Growing up, my dad looooved to make Mexican food — burritos, tacos, nachos, all of the above. He got on a burrito bowl kick when I was in high school and hasn’t turned back since.
I remember one night my brother called my dad from his job at Chipotle asking if he wanted him to bring home some chicken that they were going to pitch. Since Chipotle lives by their fresh, never frozen ingredients, they were going to throw it away. So my brother came home from work that night with a huge box of chicken that we threw in the freezer and ate for months and months. I believe this is what sparked my dad’s burrito bowl love — he was trying to find ways to eat it up and Mexican food was the best way.
I love this recipe because it’s basically a dump, easy meal. After browning the chicken, you can add the ingredients, start the Instant Pot and walk away for 7 minutes. Boom, you have yourself an easy dinner — instant pot burrito bowls!
Ingredients & Alternatives:
Chicken breast: You can use frozen or thawed for this instant pot burrito bowl recipe, but you could also use ground turkey or beef.
Black beans: You can use canned black beans or dry, cooked beans. Do not use dry beans as they are for this recipe.
Fire roasted tomatoes: One 15 oz can will work first.
White or red onion: The basics here.
Chicken broth: Either the broth from the cartons or cans will work, but if you don’t have any on hand, you can swap for water.
Brown rice: Dry, uncooked rice is just what you need for this recipe, but you could swap for other rice — basmati, white, etc.
Olive oil: You could swap any other kind of oil you have on hand, too.
Taco seasoning: I love to buy taco seasoning in bulk but if you buy the packets, I recommend just using one.
Optional toppings: Avocado, tortilla chips, chopped onions, cheese, hot sauce, bell pepper, whatever you like!
How to Make Instant Pot Burrito Bowls
First things first, let’s cook the chicken! Chop the raw chicken, then turn your instant pot to saute. Add the olive oil and let is warm for a minute. Add the chicken to the pot and add salt and pepper to taste. Continue cooking the chicken for about 10 minutes or until almost fully cooked. While the chicken is cooking, chop the onion.
Add in the chopped onion to the Instant Pot and let it cooked for a few minutes, until translucent. Then dump in the black beans, canned tomatoes, chicken broth, spices and mix. Lastly, add the rice but do not mix! If you do, you’ll likely get a burn notice and it won’t cook correctly.
Lock the Instant Pot lid and set it to manual pressure cook for 7 minutes. Once the time is up, quick release pressure and let cool slightly before enjoying. Add your favorite toppings — avocado, tortilla strips, cilantro, sour cream/greek yogurt, cheese — and dig in!
MORE DELICIOUS MEALS TO TRY:
Follow me on Instagram for more recipes & fitness content!
- Skinny Girl Creamy Red Peanut Curry
- Southwest Turkey Burgers
- Healthy Instant Pot Chicken Noodle Soup
- One-Pot Southwest Black Bean Quinoa Salad
- Air Fryer Coconut Shrimp & Cilantro Lime Rice
Instant Pot Chicken Burrito Bowls
Equipment
- Instant Pot
Ingredients
- 1 lbs raw chicken breast 16 oz
- 1 tbsp olive oil
- 15 oz can of black beans or cooked dry beans
- 14.5 oz can of fire roasted tomatoes
- 1/2 medium onion
- 2.25 cup low sodium chicken broth
- 1 cup uncooked brown rice
- 4 tbsp taco seasoning
- Optional toppings: avocado, tortilla chips, onion, tomatoes, cheese
Instructions
- Turn Instant Pot to saute mode and add 1 tbsp of olive oil.
- Cut chicken breasts into cubes and add to Instant Pot, with salt and pepper to taste. Saute until chicken is thoroughly cooked.
- Add onions, cook until softened.
- Add in the black beans, canned tomatoes, chicken broth, spices and mix. Then add the rice on top but do not mix or you'll get a burn notice!
- Lock Instant Pot lid and set to manual pressure cook for 7 minutes.
- Quick release pressure from Instant Pot and mix contents.
- Add your favorite toppings — avocado, tortilla strips, cilantro, sour cream/greek yogurt, cheese — and enjoy!