Instant Pot Chicken Burrito Bowl is an easy to make dinner recipe that is perfect for a busy weeknight.
It is one of the recipes that we consider a ‘dump and go’ meal. Basically that means you simply dump the ingredients in the pot, walk away and dinner will be ready in under 30 minutes.
Although the recipe includes diced green peppers and onions, if you are in a hurry, you can skip adding them. However, I typically dice vegetables on Sunday and use them in recipes throughout the week. Therefore, for me, it is still a true dump meal.
Just be sure to follow the instructions below, in the order listed. When made as written, this easy weeknight meal will become a family favorite!
And once served, you customize each bowl with your favorite toppings!
Instant Pot Chicken Burrito Bowl Recipe
Boneless, skinless chicken thighs
Long-grain rice, rinsed and drained
Chicken broth, low sodium
Canned corn, drained
Black beans, drained
Green pepper, diced
Rotel tomatoes and green chiles
Garnish Ingredients – optional
Shredded Mexican blend cheese
Sliced Green Onions
The first step in making this Chicken Burrito Bowl is to add chicken and chicken broth to a 6 or 8 quart Instant Pot.
Then place the long-grain white rice in a fine mesh colander and rinse it in cold water until the water below turns clear.
While the water is running over the rice, shake the colander or stir the rice so the grains below can get rinsed as well. This step will help prevent your rice from sticking to the bottom of the pot and causing the dreaded BURN notice.
Once the rice has been rinsed and drained, add it to the pot with the chicken and broth and stir gently.
Then sprinkle the taco seasoning on top of the mixture. If you use bulk taco seasoning instead of a packet, add 2-3 tablespoons. There is no need to stir the mixture at this point.
Next, add the drained corn, black beans, and diced onion and green pepper to the pot.
Finally, place the Rotel tomatoes and green chiles and salsa on top of the mixture and DO NOT STIR. I repeat, DO NOT STIR or you will most likely get the BURN notice.
To start the cooking process of the Chicken Burrito Bowl lock the Instant Pot lid and move the valve to SEALING position. Pressure cook/manual on HIGH pressure for 10 minutes.
Additional Time Required For The Pot To Come To Pressure
*Just with all pressure cooker recipes, the cook time will not begin until the pressure builds up inside the pot. This pre-cook wait time can take anywhere from 5-10 minutes.
When the cook time is up, allow for 5 minutes of Natural Pressure Release before manually releasing the remaining pressure.
Once the pin drops, carefully open the lid. Stir the mixture and then shred the chicken with two forks. I typically keep the chicken in the pot while I shred, but you can also remove the chicken and shred it on a cutting board.
Once the chicken is shredded, add it back to the Instant Pot and stir the burrito bowl ingredients until well incorporated.
Serve immediately or allow the pot to sit on the Keep Warm setting to serve later. The mixture will thicken as it cools.
Garnish with shredded cheese, green onions, cilantro and/or avocado slices if desired.
Frequently Asked Questions
If you would like to make this recipe in a small pressure cooker, cut the ingredients in half. The cooking method and cooking time will remain the same.
Yes, you can use frozen chicken to make this Instant Pot Chicken Burrito Bowl recipe. Use the same cooking time as you would for fresh chicken. However, the time required for the pot to come to pressure will increase.
You can use boneless, skinless chicken breasts instead of chicken thighs. However, because chicken thighs are typically thinner than breasts, you will need to slice the chicken breasts into thinner strips so that the cooking time won’t need adjusted.
I would not recommend substituting brown rice in this recipe. Brown rice requires a longer cooking time than white rice and the chicken will be overcooked. However you could substitute Jasmine or Basmati rice if desired.
Other Favorite Dump & Go Recipes
- Instant Pot Beef Burrito Bowl
- Low Country Boil
- Salsa Chicken
- White Chicken Chili
- Pineapple Cherry Dump Cake
- 1 pound boneless, skinless chicken thighs
- 1 cup long-grain rice, rinsed and drained
- 1 (14.5 ounce) can chicken broth, low sodium
- 1 (1.25-ounce) package taco seasoning
- 1 (15-ounce) can corn kernels, drained
- 1 (15-ounce) can black beans, drained
- 1/2 green pepper, diced
- 1/2 onion, diced
- 1 (10-ounce) can Rotel tomatoes and green chiles
- 1/2 cup salsa
Garnish Ingredients - optional
- Shredded Mexican blend cheese
- Sliced Green Onions
- Avocado slices
- Add chicken, chicken broth and rice to the Instant Pot. Stir gently.
- Sprinkle the taco seasoning on top of the chicken mixture.
- Add drained corn, black beans, onion and green pepper to the pot.
- Place the Rotel tomatoes and green chiles and salsa on top of the mixture and DO NOT STIR.
- Lock the lid in place and move valve to SEALING position. Pressure cook/manual on HIGH for 10 minutes. When finished cooking, allow for 5 minutes of Natural Pressure Release before manually releasing the remaining pressure.
- Stir the mixture and then shred the chicken with two forks.
- Serve immediately, garnish with toppings if desired.
Recipe can be made in a 6 or 8 quart pressure cooker.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 239Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 73mgSodium: 497mgCarbohydrates: 21gFiber: 5gSugar: 2gProtein: 19g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.