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–+ servings
Overhead photo of a chicken burrito bowl with rice, cooked in the Instant Pot, on a table surrounded by lime wedges and a glass of white wine.

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: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Recipe makes approximately 6 servings

Equipment Needed

  • 6-quart Instant Pot
  • large wooden spoon (or large silicone spatula)

Ingredients Needed

  • 1 tablespoon avocado oil
  • 2 pounds boneless, skinless chicken breasts (trimed, cut into bite-sized pieces)
  • ½ cup diced white onion (approximately 1 small onion)
  • 1 ½ tablespoons minced garlic (approximately 3 large cloves)
  • 2 whole chipotle peppers (from canned chipotle peppers in adobo sauce)
  • 1 tablespoon adobo sauce (from canned chipotle peppers in adobo sauce)
  • 2 tablespoons taco seasoning (store-bought or make your own)
  • 1 ½ cups chicken broth (low sodium if preferred)
  • 1 ½ cups salsa (any brand, any flavor)
  • 1 cup long-grain rice (rinsed, drained)
  • 1 15.25-ounce can black beans (drained, rinsed)
  • 1 15.25-ounce can whole corn kernels (drained, rinsed; or 2 cups fresh or frozen corn kernels)
  • 1 tablespoon lime juice
  • salt (to taste)

Instructions

  • Set Instant Pot to Sauté mode. Add 1 tablespoon avocado oil to Instant Pot insert and heat oil until shimmery.
  • When oil is hot, add 2 pounds boneless, skinless chicken breasts (cut into bite-sized pieces) and ½ cup diced white onion to Instant Pot. Stir to incorporate. Sauté ingredients, stirring occasionally, approximately 5 minutes or until onions have softened and chicken is mostly opaque.
  • Add 1 ½ tablespoons minced garlic to Instant Pot and stir to incorporate. Sauté mixture 30 to 60 seconds or until garlic is fragrant.
  • Add 2 whole chipotle peppers, 1 tablespoon adobo sauce, and 2 tablespoons taco seasoning to Instant Pot. Stir to incorporate, then sauté mixture 2 minutes, stirring frequently. After 2 minutes, cancel Sauté function.
  • Add 1 ½ cups chicken broth to Instant Pot. Stir chicken broth into mixture, making sure to scrape bottom of Instant Pot with spoon or spatula, loosening any food that may have stuck to bottom of insert.
  • After ensuring no ingredients are stuck to bottom of Instant Pot insert, add 1 ½ cups salsa, 1 cup long-grain rice, 1 15.25-ounce can black beans, 1 15.25-ounce can whole corn kernels, and 1 tablespoon lime juice. Stir to incorporate.
  • Secure lid on Instant Pot with valve in sealing position. Set Instant Pot to Manual High Pressure, then set cook time to 4 minutes. Instant Pot will pressurize and then cook time will begin.
  • When 4-minute cook time ends, immediately Quick Release internal pressure. Carefully unlock and remove lid. Use caution as any escaping steam will be very hot.
  • Set Instant Pot to Sauté mode. Simmer mixture, stirring occasionally, 3 to 5 minutes or until thickened.
  • Once thickened, taste mixture and add salt as desired. Ladle mixture into serving bowls, garnish with desired toppings, and serve warm.

Recipe Notes

  • Storage: Refrigerate leftovers in an airtight container up to 3 days.

Nutrition Info (Approximate)

Serving: 1 serving | Calories: 511kcal | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 0.02g | Total Carbs: 65g | Fiber: 10g | Sugar: 7g | Net Carbs: 55g | Vitamin C: 10mg | Cholesterol: 98mg | Sodium: 1793mg | Potassium: 1222mg | Calcium: 69mg | Iron: 3mg