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- 1 lb boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn, frozen or fresh - 1 can (14.5 oz) diced tomatoes with green chilies - 1 cup long-grain white rice, rinsed - 1 cup chicken broth - 1 tablespoon taco seasoning - 1 cup shredded cheddar cheese - 1 avocado, sliced - Fresh cilantro, chopped - Lime wedges (for serving) When I make these chicken burrito bowls, I always start with fresh, simple ingredients. First, I take 1 pound of boneless, skinless chicken breasts. They cook well and stay juicy in the Instant Pot. Next, I grab a 15-ounce can of black beans. I drain and rinse them to remove extra salt. I like to add 1 cup of corn, either frozen or fresh. It gives a nice sweet touch. A 14.5-ounce can of diced tomatoes with green chilies adds heat and flavor. For the base, I use 1 cup of long-grain white rice, rinsed to remove excess starch, and 1 cup of chicken broth for moisture. To spice things up, I add 1 tablespoon of taco seasoning. This mix brings all the flavors together. You can also season it with a bit of garlic powder and onion powder, but that's optional. For toppings, I always have shredded cheddar cheese on hand. It melts perfectly and adds creaminess. Sliced avocado is a must for richness. I finish it off with fresh cilantro for a burst of color and taste. Lastly, lime wedges serve as a zesty topping to brighten the dish. These ingredients not only work well together, but they also make quick prep easy. You can customize them to fit your taste. {{ingredient_image_1}} First, season the chicken breasts. Use taco seasoning, garlic powder, onion powder, salt, and pepper. Rub the spices well into the chicken. This adds a lot of flavor. Next, brown the chicken in the Instant Pot. Set it to the 'Sauté' mode. Add a splash of chicken broth. Place the seasoned chicken in the pot. Cook for about 3 minutes on each side. This step helps lock in the flavors. Now, it’s time to add the other ingredients. Pour in the rinsed black beans, corn, and diced tomatoes with green chilies. Don’t forget the rinsed rice! Add the rest of the chicken broth too. Place the browned chicken on top without stirring. Then, close the Instant Pot lid. Make sure the vent is sealed. Set it to 'Manual' (or 'Pressure Cook') on high for 10 minutes. This cooks everything quickly and evenly. After cooking, release the pressure. Let it sit for 10 minutes for a natural release. Then, do a quick release for any remaining pressure. Now, shred the chicken. Open the lid and remove the chicken. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot. Stir everything together until well mixed. For serving, scoop the burrito bowl mixture into bowls. Top with shredded cheddar cheese, sliced avocado, and fresh cilantro. Serve with lime wedges for a tasty kick! To get the best rice in your burrito bowl, rinse it well. Rinsing removes excess starch. This helps the rice stay fluffy. If you skip this step, your rice may be sticky. Seasonings can change the taste. Start with the recipe's taco seasoning. If you like more spice, add extra chili powder or cumin. Taste as you cook. This way, you can make it just right for you. If you use brown rice instead of white, adjust the time. Brown rice takes longer to cook. Set your Instant Pot for 22 minutes instead of 10. Always check the rice for doneness after cooking. For a thicker bowl, use less broth. You can cut down to 3/4 cup of chicken broth. If you want a soupier bowl, keep the full cup of broth. The choice is yours! Common mistakes can lead to uneven cooking. Always seal the lid properly. Check the vent to ensure it's closed. This helps the pot come to pressure faster. Layer ingredients wisely. Place the chicken on top of the other ingredients. This helps it cook evenly. Stirring them all together before cooking can lead to burnt rice on the bottom. Avoid this by following the layering method. Pro Tips Marinate the Chicken: For even more flavor, marinate the chicken breasts in taco seasoning and a little lime juice for at least 30 minutes before cooking. Use Fresh Ingredients: Opt for fresh corn and homemade salsa for a vibrant taste that elevates your burrito bowls. Adjust Spice Levels: If you prefer more heat, add sliced jalapeños or extra chili powder to the pot before cooking. Customize Toppings: Feel free to get creative with toppings like sour cream, diced tomatoes, or sliced olives for a personalized touch. {{image_2}} You can easily change the protein in this dish. Instead of chicken, use beef, turkey, or tofu. Each option brings a new taste. You can also switch up your beans. Try pinto beans, kidney beans, or chickpeas. Mixing in different veggies adds color and flavor. Bell peppers, zucchini, or spinach work great. To kick up the flavor, add more spices. Chili powder, cumin, or paprika can spice things up. You can also drizzle some hot sauce on top for heat. Making homemade salsa or pico de gallo is easy. Just mix diced tomatoes, onion, cilantro, and lime juice. This fresh salsa brightens your bowl. If you need a gluten-free meal, use gluten-free taco seasoning. Check labels on beans and broth to be safe. For a vegetarian or vegan option, swap chicken for lentils or jackfruit. Use vegetable broth instead of chicken broth. These swaps keep the meal tasty and satisfying for everyone. After your meal, let the chicken burrito bowls cool down. Place them in airtight containers. Store them in the fridge for up to three days. For longer storage, you can freeze them. Use freezer-safe containers or bags to keep them fresh. Divide the bowls into single servings for easy meals later. When ready to eat, you can reheat the bowls. Use the microwave for quick heating. Place the bowl in the microwave and cover it with a lid. Heat for two to three minutes. Stir halfway through for even heating. If you prefer the stovetop, put the mixture in a pan. Heat over low heat, stirring gently until warm. Use glass or microwave-safe plastic containers for storage. This keeps your food safe and tasty. Leftovers can last in the fridge for three days. After that, they may spoil. If you see mold or smell something off, throw it away. To avoid spoilage, store the bowls in airtight containers. Keep your fridge at a safe temperature below 40°F (4°C). This helps keep your food fresh and delicious longer. Yes, you can make this recipe in advance. It saves time and effort. To prepare, cook the burrito bowls as directed. Let them cool, then store in airtight containers. The bowls will keep well in the fridge for up to three days. For longer storage, freeze them. Just make sure to leave some space in the container for expansion. When ready to eat, thaw overnight in the fridge and reheat in the microwave. To serve more people, simply scale up the ingredients. For each additional serving, add one-quarter pound of chicken and an extra half cup of rice. You can also increase the beans, corn, and tomatoes. Adjust the chicken broth accordingly, too. Cooking time may stay the same, but I suggest checking for doneness. If you fill the pot too much, you may need to increase the cooking time slightly. If you want a vegetarian option, you can use vegetable broth instead. It adds flavor without meat. You can also use water if you are in a pinch. However, water will not add as much taste. Another option is to use a mix of water and a bit of soy sauce for a savory twist. This can enhance the dish while keeping it plant-based. Yes, you can adapt this recipe for the stovetop or slow cooker. For the stovetop, brown the chicken in a large pot, then add all other ingredients. Bring to a boil, cover, and simmer for about 20-25 minutes. For a slow cooker, add all the ingredients and cook on low for 6-8 hours or on high for 3-4 hours. The chicken will be tender and flavorful in both methods. This recipe for Instant Pot burrito bowls is a tasty and easy meal option. We explored the key ingredients, from chicken and beans to toppings like cheese and avocado. You learned step-by-step cooking instructions to get perfectly cooked rice and chicken. Remember the helpful tips for flavor and storage, plus variations to match your tastes. Experiment and make this dish your own. Fresh ingredients and vibrant flavors will make it a hit for any meal. Enjoy your cooking journey!

Instant Pot Chicken Burrito Bowls

A quick and easy recipe for flavorful chicken burrito bowls made in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 cup corn, frozen or fresh
  • 1 can diced tomatoes with green chilies
  • 1 cup long-grain white rice, rinsed
  • 1 cup chicken broth
  • 1 tablespoon taco seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 1 cup shredded cheddar cheese
  • 1 avocado, sliced
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions
 

  • Prepare the Chicken: Season the chicken breasts with taco seasoning, garlic powder, onion powder, salt, and pepper.
  • Sauté: Set the Instant Pot to the 'Sauté' mode. Add a splash of chicken broth to the pot and brown the seasoned chicken for about 3 minutes on each side.
  • Add Ingredients: Add the rinsed black beans, corn, diced tomatoes with green chilies, rinsed rice, and remaining chicken broth into the pot. Place the browned chicken breasts on top without stirring.
  • Pressure Cook: Close the Instant Pot lid and ensure the vent is sealed. Set to 'Manual' (or 'Pressure Cook') on high for 10 minutes.
  • Release Pressure: Once the cooking time is done, allow for a natural pressure release for 10 minutes before doing a quick release for any remaining pressure.
  • Shred Chicken: Open the lid and remove the chicken. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir everything together until well combined.
  • Serve: Scoop the burrito bowl mixture into serving bowls and top with shredded cheddar cheese, sliced avocado, and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Notes

Feel free to customize toppings based on your preference.
Keyword burrito bowls, chicken, easy dinner, Instant Pot