This Instant Pot Chicken Burrito Bowl recipe is a toss-and-go 30-minute Mexican bowl filling with chicken, rice, beans, corn, and customizable fresh toppings! It's a super easy version of Chipotle's chicken burrito bowl recipe. Use it for tacos, burritos, nachos, anything! Add this to your Instant Pot collection!
Instant Pot Chicken Burrito Bowl is the recipe that lets you throw dinner in a pot, press a button, and go do stuff, just like my Instant Pot Chicken Alfredo and my Taco Pasta. It almost effortless to get a nutritious Mexican burrito bowl filling for tacos, enchiladas, etc. We love to prep all the toppings while the cooker is busy doing all the work.
- canned beans - I used black beans but any will work.
- corn - frozen, fresh, or canned
- salsa picante - you can use rotel or equal amount of fresh tomatoes
- chicken broth - or vegetable broth
- taco seasoning - make your own or use the packaged kind
- uncooked basmati rice - or any long grain white rice
- boneless, skinless chicken breast - must be completely thawed
- cilantro, lime, and Cotija cheese - optional (but recommended) toppings
How to make chicken burrito bowls in the Instant Pot
- To the Instant Pot, stir together BEANS, CORN, TACO SEASONING, PEPPER, and CHICKEN BROTH. Add (well-rinsed) RICE and PICANTE and push the rice under the liquid with a utensil.
- Place chicken (and more taco seasoning, if desired) on top of ingredients. Note: If using frozen chicken breast, it must be completely thawed to cook properly with this recipe.
- Pressure cook for 5 minutes on high pressure followed by a 10-minute natural pressure release (NPR). Open lid and confirm chicken is 165°F internal temperature. Transfer chicken out, cover with foil, and rest a few minutes.
- Shred the chicken breast.
- Stir it back into the filling in the Instant Pot.
- Serve the chicken bowl warm, customized with fresh ingredients.
How to use burrito bowl filling
One pot burrito bowl toppings
This recipe is naturally low in saturated fat and the sky's the limit for toppings. Adding plenty of produce will add loads of color, texture, and nutrition to this chicken burrito bowl.
- lettuce and tomato
- cucumber, carrots, onions
- cilantro and lime
- salsa or pico de gallo
- Jalapeno or Serrano peppers (fresh or pickled)
- avocado or Avocado Ranch Dressing
- cheese (I used Cotija but any cheese will work)
- sour cream
- boneless chicken thighs - You can use thighs in place of chicken breast in this recipe using the same pressure cook time.
- bone-in chicken thighs or breast - I don't recommend bone-in chicken for this recipe because they require too much cook time, causing the rice to overcook.
- frozen chicken breast - I don't recommend these because the time it takes to properly pressure cook the chicken breast will overcook the rice in this recipe. However, you can use frozen chicken tenders without thawing before pressure cooking. It's wonderful how well this works!
- brown rice - I don't recommend adding it to the pressure cooker because it takes too long to cook and will overcook the chicken. However, you can add cooked brown rice to the finished recipe. You'll need to reduce the broth by half if you go this route. Check out my homemade version of Chipotle's Cilantro Lime Rice.
- beef or lamb - If you want to switch it up and use beef or lamb instead of chicken, check out this copycat Chipotle Barbacoa Recipe.
How to meal prep chicken burrito bowls
We always take a meal prep approach to these burrito bowls for lunches or dinners. To make a chicken bowl in advance, pressure cook the filling ingredients and chop produce (chop avocado upon serving). Store ingredients separately; i.e, burrito bowl filling in a airtight storage container and produce in another container. When prepping lunch for the next day, I heat the burrito bowl filling and then pile on the ingredients. You'll definitely want to add a splash of broth or water when reheating the filling.
Mexican recipes you'll love
- Easy Chicken Tortilla Soup
- Homemade Blender Salsa with Canned Tomatoes
- Jalapeno Popper Dip
- Homemade Pico De Gallo
- Totchos [Tater Tot Nachos]
Instant Pot Chicken Burrito Bowl
- 1 14.5 oz can Black Beans (or any beans), drained and rinsed
- 1 cup Corn (frozen, canned, or fresh)
- 2 Tbsp Taco Seasoning
- 1/2 tsp Black Pepper
- 1 1/2 cups Chicken Broth
- 1 cup Uncooked Long Grain White Rice, rinsed until water runs clear
- 1 cup Picante Sauce or Chunky Salsa
- 1 large Boneless Skinless Chicken Breast, about 3/4 lb. (thawed, if frozen)
- stirring utensil
- To the Instant Pot, add BLACK BEANS, CORN, TACO SEASONING, BLACK PEPPER and CHICKEN BROTH. Stir to combine.
- Add (well-rinsed) RICE and PICANTE SAUCE. Don't stir. Use a utensil to gently spread the rice out and push it just under the liquid.
- Close the lid, turn pressure release valve to “sealing", and pressure cook on HIGH for 5 minutes (this cycle takes 20 minutes in real time).
- When cook cycle completes, allow a 10-minute natural pressure release (NPR). DO NOT skip this step because the rice and chicken are still cooking.
- Carefully turn pressure valve to "Venting" position to release any remaining steam.
- Press "Cancel", open the lid, and insert an instant-read thermometer in the chicken center to confirm minimum 165°F. Transfer chicken out, cover, and rest a few minutes. *see recipe footnote about internal temperature
- Shred the chicken and stir it back into the burrito bowl filling.Tip: Since rice absorbs moisture even after cooking, add a few splashes of broth/liquid to loosen up the filling as needed.
Build the chicken burrito bowl
- Serve burrito bowl filling in bowls with your choice of toppings. I'm using lettuce, tomatoes, cucumber, carrots, red onion, cilantro, jalapenos, lime, and Cotija cheese.
Storage and reheat instructions
- Store the filling separate from toppings in an airtight container up to five days in the refrigerator.
- To reheat burrito bowl filling, add a splash of liquid to loosen it up and reheat via stove or microwave, stirring as needed.
Am I using a different brand/model/size pressure cooker?
Did I stray from the recipe ingredients or directions (even accidentally)?
Was my sealing ring properly seated?
Was my pressure valve fully in the “Sealing” position?
Is my float valve functioning properly?
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Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.