Instant Pot Chicken Burrito Bowls

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Instant Pot Chicken Burrito Bowls are simple and oh so delicious. This is a good beginner Instant Pot recipe.


This recipe is a family favorite. Seriously everyone in my family who eats my cooking on at least a semi-regular basis from my elementary school-aged nephew to my aunt who is in her 70s loves it.

I love making it because it's so easy to make. All you do is drop your ingredients in the instant pot and cook. No pre-cooking anything, minimal measuring, and one pot is all you need. You even use frozen chicken in the recipe so no need to thaw anything.

You change up a lot of the ingredients in the recipe except using brown rice and frozen chicken. Those can't change because they cook for approximately the same time.

How To Make Instant Pot Chicken Burrito Bowls:

Ingredients:
  • Frozen boneless skinless chicken breast or thighs
  • Brown rice
  • Chicken broth
  • Canned pinto and/or black beans
  • Canned diced tomatoes with green chilis
  • Frozen corn
  • Taco seasoning
  • Ranch seasoning
  • Toppings such as cheese, diced tomatoes, salsa, pico de gallo, shredded lettuce, sour cream
Equipment:
  • Instant Pot or other electric pressure cooker
  • Liquid measuring cup
  • Dry measuring cup
  • Can opener
Directions:
  • Place the rice in the insert of the pressure cooker
  • Pour the chicken broth and the diced tomatoes over the rice
  • Sprinkle half of the taco seasoning and half of the ranch seasoning over the rice
  • Drain and rinse the beans and add to the rice
  • Sprinkle the corn over the top of the beans
  • Top with the frozen chicken
  • Season the chicken with the remainder of the taco and ranch seasonings
  • Cook in the Instant Pot and let it release pressure naturally
  • Shred the chicken and stir into the rice mixture
  • Serve with toppings

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Instant Pot Chicken Burrito Bowls
Author:
Preparation Time:
Cooking time:
Servings: 4-6 servings

No need to thaw chicken to make these easy and delicious Instant Pot Chicken Burrito Bowls.

Ingredients:
  • 2 cups brown rice
  • 2 cups chicken broth
  • 10 ounce can diced tomatoes with green chilis undrained
  • 2 15 ounce cans black and/or pinto beans, drained and rinsed
  • 12 ounce bag frozen corn
  • 1 package or 2 Tablespoons taco seasoning, divided
  • 1 package or 2 Tablespoons ranch seasoning, divided
  • 1 pound frozen boneless skinless chicken breast or thighs
    • Toppings:
  • Shredded cheese
  • Lettuce
  • Salsa
  • Sour cream
  • Guacamole
  • Tortila chips
Instructions:
  1. Add the rice, chicken broth and diced tomatoes with green chilis to the pressure cooker insert
  2. Sprinkle with half of the taco seasoning and ranch seasoning
  3. Add the beans and corn
  4. Top with the frozen chicken
  5. Season the chicken with the remaining taco seasoning and ranch seasoning
  6. Add the lid and cook on high pressure for 25 minutes
  7. Release pressure naturally for 20 minutes
  8. Turn vent to release any remaining pressure and carefully remove lid
  9. Shred chicken and gently stir
  10. Serve in bowls with desired toppings

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