Instant Pot Chicken Burrito Bowls (Printable Version)

Flavorful chicken, rice, and beans with Mexican spices cook together quickly for a satisfying bowl.

# What You'll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 cup frozen corn

→ Grains

06 - 1 cup long grain white rice, rinsed

→ Legumes

07 - 1 can (14.5 oz) black beans, drained and rinsed

→ Liquids

08 - 1 1/4 cups low-sodium chicken broth
09 - 1 can (10 oz) diced tomatoes with green chilies (Rotel style), undrained

→ Spices & Seasonings

10 - 1 1/2 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1 tsp chili powder
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper

→ Toppings (optional but recommended)

16 - Shredded cheddar or Monterey Jack cheese
17 - Sour cream
18 - Sliced avocado
19 - Fresh cilantro
20 - Lime wedges

# Directions:

01 - Set the Instant Pot to 'Sauté' mode. Once hot, add a splash of oil and sauté the onion and bell pepper for 2–3 minutes until softened. Add garlic and cook for 30 seconds more.
02 - Add the chicken pieces, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir to coat chicken with spices; sauté for 2–3 minutes until lightly browned but not cooked through.
03 - Stir in the rice. Add chicken broth and scrape the bottom of the pot to ensure no bits are stuck.
04 - Add diced tomatoes with green chilies (with juices), black beans, and corn. Do not stir to avoid a 'burn' warning.
05 - Close the lid, set the valve to 'Sealing', and cook on high pressure for 10 minutes.
06 - When timer is done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
07 - Fluff the mixture with a fork. Serve hot, topped with cheese, sour cream, avocado, cilantro, and a squeeze of lime as desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means almost zero cleanup
  • The rice absorbs all those incredible spices while it pressure cooks
  • It tastes even better as leftovers for lunch the next day
02 -
  • Not stirring after adding the liquid ingredients is crucial to avoid the burn message
  • Natural release for at least 5 minutes helps the rice finish cooking properly
  • The mixture will look soupy when you first open the pot but thickens as you fluff it
03 -
  • Rinse your rice until the water runs completely clear to prevent gummy results
  • Let the pot sit for 5 minutes after opening the lid before fluffing

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