Instant Pot Chicken Burrito Bowls

The aroma of spices and tender chicken fills the air as you take a moment to savor the hearty and flavorful Instant Pot Chicken Burrito Bowls. This recipe comes together in just about 30 minutes, blending perfectly cooked rice with juicy chicken, beans, corn, and zesty tomatoes for a satisfying meal that’s bursting with flavor. It’s the ideal dish for busy weeknights when you crave a wholesome meal without the fuss.

These chicken burrito bowls are perfect for families looking for a quick yet nutritious option. Serve them at dinner or prepare them for meal prep at the start of the week. The leftovers store well, making them a convenient option for lunch the next day.

Why You’ll Love This Recipe

• The Instant Pot cooks everything to perfection in one pot, saving dishes.
• Chicken shreds effortlessly and combines beautifully with the other flavors.
• It’s a customizable dish, allowing for various toppings based on your preference.
• Ready in about 30 minutes, making it perfect for busy weeknights.

What You’ll Need

Here’s what you’ll need to make these delicious chicken burrito bowls.

For the Chicken and Base

• 1 lb chicken breasts
• 1 cup rice, white or brown
• 1 can black beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 can diced tomatoes with green chilies
• 1 packet taco seasoning
• 1 cup chicken broth
• Salt and pepper to taste

For Toppings

• Avocado, diced
• Cheese, shredded
• Cilantro, chopped
• Sour cream

Use cooked chicken for faster prep. Add your favorite hot sauce for extra heat.

Substitutions & Swaps

• Chicken breasts can be swapped for thighs.
• Brown rice can be replaced with quinoa.
• Canned corn can be substituted with fresh corn on the cob.
• Use vegetable broth instead of chicken broth for a vegetarian option.

How to Make It

Get ready to create a delicious meal in just a few easy steps.

Place the chicken

Start by placing the chicken breasts in the Instant Pot.

Add ingredients

Add rice, black beans, corn, diced tomatoes, taco seasoning, chicken broth, salt, and pepper on top of the chicken.

Seal the lid

Close the lid and set the valve to sealing.

Cook the mixture

Cook on high pressure for 10 minutes, then allow for a natural release for 10 minutes.

Shred chicken

Open the lid, shred the chicken, and stir everything to combine.

Serve

Serve in bowls and top with avocado, cheese, cilantro, and sour cream as desired.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, for up to 3 months if sealed tightly.
Reheat: Microwave for 2-3 minutes, stirring halfway.

Tips for Best Results

• Use chicken thighs for extra moisture and tenderness.
• For a creamier texture, mix in some sour cream before serving.
• Adjust taco seasoning according to your spice preference.
• Prepare toppings in advance for quicker serving.

Serving Suggestions

• Pair with tortilla chips for a crunchy side.
• Enjoy with a side of guacamole for added creaminess.
• Serve at a casual gathering or picnic for a fun meal option.