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You know those nights where the clock says dinner time, your stomach’s growling, and the last thing you want is to make a mess in the kitchen? That’s where this Instant Pot Burrito Bowl comes in.

It’s become a weeknight lifesaver in our house, warm, satisfying, and layered with flavor. Everything cooks together in one pot, from the juicy chicken to the seasoned rice, black beans, and corn. And when it’s done? Everyone builds their bowl their own way with their favorite toppings.

This is a no-fuss dinner that feels like comfort food but comes together fast, and without the cleanup. Honestly, once you make it, you’ll wonder how you lived without it. No need for Chipotle take out anymore once you’ve mastered this best burrito bowl recipe!

Why You’ll Love This Burrito Bowl

  • No sautéing. No searing. Just dump, press, and walk away.
  • Full of bold flavor without needing a spice cabinet overhaul.
  • Feeds the whole family (and keeps well for leftovers).
  • It’s endlessly customizable. Spice it up or keep it mild.
  • Ready in about 30 minutes from start to finish.
Instant Pot Burrito Bowl - EVRYFOODIE

Ingredients Breakdown

  • Chicken: Breasts or thighs both work. Thighs are juicier, but breasts keep it light. Use what you’ve got.
  • Long-grain white rice: Jasmine or basmati are your best bet here. (Brown rice takes too long to cook for this one.)
  • Black beans: Or swap for pinto or kidney beans if that’s what’s in your pantry.
  • Corn: Canned or frozen both work, use whatever’s handy.
  • Chicken broth: Helps cook the rice and keeps everything moist and flavorful.
  • Salsa: The secret sauce of this dish. Go mild, medium, or spicy, your call.
  • Spices: Chili powder, cumin, garlic powder, salt, and pepper. Nothing fancy, just the essentials.

Variations & Substitutions

  • Vegetarian version: Skip the chicken and add extra beans, tofu, or even roasted veggies.
  • Add a little heat: Use hot salsa or add chipotle powder to the mix.
  • Peppers: Add some extra color and flavor by adding your favorite bell pepper.
  • That lime taste: Throw in a little extra lime juice for an even more flavorful Mexican dish.
  • Low-carb tweak: Swap the rice for cauliflower rice, just don’t pressure cook it. Stir it in at the end.

STEP BY STEP INSTRUCTIONS

Step 1: Load the pot

Add the chicken, broth, beans, corn, salsa, and spices to your Instant Pot. Stir everything together gently.

Step 2: Add the rice, no stirring

Sprinkle the rice over the top. Don’t mix it in. Just gently press it down with a spoon to make sure it’s covered by liquid. This helps it cook properly and keeps the Instant Pot from giving you a burn notice.

Instant Pot Burrito Bowl - EVRYFOODIE

Step 3: Pressure cook

Secure the lid and set your Instant Pot to Manual (High Pressure) for 10 minutes. Once the timer goes off, let the pressure naturally release for 10 more. Then, quick release any remaining steam.

Step 4: Stir and serve

Pop the lid open, give everything a gentle stir to fluff up the rice, and you’re ready to serve.

Topping Ideas

Set up a little burrito bowl bar and let everyone build their own:

  • Shredded cheese
  • Sour cream or Greek yogurt
  • Avocado or guacamole
  • Fresh chopped cilantro
  • Lime wedges
  • Jalapeños
  • Tortilla chips for crunch

The beauty of this bowl is how everyone can make it their own. Taco night just got way easier.

Storage & Leftovers

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze in single portions for easy lunches or future dinners. Just thaw overnight in the fridge before reheating.
  • To reheat: Microwave with a splash of broth or water to keep it from drying out.

FAQ

Not for this recipe. It needs more cooking time, which could dry out the chicken.

Yes, if you’re using an 8-quart Instant Pot. Otherwise, it’s too full.

It is! Just skip any dairy-based toppings, and double-check your broth and spices.

Enjoying the Instant Pot Burrito Bowl

This Instant Pot Burrito Bowl is one of those dishes that quietly becomes a delicious favorite. You make it once, and before you know it, it’s part of your weekly routine.

It’s warm, filling, and flexible, great for family dinners, Sunday meal prep, or just those nights when your brain is done and dinner still needs to happen. If you try it, I’d love to hear what you think. Tag us or leave a comment and show us how you made it your own.

If You Try It, We’d Love to Hear About It

Don’t forget to snap a pic and tag us @evryfoodie on your favorite social media!
We’d love to see your delicious creation.

Tried this recipe? Don’t forget to leave a rating and a comment below! We’d love to hear how it turned out for you. If you made any tweaks or added your own spin, let us know how it went, we’re all about seeing how y’all make it your own!

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Instant Pot 20-Minute Chicken Burrito Bowl

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Description

I’ll be honest, this Instant Pot burrito bowl recipe is what officially turned me into an Instant Pot believer. It was my first test run with the pressure cooker, and after just one bite of that juicy, perfectly seasoned chicken and fluffy, flavor-packed rice? I was hooked. The fact that it all came together in a single pot with basically no cleanup didn’t hurt either.

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

1 cup low sodium chicken broth

1 (1.25-ounce) package taco seasoning

1 (15-ounce) can corn kernels, drained

1 (15-ounce) can black beans, drained and rinsed

1 cup salsa, homemade or store-bought

1 (4.5-ounce) can chopped green chiles

1 cup long-grain white rice

1 cup shredded Mexican blend cheese

2 tablespoons chopped fresh cilantro leaves

Instructions

  1. Add the chicken, chicken broth, and taco seasoning to your 6-quart Instant Pot and give it a quick toss to coat the chicken evenly.
  2. Next, stir in the corn, black beans, salsa, and green chiles. Then sprinkle the rice over the top, but don’t stir it in (this helps prevent the dreaded burn notice).
  3. Seal the lid and set your Instant Pot to Manual (High Pressure) for 10 minutes. Once it’s done, do a quick release following your model’s instructions.
  4. Open the lid and stir in the shredded cheese until it’s melted and creamy, just takes about a minute.
  5. Scoop into bowls, garnish with fresh cilantro if you’d like, and serve it up warm!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Mexican

Did you make this recipe?

Share a photo and tag us @evryfoodie — we can’t wait to see what you’ve made!

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Jennifer West Senior Recipe Editor
As a Senior Recipe Editor, Jennifer West shares flavorful and easy meal recipes with a creative twist,. Perfect for busy families and everyday home cooks.
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