs and didn’t cut them up – I just popped them in and once it was cooked, they shredded apart easily.
Thanks so much!
Absolutely delicious! Thanks very much for the best recipe for a while!
This is a staple in our house! I use brown rice and pat it down a bit in the center of the other ingredients. Cook on high for 25 then let it sit on low for 2-3 minutes before quick release. I also usually skip the salsa and just throw in Rotel. I’ve also replaced the chicken stock with enchilada sauce and its SO good! Great recipe!!
This recipe is a staple in our house, we love it! For those getting burn notices and undercooked rice, this too happened to me. I now use 1 1/4 cup of broth instead of 1 cup. For the rice I try to hollow out a small hole in the middle, pour the rice in, and lightly pat it down into the mixture. I do not mix it in, but I “push” it in a little so it’s not a full pile of rice on top. Does the trick for us.
This gets rave reviews every time I make it. My husband is good for two servings every time. He is a diabetic and needs to know the dietary breakdown and calories. Do you have any idea?
I know on my fitness pal you can input recipes by adding your unique ingredients and all you have to do is know how many servings the entire dish will make and it will calculate all of those things per serving.
This was my first real IP recipe since I bought it on Black Friday (2018 ).
So delicious!!! Glad I bought extra chicken so I don’t have to rush out for ingredients when I make it again soon!
This tasted good but similar to some others, my Instant Pot never came to pressure and I kept getting burn warnings. I have the small 3qt. I had to move it to the stove.’Will definitely make the rice separately next time.
Soooo good! I made this on a whim and didn’t have all ingredients, so I substituted Tajin for “taco seasoning” and extra black beans for the “corn”. I used long grain brown rice and it cooked properly at 11 minutes of pressure cooking. This is my new favorite dish!
I didn’t have a problem with the rice getting done. The opposite, in fact. When I took the lid off, it looked like there were noodles in there instead of rice! The rice just sort of disintegrated into mush. I was out of the house, and after the cooking was done, it was left to natural release for about 10-15 minutes. I wonder if that affected it. It tasted great!
This recipe really tasted good, but my IP never came to pressure and I got several “Burn” warnings. I think next time I’ll make the rice separately.
Made this tonight for some weekly meal prep. Delicious! I have the 8qt IP, so I upped the broth to 2c instead of 1c and it worked perfectly. I was able to get all my ingredients from Aldi, so super affordable to make too. (They didn’t have the green chilies by themselves though. They had a 10oz can of diced tomatoes with green chilies, so I used that and only used about 1/4c of salsa.) Can’t wait to try more of your recipes.
Delicious! Can the recipe be doubled?
We’ve tried doubling it and it is way too much food, so it takes FOREVER to cook and didn’t cook well.
I doubled it with no problem. I used 2 cups of broth, but forgot to drain the liquid from 1 (of 2) cans each of beans and corn. Based on other reviews, more liquid was needed than the recipe recommends, so maybe not draining the cans helped in that regard. I patted down the rice as others recommended, but found it didn’t cook totally evenly as a result of being all clumped in the middle. I just gave it a stir at the end and let it sit for an extra 5 min or so, and it was completely fine. I just took a guess at accommodating for double the ingredients at cooked for 20 min at high pressure, manual release. Was delicious and probably made 10 servings.
Yep, no problem. Add a little extra liquid and cook for 20 min.
Can one substitute another kind of meat?
I used uncooked brown rice and raw chicken I added a little more broth and put the salsa on the rice to make sure it had liquid. This was delicious. I put it in tortillas and crushed up chips to give it some crunch the family loved it!.
Very interested in trying this one. Did you cook it the same time with the brown rice??
Do you sauté the chicken first?