Save money by making delicious Instant Pot Chipotle chicken rice bowls at home in just 25 minutes! Perfect for taco night, weeknight dinners, or lunch with friends, these homemade burrito bowls are customizable to your taste and packed with flavor. The leftovers are just as incredible, making this recipe a go-to for any gathering or meal prep!
Original post: May 2019 | Updated: May 2021 and February 2025
Why This Recipe Works
- The electric pressure cooker produces the most juicy chicken with so much flavor.
- Avoid the extra cost of takeout this week by making Instant Pot Chipotle chicken rice bowls at home!
- This amazing recipe is done in just 25 minutes!
- Chipotle burrito bowls are one of my all-time favorite takeout meals. I can demolish an entire bowl no matter the time of day or day of week.
- My trusty Instant Pot Duo produces the most delicious version of homemade burrito bowls.
- The leftovers taste incredible!
- Perfect for taco night, taco tuesday or any gathering where Mexican food is a highlight. It also works perfectly as a week night meal or lunch with friends.
- You can customize your rice bowl to cater to flavors and ingredients you enjoy.
Recipe Ingredients
Taco seasoning – Replace the packet of taco seasoning with 2 tablespoons of homemade taco seasoning.
Chicken breasts – Use boneless and skinless chicken thighs or breasts with fat trimmed.
Olive oil – Use oil of choice, such as canola or avocado oil
Chicken broth – Feel free to replace the chicken broth with an equal amount of water or chicken stock if desired.
Salsa – Any variety of salsa works great in this recipe. If you’d rather, use a 15-oz. can of tomato sauce in place of the salsa.
Corn – Canned corn can be omitted entirely, if desired.
Black beans – Use any variety of beans or omit entirely, if desired.
Green chilies – This ingredient adds just a tiny bit of spice, so feel free to omit if desired.
Rice – Use either brown rice or white rice in this recipe. Both taste great and the cooking time remains the same.
Cheese – Use mozzarella cheese, or another melty variety such as colby jack, cheddar or provolone.
Toppings – Keep this recipe simple or feel free to go crazy with toppings for extra flavor. A few options: avocado slices, crushed tortilla chips, green onions, salsa, guacamole, hot sauce or a squeeze of fresh lime juice!
How To Make Instant Pot Chipotle Chicken Bowls
Step 1
Rub a packet of taco seasoning over the entire surfaces of 2 boneless chicken breasts. Set the Instant Pot to saute function. Let the olive oil heat inside the pot for 3 minutes. Place the seasoned chicken in the pot. Cook the chicken for 3 minutes per side.
Press the cancel button to stop the sauté setting from continuing to cook.
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 button). It will take the Instant Pot around 19 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. Add the shredded chicken back to the pot. Mix well and sprinkle the cheese over the top.
Let sit for 5 minutes, then scoop into bowls and serve! Top with your favorite toppings.
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 spicy bowl, add spicy salsa, chopped jalapeño peppers, cayenne pepper or chili powder.
- Do not 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, producing that dreaded burn message.
- Serve alongside flour or corn tortillas for an extra hearty meal.
Toppings for Instant Pot Chipotle Chicken Rice Bowls
- Chopped red onion
- Bell peppers
- Fresh cilantro
- Avocado slices
- Crushed tortilla chips
- Green onions
- Sour cream
- Salsa
- Guacamole
- Freshly grated black pepper
- Taco sauce
- Hot sauce
- A squeeze of fresh lime juice
How To Store Rice Bowls
Store leftover Chipotle rice bowls in an airtight container in the fridge for up to 7 days for best results.
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!
Delicious Chicken Recipes
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Instant Pot Chipotle Chicken Rice 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
- 15 oz black beans drained
- 4 oz diced green chilies
- 1 cup white rice uncooked
- 1 cup mozzarella cheese shredded
- 1/2 cup chopped cilantro for topping
Instructions
- Rub a packet of taco seasoning over the entire surfaces of 2 boneless chicken breasts. Set the Instant Pot to saute function. Let the olive oil heat inside the pot for 3 minutes. Place the seasoned chicken in the pot. Cook the chicken for 3 minutes per side.
- Press the cancel button to stop the sauté setting from continuing to cook.
- 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 button). It will take the Instant Pot around 19 minutes to build up pressure before it begins cooking.
- 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. Add the shredded chicken back to the pot. Mix well and sprinkle the cheese over the top.
- Let sit for 5 minutes, then scoop into bowls and serve! Top with your favorite toppings.
Video
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 spicy bowl, add spicy salsa, chopped jalapeño peppers, cayenne pepper or chili powder.
- Do not 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, producing that dreaded burn message.
- 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!