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4.34 from 3 votes

Instant Pot Burrito Bowls with Chicken

These Instant Pot burrito bowls with chicken are a true one pot meal! Made entirely in the pressure cooker, they're filling and flavorful.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken burrito bowls, instant pot burrito bowl, instant pot mexican chicken
Servings: 6
Calories: 554kcal
Author: Cheryl Malik

Ingredients

  • 1 tablespoon avocado oil
  • 2 pounds boneless chicken breasts cubed
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 chipotle peppers in adobo sauce whole
  • 1 tablespoon adobo sauce
  • 2 tbsp taco seasoning
  • 1 1/2 cups chicken broth
  • 1 1/2 cups salsa
  • 1 cup long-grain rice rinsed and drained
  • 1 (15.25 ounce) can black beans, drained and rinsed
  • 1 (15.25 ounce) can corn or 2 cups corn frozen or fresh, drained
  • 1 1/2-2 tsp salt
  • 1/2 lime juiced

Instructions

  • Turn on Saute function on Instant Pot. Add oil, chicken, and onion. Cook until onion is soft and chicken is mostly opaque, about 4 minutes. Add garlic and sauté briefly. Add chipotle peppers, adobo sauce, and taco seasoning. Cook for 2 minutes, stirring frequently. Cancel Saute function.
  • Add broth, salsa, rice, black beans, corn, and lime juice to the pot with the chicken. Stir to combine. Close and lock the lid. Select Manual function and set timer for 4 minutes. Allow 10 minutes for pressure to build.
  • Carefully use the Quick Release method to release pressure. Unlock and remove the lid. Cook over sauté mode until thickened, about 3-5 minutes. It’ll seem way too soupy but trust me!
  • Ladle into serving bowls and garnish with desired toppings.

Notes

Keep leftovers in an airtight container up to 3 days.

Nutrition

Calories: 554kcal | Carbohydrates: 57g | Protein: 41g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 2279mg | Potassium: 967mg | Fiber: 9g | Sugar: 6g | Vitamin A: 905IU | Vitamin C: 14.1mg | Calcium: 86mg | Iron: 3.7mg