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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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?
I love this recipe and I’ve made it so many times!! If I were to substitute brown rice, would you change the cook time or do anything different?
I made this with brown rice. I just soaked the brown rice in water for a few hours and then cooked for the same amount of time. I also made sure the brown rice was submerged in the liquid before cooking, by pushing the brown rice down a little.
I make it with brown rice all the time. I add a splash more broth, push the brown rice down into the liquid, and increase cook time to 22 min. I let it naturally release after the timer goes off. Comes out perfectly every time!
I have made this recipe, exactly as listed with no modifications, about 10 times. It has been perfect every time. I will say that I make sure the rice is spread around on top and not piled in the middle. I have a 6 quart InstantPot. This is my family’s favorite recipe for the InstantPot, which I received for Christmas in 2019. It is extremely quick and easy to put together and the results are outstanding.
I make this dish, often, with frozen chicken breasts. That way, I can pull chicken out of the freezer at anytime and make this. My family loves to eat it as a “Taco Soup.” I use 3 cups of Chicken Broth and double everything. *I leave the rice out. I put everything, except the chicken in the IP. Stir. Lay frozen chicken over the top. With this amount, I can use four chicken breasts. I cook it, from frozen, 35 minutes + NR 20 minutes. After opening the IP, I shred the chicken. I serve it with tortilla chips, cheese, and sour cream. It is amazing. (Special note: If you use rice, rinse it under cold water for 90 seconds. This will help the rice not be sticky or mushy.) My family begs for this dish.
The chicken stock needs to be increased to 3 cups. The first time I made this, it burned a lot and I had to keep adding liquid to cook the rice. The second time, I added 3 cups of liquid and it came out perfectly with no burning. I also like two cans of corn since I feel like one gets lost a bit. I think the green chilis add some nice flavor, but can be left out if you want. Overall, great, easy recipe that tastes delicious. Leftovers are awesome too. Just up the chicken stock!
Hi there! I just wanted to say thank you sooo much for this recipe. I’m an Instant Pot newbie and I was nervous trying this out but it came out FANTASTIC! My family loved it! Thank you times a million!
Got the burn message too. Can someone figure out this recipe for an 8 quart instapot? I read that the 8 quart instant pot gets the burn option more option. Also if you want to add more chicken.
Amazing and delicious! Easy too.