Instant Pot Chicken Burrito Bowl Recipe

This Instant Pot Chicken Burrito Bowl recipe is perfect for your weekly menu planning. All your favorite Tex-Mex Flavors in an easy pressure cooker recipe that is ready in minutes!

Why You’ll Love This Recipe

EASY – Pressure Cooker Recipes are so darned easy! You literally just need to dump all the ingredients into your Instant Pot and dinner will be ready in just minutes! And, made all in one pot, no extra dishes to clean up!

FUN – We love “Taco Tuesday” in our house. But, sometimes the same old thing gets a little boring. This is a fun and new way to enjoy your favorite Tex-Mex cuisine!

DELICIOUS – Tender chicken, beans, rice and tons of cheese are all topped with your favorite fixings. This dish is perfect for improvising to make it exactly to your taste!

Don’t have an Instant Pot? Enjoy all the benefits and get yours now!

Instant Pot Chicken Burrito Bowl

Here is what you’ll need to get started. Check out below for step-by-step instructions.

Ingredients

• 1lb boneless skinless chicken breasts, cubed
• 1 can, 15 oz, black beans, drained and rinsed
• 1 can, 15 oz, corn, drained
• 1 cup wild rice, uncooked
• 3 cups chicken broth
• 1 (1.25-ounce) package taco seasoning
• 1 cup salsa
• 1 cup shredded cheese
• 2 green onions, thinly sliced
• sour cream

Directions

1. Dice your chicken and add it to your pressure cooker.2. Place chicken, beans, corn, rice and broth in the Instant Pot.3. Add packet of taco seasoning and stir.4. Place the lid on the instant pot and seal it shut. Close the pressure release valve. Set the instant pot to multigrain, normal, high pressure for 20 minutes.

5. When cooking cycle is complete, naturally release pressure for 5 minutes before quick releasing and opening the pot.

6. Spoon mixture into bowls and top or sprinkle with desired garnishes.

Instant Pot Burrito Bowl Toppings

The best part of this recipe is to put our own, fun Mexican inspired toppings on your Burrito Bowl. Some ideas are:

• SOUR CREAM
• CILANTRO
• SALSA
• PICO DE GALLO
• GREEN ONIONS
• GREEN YOGURT
• SRIRACHA SAUCE
• CRUSHED TORTILLA CHIPS/TORTILLA STRIPS
• FRITO OR CORN CHIPS
• CRUSHED RED PEPPER
• AVOCADO/GUACAMOLE
• DICED TOMATOES
• FRESH LIME WEDGES
• JALAPENO SLICES

Notes, Tips and FAQs

• COOKING RICE IN AN INSTANT POT – It is easy to cook rice in an Instant Pot. There are just a couple of considerations. For burrito bowls, we like to cook the rice right in the same pot as everything else. To do this the right way, you’ll need to pay attention to your grain to liquid ratio for the type of rice you choose to make your burrito bowls with. In this recipe, I used 3 cups of chicken broth because the ratio for wild rice is  1:3.
• TOO MUCH LIQUID AFTER COOKING? – When I opened my IP, the mixture had a little too much liquid. If this happens to you I suggest to just use a slotted spoon to spoon the mixture into bowls. This is safer (to follow the grain to liquid ratio and have there be extra liquid) rather than having it burn in your IP or open to find the rice is not done.  For more tips on using your pressure cooker be sure to check out our guide on converting recipes to your Instant Pot.
• DO YOU HAVE TO USE CHICKEN BREASTS? – You don’t. You could substitute for Boneless Skinless Chicken Thighs if you’d like. Cooking chicken thighs in a pressure cooker makes them always come out super tender!

We hope you enjoy this Instant Pot Chicken Burrito Bowl. We’d love to hear how it turns out for you in the comment section!

LOOKING FOR MORE INSTANT POT RECIPES? CHECK OUT:

• INSTANT POT BEEF STROGANOFF
• INSTANT POT CHEESY TACO PASTA
• INSTANT POT CHICKEN TACOS

Instant Pot Chicken Burrito Bowl

Author: A Mom's Impression

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings: 4

Print Recipe Pin Recipe

This Instant Pot Chicken Burrito Bowl recipe is perfect for your weekly menu planning. Better than a Chipotle burrito bowl, this chicken recipe is going to be a crowd pleaser!

Ingredients 

• 1 lb chicken cubed
• 1 can 15 oz, black beans, drained and rinsed
• 1 can 15 oz, corn, drained
• 1 cup wild rice uncooked
• 1 packet (1.25-ounce) taco seasoning
• 3 cups chicken broth
• 1 cup salsa
• 1 cup shredded cheese
• 2 green onions thinly sliced
• sour cream

Instructions 

• Place chicken, beans, corn, rice, seasoning packet and broth in the instant pot. Mix well. Place the lid on the instant pot and seal it shut. Close the pressure release valve. Set the instant pot to multigrain, normal, high pressure for 20 minutes. When cooking cycle is complete, naturally release pressure for 5 minutes before quick releasing and opening the pot.
• Spoon mixture into bowls and top with salsa, cheese, onions and sour cream if desired.

Notes

**For cooking rice, you'll need to pay attention to your grain to liquid ratio for the type of rice you choose to make your burrito bowls with. In this recipe I used 3 cups of chicken broth because the ratio for wild rice is  1:3. The cooking time for wild rice is 20-30 mins so that is why I chose the multigrain function.

When I opened my IP, the mixture had a little too much liquid. If this happens to you I suggest to just use a slotted spoon to spoon the mixture into bowls. This is safer (to follow the grain to liquid ratio and have there be extra liquid) rather than having it burn in your IP or open to find the rice is not done.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.