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Instant Pot Chicken Burrito Bowls

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These Instant Pot Chicken Burrito Bowls are a quick, flavorful, and comforting dinner packed with juicy chicken, fluffy rice, beans, corn, and smoky spices. Ready in about 30 minutes, this recipe is perfect for busy weeknights and can be easily customized to suit your family’s tastes.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 cup long-grain white rice (jasmine or basmati recommended)
  • 1 1/2 cups low-sodium chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 packet (1 oz) taco seasoning (or homemade blend: 2 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp oregano, 1/4 tsp salt)
  • 1/2 tsp black pepper
  • 1/2 tsp salt (adjust to taste)
  • Juice of 1 lime (about 2 tbsp)
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 cup shredded cheddar or Monterey Jack cheese (optional, for topping)
  • Avocado slices, sour cream, salsa, or hot sauce (optional, for serving)

Instructions

  1. Pat chicken dry and trim excess fat. Cut into large chunks for faster cooking or leave whole for shredding later.
  2. Place chicken in the bottom of the Instant Pot. Sprinkle with taco seasoning, salt, and pepper.
  3. Add rice on top of the chicken (do not stir). Pour in chicken broth, then add black beans, corn, and diced tomatoes with juices. Do not stir.
  4. Secure the Instant Pot lid and set the valve to ‘Sealing.’ Select ‘Manual’ or ‘Pressure Cook’ mode and set for 10 minutes (high pressure). If using brown rice, set for 22 minutes. The pot will take about 10 minutes to come to pressure.
  5. When cooking ends, let the pressure release naturally for 10 minutes, then carefully move the valve to ‘Venting’ to release any remaining pressure.
  6. Open the lid and check that chicken is cooked through (internal temp should be 165°F). Transfer chicken to a plate and shred with tongs or two forks. Return shredded chicken to the pot and stir gently.
  7. Squeeze lime juice over the mixture and sprinkle with chopped cilantro. Stir and adjust salt or lime to taste.
  8. Scoop into bowls and top with shredded cheese, avocado slices, sour cream, salsa, or hot sauce as desired.

Notes

Layer ingredients without stirring to prevent burn warnings. Use natural pressure release for best texture. For dairy-free, skip cheese and sour cream. For vegetarian, omit chicken and double beans. Brown rice requires longer cooking time (22 minutes). Leftovers store well and flavors deepen overnight.

Nutrition

Keywords: instant pot, chicken burrito bowl, easy dinner, Mexican, pressure cooker, rice, beans, family meal, gluten-free, meal prep

Find it online: https://lucydishes.com/instant-pot-chicken-burrito-bowls-easy-30-minute-dinner-recipe/