Instant Pot Chicken Burrito Bowl Recipe

Looking for a quick, flavorful, and easy dinner option? This Instant Pot Chicken Burrito Bowl Recipe is your perfect weeknight solution! Packed with tender chicken, aromatic spices, and hearty ingredients, this dish brings a delicious Tex-Mex vibe to your table in under 30 minutes.

Ingredients You’ll Need

Here’s everything you’ll need to make this one-pot wonder:

For the Chicken:

• 1 pound boneless, skinless chicken breasts or thighs
• 1 cup chicken broth
• 1 packet taco seasoning (or make your own with chili powder, cumin, garlic powder, onion powder, and paprika)
• 1 cup salsa (mild, medium, or hot – your choice!)

For the Bowl:

• 1 cup white rice (uncooked, rinsed)
• 1 can black beans (drained and rinsed)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup shredded cheddar cheese
• 1 avocado (sliced, for topping)
• Fresh cilantro (chopped, for garnish)
• Lime wedges for serving

Instructions

1. Prepare the Instant Pot

Set your Instant Pot to the Sauté mode. Add a splash of oil and quickly sear the chicken for 1-2 minutes on each side to lock in the flavor.

2. Layer the Ingredients

Turn off the sauté function and add the chicken broth, followed by the taco seasoning, salsa, and chicken.

Pro Tip: Layer the rice on top of the chicken mixture, ensuring it’s evenly distributed and submerged in the liquid to cook perfectly.

3. Cook the Chicken and Rice

Seal the lid, set the vent to sealing, and cook on Manual (High Pressure) for 10 minutes. Once the cooking is complete, allow a natural pressure release for 5 minutes, followed by a quick release.

4. Add the Beans and Corn

Once the pressure is released, open the lid and stir in the black beans and corn kernels. Allow the residual heat to warm them through for 2-3 minutes.

5. Serve and Garnish

Shred the chicken directly in the pot using two forks, then mix everything well. Scoop into bowls and top with cheddar cheese, avocado slices, cilantro, and a squeeze of fresh lime juice.

Pro Tip: Add a dollop of sour cream or drizzle some hot sauce for an extra kick!

Why You’ll Love This Recipe

• Fast and Convenient: The Instant Pot does all the heavy lifting, saving you time and effort.
• Customizable: Swap out the black beans for pinto beans or the cheddar for Monterey Jack – the possibilities are endless!
• Perfect for Meal Prep: This recipe stores well in the fridge for up to 4 days, making it great for lunches.

FAQs

Can I Use Brown Rice Instead of White Rice?

Yes! However, brown rice takes longer to cook. To accommodate, cook the chicken separately, then add the rice with adjusted cooking time (20-22 minutes).

Can I Make It Vegetarian?

Absolutely! Replace the chicken with diced bell peppers and increase the amount of beans for a protein boost. Use vegetable broth instead of chicken broth.

How Do I Store Leftovers?

Store the chicken burrito bowl in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of broth if needed to refresh the flavors.

Final Thoughts

This Instant Pot Chicken Burrito Bowl is the ultimate comfort food with a Tex-Mex twist. It’s quick, versatile, and always a crowd-pleaser. Whether you’re feeding a hungry family or meal prepping for the week, this recipe delivers every time.