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An overhead shot of Santa Fe chicken burrito bowls inside a white bowl.
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Instant Pot Santa Fe Chicken Burrito Bowls

Instant Pot Santa Fe Chicken Burrito Bowls are a quick dinner recipe thanks to the Instant Pot. A dump and go recipe with chunks of chicken, tomatoes, corn, black beans, cilantro, and some spices. Serve over rice and top with all your favorite toppings. 
Course Main Course
Cuisine Mexican
Keyword burrito bowls recipe, instant pot santa fe chicken burrito bowls
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 burrito bowls
Calories 110kcal

Ingredients

Santa Fe Chicken

  • 3 boneless, skinless chicken breasts
  • 1 teaspoon kosher salt or less to taste
  • 1 can (10 oz) diced tomatoes with green chilies drained
  • 1 can (15 oz) black beans drained & rinsed
  • 1 can (14.5 oz) chicken broth
  • cups frozen corn
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped green onions
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin

Burrito Bowls

  • Shredded lettuce, avocado, sour cream, lime wedges, shredded cheese, jalapeños, guacamole
  • rice

Instructions

  • Cut each chicken breast into 3 smaller chunks and sprinkle each side with some salt. Set aside on a plate.
  • Spray the insert of the Instant Pot with cooking spray. Dump the diced tomatoes, black beans, chicken broth, frozen corn, cilantro, green onions, garlic powder, onion powder, and cumin. Stir together until combined. 
  • Add the chicken pieces into the Instant Pot and make sure they are covered slightly with some of the mixture.
  • Cover with the lid and make sure the valve is set to the 'sealing' position. Press the 'manual' button or 'pressure cooker' button and adjust the cook time to 25 minutes.
  • When done, release the steam valve.
    Take the chicken out and shred it with two forks. Return it to the Instant Pot.
    It will be "soupy" but that is ok. Thats what gets the chicken so moist and tender. When serving, use tongs or a slotted spoon so you don't add the liquid to the burrito bowls. 
  • Serve santa fe chicken filling in burrito bowls with rice as the base and top with all your favorite toppings.

Notes

Chicken : 3 chicken breasts is equal to about 1 pound to 1.5 pounds of chicken. 
Rice : I like to make cilantro lime rice or Mexican rice (recipes in post above or on my site). You can also make it really easy and do some minute microwave pouches of rice, instant rice, etc. 
Nutrition Information : Information does not include rice and toppings. Just a serving of the Santa Fe chicken mixture which is about 1 cup each. 
Make It Spicy!: Use a can of Rotel. Add some chili powder or cayenne red pepper in with the other seasonings. Add a can of medium or hot green chilies. Top the burrito bowls with jalapeño slices. 
Slow Cooker : If you don't own an IP then make it in the slow cooker. Follow directions as listed but add all the ingredients into a slow cooker and cook on LOW heat for 6-7 hours. 
Recipe adapted years ago from skinnytaste. Changes made to make it IP friendly. 

Nutrition

Calories: 110kcal | Carbohydrates: 10g | Protein: 13g | Fat: 1g | Cholesterol: 36mg | Sodium: 70mg | Potassium: 353mg | Fiber: 1g | Vitamin A: 105IU | Vitamin C: 4.6mg | Calcium: 9mg | Iron: 0.8mg