A Chipotle favorite is easy to make in your kitchen in just 25 minutes. Instant Pot Chipotle Chicken Bowls are an easy and delicious way for the whole family to enjoy Taco Tuesday!
Original post: May 2019 | Updated: May 2021
Why This Recipe Works
Chipotle burrito bowls are one of my all-time favorite meals. I can demolish an entire bowl any time of the day, any day of the week. They always sound good. Burrito bowls for breakfast, Megan? Yes, please!
My mind quickly turned toward this favorite meal once my obsession with my Instant Pot Duo started to grow. I knew that two of my favorite things needed to be introduced. As anticipated, the marriage was an amazingly delicious one!
There are certain types of Mexican food that do not taste good as leftovers, but this recipe is an exception. I made my first batch of Instant Pot Burrito Bowls on a Monday and ate it for every single meal until it was gone. Even breakfast. It tasted better every single time.
If you are a burrito bowl fanatic like I am, you have to give this yummy recipe a try. This would be a great Instant Pot recipe to make for taco night or any gathering. It works perfectly as a week night meal or lunch with friends!
Recipe Ingredients
Taco seasoning – Replace the packet of taco seasoning with 2 tablespoons of homemade taco seasoning! <— This recipe is AMAZING, adding extra flavor to the recipe and containing no weird ingredients!
Chicken broth – Feel free to replace the chicken broth with an equal amount of water, if desired.
Salsa – Any variety of salsa works great in this recipe. If you’d rather use tomato sauce, use a 15-oz. can in place of the salsa.
Rice – Use either brown rice or white rice in this recipe. Both taste great and the cooking time stays the same.
Toppings – One of my favorite things about Mexican food is ALL THE TOPPINGS! Keep this recipe simple or go crazy with toppings! A few of my favorites: chopped red onion, cilantro, avocado slices, crushed tortilla chips, green onions, sour cream, salsa, guacamole and taco sauce!
How To Make Instant Pot Chipotle Chicken Bowls
I love that this Instant Pot Burrito Bowl is so easy to make, with bold flavors and a variety of textures. Whatever the occasion, make your own burrito bowl and save yourself a trip down the road!
Step 1
Rub a packet of taco seasoning over the entire surfaces of 2 boneless chicken breasts. Set the Instant Pot to saute function. Heat 3 tablespoons of olive oil and place chicken in the pot. Cook the chicken for 3 minutes per side.
Step 2
Add chicken broth, corn, black beans, salsa (or diced tomatoes) and green chiles to the pot. Deglaze the pot (scrape the bottom with a spoon) and mix well. Pour 1 cup of rice into the pot, ensuring it is fully immersed in liquid. Do not stir the mixture after this point.
Close pressure valve, secure lid and set the timer to 10 minutes on high pressure (use the pressure cook setting). It will take the Instant Pot around 12 minutes to build up pressure before it begins cooking.
Step 3
When cook time is up, do an immediate quick pressure release. Remove cover and transfer the chicken breasts to a cutting board. Using two forks, shred the chicken and add it back to the pot. Mix well and sprinkle the cheese over the top.
Let it sit for 5 minutes, then scoop into bowls and serve! Top with cilantro and green onions!
Recipe Notes
- This is one of those recipes that is appropriate to make for just about any occasion, any time of the year. It is also a great meal prep recipe. It reheats well, so eat it for a filling lunch throughout the week!
- For an extra cheesy final product, add 1/2 cup shredded cheddar cheese along with the Mozzarella at the end!
- For an extra spicy bowl, add spicy salsa, chopped jalapeño peppers and/or chili powder.
- It is super important not to stir the mixture once you’ve added the rice to the pot. Make sure the rice is fully immersed in liquid, but avoid mixing it up. This will keep the rice from falling to the bottom of the pot and scorching.
- Serve alongside flour or corn tortillas for an extra hearty meal.
FAQ About Chipotle Chicken
Chipotle chicken is one of the healthiest protein options at the popular restaurant, with its lean meat and very minimal fat.
Chipotle chicken is the second spiciest meat on the famous restaurant’s menu. It is marinated in adobo sauce, providing flavor and mild spice.
Chipotle’s tender chicken is completely gluten free.
To make a chipotle chicken bowl, combine seasoned cooked shredded chicken with rice mixed with fresh cilantro and lime juice and desired toppings such as shredded cheese, black beans and salsa.
More Great Instant Pot Recipes
The list of recipes you can make in an Instant Pot is endless! It can act as a slow cooker, saute pan, steamer, rice maker, yogurt maker and pressure cooker. It can cook soup, chili, pasta, meat, potatoes, veggies, cake, beans and so much more. Here are a few of my favorite Instant Pot recipes:
- Make a batch of Goulash and enjoy leftovers too!
- Enjoy a hot bowl of Instant Pot Chicken Noodle Soup, a delicious comfort soup on a cool day or when you feel under the weather.
- Weeknight dinner is always better with Mashed Potatoes!
- Dinner comes together quickly when Instant Pot Ham is on the menu.
- Spicy or mild, Instant Pot Chicken Tortilla Soup is a favorite on the menu!
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Instant Pot Chipotle Chicken Bowls Copycat Recipe
Equipment
- Instant Pot
Ingredients
- 1.25 oz taco seasoning 1 package OR 2 tbsp homemade taco seasoning
- 2 chicken breasts boneless, skinless, fat trimmed off
- 3 tbsp olive oil
- 15 oz chicken broth
- 16 oz salsa OR 15 oz diced tomatoes
- 15 oz sweet corn drained, frozen can be used too
- 15 oz black beans drained and rinsed
- 4 oz green chilies diced
- 1 cup white rice uncooked, **for brown rice see notes below
- 1 cup mozzarella cheese shredded
- 1/2 cup chopped cilatro, avocado slices, sour cream, sliced green onions and lime wedges for topping
Instructions
- Rub the taco seasoning over the surfaces of the chicken breasts. Set Instant Pot to saute. Heat the olive oil and add the chicken to the pot. Cook for 3 minutes/side.
- Add chicken broth, corn, black beans, salsa (or diced tomatoes) and green chiles to the pot. Deglaze the pot (scrape the bottom with a spoon) and mix well. Pour the rice into the pot and make sure it is fully immersed in liquid (do not stir after this point).
- Place the cover on the pot and set timer to 10 minutes on high pressure (pressure cook setting). It will take the IP around 12 minutes to build up pressure before it begins cooking.
- When cooking is done, do an immediate quick release. Remove cover and transfer the chicken breasts to a cutting board. Using two forks, shred the chicken and add it back to the pot.
- Mix well and sprinkle the cheese over the top. Let sit 5 minutes and scoop into bowls. Top with cilantro and green onions.
Notes
- This is one of those recipes that is appropriate to make for just about any occasion, any time of the year. It is also a great meal prep recipe. It reheats well, so eat it for a filling lunch throughout the week!
- For an extra cheesy final product, add 1/2 cup shredded cheddar cheese along with the Mozzarella at the end!
- For an extra spicy bowl, add spicy salsa, chopped jalapeño peppers and/or chili powder.
- It is super important not to stir the mixture once you’ve added the rice to the pot. Make sure the rice is fully immersed in liquid, but avoid mixing it up. This will keep the rice from falling to the bottom of the pot and scorching.
- If you decide to use brown rice, add an extra half cup of broth and 10 minutes to the total time you cook it, for a total of 20 minutes of cooking. Let it release naturally 10 minutes before releasing the remainder.
- Serve alongside flour or corn tortillas for an extra hearty meal.
I love this recipe, however it came out more like a chipotle soup. Should I use less broth?
The rice to liquid ratio is 2:1 but the additional liquid is to help the IP pressurize and keep everything else tender, not dry. I’m surprised that its soupy. I bet it would still be good. When I’ve had something like this happen with other recipes, I’ve cooked up a little extra rice or quinoa on the side and added it in. You could next time reduce the liquid. I tested this recipe in low elevation, maybe that could be something to do with it or the difference in IP? I hope you enjoyed it anway!
Thank you for the recommendation. It is delicious no matter what!
What is the cook time for this recipe if using brown rice? I’ve been under the impression with other recipes using brown rice that the cook time is 22 minutes with 10 minutes natural pressure release. I know times can vary with different recipes so I wanted to double check. I’m excited to try this recipe!!
Good question Gina – I would recommend an additional 10 minutes for the brown rice. I’ll update my notes!
Thank you, Megan! I look forward to trying this recipe!
Best chicken burrito bowl I’ve ever ever eaten.
That’s a win! I’m glad you liked it – fun making your own, I think. Thanks for sharing!
Can you share how this could be made without a insta pot? Looks so good!!!
Hi Beth! You can easily make this in the slow cooker as well.
Whether you follow the ingredients list here or use my Cilantro Lime Chicken recipe, it’s going to be delicious!
https://pipandebby.com/pip-ebby/slow-cooker-cilantro-lime-chicken/
Made this tonight and it’s a keeper. My husband said it tasted like something you’d get in a restaurant. I used Zatarans lime cilantro rice, that gave it some rally good flavor. Didn’t have green chiles but didn’t miss them…. I don’t think. Lol
Highly recommended!!!!
I’m so glad that you all enjoyed it! Thank you for taking the time to let me know what you thought.
Lime cilantro rice is really amazing (it’s so easy to make yourself too! think lots of chopped cilantro, 1/4 cup of squeezed lime/lemon juice mixed and a tsp of salt). Love it when the whole family agrees a recipe is worth keeping. Thanks for checking in!