Instant Pot Chicken Burrito Bowls

When it comes to quick and satisfying meals, Instant Pot Chicken Burrito Bowls hold a special place on my dinner table. This recipe combines tender chicken, wholesome brown rice, and vibrant flavors all cooked in one pot, making it both a hassle-free and delicious option for busy weeknights. Whether you’re entertaining family or simply need a nutritious meal after a long day, this dish is a winner that you’ll want to make time and again.

What Makes This Recipe Special

Authentic flavors with minimal effort — that’s what makes Instant Pot Chicken Burrito Bowls so appealing. You get a balanced meal loaded with protein and fiber, all in just a fraction of the time it would take to make them traditionally. This recipe is perfect for those hectic evenings when you want something nutritious and delicious without spending hours in the kitchen.

However, it’s not just about convenience; this bowl is a crowd-pleaser too! Kids adore the customizable aspect of using their favorite toppings, while adults appreciate the healthy ingredients that can be tailored to their dietary preferences.

"I made this for my family last week, and it was a hit! Quick to prepare and full of flavor—definitely going to add this to our regular rotation!" – Sarah G.

Preparing Instant Pot Chicken Burrito Bowls

To get started, you’ll only need a few basic ingredients and the magic of your Instant Pot. The process is straightforward: layer the ingredients in the pot, set it, and let it do its thing. In just under 30 minutes, you’ll be ready to dig into a hearty meal.

1. Place the chicken breasts in the Instant Pot.
2. Add the brown rice, black beans, corn, diced tomatoes, chicken broth, taco seasoning, salt, and pepper.
3. Close the lid and set the valve to sealing.
4. Cook on high pressure for 10 minutes.
5. Allow for a natural release for 5 minutes, then do a quick release of any remaining pressure.
6. Shred the chicken inside the pot and stir everything together.
7. Serve in bowls and top with avocado, cilantro, cheese, and sour cream as desired.
   

Gather Your Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup brown rice
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 tablespoon taco seasoning
• Salt and pepper to taste
• Toppings: avocado, cilantro, shredded cheese, sour cream

Feel free to swap in quinoa for a twist or adjust the beans based on what’s in your pantry.

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Step-by-Step Guide to Cooking It

1. Layer the chicken: Start by placing the chicken breasts in the bottom of your Instant Pot.
2. Add your grains and beans: Next, layer in the brown rice, black beans, and corn.
3. Mix in the vegetables: Pour the can of diced tomatoes on top.
4. Season: Add the chicken broth, taco seasoning, and finish with a pinch of salt and pepper.
5. Seal and cook: Lock the lid, set the valve to sealing, and choose high pressure for 10 minutes.
6. Release and shred: Once the timer goes off, let it naturally release for 5 minutes before quick-releasing any leftover pressure.
7. Stir and serve: Shred the chicken directly in the pot, combine with the rest of the ingredients, and serve hot in bowls with your choice of toppings.
   

Best Way to Serve

Instant Pot Chicken Burrito Bowls can be enjoyed in various ways. Here are some creative serving suggestions:

• Tacos: Use the filling as a taco stuffing with soft or hard shells.
• Salad Base: Serve it on a bed of greens for a delicious salad twist.
• Nachos: Layer over tortilla chips and sprinkle with cheese for a fun appetizer.
• Meal Prep: Portion into containers for easy grab-and-go lunches throughout the week.

Best Way to Store Instant Pot Chicken Burrito Bowls

To keep your Chicken Burrito Bowls fresh, it’s best to store any leftovers in an airtight container in the refrigerator. They’ll last for about 3-4 days. For longer storage, consider freezing the mixture. Just ensure it cools completely before transferring to freezer-safe bags, where it can last for up to three months. When reheating, make sure it’s heated thoroughly before serving again.

Pro Chef Tips

• Sauté First: For an extra depth of flavor, consider sautéing the chicken with the taco seasoning before adding the other ingredients.
• Use Low-Sodium Options: To reduce salt content, opt for low-sodium chicken broth and canned beans.
• Cooking Time: Remember, cooking times will adjust if you double the recipe—just be sure not to fill your pot beyond the recommended limit.

Creative Twists

Don’t be afraid to switch things up! Here are a few ideas:

• Spicy Kick: Add diced jalapeños or a splash of hot sauce for heat.
• Vegetarian Version: Substitute chicken with extra beans or even jackfruit for a plant-based option.
• Flavor Variations: Experiment with different seasonings like cumin or smoked paprika to change the flavor profile.

Your questions answered

How long does it take to cook Instant Pot Chicken Burrito Bowls?

The actual cooking time is just 10 minutes, but don’t forget the time for pressure buildup and release—total time around 30 minutes.

Can I use white rice instead of brown?

Yes, but note that white rice requires less liquid and a shorter cooking time. Adjust the chicken broth accordingly and cook for only 7 minutes on high pressure.

Is it safe to freeze leftovers?

Absolutely! Just make sure the dish cools completely before storing in freezer-safe containers. Reheat thoroughly when ready to eat.

What can I use if I don’t have taco seasoning?

You can create your own mix with chili powder, cumin, garlic powder, and onion powder if you’re in a pinch.

With this easy and delicious recipe for Instant Pot Chicken Burrito Bowls, you’ll find yourself making it over and over again, feeding friends and family with ease!

Instant Pot Chicken Burrito Bowls

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• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

Quick and satisfying meal combining tender chicken, wholesome brown rice, and vibrant flavors, all cooked in one pot.

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Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts
• 1 cup brown rice
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 tablespoon taco seasoning
• Salt and pepper to taste
• Toppings: avocado, cilantro, shredded cheese, sour cream

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Instructions

1. Start by placing the chicken breasts in the bottom of your Instant Pot.
2. Layer in the brown rice, black beans, and corn.
3. Pour the can of diced tomatoes on top.
4. Add the chicken broth, taco seasoning, and finish with a pinch of salt and pepper.
5. Lock the lid, set the valve to sealing, and choose high pressure for 10 minutes.
6. Once the timer goes off, let it naturally release for 5 minutes before quick-releasing any leftover pressure.
7. Shred the chicken directly in the pot, combine with the rest of the ingredients, and serve hot in bowls with your choice of toppings.

Notes

For an extra depth of flavor, consider sautéing the chicken with the taco seasoning before adding the other ingredients. Use low-sodium options for a healthier dish.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 70mg

Keywords: instant pot, chicken burrito bowls, quick meal, healthy dinner