Instant Pot Burrito Bowl Recipe

instant pot burrito bowl with chicken rice beans and toppings

Instant Pot Burrito Bowl Recipe

This 15-minute Instant Pot Burrito Bowl is the ultimate weeknight dinner hero. Packed with chicken, rice, beans, and veggies, it’s a one-pot meal that delivers Mexican-inspired flavor with minimal cleanup. Customizable, meal-prep friendly, and perfect for the whole family.

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Course: Dinner, Main Course

Cuisine: American, Mexican

Prep Time: 5

Cook Time: 12

Natural Release: 10

Total Time: 27

Servings: servings

Calories: 465kcal

Cost: $15

Equipment

Instant Pot (6-quart or larger)
Wooden Spoon
Forks (for shredding chicken)
Measuring Cups

Ingredients

Base

1.5 lbs boneless skinless chicken breasts or thighs
1.5 cups long-grain white rice rinsed
15 oz black beans drained and rinsed
14.5 oz diced tomatoes drained
1 bell pepper diced
1 medium onion diced
3 cloves garlic minced
2 cups chicken broth low-sodium
1 cup frozen corn kernels

Seasonings

2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon oregano
½ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper optional

Toppings

1 avocado sliced
½ cup fresh cilantro chopped
1 lime cut into wedges
½ cup shredded cheese Mexican blend
¼ cup sour cream
½ cup salsa or pico de gallo

Instructions

Rinse rice, dice vegetables, drain beans, season chicken.
Sauté onion, garlic, and bell pepper in Instant Pot. Add spices.
Layer rice, broth, tomatoes, chicken, beans, and corn into pot.
Cook on high pressure for 12 minutes.
Allow 10 minutes natural release, then quick release remaining pressure.
Remove chicken, shred with forks, return to pot, stir well.
Top with avocado, cilantro, lime, cheese, sour cream, and salsa before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition