We officially have 5 days left before we sign away our house to the new buyers. The very same day we leave for our cross country drive to move from Maryland to Utah.
I have been baking and cooking up a storm lately so that I could have some good stuff to share while I am road tripping it with my 4 crazy kids. I am not sure there will be enough diet coke in the universe to help me survive this trip 🙂
This is my 4th time making this drive across the country so you would think I'd be ready for it. But let me tell you, nothing can prepare you for being trapped in a car with 4 kids for 4 days!
These instant pot chicken burrito bowls were one of my very favorite recipes from all my recipe experimenting that I did to be ready to move and have my kitchen packed up.
Only a few ingredients that you literally dump into the instant pot. Let it cook for 10 minutes. Yes, only 10 minutes! Then serve it alongside your favorite taco and burrito toppings.
We love topping ours with shredded lettuce, cheese (lots and lots of cheese!), chopped tomato, avocado slices, and then crunching up some tortilla chips for on top. My kids love scooping up the chicken burrito filling with a chip.
You could also use this chicken burrito filling to make actual burritos. Roll it up into a tortilla with your toppings and then eat it as a burrito. It would also be great for a taco filling, quesadillas, or nachos. Lots of different ways to serve this chicken burrito filling.
So while we are eating cold cereal and whatever else I can find in our fridge, I really hope you all enjoy these Instant Pot chicken burrito bowls. My kitchen is all packed up so we will be eating out for the next several days. Eating out in my world usually means the McDonalds drive-through. I am totally not a fan but my kids are literally obsessed with the chicken nuggets there.
They whine and complain about the food I make but love the chicken nuggets....hmmm, go figure 🙂
How to make Instant Pot Chicken Burrito Bowls
- Cut up 3 boneless, skinless chicken breasts (about 1 ½ lbs) into large 1" chunks. You don't want them too small or else they will dry out during the cook time. But, if they're too big they won't cook all the way through. Aim for a large 1" chunk of chicken.
- Add the chicken along with the seasonings, and ¼ cup of the chicken broth into your instant pot. Stir it around making sure that all the chicken gets coated in the seasonings.
- Add a can of corn, salsa, and a can of black beans. Stir together.
- Add the basmati rice and the remaining ¾ cup chicken broth. DO NOT STIR it in with the other ingredients. This is so important. Just dump it in and put the lid one.
- Close the valve and set the cook time to high pressure for 10 minutes. If you own a name brand Instant Pot then do this by selecting 'manual' and putting the time to 10 minutes. If you own a Crock Pot brand express cooker then you will have to press the 'rice' button or the 'beans' button and then decrease the cook time to 10 minutes at high pressure. The Crock Pot brand express cooker does not have a manual button, which is why you have to do it this way.
- Serve a scoop of the chicken burrito filling and then top with all your favorite taco/burrito toppings.
If you don't have an instant pot then try out these other burrito bowl recipes
- crock pot fritos taco bowls
- slow cooker cheesy chicken burrito bowls
- slow cooker southwestern chicken rice bowls
- turkey taco burrito bowls
- chicken burrito skillet
- chicken fajita burrito bowls
If you love all things Instant Pot then try out these other recipes too
- instant pot santa fe chicken burrito bowls
- instant pot cashew chicken
- instant pot chicken tortilla soup
- instant pot Mexican rice
- instant pot quinoa burrito bowls
Instant Pot Chicken Burrito Bowls
Ingredients
- 3 boneless, skinless chicken breasts cut into 1" chunks (about 1 ½ lbs)
- 1 packet taco seasoning
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 cup chicken broth, divided
- 1 can (15 oz) sweet yellow corn, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup salsa
- 1 cup long-grain rice or basmati rice (I prefer basmati rice)
- chopped cilantro, shredded cheese, tomatoes, avocado, sour cream, tortilla chips for toppings
Instructions
- Add chicken, taco seasoning packet and other spices, and ¼ cup of the chicken broth into the instant pot. Stir together making sure that the chicken is coated in the spices.
- Dump in the corn, black beans, and salsa. Stir together.
- Add the uncooked rice on top of the chicken mixture (DO NOT stir) and then pour the remaining ¾ cup chicken broth on top (again, DO NOT stir it in).
- Place lid on the instant pot making sure the pressure release valve is closed/sealed. Set the cook time manually to 10 minutes at high pressure. ** If you use a Crock Pot Express Cooker then you will have to press the 'rice' or the 'bean/chili' button and then decrease the time to 10 minutes. It does not have a manual button like the Instant Pot.
- Let pressure naturally release for 5 minutes and then do a quick release by opening the valve. Stir together the chicken burrito filling.
- Serve a scoop of the burrito filling into a bowl and then top with all your favorite toppings.
Notes
Nutrition
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Hi ..for th burrito bowl, do you rinse the rice before adding?
No, I don't rinse the rice.
I followed your directions to the T, and we got the "burn"notice 3 times. Never have had this happen, and we did not stir the rice and remaining chicken broth. Help!!
Ahh, the elusive burn notice. That happens to me too with IP recipes even though I've made the same recipe several times before and it works fine. I only have a few IP recipes because of that very reason. From what I know you get the burn notice when there is not enough liquid so not sure why it would do this for this specific recipe when there is enough liquid in the recipe. I am so sorry! I wish I could help more but I am just not sure.
Only extra thing I did with mine was add 1/4 c more broth. Rice was cooked perfectly. I have the Magic Chef cooker and just did 10 mins manually. Chicken was cut in rather large cubes but seemed a bit over cooked. So I just shredded it up a bit. Was a good base for a bowl but the toppings made it. Had green chilis to add but forgot the damn things lol
In theory this recipe looks amazing. Unfortunately I had the same exact issue as a previous reviewer. Followed the recipe exactly and received the burn notice 3+ times. Ended up having to trash the concoction as the instant pot refused to cook it. I never leave negative reviews but I want people to be properly warned before you purchase a whole meal that may end up in the trash can.
Oh darn. So sorry that happened. Thank you for coming back to leave your comment 🙂
I have not had burn notice, but the rice is hard! I've stuck back in for extra 5 minutes hoping it helps!
This is so interesting! I will have to do some recipe testing on this recipe cause I have never had these problems with it. Thanks for all the feedback.
I just made this exactly as said and my rice is not even cooked . I’m so upset and should have read comments before making
I wouldn’t make again. Followed the recipe to a T. Chicken was a little dry and all of the rice didn’t cook .
I love this recipe but I want to exchange the rice for quinoa, any tips ?
Does anyone happen to know how many servings u get out of this recipe. Can I make burritos for a family of 4 adults?
Yes for sure you could get 4 burritos. I would say with this recipe you can easily get 6 burritos from it. A couple more servings if you do the burrito bowls because they have the addition of rice and toppings.
So, we tried this recipe twice and got the “burn” notice twice. After consulting with our family instant pot genius, she said to double the liquid - so that’s exactly what we did and it turned out PERFECT! We used 1/2 cup of bone broth at the beginning of the recipe and used 1.5 cups after we added the rice. We followed the rest of the recipe as instructed. Also FYI when we made it, we used an 8 qt InstantPot. Not sure if that’s why we were getting the burn notice to begin with or not (maybe this recipe is strictly for a 6 qt IP?) but if you’ve received the burn notice, definitely try doubling the liquid. It is delicious!
Forgot to mention, also coated the bottom of the Pot with olive oil spray!
The size of IP used could definitely be why so many are getting the burn notice. I have the 6qt IP. Instant Pot recipes can be so finnicky because of all the different sizes there are, so happy to hear that doubling the liquid helped. Thanks for leaving your review cause I now others have had that same problem.
My family loved it!! We added more liquid and used frozen corn. Thanks for the recipe!!
Made this tonight and it is delicious. I too got the burn notice, and that’s usually because there isn’t enough liquid. It looked like there was enough but I added more water and restarted. Worked fine that time. I had no intention of using it as filling and just put it in a bowl. So the extra liquid was fine for me.
Just made this recipe and followed it to the “T”.. I got the burn notice only 1.... ignored it and let it continue .... I let it sit for another 10minutes without opening lid... and waaaaaaaallllllla!! It’s was fantastic!!
Those darned instant pots and the burn notice! I have noticed that when I use my instant pot that has the 'manual' versus the 'pressure cooker' button, I don't get the burn notice like at all. So that may be why some are having so much trouble. So happy to hear it worked out for you... after letting it sit 🙂
Made this tonight after i got the food burn twice i read the comments.I added more chicken broth so it was 2 cups.It turned out perfect and the rice was done.I will be making this again.
Same thing rice is hard 🙁
I made this tonight and it was delicious! No burn notices here. I did notice when I poured the broth in some of the rice was still above it so I used the back of the spoon and pushed the rice down until the broth covered it. The only thing I would adjust next time is to use more chicken, the rice was somewhat overpowering to the chicken but none the less the meal was delicious and our family of 5 finished their plates! Thank you!
I also pushed the rice down into liquid first, and no burn notice or undercooked rice here!
Absolutely amazing! Will definitely make again. I didn’t read the comments until after I started the pressurizing process. Only a bit of rice was left a tad undercooked. Either an extra 1/4 cup of broth or patting it in the liquid before hand would definitely have fixed that but I loved that it all cooked in one pot and even the picky eaters loved it.
Yum! First, for the record, I used a 6q pot. I took the advice of another poster and added 1/4 more chicken broth and let it slow release for 10 minutes.
I have made this recipe many times and it’s a favorite. Thanks for sharing!
My family loves this..I did read comments before I made this first time and so I did double my liquid and it comes out perfect everytime!! I have the pampered chef insta pot..
Followed the recipe exactly! Easy and delicious family recipe.
My rice was so hard . Next time I will cook rice on stove separate....
I have the larger IP and never had a burn. This is easily one of my fans favs! I had 1/4 c more broth - other than that it’s great!
We love this recipe.. I have a pampered chef Insta pot I have to agree with everybody you do need to alter this recipe I have to add more time on because I’ve used it a few times and I have learned my lesson I’ve never had anything burn because I read everybody else’s comments I double the liquid and I always have an extra five minutes because the rice can be too crispy or I have to put it in sear mode when I’m done to finish cooking all the liquid off the rice.. otherwise I love this recipe but if ur not Savy in the kitchen I can see why people get frustrated
Excellent and a crowd pleaser! This recipe makes a lot! I’ve used Tajin when I was out of chilli powder and we prefer it!
I have to say, I’ve been making this recipe for about a year now and my kiddos love it. We eat it with tortilla chips and all the fixings. I only had one time that the rice wasn’t cooked properly and it turned out that my instant pot was the issue, it didn’t pressurize properly. I will continue to make this, thank you for the recipe!
Glad to hear your kids love it! Thanks for your review and comment!
First time I made this it was almost perfect, rice was a little hard. The next two times, BURN NOTICE…after reading reviews I made some adjustments. 2 cups broth and mixed my seasonings in that. Cut my semi frozen chicken into chunks. Poured 1 cup of seasoned broth over the chicken, added beans and mostly drained corn. I used about 1 1/2 cup salsa. Rice on top and poured the remaining 1 cup of broth and made sure all rice was under liquid. I did not stir. I have an instant pot ultra, I believe 6 qt. I set it to low pressure for 14 min, natural release for 10 min, then quick release to open. I pulled the chicken chunks out and shredded then mixed everything. No burn notice, nothing stuck to bottom, chicken and rice perfectly cooked…fiancé went back for thirds! Hope this helps.
Thank you for sharing what worked for you! Instant pots can be so finicky so it’s helpful to know different ways to remedy problems.