Instant Pot Chicken Burrito Bowls

Once the Instant Pot releases that mouthwatering aroma, and you take the first bite of these savory burrito bowls, you’ll understand why this recipe is a weeknight winner. The Instant Pot Chicken Burrito Bowls come together in just 30 minutes, providing an easy and satisfying meal that everyone will love. The combination of tender chicken, fluffy brown rice, and zesty flavors makes this dish incredibly appealing.

This recipe is ideal for busy families or meal prep enthusiasts seeking delicious and nutritious options. It’s perfect for lunches or dinners, and leftovers can be stored for quick meals throughout the week.

Why You’ll Love This Recipe

• The chicken turns out perfectly tender and flavorful after pressure cooking.
• With everything cooked in one pot, cleanup is a breeze.
• It features a delightful blend of textures from the rice, chicken, and toppings.
• You can customize each bowl with your favorite toppings for added flair.

What You’ll Need

Gather these ingredients to create your Instant Pot Chicken Burrito Bowls.

For the Base

• 1 lb boneless, skinless chicken breasts
• 1 cup uncooked brown rice
• 1 can black beans, drained and rinsed
• 1 cup corn
• 1 can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 packet taco seasoning

For Topping

• 1 cup shredded cheese
• Sour cream, for serving
• Chopped cilantro, for garnish
• Lime wedges, for serving

Use low-sodium chicken broth for a healthier option.

Substitutions & Swaps

• Substitute quinoa for brown rice.
• Use grilled chicken instead of pressure-cooked.
• Black beans can be replaced with pinto beans.
• Add bell peppers for extra vegetables.

How to Make It

Follow these simple steps for a delicious meal.

1. Place Chicken

Place the chicken breasts in the Instant Pot and sprinkle with taco seasoning.

2. Add Ingredients

Add the brown rice, black beans, corn, diced tomatoes, and chicken broth to the pot.
Stir to combine and ensure the rice is submerged.

3. Seal and Cook

Close the lid, set to seal, and cook on high pressure for 10 minutes.

4. Release Pressure

Once cooking time is up, allow for a natural release for 10 minutes, then quick release any remaining pressure.

5. Shred Chicken

Remove the chicken and shred with two forks.

6. Combine and Serve

Return the shredded chicken to the pot and stir to combine. Serve the burrito bowls with shredded cheese, sour cream, chopped cilantro, and lime wedges.

How to Store It

Fridge: 3 to 4 days in an airtight container.
Freezer: No, the rice texture changes upon thawing.
Reheat: Microwave for 2-3 minutes until warm.

Tips for Best Results

• Ensure the rice is fully submerged before cooking to avoid undercooked grains.
• Use a quality taco seasoning for great flavor.
• Garnish with fresh cilantro just before serving for a brightness boost.
• For added spice, include jalapeños or hot sauce.

Serving Suggestions

• Serve with tortilla chips for a crunchy complement.
• Pair with a side of guacamole for a creamy addition.
• Enjoy at family gatherings or casual get-togethers.