Instant Pot Chicken Burrito Bowls are not only quick, easy, and picky eater friendly, they are also point friendly on WW (formerly known as Weight Watchers) and easy on the calories. You can top them with a wide array of toppings which make them perfect for a crowd. Everyone can customize their own!
The cook time on this is only 15 minutes and prep is minimal. With taking the time to come to pressure into account, you can have this dinner on the table in 30 minutes. I especially love it on nights when we've had a really busy day and I don't want to spend a lot of time cooking. The fact that it comes together faster than you can go get take-out in my city plus it's point friendly... winner winner chicken (burrito bowl) dinner!
INGREDIENTS YOU'LL NEED FOR THIS RECIPE:
- boneless, skinless chicken breasts (I like to use chicken tenderloins, but it works with both!)
- taco seasoning (I prefer homemade)
- ground cumin
- garlic powder
- roasted green chile (optional)
- frozen corn
- canned black beans
- salsa (homemade or this is the kind I prefer if I don't have homemade on hand)
- basmati rice
- chicken stock
HOW TO MAKE INSTANT POT CHICKEN BURRITO BOWLS:
(full recipe with measurements and printable card below)
- Add chicken, taco seasoning, cumin, garlic powder, green chiles, corn, black beans, and salsa into the Instant Pot. Stir to combine making sure everything is well coated in the seasonings.
- Even out the mixture across the top.
- Sprinkle the rice evenly on top of the chicken mixture. DO NOT STIR.
- Carefully and slowly pour the chicken stock on top of the rice. DO NOT STIR. If there are pieces of rice floating or exposed above the stock, push them down with your utensil.
- Secure lid and set the pressure valve to SEALING.
- Cook on HIGH PRESSURE for 10 minutes.
- Press CANCEL.
- Allow the Instant Pot to NATURAL-RELEASE the pressure for 5 minutes.
- QUICK-RELEASE the remaining pressure.
- Remove the lid and stir to combine all of the ingredients.
- Serve with your favorite toppings!
CAN THIS BE MADE AHEAD OF TIME?
Yes, it can be. You could make it to completion as far as a couple of days in advance. It would keep in the refrigerator for a couple of days when stored properly and reheated when ready to eat. I have not personally tried freezing it, so I would not recommend that route at this time. I will update this if/when I try freezing it.
TIPS AND TRICK FOR INSTANT POT CHICKEN BURRITO BOWLS:
- Although cooking from frozen with meats works well in the Instant Pot, I do not recommend that with this recipe. I recommend using thawed chicken as it will effect the way the rice cooks if you don't.
- If you like a bit "drier" rice, you can use slightly less chicken stock, but you need to have your rice completely covered when cooking.
- It's very important not to stir the rice. In order for it to cook properly, it needs to be placed on top and gently covered with stock.
ALTERATIONS FOR PICKY EATERS
- For those that hate tomato pieces, stick with a salsa that isn't chunky. I personally use Mateo's brand salsa (linked above) because it isn't chunky so my tomato piece haters don't have any issues.
- If you have a picky eater that is sensitive to spice, you can omit the green chile all together and use less taco seasoning if needed.
- Let them choose their own toppings. Make it fun!
LOOKING FOR SIMILAR RECIPES? TRY ONE OF THESE:
Instant Pot Chicken Burrito Bowls
- Cook Time: 15
- Total Time: 15
- Yield: 8 1x
- Category: Main Dishes
- Method: Instant Pot
- Cuisine: Tex-Mex
Description
Instant Pot Burrito Bowls are a quick & easy weeknight dinner the whole family will love. They are full of chicken, rice, beans, and corn. Picky eaters and kids will love adding toppings to make it their own. The bowls (without toppings) come out to 323 calories, 7 points on WW green plan or 3 points on WW blue plan so if you’re looking for a hearty comfort food that still fits within your New Year’s resolutions, this is perfect for that.
Ingredients
- 1.5 - 2lbs boneless, skinless chicken - cut into chunks
- 3 tbsp taco seasoning
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 1 cup roasted green chile, chopped (optional)
- 2 cups frozen corn
- 1 can black beans, drained and rinsed
- 1 cup salsa
- 1 cup basmati rice, dry & uncooked
- 2 ½ cup chicken stock
- Toppings (optional): taco sauce, shredded cheese, sour cream, lettuce, tomatoes, cilantro, onions, pico de gallo, avocado, tortilla strips, etc.
Instructions
- Add chicken, taco seasoning, cumin, garlic powder, green chiles, corn, black beans, and salsa into the Instant Pot. Stir to combine making sure everything is well coated in the seasonings.
- Even out the mixture across the top.
- Sprinkle the rice evenly on top of the chicken mixture. DO NOT STIR.
- Carefully and slowly pour the chicken stock on top of the rice. DO NOT STIR. If there are pieces of rice floating or exposed above the stock, push them down with your utensil.
- Secure lid and set the pressure valve to SEALING.
- Cook on HIGH PRESSURE for 10 minutes.
- Press CANCEL.
- Allow the Instant Pot to NATURAL-RELEASE the pressure for 5 minutes.
- QUICK-RELEASE the remaining pressure.
- Remove the lid and stir to combine all of the ingredients.
- Serve with your favorite toppings!
Notes
WW Green Points per serving: 7
WW Blue Points per serving: 3
Nutrition
- Serving Size: ⅛th
- Calories: 323
- Sugar: 4
- Sodium: 838
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 26
- Cholesterol: 55
Keywords: chicken, instant pot, burrito bowl, dinner, lunch
Cristina Schackman
Another huge hit in my house. It's always great when I can get my 5 and 3 year old to eat it and ask for more. It also makes great leftovers and is awesome in a taco salad.
★★★★★