Instant Pot Burrito Bowls Recipe

Homemade Instant Pot burrito bowl with chicken, rice, beans, and toppings

Instant Pot Burrito Bowls Recipe

These 15-minute Instant Pot Burrito Bowls are the ultimate family dinner solution. Packed with chicken, rice, beans, and bold Mexican flavors, they’re customizable, one-pot, and perfect for busy weeknights.

No ratings yet

Print Pin

Course: Dinner, Main Course

Cuisine: American, Mexican

Prep Time: 5

Cook Time: 8

Natural Release: 10

Total Time: 23

Servings: bowls

Calories: 430kcal

Cost: $12–15

Equipment

6-quart Instant Pot
Chef’s knife
Wooden Spoon
Measuring Cups
Forks or meat shredding claws
Small prep bowls

Ingredients

Main Components

1 lb boneless skinless chicken breasts or thighs
1 ½ cups jasmine rice unrinsed
15 oz black beans drained and rinsed
1 cup corn kernels frozen or fresh
2 cups low sodium chicken broth
1 packet taco seasoning

Fresh Aromatics

1 medium onion diced
3 cloves garlic minced
1 bell pepper diced
1 jalapeño seeded and minced

Toppings Bar (optional)

fresh cilantro chopped
lime wedges
shredded cheese Mexican blend
sour cream
avocado slices
salsa or pico de gallo
hot sauce

Instructions

Season the chicken. Dice the onion and bell pepper. Rinse and drain the beans.
Using the sauté mode on the Instant Pot, brown the chicken and cook the onion and pepper until soft. Add garlic and stir briefly.
Layer in the rice, broth, taco seasoning, black beans, corn, and chicken. Do not stir.
Pressure cook on HIGH for 8 minutes. Allow a natural release for 10 minutes before opening.
Remove chicken, shred with forks or claws, and return to the pot. Stir everything together gently.
Serve in bowls and top with your choice of cilantro, lime wedges, cheese, sour cream, avocado, salsa, or hot sauce.

Notes

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

Nutrition