Delicious and filled with veggies - this Instant Pot chicken burrito bowl is ready in less than 30 minutes.
These Instant Pot chicken burrito bowls are a great solution for a filling lunch or for a quick weeknight meal.
Quick Weeknight Meal
It isn't always easy coming up with a quick and easy weeknight meal. Between busy schedules and just running out of ideas for dinner time - this is one that is simple, quick, easy, and certainly tasty!
This recipe is ready to serve and eat in less than 30 minutes and there's no babysitting the stove because it's all made at once in the Instant Pot.
In this Instant Pot Chicken Burrito Bowl recipe, I use a homemade taco seasoning mix but by skipping this step and using a taco seasoning packet, it can save even more time.
Simply dump the taco seasoning packet into the pot before dumping the salsa in. No need to pre-measure spices if you don't want to.
I saute my chicken breast before adding any other ingredients because it helps lock in the flavor. This SAUTE step can be skipped and just layering the chicken on the bottom before adding the other ingredients.
Instant Pot Chicken Burrito Bowl Variations
One of the best things about creating burrito bowls is that they can be customized!
You can omit the chicken and use vegetable broth to make it vegetarian.
For more protein and lower cholesterol content, switch the chicken for ground turkey.
You use red, orange, or yellow peppers instead of just red peppers as stated in this recipe.
The heat of the dish can be changed by using the type of salsa you add.
Making the Chicken Burrito Bowls in the Instant Pot
Making these burrito bowls in the Instant Pot is incredibly easy and it only takes a few simple steps from start to finish.
If sauteing the chicken, add the oil to the Instant Pot while on the SAUTE setting. Add the chicken and brown all sides of the meat. Once that is done, press CANCEL on the pot and add all the veggies, followed by the taco seasoning.
The green chilies and the cup of salsa are layered on top, then finally the long grain rice (Jasmine Rice works, too!) and the chicken broth top off the ingredients.
After closing the lid of the Instant Pot, pressure cook on MANUAL (or PRESSURE COOK) for 7 minutes. Allow the Instant Pot to naturally release pressure for 5 minutes (to prevent the pot from spewing!)
Stir the ingredients together once the lid is removed and serve.
Garnishing the Burrito Bowls
When serving the burrito bowls, sprinkle with shredded cheese, sliced avocado, or garnish with fresh cilantro. Serving the bowls with tortilla chips is also a fun way to serve these bowls.
📖 Recipe
Instant Pot Chicken Burrito Bowl
Ingredients
- 1 lb chicken breast - cubed
- 1 tablespoon oil
- 1 cup chicken broth - reduced-sodium
- 1 red onion - diced
- 10 oz super sweet corn
- 15 oz black beans - drained, rinsed
- 1 cup salsa - of choice
- 4.5 oz green chilies
- 1 cup long-grain rice - uncooked, or Jasmine Rice
- 1 red pepper - diced
Taco Seasoning Mix*
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
Instructions
- Set Instant Pot to SAUTE and add 1 tablespoon of oil. Cut the chicken breasts into bite-sized cubes and add to the Instant Pot and brown all sides of the meat.
- Press Cancel on the Instant Pot. Add in the black beans, super sweet corn, red onions, and diced red pepper.
- Sprinkle the taco seasoning mix into the pot.
- Add in the green chilies and the cup of salsa.
- Add in the rice and top with the chicken broth. Do not stir.
- Close the lid and set the Instant Pot to 7 minutes.
- Allow the Instant Pot to NATURALLY RELEASE for 5 minutes before QUICK RELEASING any pressure.
- Remove the lid, stir the contents and serve.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Sarah says
Love the recipe, but you forgot about the onion.
Sarah says
Love the recipe, but you forgot about the onion.
Dana says
Oops! Fixed 🙂 Happy to hear you enjoyed it!
Lin says
Excellent! Didn’t know what to make. Had ingredients on hand so thought I’d try this. My spouse doesn’t like spicy food. I do. This was a happy medium. He is not a big eater but had 2 large bowls. Thank you.
Jackie says
What kind of salsa did you use??
Dana says
I usually use either medium salsa or picante. 🙂
Margaret says
Made this recipe but used a tin of kidney beans instead of chicken. Ended up with a perfect bean burrito that wowed everyone. It's the perfect spice level, one that can be easily ramped up with hot sauce or just as easily cooled down with sour cream.
This is going in my little book of recipes that work.
Marcy says
For some reason, my rice never cooks in time. I have started cooking separately. Any suggestions? I usually use long grain brown rice as that's what I have on hand.
Dana says
Hi Marcy! I know the issue 🙂 When using brown rice the pressure cook time increases to 22 minutes. It takes longer to cook brown rice in a pressure cooker just like it does on the stovetop vs white rice.
Christin says
In a pinch, have you made this with frozen chicken breasts? Any recommendations to do so?
Dana says
If the frozen chicken breasts were cubed I would say to break it up and add it in that way. If they are whole pieces, the cook time would need to be increased to cook the chicken thoroughly and the rice would be overdone and mushy. I would suggest to thaw the chicken breasts out to make this recipe.
JERE' says
Big yum! This is just so easy to make and I am glad to have a chicken recipe for the IP so a quick weekday meal.
swathi says
Instant pot chicken burrito bowl looks delicious.