Instant Pot Chicken Burrito Bowls are quick, easy and require just 7 ingredients. Place everything in your Instant Pot and start – no sautéing required! Serve with your favourite fresh garnishes and tortilla chips.
This Instant Pot Chicken Burrito Bowl recipe is a great option for those nights when you’re short on time, but still want to enjoy a delicious, balanced meal. This recipe is “dump and go”, meaning you just put everything in the Instant Pot and let it do all the work. No sautéing required! And leftovers make a great meal prep lunch.
We love to serve it with fresh vegetables like diced bell pepper, shredded lettuce and red onion, along with some grated cheddar, a dollop of sour cream and corn chips. So good!
Here’s an overview of the main ingredients and steps to make pressure cooker burrito bowls. See the recipe card for all the details!
- Chicken breast – two 8-ounce breasts, 1-inch dice
- Broth – either chicken broth or vegetable broth
- Rice – a long-grain white rice. I used jasmine.
- Taco seasoning – you can make your own or use one store-bought packet.
- Salsa – any jarred red salsa will work!
- Canned black beans – drained and rinsed.
- Corn – we tend to use frozen because we always have it on hand, but canned also works!
How to make Instant Pot Chicken Burrito Bowls
Layer the diced chicken evenly in the Instant Pot insert, then pour in the broth. Add the rice in an even layer and gently push it into the broth until it’s submerged.
Sprinkle the taco seasoning on top, then add the black beans, salsa, corn and salt. Do not stir.
Close the lid, set the vent to sealing and pressure cook on High pressure for 4 minutes. Allow for a 10-minute natural release, then release the remaining pressure.
Open the lid and fluff the rice with a fork, mixing everything up until the beans and corn are evenly distributed in the rice. Season with salt to taste and serve immediately with your favourite garnishes.
Tips for Success
Can I use brown rice instead of white rice?
I don’t recommend using regular brown rice in this recipe, as it requires a significantly longer cook time and will overcook the chicken breast. However, you can use Minute Rice brown rice and increase the pressure cook time to 5 minutes. Shorten the natural release to 5 minutes. (Minute Rice itself can be quick released, but I find the chicken texture is better with the natural release.)
Can I use chicken thighs instead of chicken breasts?
Yes, you can used diced boneless, skinless chicken thighs and use the same cook time.
More Instant Pot chicken recipes
- Instant Pot Chicken and Potatoes with Lemon Garlic Sauce
- Instant Pot Chicken Pad Thai
- Instant Pot Chicken Pot Pie
- Instant Pot Pesto Chicken Pasta
- Instant Pot Bruschetta Chicken Pasta
- Instant Pot Chicken Stir Fry
- Instant Pot Chicken Salad
- Instant Pot Spaghetti Squash with Chicken
- Instant Pot Cheesy Chicken and Rice
Instant Pot Chicken Burrito Bowl
- 1 lb chicken breast, 1-inch dice (two 8-ounce breasts)
- 2 cups chicken broth (or vegetable broth)
- 1 cup jasmine rice, rinsed
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn (or canned corn, drained)
- 1 cup jarred salsa
- ½ teaspoon sea salt
For serving (optional)
- chopped fresh cilantro
- diced bell pepper
- diced red onion
- guacamole or avocado
- grated cheese
- shredded lettuce
- sour cream
- tortilla chips
- lime wedges
- Layer the diced chicken along the bottom of the Instant Pot insert. Pour in the broth, then add the rice in an even layer and gently push it into the broth until it's submerged. Sprinkle in the taco seasoning, then add the salsa, black beans and corn on top. Do not stir.
- Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 4 minutes (your Instant Pot model may have a "Pressure Cook" button rather than a "Manual" button). It will take 10-15 minutes to come to pressure.
- Allow the pressure to release naturally for 10 minutes (just let it sit), then open the vent release the remaining pressure. Remove the lid, fluff the rice with a fork and mix until the beans and corn are evenly distributed in the rice. Season with more salt to taste, if needed.
- Serve immediately with your favourite garnishes. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
- Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
- Nutrition estimate does not include the optional garnishes.
Hey, I’m Laura!
Creator of The Recipe Well
I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.