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
-
Add 1 tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More.
-
Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
-
Once oil is hot, add chicken to pot in two batches to encourage browning.
-
Once chicken is browned, add onions and cook until they start to soften.
-
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.
-
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.
-
Lock Instant Pot lid in place and set to Manual, High Pressure for 7 minutes.
-
Use Quick Pressure Release, and once pressure pin drops, open Instant Pot and fluff Chicken Burrito Bowl with fork.
-
Sprinkle with cheese, recover and let set for 2-3 minutes to melt cheese.
-
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!
I’d love for you to keep up on my new projects and recipes. You can follow me on Facebook and Twitter. You can also find me on Pinterest, that’s my favorite place to hang out and I’d love to see you there.
5 Easy Dinner Ideas for Busy Weeknights
My five FAVORITE recipes for busy families!
- Quick to make
- Light on your budget
- Easy to clean-up
- and...most important...absolutely DELICIOUS
Chris Taylor
March 11, 2018 at 9:38 amJust 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!
Ryan
July 13, 2018 at 6:44 pmYou 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.
Brandy
April 18, 2018 at 3:59 amDo you think you could do this with frozen chicken? If so, how much longer should I cook it?
Melissa
May 9, 2018 at 3:10 pmI’m sorry, I haven’t cooked it from frozen.
Michelle
May 9, 2018 at 9:25 amI 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!
Melissa
May 9, 2018 at 3:10 pmYou 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!
Crystal
May 29, 2018 at 9:28 amHow would u adjust this recipe if I wanted to use brown rice instead?
Melissa
May 31, 2018 at 2:50 pmI 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.
Nadine
June 13, 2018 at 8:54 pmI 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?
Melissa
June 23, 2018 at 9:12 amI haven’t tried it with brown rice, but I think 15 minutes is a good starting point for testing!
Alicia
October 20, 2018 at 7:34 pmI did it with brown rice and did everything the same except pressure cooked for 20 minutes. Turned out excellent: 🙂
Tim
January 30, 2019 at 9:00 amSet to high pressure for 22 minutes equal parts rice to h2o.
Anna
July 5, 2018 at 4:02 pmThis 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!
Lisette
July 14, 2018 at 9:33 amThis 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!
Amy
August 8, 2018 at 6:49 amI 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!!
Joan
December 3, 2018 at 9:53 amI love your response. I’m still chuckling. I had to read it a couple times before I understood it. LOL
Lori
August 15, 2018 at 3:09 pmI 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.
Amanda
August 21, 2018 at 11:02 amNeeded a little more salt but no biggie. This recipe was awesome. I’ve made it twice already. Soo easy and sooo delish!!
Ruth
September 2, 2018 at 4:31 pmThis 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!
Lisa
September 24, 2018 at 11:14 amThis 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?
Pam Kanthor
October 19, 2018 at 7:16 pmLoved this recipe. Very easy and filling. I added a small can of chopped chilies to add a little heat.
Rochelle C. Wright
November 17, 2018 at 6:36 amI 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.
Marcy
November 24, 2018 at 3:48 pmI made this tonight and it was AMAZING!!
Ann
November 26, 2018 at 12:12 pmI 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!
kathy
December 1, 2018 at 3:21 pmcan you double this recipe?
Melissa
December 4, 2018 at 10:13 amI 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.
Joan
December 3, 2018 at 9:55 amI’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!
Annie
December 12, 2018 at 5:16 pmI 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!!
Megan
January 5, 2019 at 6:33 pmDo you have nutritional information on this (calories, etc…)? Thanks!
Bethany P Torres
January 10, 2019 at 7:19 amAbout how many servings does this recipe make?
Lori J Chapman
January 21, 2019 at 3:26 pmThis 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.
Amy | The Happy Scraps
February 2, 2019 at 9:19 pmTried 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!
Cheri
February 7, 2019 at 4:48 pmI’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.
Charlene Velsini
March 26, 2019 at 12:36 pmOMG! 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!!!
Janet
May 14, 2019 at 5:17 pmI 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 🙁
Melissa
May 15, 2019 at 8:57 amHi 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!
Janet
May 17, 2019 at 7:19 amI 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!