A Chipotle favorite is easy to make in your Instant Pot in under 25 minutes! Fill your burrito bowl with chicken, rice, beans and corn and top with cilantro, avocado and salsa! Healthy and filling, this is a fabulous recipe that comes together quickly.
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 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!
WATCH THIS QUICK VIDEO TO SEE HOW TO MAKE A BURRITO BOWL IN YOUR INSTANT POT!
Enjoy the step-by-step video tutorial we have created for this recipe! Our goal is to make your time in the kitchen as easy as possible and to ensure that your version of this recipe is a success. See our full collection of cooking and baking videos on YouTube!
HOW TO MAKE YOUR OWN CHICKEN BURRITO BOWL!
I love that this recipe is so easy to make. Whatever the occasion, make your own burrito bowl and save yourself a trip down the road!
Rub a packet of taco seasoning over the entire surfaces of 2 boneless chicken breasts. Set the Instant Pot to the saute setting. Heat 3 tablespoons of olive oil and add the chicken to the pot. Cook the chicken for 3 minutes per 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 1 cup of rice into the pot, ensuring it is fully immersed in liquid. Do not stir the mixture after this point. Place the cover on the pot 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.
When cooking time is up, 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 it sit for 5 minutes, then scoop into bowls and serve! Top with cilantro and green onions!
RECIPE TIPS: HOW TO MAKE THE BEST PRESSURE COOKER CHICKEN BURRITO BOWLS!
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!
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: cilantro, avocado slices, crushed tortilla chips, green onions, sour cream, salsa, guacamole and taco sauce!
Use either brown rice or white rice in this recipe. Both taste great and the cooking time stays the same.
Replace the packet of taco seasoning with 2 tablespoons of homemade taco seasoning! <— This recipe is AMAZING, easy and contains no weird ingredients!
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, use spicy salsa and add chopped jalapenos.
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.
Feel free to replace the chicken broth with an equal amount of water, if desired.
INSTANT POT BURN NOTICE
If you see that dreaded burn notice flash on your Instant Pot, do not fret! Know that your pressure cooker is keeping a good eye on your food. It has sensed that the temperature toward the bottom of the pot is too high and has therefore turned it off momentarily. It is giving you a chance to fix the problem! This can happen especially when contents are thick because of the heaviness of the ingredients inside the pot. It can also happen if there is not enough liquid inside the pot.
If you see the burn notice, press CANCEL as soon as possible. Do an immediate quick release and wait for the silver float valve to drop. Transfer the inner pot to a hot pad holder. Scrape any bits of food that may have adhered to the bottom of the pot using a spoon.
If there are no burned bits:
Add 1/2 cup of liquid to the recipe that will thin out the consistency. If the recipe contains beef or chicken broth, add more of the same. If no broth is used in the recipe, add water.
Stir the contents of the pot thoroughly and resume cooking.
If you see burned pieces in the mixture:
Pour the contents into a saucepan and clean out the pot using soap and water, making sure any charred pieces of food are removed from the bottom of the pan. Remove visible pieces of burnt food and pour it back into the pot.
Stir the contents of the pot thoroughly and resume cooking.
HOW TO AVOID SEEING THE DREADED BURN NOTICE ON THE INSTANT POT
Stir recipes using heavy ingredients just before placing the cover on the pot for cooking. You will want the heaviest ingredients toward the top in order to ensure they don’t stick to the bottom and burn.
Make sure your pot contains enough liquid! Add extra beef broth or chicken broth if it is already an ingredient in the recipe. If the recipe does not contain a thin liquid (e.g., a recipe that requires a trivet), add 1 1/2 cups of liquid to the bottom of the Instant Pot before cooking.
I do not use an 8-quart IP, but from what I have read this size is much quicker to burn than the 6-quart version. The 8-quart Instant Pot may require more liquid than the 6-quart does.
HOW TO CLEAN AN INSTANT POT
Keep your Instant Pot shiny, clean and scent-free by following these simple steps:
EXTERIOR – Use a clean, damp cloth to wipe down any grease or gunk on the outside of the Instant Pot. Use a brush or the edge of a clean cloth to reach inside the rim to remove food that may have gotten stuck in the grooves. The exterior “housing” should never ever be immersed in liquid or run underwater.
INNER POT – The stainless steel inner pot can be hand-washed OR run through a dishwasher. See below tips for deep cleaning when needed.
COVER – The inside of the IP cover can usually just be wiped down with a clean cloth after use. If there is food stuck to the inside of the cover, remove the sealing ring and run the cover under hot water and scrub with a brush or cloth.
SEALING RING – The sealing ring can be easily removed from the Instant Pot and hand-washed with warm, soapy water OR run through a dishwasher when needed.
TRIVET – The trivet that is inserted into the Instant Pot can be scrubbed with a brush, hand-washed with warm, soapy water or run through a dishwasher.
DEEP CLEAN – If the inner pot starts to show signs that it needs a deep cleaning (cloudiness or discoloration), pour either 2 cups of white vinegar OR 2 cups of water plus 1 tablespoon of lemon juice into the pot. Place the cover on the pot and set to STEAM for 3 minutes. Let the pressure release naturally and remove the cover. Remove sealing ring and inner pot and allow to air dry.
OTHER GREAT RECIPES TO MAKE IN AN INSTANT POT
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:
Instant Pot Chicken Burrito Bowls
- Instant Pot
- 1.25 oz taco seasoning 1 package OR 2 tbsp homemade taco seasoning
- 2 bonesless skinless chicken breasts 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, brown rice can be used as well
- 1 cup mozzarella cheese shredded
- chopped cilatro, avocado slices, sour cream, sliced green onions and lime wedges for topping
- 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.