Name: Instant Pot Chicken Burrito Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 tbsp vegetable oil; 1/2 medium yellow onion, diced; 1 tbsp garlic, minced; 1 cup low-sodium chicken broth, divided; 1 tbsp chili powder; 1 1/2 teaspoons ground cumin; 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces; 1 tbsp salt; 1 tbsp black pepper; 1 15 oz can black beans, drained; 1 15 oz can corn kernels, drained; 16 oz jar salsa; 1 cup long-grain white rice, uncooked; 1/2 cup shredded sharp cheddar cheese; 1/4 cup coarsely chopped fresh cilantro

This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.

Instant Pot chicken burrito bowls are a delicious and healthy meal to make easily in the Instant Pot. Great for a simple family meal.

Making dinner has never been easier and quicker. The ingredients for these Instant Pot chicken burrito bowls are simple and cooked in under 30 minutes.

We enjoy the concept of eating a burrito in a bowl with no tortilla needed. However, you can go a step further and wrap it up into a tortilla and make a burrito, too. Both are delicious!

What is a burrito bowl?

A burrito bowl is basically a deconstructed burrito without the tortilla. It is made with all of your favorite burrito filling ingredients, and can still be topped with your favorite burrito toppings. My favorites are sour cream, guacamole, cilantro, salsa and cheese!

Why you’ll love this recipe

Quickly made in the Instant Pot
Perfect family meal
Easy, mostly pantry ingredients

Ingredients

What you’ll need to make this recipe.

Vegetable oil
Yellow onion
Garlic
Low sodium chicken broth
Chili powder
Ground cumin
Boneless, skinless chicken breast
Salt
Black pepper
Black beans
Corn
Salsa
Uncooked white rice
Sharp cheddar cheese
Cilantro

instant pot chicken burrito bowl ingredients

How to make this recipe

1 – Press sauté mode on the Instant Pot. Once the pot becomes hot, add in the oil, and onions. Stir occasionally for about 3-4 minutes until the onion starts to soften.

2 – While the onions are cooking, season the chicken breasts with salt and pepper.

3 – Add in the minced garlic. Stir for about one minute.

4 – Add the chicken broth to the pot. Scrape any residue from the onion and garlic that made still remain on the bottom of the pot.

5 – Add the chili powder, cumin, chicken breasts, Black beans, corn, and salsa. Mix well.

6 – On top of the mixture add the white rice. Press the rice grains into the liquid making sure that every grain is submerged.

7 – Close and lock the lid. Make sure that the valve is closed. Set the Instant Pot to high pressure for 10 minutes. Once the cooking time is complete, quick release the steam.

8 – Open the lid, and gently mix everything together. Transfer to bowls and then top with your favorite toppings.

How do I store my leftover burrito bowl?

Transfer cooled food to an airtight container and store in the refrigerator for 3-4 days.

Can I freeze my leftover burrito bowl?

Yes! Transfer cooled food to a freezer safe container and lay flat to freeze. The food will last up to 6 months in the freezer.

Please Note

The Instant Pot needs to come to pressure before the cooking time starts, similar to an oven that needs to preheat. The cooking time doesn’t actually start until pressure builds, which can take anywhere from 5-15 minutes, sometimes longer depending on how full the pot is and how much liquid there is inside. Once it reaches pressure the Instant Pot will beep, and the cook time will begin to count down. Please, make sure to consider that extra time when planning your meal.

Click here to see my favorite Instant Pot.

You can also find my FREE Instant Pot cheat sheets here.

Calories per serving (approximately 1 1/2 cups): 299

Yield: 8 Servings

Instant Pot Chicken Burrito Bowl

Instant Pot chicken burrito bowls are a delicious and healthy meal to make easily in the Instant Pot. Great for a simple family meal.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 1/2 tbsp vegetable oil
1/2 medium yellow onion, diced
1 tbsp garlic, minced
1 cup low-sodium chicken broth, divided
1 tbsp chili powder
1 1/2 teaspoons ground cumin
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tbsp salt
1 tbsp black pepper
1 15 oz can black beans, drained
1 15 oz can corn kernels, drained
16 oz jar salsa
1 cup long-grain white rice, uncooked
1/2 cup shredded sharp cheddar cheese
1/4 cup coarsely chopped fresh cilantro

Instructions

Press sauté mode on the Instant Pot. Once the pot becomes hot, add in the oil, and onions. Stir occasionally for about 3-4 minutes until the onion starts to soften.
While the onions are cooking, season the chicken breasts with salt and pepper.
Add in the minced garlic. Stir for about one minute.
Add the chicken broth to the pot. Scrape any residue from the onion and garlic that made still remain on the bottom of the pot.
Add the chili powder, cumin, chicken breasts, Black beans, corn, and salsa. Mix well.
On top of the mixture add the white rice. Press the rice grains into the liquid making sure that every grain is submerged.
Close and lock the lid. Make sure that the valve is closed. Set the Instant Pot to high pressure for 10 minutes. Once the cooking time is complete, quick release the steam.
Open the lid, and gently mix everything together. Transfer to bowls and then top with your favorite toppings.

Notes

The Instant Pot needs to come to pressure before the cooking time starts, similar to an oven that needs to preheat. The cooking time doesn't actually start until pressure builds, which can take anywhere from 5-15 minutes, sometimes longer depending on how full the pot is and how much liquid there is inside. Once it reaches pressure the Instant Pot will beep, and the cook time will begin to count down. Please, make sure to consider that extra time when planning your meal.