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Instant Pot 20-Minute Chicken Burrito Bowls

A quick and easy one-pot meal with tender chicken, fluffy rice, black beans, corn, and bold Tex-Mex flavors topped with fresh burrito bowl favorites.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Bowl
  • 1 pound boneless skinless chicken breasts
  • 1 cup uncooked long grain white rice
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup corn kernels
  • 1 cup salsa
  • 1 can diced tomatoes 14.5 oz
  • 2 cups chicken broth
  • 1 packet taco seasoning
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
Toppings
  • 1 cup shredded cheddar cheese
  • 1 avocado sliced
  • sour cream for serving
  • fresh cilantro for garnish
  • lime wedges for serving

Equipment

  • Instant Pot
  • Measuring cups
  • Cutting board
  • Forks for shredding

Method
 

  1. Add chicken breasts to the bottom of the Instant Pot.
  2. Add rice, beans, corn, salsa, tomatoes, and broth.
  3. Sprinkle taco seasoning and spices over the top.
  4. Seal and cook on High Pressure for 10 minutes.
  5. Natural release for 10 minutes, then release remaining pressure.
  6. Remove and shred chicken, then return to the pot.
  7. Stir well and serve in bowls with toppings.

Notes

Use your favorite salsa to control spice level. Fresh lime juice added at the end makes the flavors even brighter.