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Instant Pot Chicken Burrito Bowls

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.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: how to make a copycat chipotle chicken burrito bowl
Prep Time: 5 minutes
Cook Time: 28 minutes
Servings: 6 servings
Calories: 520kcal


  • 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.


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.


Calories: 520kcal | Carbohydrates: 67g | Protein: 32g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 1539mg | Potassium: 1007mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1252IU | Vitamin C: 16mg | Calcium: 155mg | Iron: 3mg