This recipe for Instant Pot Chicken Burrito Bowl is packed with flavor and so easy to make. Boneless, skinless chicken breast, Mexican rice, black beans, and tomatoes with Mexican spices. It’s so delicious and the best part is, everything cooks right in the Instant Pot. This better-than-take-out burrito bowl is going to become a family favorite.
For this recipe, I used the Non Stick Instant Pot Inner Cooking Pot for the 6 QT slow cooker. Currently it looks to be out of stock on Amazon but in stock on the Instant Pot website.
I started by browning the chicken on the Saute function set to More (which is the high heat). Just brown the chicken to give added flavor. It doesn’t need to cook through since it will continue cooking in the Instant Pot. There isn’t a lot of surface area for browning in the Instant Pot, so I recommend browning the chicken in two batches.
Once the chicken is browned, add onions and let soften 1-2 minutes. Add additional olive oil followed by uncooked rice. Stir to toast rice.
Add drained and rinsed beans, drained canned tomatoes, low-sodium chicken broth and spices.
Lock Instant Pot lid in place and set to Manual, High Pressure for 7 minutes. It will take about 15 minutes to come to pressure, then countdown from 7. Use Quick Pressure Release, and once pressure pin drops, open Instant Pot and fluff Chicken Burrito Bowl with fork.
Top with cheese and recover with lid just to let cheese melt. Top with your favorite toppings. I love fresh tomatoes, green onions, avocado and sour cream.
- 1 pound boneless skinless chicken breasts, diced into bite sized pieces
- 3 tablespoons of olive oil
- 1/4 cup of diced yellow onion
- 1 cup of uncooked extra-long grain rice
- 1 14.5 oz can of fire roasted diced tomatoes drained
- 1 15 oz can of black beans drained and rinsed
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of paprika
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- 2 1/4 cups of low-sodium chicken broth
- 2 cups of reduced fat colby jack monterey jack or cheddar cheese
- kosher salt and pepper
- freshly diced tomatoes
- diced green onions
- sour cream
- guacamole
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Add 1 tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More.
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Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
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Once oil is hot, add chicken to pot in two batches to encourage browning.
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Once chicken is browned, add onions and cook until they start to soften.
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Add additional tablespoon of olive oil and uncooked rice and toast uncooked rice for about 2 minutes or just until some grains start to turn golden brown. Don't skip this step. Rice needs to be toasted.
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Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, paprika and cumin. Once the liquid is added, use wooden spoon or spatula to scrape up browned bits from bottom of pot to prevent burn notice.
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Lock Instant Pot lid in place and set to Manual, High Pressure for 7 minutes.
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Use Quick Pressure Release, and once pressure pin drops, open Instant Pot and fluff Chicken Burrito Bowl with fork.
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Sprinkle with cheese, recover and let set for 2-3 minutes to melt cheese.
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Garnish with fresh tomatoes, green onions, sour cream and guacamole.
You can see more of my Instant Pot recipes here.
Find the Slow Cooker Chicken Burrito Bowl here!
Find the skillet One-Pot Chicken Burrito Bowl here!
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Just got my Instant Pot and this was my second recipe I’ve made in it. This was delicious and easy (and healthy?) – a big hit with my family. I served it in corn tortilla boats with various garnish on the side. Had one question about step 1 in the instructions – “Add 1 tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More.” – – “More” doesn’t do anything on my Instant Pot except increase time but there was no reference in the instructions on how long (in minutes) to Saute. It all worked out – and as mentioned, was delicious. Will make this again. Happy to have discovered this recipe and your blog!
You leave the lid off and watch the chicken as it browns. Remove when there’s a nice color to the pieces but don’t fully cook. This is same as browning in a skillet. I sauteed my pieces for about 3 minutes, flipping as they browned.
Hi there. Just now trying this recipe. I found this online. press off, then saute, then the adjust button above the timer button. it will allow you to adjust to “more” there. 🙂 Hope that helps.
Katrina
PNWFarmhouseDesignCo
Do you think you could do this with frozen chicken? If so, how much longer should I cook it?
I’m sorry, I haven’t cooked it from frozen.
You could pressure cook it completely from frozen by adding time. You’re not going to be able to brown it frozen though. You could use a microwave to help thaw it, but better off leaving it in the fridge a night or two to thaw. Or, possibly, pick up chicken on the way home from work or something.
I am new to using the Instant Pot and cannot have rice. Can you suggest how much liquid to use if I am not using rice or substituting it with frozen riced cauliflower? Thank you!
You could probably reduced to 1 cup of chicken broth and serve over the cauliflower. Let us know if you try it and what ends up working for you!
How would u adjust this recipe if I wanted to use brown rice instead?
I haven’t tried brown rice with this recipe in the instant pot yet, but if I do, I will update the recipe with the info.
I did it with brown rice tonight – I needed to cycle it three times to actually cook the rice! [3 x 7 minutes of pressure]. We haven’t eaten it yet – needed to feed the little one something else so she could go to bed, so we will eat it tomorrow.
If we like it, I would probably do 15 minutes at pressure and a slow release?
I haven’t tried it with brown rice, but I think 15 minutes is a good starting point for testing!
I made it with brown rice with the same experience. Great recipe!
Brown rice, if you want it fairly close to Asian style, you use 1 cup water to 1 cup brown rice. Cook either 20 minutes and quick release, or 15 minutes and let natural release for 5 minutes, then quick release. I THINK you’d be fine throwing the chicken in with it, especially if browned first. Not sure it’s safe to fill the pot to the fill line, as the rice swells. I didn’t go past half when I tried playing with rice.
I did it with brown rice and did everything the same except pressure cooked for 20 minutes. Turned out excellent: 🙂
Set to high pressure for 22 minutes equal parts rice to h2o.
This was a big hit with my family. We ate it with some tortilla chips on the side. I couldn’t find canned fire roasted tomatoes so I used a can of Rotel and it worked great. Only tweaks I will make next time is I will either add chopped jalapeno or a few chopped chipotle peppers with the onion to make it a little spicy and maybe add a handful of frozen corn and some chopped cilantro. Great dish!
This was really good! I made it for my neighbor who just had a baby. It makes a ton so we had some to spare. I served it with tortilla chips! Soo yummy!
I made this recipe with brown rice and used only 1 cup of cheese and yet this stuff is still like crack. I’m eating it cold for breakfast!! My new favorite instant pot recipe!! Thankyou so much!!
I love your response. I’m still chuckling. I had to read it a couple times before I understood it. LOL
I love this recipe. I have made it multiple times using chicken and beef. knight I thawed out pork instead chicken. That’ll teach me to pull meat from the freezer at 3am. Anyway we are having pork burrito bowls tonight for supper.
Needed a little more salt but no biggie. This recipe was awesome. I’ve made it twice already. Soo easy and sooo delish!!
This was so delicious! I made it as a “dump and go” meal with whole chicken breasts and some precooked brown rice (we just cook a whole bag at a time and keep for the week) and it was fantastic!
This was delicious! My family asked for it two nights in a row! We have a larger family though, if I halved or even doubled the recipe would all the ingredients be halved/doubled?
Loved this recipe. Very easy and filling. I added a small can of chopped chilies to add a little heat.
I have been using the Instant Pot for almost a year now. This has become my husband’s number one favorite! Thank you for sharing this delicious recipe. Question:You list 3 T of oil but only put in 2T. One w/browning the chicken and one with browning the rice. Which is correct? I used 3 but would prefer to use 2. You list onion powder but don’t show it being put in w/the other spices. Which is correct? I did use the onion powder and will always use it since it turned out just to our tastes.
I made this tonight and it was AMAZING!!
I don’t normally leave replies on recipes, but this was so good I had to come back. I added fresh garlic and a chopped pepper, but other than that I made the recipe as written. I don’t even like Mexican food and this was fantastic! I’m making it again tonight and adding a can of corn. It’s definitely a hit in my house!
Has anyone doubled this recipe? What are the cooking time adjustments? 🙂
can you double this recipe?
I haven’t tried it, but I have seen some comments that people get the burn notification when doubling. I would try it in an 8 qt Instant Pot.
I doubled. Kept the time the same turned out perfect
I’m going to try this recipe this week, except use beef instead of chicken, for Mr Picky (my hubby) who doesn’t like chicken. I know, I know….who doesn’t like chicken??? 🙂 Will let you know how it works out. I’m excited to try it. Thanks!
I made this tonight with some left over carne asasa meat from street tacos last night. I used beef broth instead of chicken broth. Super delicious!!
Could you adjust the broth amount to include the liquid from the tomatoes? I was thinking it would add to the flavour instead of draining it.
Do you have nutritional information on this (calories, etc…)? Thanks!
How many servings does this make?
How many servings does this recipe yeild?
About how many servings does this recipe make?
Has anyone tried freezing extras for meals later in the week? How did it turn out?
This turned out superb! One minor change, due to pantry ingredients, I used a can of fire roasted Rotel with cilantro and lime instead of plain fire roasted. I think it was a good switch up. I also had fresh limes and ciilantro on the table as well as the add ons that you mentioned. My son and I both loved it and can’t wait to eat the leftovers tomorrow! Thanks for a great recipe.
This sounds delicious! Adding it to our menu for the week! About how many would you say this would serve?
Tried this for dinner tonight. SO delicious! We doubled it in our 8qt Instant Pot. We added extra toppings that were delicious with it as well. Onion, salsa, Anaheim peppers, cilantro, jalapenos, along with the green onion, sour cream, tomatoes, and guacamole. Some of us had it on flour tortillas as well. We will for sure be making this again! Thank you for the yummy and easy recipe!
Did you adjust the cooking time?
I’ve made this twice, the first time I followed the recipe except just added a pack of taco seasoning instead of the individual spices and it was excellent! Just made it again tonight this time with shaved steak, also added a can of Rotel diced tomatoes and green chillies, with the taco seasoning and red pepper. My husband liked that even better than the first time. As for the person who said it was too much liquid for the amount of rice… well mine came out perfectly cooked, so if you make it follow the recipe with the liquid.
Do you think Pinto beans would be good in this recipe instead of black beans? Don’t like black beans too much
Would you be able to use chicken breast without cutting up and browning? Just shred it when finished cooking?
Yes!
OMG! So good. My husband only had three comments. Make more! With more chicken!! With more beans!! In other words, he LOVED IT!! I just followed the recipe and 30 minutes later we were eating a delicious meal!!! Thank you!!!
I don’t know what I could have done wrong, I’m not a rookie instant pot user. I scraped the brown bits and I got a burn notice. So I opened it up and the rice was stuck to the bottom. Not too bad so I scraped it off and added at least another cup of chicken broth and I still got the burn notice. It’s cooking on the stove right now 🙁
Hi Janet! I wish I could be in the kitchen with you, it’s so hard to troubleshoot online since there are so many variables. One important step in the process is to toast the rice in the olive oil and to use the correct rice which is extra long grain rice. I usually use Mahatma brand rice. Hope that helps!
I did toast the rice, but I’m not sure that it was extra long grain rice. Maybe that was the problem. I’ll be sure to try agin since we loved the flavor!
Received my Instapot for Mothers Day tbis year. Made this tonight and it was a huge hit with the family! Yummy!
I made this tonight and It was wonderful! This was the first time using an instant pot as well. I will definitely be making it again!
Burrito Bowls are our favorite. Love this instant pot version!
This recipe is fool proof and seriously such a fun week night meal for my family, it’s delicious!
This recipe has so much flavor, it’s beyond delicious. I cannot wait to make it again.
This is delicious! So easy to make and a well rounded meal for those nights you need something quick to feed the family!
This recipe is so easy and delicious. A new family favorite.
This looks so good and I want to try this week!!!!! Do you think I could substitute quinoa instead of rice??? Has anyone tired it??
Quinoa would work perfectly!
Do you have to use the Non Stick inner pot? Or, can you use the pot that comes with the IP? Thanks!
You can use the regular liner!
I’m an experienced pressure cooker user, and I use a pressure canner in the summer; however, I AM a novice IP user. In fact, tonight was my first time with my brand new IP. Oh, what a disaster! But first, I want to say it had absolutely nothing to do with your recipe. We loved it, once I finished it (not in the IP). I’m thinking my mistakes began with sautéing. While I did use a wooden spoon to scrape the bottom, not long after I set the pressure for 7 min, the burn alarm reared its ugly head. And guess what? No instructions in my user guide! I turned it off and released pressure, dumped contents in another bowl and cleaned the cooking pot. At this point I was getting the stink eye from family cause they are hungry. Since I did not know how to continue from the burn alarm I used the microwave to finish the meal. I will make this again….just not sure I’ll use my IP….it may be going back where it came from.
This was really good. I added some corn, a poblano pepper & I also used rotel.
this is the bomb! But mine was so runny. I will reduce broth to maybe 1 cup. But we ate it and I’ll share with everyone!!!
Bland. I doubled the spices but for my family it was just too bland. Next time I’ll use fresh garlic, more onion and triple the spices.
I didn’t have the tomatoes- so I used a can of Rotel instead-
Clearly I’m late to the game but this recipe won rave reviews from my husband, who isn’t a man of many unsolicited compliments. I made it exactly as written until the fluff part and I added juice of half a lime and a handful of cilantro. It was perfect served with pico de gallo, sour cream, and avocado.
This has become a staple in my household. I make a batch and freeze it in individual portions.
We like to add a can of corn to it.
This was so good and everyone ate it all up! We loved it! Thank you for sharing the recipe and idea!
I love how simple this is to make! Love the use of the instant pot!
This looks fabulous and easy – on the menu for this week!
This has become a regular recipe at our house!
I will say that I get the “burn” notice everytime from the IP. I’ve worked around this by using the rice setting and letting it cool about 3 mins longer. Comes out great! I serve with avocado, diced tomatoes, green onoins, sour cream, and tortilla chips