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.
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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.
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Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, paprika and cumin.
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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.
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.
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!
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 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.