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Instant Pot Chicken Burrito Bowl

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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.

If you’re looking for more easy recipes for your Instant Pot, check out my Instant Pot Chicken Fried Rice or Instant Pot Chicken Fajitas!

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Instant Pot Chicken Burrito Bowl served with diced red onion, yellow bell pepper, shredded lettuce and cheese in a shallow white bowl.

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!

Ingredients

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!
Ingredients needed for Instant Pot Burrito Bowl viewed from overhead.

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.

Collage showing steps to prepare a chicken burrito bowl in the Instant Pot.

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.

Chicken Burrito Bowl being scooped with a wooden spoon in an Instant Pot.

Tips for Success

  • Rinse the rice. This will remove some starch so that the resulting texture isn’t too sticky.
  • Do not stir the ingredients before pressure cooking. Layering the ingredients is key for this recipe. It’s especially important that tomato-based ingredients (like salsa) are not touching the bottom of the insert, as this can cause a burn warning.
  • Prep your garnishes while the chicken and rice cook. To be efficient with time, I like to get the chicken and rice cooking before I prep my garnishes.
Instant Pot Chicken Burrito Bowls served on white plates with red onion, bell pepper, shredded lettuce, grated cheese and corn chips.

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.

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Instant Pot Burrito Chicken and Rice served on a white bowl with red onion, yellow bell pepper, shredded lettuce and cheese.

Instant Pot Chicken Burrito Bowl

Laura Lawless, BASc
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 for a delicious, balanced meal.
5 from 1 vote
Servings 4
Calories 377
Prep Time 10 mins
Cook Time 4 mins
Inactive time 25 mins
Total Time 39 mins

Ingredients

  • 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

Instructions
 

  • 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.

Notes

  1. This recipe was tested in both 6-quart and 8-quart Instant Pot models. 
  2. Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
  3. Nutrition estimate does not include the optional garnishes.

Equipment

Instant Pot (6qt)
Sieve

Nutrition Estimate

Calories: 377kcal | Carbohydrates: 53g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 941mg | Potassium: 882mg | Fiber: 3g | Sugar: 3g | Vitamin A: 371IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg
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Portrait of Laura Lawless in a green sweater standing in front of white shelving filled with food photography props.

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.

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Recipe Rating




2 Comments

  1. 5 stars
    Love the simplicity of this meal! It’s become a go-to for us during the work week and my picky kids will eat it! 100% recommend

    1. Laura Lawless, BASc says:

      Thrilled to hear this! Thanks for taking the time to leave a review!