Instant Pot Chicken Burrito Bowls
These one-pot Instant Pot chicken burrito bowls are quick, filling, and family-friendly, perfect for busy weeknights.
I’ve been making these Instant Pot chicken burrito bowls for quick weeknight dinners for years — they’re one-pot, hands-off, and feed a crowd without breaking the budget. The brown rice and black beans make it filling, the diced tomatoes with green chilies add a bright kick, and shredding the chicken right in the pot keeps everything saucy and easy to scoop into bowls. If you like one-pot Mexican-style meals, you might also enjoy this flavorful chipotle ranch grilled chicken burrito for a different smoky twist.
Why you’ll love this dish
This recipe hits a lot of home-cooking sweet spots: fast pressure-cooker convenience, balanced protein and grains, and family-friendly flavors that are easy to customize. It’s perfect for busy weeknights, meal-prep for lunches, or a casual dinner when you want something satisfying without fuss. Because everything cooks together in the Instant Pot, cleanup is minimal and flavors meld so the rice soaks up the tomato and broth for a comforting base.
How this recipe comes together
Before you start: you’ll layer the raw chicken over the rice and beans, add corn and tomatoes for texture and brightness, pour in broth and spices, then pressure-cook for 10 minutes. After a 10-minute natural release, shred the chicken right in the pot and stir to combine so every bite is saucy. If you want more Instant Pot dinner ideas, try this easy Instant Pot curry chicken lentil soup next week.
What you’ll need
- 1 lb boneless, skinless chicken breasts (thighs work too for more fat and flavor)
- 1 cup brown rice (long-grain; rinse briefly if dusty)
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned, drained)
- 1 can diced tomatoes with green chilies (10–14 oz)
- 1 cup chicken broth (low-sodium if you’ll add extra salt)
- 1 tablespoon taco seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Toppings (optional but recommended): avocado, shredded cheese, sour cream, cilantro, lime wedges
Substitutions/notes: Use white rice if you prefer—reduce pressure time to 6 minutes. Swap chicken breasts for boneless thighs (same time) or use vegetable broth and extra beans for a vegetarian spin (no chicken; cook rice and beans together following package times).
Directions to follow
- Place the chicken breasts in the bottom of the Instant Pot in a single layer.
- Add the brown rice, drained black beans, corn, and the can of diced tomatoes (with their juices) on top of and around the chicken.
- Pour in the chicken broth, then sprinkle the taco seasoning, garlic powder, onion powder, and a little salt and pepper evenly over the mixture.
- Gently stir once to distribute seasonings without burying the rice too deeply. Smooth the top so liquid covers the rice as much as possible.
- Seal the lid and set the Instant Pot to cook on high pressure for 10 minutes.
- When the cook cycle ends, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
- Open the lid, remove the chicken breasts to a cutting board, shred them with two forks, then return the shredded chicken to the pot and stir everything together so the rice absorbs any remaining liquid and the flavors meld.
- Spoon into bowls and top with diced avocado, shredded cheese, a dollop of sour cream, fresh cilantro, and a squeeze of lime.
Instant Pot Chicken Burrito Bowls
- Prep
- 10 MIN
- Cook
- 20 MIN
- Total
- 30 MIN
- Serves
- 6
01Ingredients
Main Ingredients
Toppings (optional)
02Method
- Preparation
- Finishing
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0 OF 8 DONE03Recipe notes
- 01For best enjoyment, serve in shallow bowls with toppings on top. Add a side of tortilla chips or warm flour tortillas. Store cooked chicken in the refrigerator for up to 3–4 days and freeze in containers for up to 3 months. Reheat thoroughly before consuming.
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Best ways to enjoy it
Serve in shallow bowls so toppings sit on top and don’t get lost. Add a simple side of tortilla chips or warm flour tortillas for scooping. For a full spread, offer pickled onions, sliced jalapeños, or a quick pico de gallo. A crisp green salad or roasted peppers make nice complements if you want extra veggies.
Storage and reheating tips
Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate up to 3–4 days.
Freezing: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Microwave covered until hot, stirring halfway. On the stove, reheat in a skillet with a splash of broth to loosen the rice and prevent drying.
Food safety note: Don’t leave cooked chicken at room temperature for more than 2 hours. Reheat leftovers to 165°F (74°C).
Creative twists
- Spicy verde: Swap diced tomatoes for a can of green enchilada sauce and add a chopped jalapeño.
- Mexican street corn bowl: Use charred corn, mix in cotija cheese and a bit of mayo or crema after cooking.
- Vegetarian: Omit the chicken, increase black beans to 2 cans, and add an extra ½ cup broth; pressure time for brown rice remains the same.
- Cilantro-lime rice: Stir in chopped cilantro and lime zest after cooking for a brighter finish.
Your questions answered
Can I use frozen chicken breasts?
A: Yes. Increase pressure time to 12 minutes and still allow a 10-minute natural release. Check internal temperature (165°F/74°C) before shredding.
Will the rice get mushy from pressure cooking with chicken?
A: Not if you use the right rice-to-liquid ratio and avoid over-stirring. This recipe balances 1 cup brown rice with 1 cup broth plus the moisture from tomatoes; the 10-minute pressure cook and 10-minute NPR give a good texture.
Can I double the recipe?
A: You can double it in a 6-quart Instant Pot but ensure ingredients don’t exceed the max fill line. For a 8-quart model, doubling is safer—maintain the same pressure time.
What if I only have white rice?
A: Use long-grain white and reduce pressure time to 6 minutes, then do a quick release (no long natural release) to avoid overcooking.
Conclusion
If you want a dependable, family-friendly weeknight meal, these Instant Pot chicken burrito bowls deliver bold flavor with almost no babysitting. For another Instant Pot rice-and-chicken option with similar convenience, see this well-tested Instant Pot weeknight chicken and rice burrito bowls. For another idea, try my Instant Pot Shredded Chicken Burrito Bowls.
Dinner Bowls
Dinner Bowls
Dinner Bowls
