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
Equipment
- Instant Pot Pressure Cooker
- measuring cups
- measuring spoons
Ingredients
- 1.5 - 2 lbs 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 or jasmine 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!
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.
Kim
How would you change the cooking time or liquid amt if you used brown rice?
kara
I haven't personally tried it with brown rice myself, but I would probably adjust it to the standard ratio/times for brown rice. I would use 1 cup brown rice/1.5 cups broth. Then I'd change the cooking time to 15-18 minutes with a natural release.
Emily Seeley
Does this work with jasmine rice?
kara
Yes, absolutely. Jasmine and basmati both work really well. The cooking time and liquid amount would still be the same.