Instant Pot Chicken Burrito Bowl

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.

 

Instant Pot Chicken Burrito Bowl - easy Instant Pot dinner idea!

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.

Instant Pot Chicken Burrito Bowl - easy Instant Pot dinner idea!

 

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.

Instant Pot Chicken Burrito Bowl - easy Instant Pot dinner idea!

Add drained and rinsed beans, drained canned tomatoes, low-sodium chicken broth and spices.

Instant Pot Chicken Burrito Bowl - easy Instant Pot dinner idea!

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.

Instant Pot Chicken Burrito Bowl - easy Instant Pot dinner idea!

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.

 

Instant Pot Chicken Burrito Bowl
Prep Time
10 mins
Cook Time
7 mins
 
Ingredients
  • 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 1/2 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
Instructions
  1. Add 1 tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More.
  2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  3. Once oil is hot, add chicken to pot in two batches to encourage browning.
  4. Once chicken is browned, add onions and cook until they start to soften.
  5. 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.
  6. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, paprika and cumin.
  7. Lock Instant Pot lid in place and set to Manual, High Pressure for 7 minutes.
  8. Use Quick Pressure Release, and once pressure pin drops, open Instant Pot and fluff Chicken Burrito Bowl with fork.
  9. Sprinkle with cheese, recover and let set for 2-3 minutes to melt cheese.
  10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.
Nutrition Facts
Instant Pot Chicken Burrito Bowl
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

Instant Pot Chicken Burrito Bowl - easy Instant Pot dinner idea!

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.

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Comments

  1. Chris Taylor says:

    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!

  2. Do you think you could do this with frozen chicken? If so, how much longer should I cook it?

  3. Michelle says:

    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!

    • Melissa says:

      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!

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