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.
This is one of those magical, reliable dinners I keep coming back to. It’s fast, super customizable, great for meal prep, and family-approved every time. Whether you’re feeding picky eaters or building a quick weeknight dinner from what’s left in the pantry, this Instant Pot burrito bowl has your back.
Why You’ll Love These Instant Pot Burrito Bowls
- One-pot wonder: No sautéing, no extra pans, no stress. Just dump, press, and go.
- Fast and filling: Dinner on the table in 20 minutes? Yes, please.
- Great for meal prep: These bowls reheat like a dream and keep well in the fridge for 2–3 days.
- Flexible ingredients: Swap out beans, use chicken thighs instead of breasts, skip the corn, this recipe rolls with the punches.
- Crowd-pleaser: Everyone can top their bowl just how they like it. No extra cooking required.
What You’ll Need
Here’s a quick peek at the basics:
- Chicken: Breasts or thighs both work, thighs are extra juicy, breasts are leaner. Use what you love.
- 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 you’ve got.
- Corn: Canned or frozen both work, whatever’s handy.
- Chicken broth: Adds flavor and keeps everything nice and moist.
- Salsa: The secret sauce of this dish. Use your favorite jarred or homemade version.
- Spices: A mix of chili powder, cumin, garlic powder, salt, and pepper keeps things flavorful without a ton of effort.
How to Make Instant Pot Burrito Bowls
Add everything but the rice.
Place the chicken, beans, corn, salsa, broth, and seasonings into your Instant Pot.
Layer in the rice (but don’t stir!).
Sprinkle the rice evenly over the top. Lightly press it down with a spoon just so it’s submerged in liquid, but don’t stir. This keeps the rice from sticking to the bottom and triggering a burn warning.
Pressure cook.
Seal the lid and cook on HIGH for 10 minutes. Let the pressure release naturally for another 10 minutes, then quick release whatever pressure is left.
Shred and fluff.
Remove the chicken and shred it with two forks. Stir everything together in the pot and add the chicken back in.
Top it your way.
Scoop into bowls and load them up! Cheese, avocado, sour cream, jalapeños, cilantro, lime, go wild.
Favorite Topping Ideas
These bowls are awesome as-is, but the toppings are where things get fun. Try:
- Diced avocado or guacamole
- Shredded Mexican blend cheese
- Sour cream or Greek yogurt
- Fresh chopped cilantro
- Pickled or fresh jalapeños
- Lime wedges
- Salsa or hot sauce
- Crushed tortilla chips or crispy strips
Tips for Burrito Bowl Success
- Rice on top = no burn notice. Layer it last, press it down slightly, but do not stir it in.
- Use chicken thighs for extra tenderness. They’re a little more forgiving and cook up super juicy.
- Want it spicy? Add a diced jalapeño or a few shakes of hot sauce to the pot before cooking.
- Reheat gently. Add a splash of broth or water before microwaving to keep things from drying out.
Variations & FAQs
Can I use different beans?
Absolutely! Black, pinto, or kidney beans all work great here.
Can I make this dairy-free?
For sure, just skip the cheese and sour cream when serving.
Want to make it vegetarian or vegan?
Yes! Leave out the chicken, use veggie broth, and add another can of beans or some cooked lentils.
How long do leftovers last?
Store in an airtight container in the fridge for 2–3 days. Reheat with a splash of broth for best results.
Instant Pot 20-Minute Chicken Burrito Bowl
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.
- Total Time: 20 minutes
- Yield: 4 servings 1x
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
- 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.
- 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).
- 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.
- Open the lid and stir in the shredded cheese until it’s melted and creamy, just takes about a minute.
- Scoop into bowls, garnish with fresh cilantro if you’d like, and serve it up warm!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
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