Let’s make a feel-good version of our favorite takeout! A true one-pot wonder, this Instant Pot chicken burrito bowl recipe is a perfect dump-and-go option for busy weeknights, meal prep, or as a chicken burrito filling.

White dish filled with instant pot chicken burrito bowl filling with avocado slices on top, sitting on a white background with a napkin and chips on the side.

About this Instant Pot Chicken Burrito Bowls Recipe

I don’t know about you but I love getting burrito bowls for dinner!

And these instant pot chicken burrito bowls help me make that happen in my own kitchen quickly & easily with all my favorite feel-good ingredients.

The best part about this method is that everything cooks together in the same pot for less mess, less prep steps and less stress.

And I do mean EVERYTHING… 

Including the tasty, seasoned bites of chicken, the fluffy rice, black beans, corn and fire-roasted tomatoes.

The toppings really help to take this recipe over the top, so don’t be shy about adding all your favorites (it’s actually one of the things I love most about burrito bowls, everyone at the table can add exactly what they want!).

Top down view of a pot filled with corn, beans, tomatoes, and chicken on a white background.

Process & Tips

This easy dump and go recipe is a great one to keep in your backpocket on busy weeks.

My biggest tip to make sure you have success with making burrito bowls in the pressure cooker is to be sure to follow the directions closely. 

The secret is in how you layer the ingredients into the pot – if you do it in the right order you’ll get great results every time.

Just go step by step and this method will help you to avoid triggering the burn sensor or ending up with mushy rice!

A note on cook time: My pressure cooker took 17 minutes to come to pressure. When you add that to the 10 minutes of cook time, and 10 minutes of rest time, be sure to allow up to 40 minutes total cooking time for this recipe.

Top down view of an instant pot liner filled with beans, chicken and vegetables on a white background.

What to Serve with These Burrito Bowls

Trust me when I say, don’t skip the toppings!

They’re what really make this dish special and help it feel like you just got some great takeout.

We love serving them topped with this Fresh Tomato Salsa and this Easy 4-Ingredient Guacamole but you could also add shredded Mexican cheese blend, chips, salsa, sour cream, fresh cilantro, hot sauce, or fresh sliced avocado.

If you’re looking for a lighter meal option, you can serve it on top of some crunchy romaine lettuce that’s been tossed with this Chipotle Honey Vinaigrette for a satisfying salad bowl situation.

Naturally, this recipe also makes a great chicken burrito filling! So you can wrap it up into large warm tortillas and add any extras from the list above to make it your own.

Top down view of a pot filled with cooked rice, beans, tomatoes, corn and chicken on a white background.

Ingredients & Modifications

Chicken: I used boneless skinless chicken breasts for this recipe, but chicken thighs would also work well. Just be sure they’re chopped into 1-inch pieces for even cooking.

Black beans: One of my must-have pantry staples is canned black beans, they’re great for so many last minute dinner ideas. I used drained and rinsed black beans here but you could also use pinto beans or kidney beans as well.

Corn: Fresh or frozen corn will work great in this recipe. If using frozen corn, be sure to defrost it before adding to your skillet. Drained and rinsed canned corn will also work.

Fire-roasted diced tomatoes: Another great, versatile ingredient to keep in your pantry! If you don’t like or can’t find fire-roasted tomatoes, regular diced tomatoes will also work great in this recipe.

Chicken broth: I used low sodium chicken broth for this recipe but you could also use vegetable broth in its place.

Rice: I used long grain white rice for these instant pot chicken burrito bowls. Be sure to use long grain white rice or Jasmine rice for this recipe, not instant, as the results will be mushy.  

Mild chili powder: This recipe is not spicy. If you like it hot, swap the mild chili powder for hot, and top with your favorite hot sauce.

Cumin: Together with the chili powder and garlic powder, the cumin helps add some of those classic, savory flavors in a well-seasoned burrito bowl. 

Garlic powder: I love the convenience and ease of using granulated garlic powder in this recipe, but you can use fresh minced garlic in its place if you like.

Lime juice: The brightness of the fresh lime juice really helps to lift up all the flavors. You can also use lemon juice in its place.

Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.

Short on time or ingredients? Feel free to skip the corn and/or the beans, both are optional.

Close up view of an instant pot chicken burrito bowl with fresh herbs, lime wedges, sliced avocado and cheese on top.

Meal Prep Tips & How to Store Leftovers

Instant Pot burrito bowls are perfect for meal prep! 

Just portion off individual servings into your favorite storage containers (I like storing leftovers in mason jars) and pack the toppings separately for a tasty filling meal on the go.

It will keep well in the fridge for up to 3-4 days, in a sealed container.

This recipe also freezes well, simply store in a sealed freezer friendly container for up to 2-3 months.

This Recipe Is…

White dish filled with instant pot chicken burrito bowl filling with avocado slices on top, sitting on a white background with a napkin and chips on the side.
5 stars (4 ratings)

Instant Pot Chicken Burrito Bowls

Let’s make a feel-good version of our favorite takeout! A true one-pot wonder, this Instant Pot chicken burrito bowl recipe is a perfect dump-and-go option for busy weeknights, meal prep, or as a chicken burrito filling.

Ingredients

  • 1 pound boneless skinless chicken breasts, chopped into 1-inch pieces
  • ½ teaspoon kosher salt
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon mild chili powder
  • 1 can drained and rinsed black beans
  • 1 cup fresh or frozen defrosted corn kernels
  • 1 15- oz no-salt-added fire roasted diced tomatoes
  • 1 cup low sodium chicken broth
  • 1 cup long grain white rice
  • Juice of 1 lime

Optional serving suggestions

Instructions 

  • Add the chicken, salt, garlic powder, cumin, and chili powder, to a 6-quart pressure cooker, stirring to combine.
  • Add the beans, corn, broth, and tomatoes with juices, stirring to combine.
  • Add the rice on top and spread into an even layer over the top so that all the rice is touching liquid. Be sure to just that all the rice is touching liquid spread on top. Do not stir.
  • Set the pressure cooker to high pressure for 10 minutes.
  • When the timer goes off, carefully quick release the pressure.
  • Uncover and fluff the rice with a fork, add the lime juice, and gently stir it into the rest of the ingredients. Do not over-stir, or the rice will become mushy. Put the lid back on the pressure cooker without sealing, and allow the mixture to rest for 10 minutes for rice to absorb any remaining liquid if necessary.
  • Serve with any toppings you like, just don’t skip the toppings, as they really make this dish special!

Notes

Nutrition information calculated using chicken breasts, and without including any of the optional toppings listed above.
For more ingredients and modifications, see the blog post above.

Nutrition Information:

Calories: 379kcal, Carbohydrates: 54g, Protein: 31g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 625mg, Potassium: 668mg, Fiber: 3g, Sugar: 3g, Vitamin A: 570IU, Vitamin C: 6mg, Calcium: 63mg, Iron: 2mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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