Best Instant Pot Chicken Burrito Bowls! This easy chicken burrito bowl recipe is made with pantry staples and is ready in about 30 minutes. Perfect for an easy weeknight dinner!
Even under the best circumstances, figuring out what to make for dinner can be a challenge!
These easy Instant Pot chicken burrito bowls are made entirely in the electric pressure cooker's inner pot, and they're ready in about 30 minutes.
The burrito bowls are also made with pantry staples, and they're easy to customize to your tastes. They're an easy weeknight meal that's packed with flavor!
Ingredient notes and substitutions
- Oil: You can use vegetable oil, canola oil, or a similar oil.
- Chili powder: I like to use ancho chile powder, but you can use regular chile powder if you prefer. Also, feel free to adjust the amount to taste.
- Chicken broth: I use reduced-sodium chicken broth so that I can better control the sodium level in this recipe, but you can use regular if you prefer.
- Chicken breast: I use regular boneless, skinless chicken breast, not tenders or chicken breast halves.
- Beans: Free free to sub pinto beans or another type of canned beans if you prefer.
- Corn: You can use frozen (not thawed) corn in place of the canned corn.
- Salsa: Feel free to use salsa that’s as hot or as mild as you like. I usually use a chunky garden-type salsa.
How to make Instant Pot burrito bowls
Here you'll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Press sauté. When hot, add oil. Stir in onion and cook until softened.
Step 2: Add garlic, and cook for about 1 minute, stirring the entire time.
Step 3: Stir in ancho chile powder, cumin, and oregano. Press cancel.
Step 4: Pour in ¼ cup chicken broth and stir to scrape up any browned bits.
Tip >> This is important because it helps to prevent a burn message.
Step 5: Season chicken with salt and pepper. Add to inner pot. Tops with beans and salsa.
Step 6: Sprinkle rice over the top. Drizzle remaining chicken broth over the rice. Don't stir.
Step 7: Close and lock the lid. Turn the pressure release valve to sealing.
Step 8: Press manual high pressure and adjust the time to 16 minutes.
Step 9: When cooking time is up, carefully turn the pressure release valve to venting.
Step 10: Open the lid and then stir to combine.
Tips
- Toppings: Pico de gallo, queso fresco, fresh cilantro, and guacamole are all great with this burrito bowl.
- Budget tip: I often add an additional can of beans to stretch the recipe.
- Meal prep: This is one of my favorite meal prep recipes! The burrito bowls are easy to make, keep well, and reheat well.
Storage
Store any leftover burrito bowls in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More Instant Pot chicken recipes!
If you’ve tried this Instant Pot Burrito Bowl recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Instant Pot Chicken Burrito Bowls
Equipment
Ingredients
- 1 tablespoon oil
- 1 cup diced white or yellow onion
- 3 cloves garlic minced
- 2 teaspoons ancho chile powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 cup reduced-sodium chicken broth divided
- 2 pounds boneless, skinless chicken breast
- Salt and pepper
- 15 ounce can black beans drained and rinsed
- 14 ounce can corn drained
- 16 ounce jar tomato salsa
- 1 cup uncooked long-grain rice
Instructions
- Press sauté.
- When hot, add oil.
- Stir in onion and cook until softened, about 2-3 minutes.
- Add garlic, and cook for about 1 minute, stirring the entire time.
- Stir in ancho chile powder, cumin, and oregano.
- Press cancel.
- Pour in ¼ cup chicken broth and stir to scrape up any browned bits. This is important because it helps to prevent a burn message.
- Season chicken with salt and pepper.
- Add to inner pot.
- Tops with beans, corn, and salsa.
- Sprinkle rice over the top.
- Drizzle remaining chicken broth over the rice. Do not stir.
- Close and lock the lid.
- Turn the pressure release valve to sealing.
- Press manual and adjust pressure to high and time to 16 minutes.
- When cooking time is up, carefully turn the pressure release valve to venting.
- Open the lid and then stir shred chicken and combine.
Notes
- Oil: You can use vegetable oil, canola oil, or a similar oil.
- Chili powder: I like to use ancho chile powder, but you can use regular chile powder if you prefer. Also, feel free to adjust the amount to taste.
- Chicken broth: I use reduced-sodium chicken broth so that I can better control the sodium level in this recipe, but you can use regular if you prefer.
- Beans: Free free to sub pinto beans, kidney beans, or another type of canned beans if you prefer.
- Corn: You can use frozen (not thawed) corn in place of the canned corn.
- Salsa: Feel free to use salsa that’s as hot or as mild as you like. I usually use a chunky garden-type salsa.
- Nutrition values are estimates.
Broccoli
Could I use chicken thighs instead of breast? Would that change the cook time? This looks so good!
Kate
Thank you! You can! As long as you use boneless, skinless chicken thighs, it should be fine.