Instant Pot Chicken Burrito Bowl

Why You’ll Love This Recipe

I love how simple this recipe is. With just one pot and a few pantry staples, I get a well-balanced, satisfying meal with minimal cleanup. It’s high in protein, easy to make gluten-free, and completely customizable. I can switch up the toppings based on what I have on hand or tailor it to suit different preferences—plus, leftovers reheat beautifully for lunch the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (15 oz) can black beans, drained and rinsed
1 cup corn (frozen, canned, or fresh)
2 tbsp taco seasoning (or 1 packet)
1/2 tsp black pepper
1 1/2 cups chicken broth (or preferred liquid)
1 cup uncooked long grain white rice, rinsed until water runs clear
1 cup picante sauce or chunky salsa
1–2 boneless skinless chicken breasts
sea salt, to taste

Directions

1. I begin by adding the black beans, corn, taco seasoning, black pepper, and chicken broth to the Instant Pot. I stir everything together to mix the seasonings well.

2. Then, I pour in the rinsed rice and picante sauce, but I don’t stir it. Instead, I gently spread the rice out and press it just under the liquid with a spoon or spatula.

3. I place the chicken breast(s) right on top and sprinkle a bit more taco seasoning on the surface for extra flavor.

4. I seal the lid, set the valve to “Sealing,” and pressure cook on HIGH for 5 minutes. (This cycle takes about 20 minutes total when you include the pressure build-up.)

5. Once the cook time is done, I let the pressure release naturally for 10 minutes. I always do this step—it’s key for finishing the rice and keeping the chicken moist.

6. I carefully switch the valve to “Venting” to release any remaining pressure, then open the lid and check the internal temperature of the chicken. It should be at least 165°F. If it’s not quite there, I just pop it back in for another minute under pressure.

7. I take out the chicken, cover it, and let it rest for a few minutes before shredding it with forks. Then I stir it back into the burrito bowl mixture and season with salt to taste.

8. I like to splash in a little more broth if the rice has thickened too much—this helps loosen everything up before serving.

Servings and timing

This recipe yields 6 one-cup servings.
Prep Time: 5 minutes
Pressure Cook Time: 5 minutes
Total Time: 30 minutes (includes pressure build-up and release)
Calories: Approximately 176 kcal per serving

Variations

• Sometimes I use brown rice—just be sure to increase the cook time and liquid accordingly.

• For more flavor, I add a squeeze of lime juice and a handful of chopped cilantro after cooking.

• If I’m feeding a crowd, I use two chicken breasts without adjusting the other ingredient amounts.

• I occasionally mix in chopped bell peppers or jalapeños before cooking for an extra veggie boost.

• I love swapping in shredded rotisserie chicken after cooking if I’m short on time.

Storage/Reheating

I store the cooked burrito bowl mixture in an airtight container in the fridge for up to 5 days. I keep toppings separate so they stay fresh. To reheat, I add a splash of broth or water and microwave or warm it on the stovetop over medium heat, stirring occasionally.

FAQs

Can I use frozen chicken?

Yes, I can use frozen chicken breasts—no need to thaw. I simply add 1–2 extra minutes to the pressure cooking time to ensure they cook through.

What kind of rice works best?

Long grain white rice works perfectly. If I use jasmine or basmati, I rinse it well. For brown rice, I increase the cook time to about 22 minutes and use more liquid.

Can I make this vegetarian?

Absolutely. I skip the chicken and use vegetable broth. Sometimes I add extra beans or chopped tofu for added protein.

Will I get a burn notice?

I’ve never gotten one with this recipe, but rice can be tricky. I make sure to layer ingredients properly—especially keeping the rice submerged without stirring everything together.

How do I serve this?

I serve it in bowls and top it with lettuce, tomatoes, red onion, cucumber, jalapeños, cilantro, lime wedges, and Cotija cheese. It also works great wrapped in tortillas or served with tortilla chips.

Conclusion

This Instant Pot Chicken Burrito Bowl is one of my favorite easy meals. It’s flavorful, filling, and perfect for busy nights when I want dinner on the table fast. The one-pot approach keeps things simple, and the customizable toppings let everyone build their perfect bowl. Whether I’m meal-prepping or serving a weeknight dinner, this recipe always hits the spot.