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Delicious burrito bowl with avocado, black beans, and cilantro in a white bowl.

20-Minute Instant Pot Chicken Burrito Bowls

These Instant Pot chicken burrito bowls are an easy one pot dinner packed with juicy chicken, rice, black beans, corn and bold Tex-Mex flavor. A cozy comfort food meal perfect for busy weeknights, taco night or easy meal prep lunches.
5 from 2 votes
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Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 519kcal
Author: Megan Porta

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

  • Do not stir after adding the rice to the pot. Keeping the rice layered on top helps prevent the burn notice.
  • White rice or brown rice both work great in this recipe.
  • Boneless skinless chicken thighs can be used in place of chicken breasts.
  • For extra spice, add jalapeños, cayenne pepper or hot salsa.
  • Leftovers store well in the refrigerator for up to 5 days and make excellent meal prep lunches.
  • Top with avocado, crushed tortilla chips, guacamole, salsa, sour cream or fresh lime juice for extra flavor and texture.

Nutrition

Calories: 519kcal | Carbohydrates: 66g | Protein: 33g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 1445mg | Potassium: 985mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1370IU | Vitamin C: 11mg | Calcium: 159mg | Iron: 3mg
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