Instant Pot Chicken Burrito Bowls (Printable)
A vibrant, satisfying bowl with tender chicken, rice, beans, and classic Mexican seasonings cooked quickly in the Instant Pot.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (approximately 1 lb 2 oz), cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 cup frozen corn
→ Grains
06 - 1 cup long grain white rice, rinsed
→ Legumes
07 - 1 can (15 oz) black beans, drained and rinsed
→ Liquids
08 - 1 1/4 cups low-sodium chicken broth
09 - 1 can (15 oz) diced tomatoes with green chilies (Rotel style), undrained
→ Spices & Seasonings
10 - 1 1/2 teaspoons ground cumin
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Toppings
16 - Shredded cheddar or Monterey Jack cheese
17 - Sour cream
18 - Sliced avocado
19 - Fresh cilantro
20 - Lime wedges
# Directions:
01 - Set the Instant Pot to 'Sauté' mode. Once hot, add a splash of oil and sauté the onion and bell pepper for 2–3 minutes until softened. Add garlic and cook for 30 seconds more.
02 - Add the chicken pieces, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir to coat chicken with spices; sauté for 2–3 minutes until lightly browned but not cooked through.
03 - Stir in the rice. Add chicken broth and scrape the bottom of the pot to ensure no bits are stuck.
04 - Add diced tomatoes with green chilies (with juices), black beans, and corn. Do not stir to avoid a 'burn' warning.
05 - Close the lid, set the valve to 'Sealing', and cook on high pressure for 10 minutes.
06 - When timer is done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
07 - Fluff the mixture with a fork. Serve hot, topped with cheese, sour cream, avocado, cilantro, and a squeeze of lime as desired.
# Expert Tips:
01 -
- Everything cooks in one pot meaning minimal cleanup and maximum flavor infusion
- The rice absorbs all those beautiful Mexican spices while steam-cooking alongside the chicken
- Customizable toppings let everyone build their perfect bowl
02 -
- Never skip deglazing the bottom after sautéing the chicken or you may trigger the burn warning
- Letting the pressure release naturally for those 5 minutes makes a huge difference in texture
- The rice continues absorbing liquid as it sits so these reheat beautifully for lunch the next day
03 -
- Rinse your rice until the water runs clear for perfectly separate grains
- Let the pot sit for 5 minutes after cooking before fluffing for the best texture