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- 1 lb boneless, skinless chicken breasts - 1 cup brown rice - 1 can black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 cup diced tomatoes (with juice) - 1 cup chicken broth These ingredients form the base of your chicken burrito bowls. The chicken breasts provide lean protein. The brown rice adds fiber and keeps you full. Black beans boost protein and add creaminess. Corn gives a sweet crunch, while diced tomatoes add a juicy, fresh taste. Chicken broth ties everything together, making your bowl flavorful and moist. - 1 tablespoon taco seasoning - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste - 1 avocado, diced - Fresh cilantro, chopped, for garnish - Lime wedges, for serving Seasoning is key to making these bowls pop. Taco seasoning adds a wonderful spice blend. Garlic and onion powder bring depth to the dish. Salt and pepper enhance all the flavors. Diced avocado adds creaminess, while fresh cilantro provides a bright, herbal touch. Lime wedges give a zesty finish, making each bite refreshing. Together, these ingredients and seasonings make your Instant Pot Chicken Burrito Bowls a feast for both the eyes and the palate. {{ingredient_image_1}} Set your Instant Pot to 'Sauté' and add one tablespoon of olive oil. Let it heat for about a minute. This step helps mix the flavors well. Season the chicken breasts with salt, pepper, and taco seasoning. I use about one tablespoon of taco seasoning for great flavor. Add the chicken to the pot and sauté for 2-3 minutes on each side. You want them lightly browned for the best taste. After browning the chicken, pour in one cup of chicken broth. Then, add one cup of brown rice, one can of black beans (drained and rinsed), one cup of corn, and one cup of diced tomatoes with juice. Adding broth is essential. It gives the dish a nice texture and flavor. Close the lid of the Instant Pot. Set it to 'Manual' or 'Pressure Cook' on high for 10 minutes. Make sure the pressure valve is set to sealing. Sealing is key for effective cooking. Once cooking is done, let the pot sit for a natural pressure release for 10 minutes. Then switch to a quick release for any remaining pressure. Carefully open the lid and take out the chicken breasts. Use two forks to shred the chicken easily. Return the shredded chicken to the pot and mix it well with the rice and beans. Scoop the burrito bowl mixture into bowls. Top each bowl with diced avocado and a sprinkle of fresh cilantro. Lime wedges on the side add a refreshing touch. Enjoy your flavorful and easy Instant Pot Chicken Burrito Bowls! Resting the chicken before shredding is key. It helps keep the chicken juicy. After cooking, let it sit for a few minutes. This extra time makes a big difference in flavor and texture. You might want to adjust the seasoning for your taste. If you love spice, add more taco seasoning. If you prefer milder flavors, dial it back. Taste as you go for the best result. Different Instant Pot models may have varied settings. Some have a "Poultry" option, while others just say "Manual." Always refer to your model’s manual for the best results. If you face issues with pressure cooking, check the sealing ring. It should sit snugly. If it’s loose, the pot won’t build pressure. For a creamier bite, add cheese or sour cream on top. They melt beautifully and add a rich taste. You can use shredded cheese or a dollop of sour cream for a delicious finish. If you like it hot, add jalapeños or a dash of hot sauce. You can also mix in diced green chiles for an extra kick. This adds depth and excitement to your burrito bowls. Pro Tips Rest the Chicken: After shredding, let the chicken rest for a few minutes in the broth to absorb more flavor. Customize the Spice: Adjust the amount of taco seasoning according to your spice preference for a milder or hotter dish. Meal Prep Friendly: This recipe can be easily doubled for meal prep; just ensure your Instant Pot can accommodate the quantity. Fresh Ingredients: Use fresh lime juice and chopped cilantro for a burst of freshness that elevates the dish. {{image_2}} You can switch out chicken for ground turkey or ground beef. This gives a new flavor and texture. Ground meats cook faster, so adjust your time. Aim for about 8 minutes on high pressure. If you prefer a vegetarian option, try using tofu or tempeh. Both soak up flavors well and add protein. Use firm tofu for a better texture. Cube it and sauté it just like the chicken. Want to try something different? Use quinoa instead of brown rice. Quinoa cooks well in the Instant Pot and adds a nutty taste. You can cook it with the same amount of broth. Cauliflower rice is another great choice. It’s low-carb and cooks quickly. Add it after the pressure cooking phase to keep it light and fluffy. Customizing toppings is fun! Add jalapeños for heat or salsa for a fresh kick. Hot sauce can also spice things up. Incorporate seasonal vegetables like bell peppers or zucchini. They add color and crunch. Just sauté them briefly before serving for the best flavor. To keep your Instant Pot chicken burrito bowls fresh, store them in airtight containers. This helps prevent moisture loss and keeps flavors intact. Make sure the bowls cool down before you seal them. For best taste, eat leftovers within three to four days. When reheating, I recommend using the stovetop. It keeps the rice and chicken moist. Just add a splash of water to the pan and heat on low. Stir often to avoid sticking. If you prefer the microwave, use a microwave-safe bowl. Cover it with a damp paper towel to keep moisture in. Heat in short bursts, stirring in between. To freeze, let the burrito bowls cool completely. Then, divide them into portions. Use freezer-safe containers or bags to store them. Press out any air to prevent freezer burn. For thawing, place the bowl in the fridge overnight. You can also use the microwave on the defrost setting. Reheat thoroughly before serving. To add heat, you can use jalapeños or hot sauce. Mix in a few slices of fresh jalapeños when cooking. You can also add a pinch of cayenne pepper to the taco seasoning. For more flavor, consider using spicy salsa as a topping. Yes, you can marinate the chicken ahead of time. Use lime juice, garlic, and spices for great flavor. You can also cook the chicken and shred it before using it in the recipe. Just store it in the fridge until you are ready to use it. Absolutely! You can replace the chicken with tofu or tempeh. Use vegetable broth instead of chicken broth. Add more beans or veggies like bell peppers or zucchini for a hearty meal. This way, you can still enjoy a tasty burrito bowl. Cooking the chicken and rice takes about 10 minutes on high pressure. Make sure the Instant Pot is sealed properly. After cooking, let the pressure release naturally for 10 minutes before opening the lid. This helps keep the chicken juicy. Black beans are great, but you can also use pinto or kidney beans. Each type brings its own flavor. Rinse the beans well before adding them to the pot. This helps to remove excess sodium and improves the taste of your dish. In this blog post, we explored how to make delicious Instant Pot burrito bowls. You learned about the main ingredients, seasoning, and easy-to-follow steps to prepare and serve your meal. We discussed tips for customizing flavors and presented some variations for proteins and grains. With the right ingredients and techniques, you can create a tasty dish that fits your taste. Enjoy making burrito bowls your way, and share them with family and friends for a fun meal.

Instant Pot Chicken Burrito Bowls

A quick and easy recipe for flavorful chicken burrito bowls made in the Instant Pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 cup brown rice
  • 1 can black beans, drained and rinsed
  • 1 cup corn (fresh, frozen or canned)
  • 1 cup diced tomatoes (with juice)
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 1 avocado, diced
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions
 

  • Prep the Instant Pot: Set your Instant Pot to the 'Sauté' function and add olive oil. Allow it to heat for a minute.
  • Sauté Chicken: Season the chicken breasts with salt, pepper, and taco seasoning. Add them to the pot and sauté for 2-3 minutes on each side until lightly browned.
  • Add Ingredients: Pour in the chicken broth, then stir in the brown rice, black beans, corn, and diced tomatoes.
  • Pressure Cook: Close the lid of the Instant Pot and set it to 'Manual' or 'Pressure Cook' on high for 10 minutes. Make sure the pressure valve is set to sealing.
  • Release Pressure: After the cooking time is complete, allow for a natural pressure release for 10 minutes, then switch to a quick release for any remaining pressure.
  • Shred Chicken: Open the lid carefully, remove the chicken breasts, and shred them using two forks. Return the shredded chicken to the pot and stir to combine with the rice and beans.
  • Serve: Scoop the burrito bowl mixture into bowls, top with diced avocado, and garnish with fresh cilantro. Serve with lime wedges on the side for added freshness.

Notes

Layer the chicken mixture in bowls, and create a colorful topping with diced avocado and a sprinkle of cilantro. Consider adding a dollop of sour cream or a sprinkling of cheese for extra flavor.
Keyword burrito bowls, Chicken, easy dinner, Instant Pot