Instant Pot Chicken Burrito Bowls

These 20-Minute Instant Pot Chicken Burrito Bowls are a healthy, easy and flavourful dinner idea made with simple ingredients!

Move over, Chipotle! I love making these burrito bowls in the Instant Pot – they’re easier than you think.

Why you’ll love this recipe

• Quick and easy meal: Everything comes together in 20 minutes, and is made in just one pot.
• Customizable: Add on your favourite toppings or swap out the ingredients for different diets.

Ingredients and substitutions

• Olive oil – or another neutral cooking oil like avocado or canola oil.
• Chicken breasts – ground beef or turkey will work, but you’ll need to brown it first.
• Taco seasoning – make your own taco seasoning.
• Yellow onion – white or red onion would also be good here.
• Garlic – use freshly minced or jarred minced garlic.
• Red and green pepper – you could also use yellow or orange bell peppers.
• Fresh salsa – jarred salsa or canned crushed tomatoes would work.
• Black beans – use brown or green lentils, chickpeas or kidney beans instead.
• Frozen corn – or any frozen vegetable blend of your choice.
• Chicken broth – vegetable broth is the best substitute here.
• White rice – you can use jasmine rice instead.

How to make burrito bowls

Step 1: Add everything to the Instant Pot.

Add all the ingredients and gently stir the rice into the liquid.

Step 2: Cook on high pressure.

Cook on high pressure, then do a quick pressure release.

Step 3: Add the cilantro.

Drop in the cilantro and give the mixture a good stir.

Step 4: Add your toppings.

Serve with any toppings of your choice.

Frequently asked questions

Can I use brown rice instead of white rice?

Since brown rice requires a longer cooking time, you might end up overcooking the chicken. It’s best to use long-grain white rice like jasmine or basmati. ​

Are these chicken burritos healthy?

Definitely. This recipe includes lean protein and whole ingredients. It’s high in fibre and doesn’t have any processed foods! Your body will thank you for this one.

Can I make these burrito bowls in the slow cooker?

Yes! Spray the slow cooker with cooking spray, dump everything in the crockpot and cook on high for 4 hours or low for 8 hours, stirring once or twice throughout the cooking time.

What to serve with this dish

• Toppings: Salsa, pico de gallo, guacamole, shredded cheese, sour cream, refried beans and lettuce would all be delicious.
• Sides: Serve with tortilla chips and cowboy caviar, or salsa and guac.
• Burritos: Wrap the filling up in a tortilla and serve it as a burrito!

How to store and reheat

Make-ahead: Prep all ingredients in the Instant Pot, cover, and refrigerate for up to 24 hours before cooking.

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Microwave for 1-2 minutes, stirring halfway, or warm on the stovetop over medium heat with a splash of broth.

Freeze & reheat from frozen: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave.

Meal prep tools

• The Instant Pot DUO Plus is the version I use in this recipe.
• Grab some glass meal prep bowls if you plan on packing this dish up for leftovers.
• These aluminum foil containers are perfect for re-heating straight from the freezer to oven.
• And of course I get all my free range chicken breasts from Butcher Box!