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Instant Pot chicken burrito bowl with rice, chicken, black beans, corn, cheddar, and cilantro.
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Instant Pot Chicken Burrito Bowl

Instant Pot Chicken Burrito Bowl is a one-pot dinner that cooks chicken, rice, beans, corn, and salsa together under pressure for a filling Tex-Mex meal in about 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
0 minutes
Total Time30 minutes
Servings: 6 servings
Author: Rachel Oostdyk

Ingredients

  • 1 1/2 tablespoons canola or vegetable oil
  • 1/2 medium yellow onion diced
  • 1 tablespoon garlic minced
  • 1 cup low-sodium chicken broth divided
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 2 boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 15-ounce can black beans drained
  • 1 15-ounce can corn kernels drained
  • 16 ounces salsa or 1 16-ounce jar
  • 1 cup long-grain white rice
  • 1/2 cup sharp cheddar cheese shredded
  • 1/4 cup fresh cilantro coarsely chopped

Instructions

  • Press "Sauté" on the Instant Pot. Once hot, add the oil and onion, and cook, stirring occasionally, for 3 to 4 minutes until the onion starts to soften.
  • While the onion cooks, season the chicken pieces with the salt and pepper.
  • Add the minced garlic and stir for about 1 minute.
  • Pour in the chicken broth, scraping up any residue stuck to the bottom of the pot.
  • Add the chili powder, cumin, seasoned chicken, black beans, corn, and salsa. Stir well to combine.
  • Layer the rice on top of the mixture, pressing the grains into the liquid so every grain is submerged.
  • Press "Cancel." Close and lock the lid, and make sure the valve is set to sealing.
  • Set the Instant Pot to high pressure for 10 minutes. Once the cook time is up, do a manual release.
  • Open the lid and gently mix everything together. Divide into bowls and top with cheese, cilantro, and any other toppings you like—diced tomatoes, sour cream, and avocado all work well.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave with a splash of broth or water to loosen the rice back up.
This freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Serve with extra toppings like diced tomatoes, sour cream, avocado, or a squeeze of lime.