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!
114.5 oz canBlack Beans (or any beans)drained and rinsed
1cupCorn (frozen, canned, or fresh)
1 1/2cupsChicken Broth
1cupUncooked Long Grain White Ricerinsed until water runs clear
1cupPicante Sauce or Chunky Salsa
1largeBoneless Skinless Chicken Breastabout 3/4 lb. (thawed, if frozen)
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.
Lay CHICKEN BREAST(S) on top of the ingredients in the Instant Pot. Sprinkle more taco seasoning on the chicken, if desired.
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.
Check out the ingredient substitutions in the blog post above!Can I use two boneless chicken breasts without doubling the other ingredients?Yes! Simply add the second chicken breast and leave the other ingredients and instructions as they are. Just make sure to confirm 165°F for both chicken breasts when they're done cooking.What if my chicken breast doesn't reach 165° on the meat thermometer after cooking?
This is very uncommon with this recipe, but if it happens, lay the chicken breast back on top of the ingredients and pressure cook for one minute. Then quick release to depressurize and test the chicken to confirm it has reached 165°F.
What if I get a burn notice?
We've tested this recipe many times and have never had the notice. But, I'll be honest ... rice/pasta dinners can be one of theworst offenders of it. If it ever happens with any recipe, don't panic! The IP user manual even says it's 100% natural and often means you likely don't need to do anything...really! It's a safety feature signaling to you that the pot has temporarilyshut the heat off because it reached too high temperature and will sort itself out.
If you ever get a burn notice with ANY recipe, don't throw in the towel. First, consider these questions...
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?
Do I live in a higher altitude?
It only takes one of these offenders to trigger the notice.