Best Instant Pot Burrito Bowl recipe! This easy chicken burrito bowl is made with pantry staples and is ready in about 30 minutes. Perfect for an easy weeknight dinner!
Even under the best circumstances, figuring out what to make for dinner can be a challenge!
These easy chicken burrito bowls are made entirely in the electric pressure cooker’s inner pot, and they’re ready in about 30 minutes.
The burrito bowls are also made with pantry staples, and they’re easy to customize to your tastes. They’re an easy weeknight meal that’s packed with flavor!
How to make Instant Pot burrito bowls
Press SAUTE. When hot, add oil. Stir in onion and cook until softened.
Add garlic, and cook for about 1 minute, stirring the entire time. Stir in ancho chile powder, cumin, and oregano. Press CANCEL.
Pour in 1/4 cup chicken broth and stir to scrape up any browned bits. This is important because it helps to prevent a burn message.
Season chicken with salt and pepper. Add to inner pot. Tops with beans and salsa.
Sprinkle rice over the top. Drizzle remaining chicken broth over the rice. Don’t stir.
Close and lock the lid. Turn the pressure release valve to SEALING.
Press MANUAL and adjust pressure to HIGH and time to 16 minutes. When cooking time is up, carefully turn the pressure release valve to VENTING.
Open the lid and then stir to combine.
Tips
- Oil: You can use vegetable oil, canola oil, or a similar oil.
- Chili powder: I like to use ancho chile powder, but you can use regular chile powder if you prefer. Also, feel free to adjust the amount to taste.
- Chicken broth: I use reduced-sodium chicken broth so that I can better control the sodium level in this recipe, but you can use regular if you prefer.
- Chicken breast: I use regular boneless, skinless chicken breast, not tenders or chicken breast halves.
- Beans: Free free to sub pinto beans or another type of canned beans if you prefer.
- Corn: You can use frozen (not thawed) corn in place of the canned corn.
- Salsa: Feel free to use salsa that’s as hot or as mild as you like. I usually use a chunky garden-type salsa.
- Toppings: Pico de gallo, queso fresco, fresh cilantro, and guacamole are all great with this burrito bowl.
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Instant Pot Burrito Bowls
Equipment
- Instant Pot/electric pressure cooker
Ingredients
- 1 tablespoon oil
- 1 cup diced white or yellow onion
- 3 cloves garlic minced
- 2 teaspoons ancho chile powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 cup reduced-sodium chicken broth divided
- 2 pounds boneless, skinless chicken breast
- Salt and pepper
- 15 ounce can black beans drained and rinsed
- 14 ounce can corn drained
- 16 ounce jar salsa
- 1 cup uncooked long-grain rice
Instructions
- Press SAUTE.
- When hot, add oil.
- Stir in onion and cook until softened, about 2-3 minutes.
- Add garlic, and cook for about 1 minute, stirring the entire time.
- Stir in ancho chile powder, cumin, and oregano.
- Press CANCEL.
- Pour in 1/4 cup chicken broth and stir to scrape up any browned bits. This is important because it helps to prevent a burn message.
- Season chicken with salt and pepper.
- Add to inner pot.
- Tops with beans, corn, and salsa.
- Sprinkle rice over the top.
- Drizzle remaining chicken broth over the rice. Don’t stir.
- Close and lock the lid.
- Turn the pressure release valve to SEALING.
- Press MANUAL and adjust pressure to HIGH and time to 16 minutes.
- When cooking time is up, carefully turn the pressure release valve to VENTING.
- Open the lid and then stir shred chicken and combine.
Notes
- Oil: You can use vegetable oil, canola oil, or a similar oil.
- Chili powder: I like to use ancho chile powder, but you can use regular chile powder if you prefer. Also, feel free to adjust the amount to taste.
- Chicken broth: I use reduced-sodium chicken broth so that I can better control the sodium level in this recipe, but you can use regular if you prefer.
- Beans: Free free to sub pinto beans, kidney beans, or another type of canned beans if you prefer.
- Corn: You can use frozen (not thawed) corn in place of the canned corn.
- Salsa: Feel free to use salsa that’s as hot or as mild as you like. I usually use a chunky garden-type salsa.
- Toppings: Pico de gallo, queso fresco, fresh cilantro, and guacamole are all great with this burrito bowl.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Tricia says
This was really yummy! Only concern is that we could not get the burn notice to go away. After 3 attempts, we cooked it in the actual pressure cooker. My husband put it together before I got home so maybe he missed a step.
Kate says
Hi! There are two reasons why you may have gotten a burn notice. 1 – If there were still bits left on the bottom of the pan that weren’t scraped up in step 7. Some electric pressure cookers are very sensitive, so, unfortunately, any bits left can cause a burn notice. 2 – Stirring everything up after adding the beans/corn/salsa/rice. The ingredients are layered to avoid a burn notice, and the tomatoes in the salsa are especially likely to cause a burn notice if they’re in contact with the bottom of the pan. I hope that helps for next time! Please let me know if you have any questions.
Jessica says
Tastes like burrito bowls from Chipotle. Yum!!!
Kate says
Thank you! So glad you liked it. =)