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Two Instant Pot chicken burrito bowls topped with sour cream.
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4.76 from 58 votes

20-Minute 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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: tex mex
Servings: 6 servings
Calories: 406kcal

Ingredients

  • 1 tbsp olive oil
  • 1 lb chicken breasts diced into 1-inch cubes
  • 1 tbsp taco seasoning
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1/2 each red and green pepper diced
  • 2 cups fresh salsa (I used the fresh kind, Garden Fresh Gourmet, found in the refrigerated section of the grocery store but you can use jarred)
  • 1 can black beans drained and rinsed
  • 2 cups frozen corn
  • 1 cup chicken broth
  • 1 cup white rice

Optional toppings

  • Cilantro
  • Sour cream
  • Cheese
  • Jalapenos

Instructions

  • Dump all ingredients in the order in which they are listed (except for toppings) in Instant Pot. Ensure you add rice on top of everything else and gently stir it in to the liquids on the very top. Do NOT stir the entire mixture way down to the bottom, you just want to ensure the rice is covered by liquid. If you stir the entire mixture, you may get the burn message.
  • Set to manual and pressure cook on high for 4 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 4 minutes to cook.
  • When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
  • Remove lid, stir contents well and divide among 6 bowls. Top with any toppings of choice then serve and enjoy!

Video

Notes

Make this recipe vegetarian by leaving out the chicken and doubling up on the black beans.
If you like your peppers more tender-crisp, stir them in at the end.
Make these bowls in the slow cooker. Dump everything in the crockpot, then cook on high for 4 hours or low for 6 hours.
Store the leftovers in the fridge for 5 days. Sprinkle some water over top then microwave for 2-3 minutes, stirring halfway through.
Freeze this recipe for up to 3 months without the peppers. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 406kcal | Carbohydrates: 63g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 708mg | Potassium: 1036mg | Fiber: 10g | Sugar: 5g | Vitamin A: 558IU | Vitamin C: 25mg | Calcium: 68mg | Iron: 3mg