Instant Pot Chicken Burrito Bowls
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My family absolutely loves burritos, and these Instant Pot Chicken Burrito Bowls have become a new favorite way for us to enjoy all the delicious flavors without the tortilla. It’s a fun, deconstructed take on the classic burrito, perfect for those times when you want all the fillings but not the tortilla. Plus, it’s a great way to customize your meal with your favorite toppings.
What makes these burrito bowls truly fantastic is the fact that you pressure cook everything in one pot – the Instant Pot! This not only simplifies the cooking process but also minimizes cleanup, which is always a win in my book. From start to finish, these bowls are ready in about 30 minutes, making them ideal for busy weeknights.
While this recipe might be slightly more involved than some of the other Instant Pot recipes I’ve shared before, don’t let that deter you. It’s still incredibly easy to make, even for beginner Instant Pot users. The end result is a flavorful and satisfying meal that the whole family will devour.
Ingredients for Instant Pot Chicken Burrito Bowls
- LOW-SODIUM CHICKEN BROTH
- BONELESS SKINLESS CHICKEN BREASTS
- TACO SEASONING
- BLACK BEANS (OR PINTO BEANS)
- FROZEN CORN
- SALSA
- LONG-GRAIN RICE
- TOPPINGS – SHREDDED CHEESE, SOUR CREAM, GUACAMOLE, DICED TOMATOES
Instructions for Instant Pot Chicken Burrito Bowl Recipe
Prepare the Instant Pot: Pour 1/2 cup of chicken broth into the Instant Pot.
Add Chicken: Place the chicken breasts in the Instant Pot and sprinkle them with the taco seasoning.
Layer Ingredients: Top the chicken with beans and corn. Follow with a layer of salsa. Finally, add the rice on top.
Add More Broth: Pour the remaining 1 cup of chicken broth into the Instant Pot. Press down on the rice to ensure it is completely covered by the broth.
Cook: Place the lid on the Instant Pot and ensure the valve is set to “seal.” Set the Instant Pot to cook on manual high pressure for 8 minutes.
Pressure Release: Allow the Instant Pot to release pressure naturally for 12 minutes. Perform a quick release to vent any remaining pressure. Remove the lid and fluff the rice with a fork. Turn off the Instant Pot and place the lid back on for 5 minutes to let everything settle.
Shred Chicken: Push the rice to the side of the pot. Remove the chicken breasts and shred them.
Serve: Add the rice to bowls. Top with shredded chicken and your favorite toppings (like cheese, avocado, or sour cream).
Frequently Asked Questions
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just make sure to increase the cooking time to 12 minutes instead of 8 minutes.
What toppings go well with this Chicken Taco Bowl?
Some popular toppings include shredded cheddar cheese, diced avocado, sour cream, chopped fresh cilantro, sliced jalapeno, chopped onion, and a squeeze of lime juice.
Can I make this recipe spicy?
Yes, if you prefer a spicier dish, you can add some chopped jalapeños or use a spicier salsa. You can also add a pinch of cayenne pepper or some hot sauce.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on the stove.
Can I freeze this Chicken Taco Bowl?
Yes, you can freeze the cooked chicken and rice separately in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
For more recipes like this, try:
- Grilled Steak Burrito Bowls
- BBQ Chicken Rice Bowls
- Mexican Rice Bowl
- Taco Bowls with Creamy Cilantro Dressing
Instant Pot Chicken Burrito Bowls
Real Mom Kitchen
Ingredients
- 1 ½ cups chicken broth divided
- 2 chicken breasts
- 1 pkg taco seasoning
- 16 oz can black beans, rinsed and drained
- 1 cup frozen corn
- 1 ½ cup salsa
- 1 ¼ cup white rice rinsed and drained
Toppings:
- shredded cheese
- sour cream
- guacamole
- diced tomatoes
Instructions
- Add 1/2 cup of chicken broth to the instant pot. Add in the chicken breasts and sprinkle with taco seasoning.
- Top chicken with the the beans and corn followed by the salsa and rice.
- Pour the remaining 1 cup of broth in the instant pot. Press down the rice so it is all covered in the broth.
- Place the lid on the instant pot and make sure valve is set to seal. Set to cook on manual for 8 minutes.
- Allow to release pressure naturally for 12 minutes and then do a quick release. Remove lid and fluff rice with a fork. Turn instant pot off and place the lid back on for 5 minutes.
- Scoot rice to the side of he pot and remove chicken breasts and shred.
- Add rice to bowls and top with some of the shredded chicken. Top with desired toppings. Serves 6.
Nutrition
Recipe adapted from Tastes Better From Scratch.
