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Instant Pot Burrito Bowls are a flavorful, all-in-one, easy Instant Pot recipe featuring perfectly cooked chicken, rice, and beans. Better-tasting and much more affordable than take-out!
Looking for more all-in-one Instant Pot dinners? Check out Instant Pot Chicken Chili, Instant Pot Tuna Noodle Casserole, and Instant Pot Mongolian Beef with Rice.
A Favorite Instant Pot Dinner Recipe
When I need a quick and easy dinner, nothing quite hits the spot like these Instant Pot Burrito Bowls. With minimal prep and inexpensive ingredients, this all-in-one Instant Pot recipe delivers a family-favorite meal perfect for any night of the week!
Whether served straight from the Instant Pot or rolled up in tortillas with toppings of choice, you can't go wrong with this easy recipe for Instant Pot Burrito Bowls!
Happy Cooking! xo Kristen
Notes on Ingredients
This Instant Pot Burrito Bowl recipe uses simple ingredients to create an inexpensive and delicious knock-off of your favorite Tex-Mex take-out. But there are a few things to keep in mind when selecting ingredients to achieve perfect results.
- Chicken: Boneless, skinless breasts or thighs. See modifications for using beef or making vegetarian Instant Pot burrito bowls.
- White Rice: It is CRUCIAL to use long-grain white rice for the timing of this recipe to work! Brown rice takes much longer to cook, which would result in overcooked chicken.
- Jalapeño: Just a small amount of finely minced jalapeño adds a nice depth of flavor, but feel free to omit the jalapeño if you are sensitive to spice.
- Beans: Use black beans, red beans, or pinto beans--whatever you like!
- Diced Tomatoes: For this burrito bowl recipe, use diced tomatoes with green chiles, AKA Rotel Tomatoes. Be sure to use tomatoes labeled mild in heat to control the spice level.
- Lime Juice: Fresh lime juice wakes up all the flavors in this burrito bowl. If you don't happen to have fresh lime juice on hand, just omit it.
- Cheese: Use shredded cheddar, or shredded Mexican cheese, or omit the cheese for a dairy-free burrito bowl.
How to Make Instant Pot Burrito Bowls
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
- Saute Chicken. Start by using the saute function on the pressure cooker to lightly saute the cubed chicken, minced onion, and jalapeño. This will ensure the chicken fully cooks in the time the rice cooks and help to develop the flavor of the onion and jalapeño.
- Deglaze the Inner Pot. After using the saute function it is crucial to add a bit of liquid into the inner pot and scrape up any browned bits from the bottom of the inner pot. This will prevent a burn notice from occurring.
- Layer Ingredients. Add the remaining chicken stock and dried spices to the inner pot and stir to combine. Add in beans and RINSED white rice. And finally, top with the diced tomatoes but don't stir!
- Pressure Cook. Place the lid on the instant pot, be sure the vent knob is sealed, and then set it to cook on HIGH PRESSURE for 3 minutes, using the pressure cook or manual button. Once the cooking time has elapsed, DO NOT DO A QUICK-RELEASE OF PRESSURE! That will result in hot starchy liquid spewing all over your kitchen and gummy rice. Wait at least 10 minutes before releasing the pressure and opening up the instant pot.
- Fluff. Add in the juice of fresh lime, and then use a fork, not a spoon, to gently fluff the rice and mix all the ingredients. A fork will help prevent the rice from getting broken down and turning mushy.
- Add Cheese. Now for the really good part! Sprinkle shredded cheese on top of the rice. Place the lid back on the inner pot and just let it sit for 3-5 minutes to melt the cheese.
Recipe Modifications
- Vegetarian: Omit the chicken, use vegetable broth instead of chicken stock, and increase the beans from 2 cups to 4 cups (or two cans).
- Vegan-Friendly: To make these burrito bowls vegan-friendly, omit the chicken and cheese, use vegetable broth instead of chicken stock, and increase the beans from 2 cups to 4 cups.
- Swap Chicken for Ground Meat: Brown 1 pound of lean ground beef (or ground turkey or ground chicken) with the onion and jalapeno as directed. After sautéing, drain off any excess grease, and then proceed with the recipe as written.
- Low-Sodium: If you are watching your sodium, omit the added salt, use salt-free or low-sodium chicken stock, and salt-free diced tomatoes.
Serving Suggestions
- As a Hearty Meal: Instant Pot Burrito Bowls are an all-in-one meal that can be dished out and served without the need for any other adornment. But no one will complain if you serve diced avocado, fresh tomatoes, sour cream, shredded lettuce on the side (think classic taco toppings).
- As a Burrito: Stretch dinner even further by serving this mixture as a filling for burritos. Add a scoop of guacamole, sour cream, street corn salad, black bean corn salsa, and/or shredded lettuce. Serve with chips and salsa on the side and a pina colada smoothie for a delicious and hearty meal.
- Meal Prep: Roll this burrito mixture into flour tortillas. flash freeze, and then transfer to a freezer-safe bag and store in freezer for up to 3 months. Reheat in microwave from frozen or once defrosted. Perfect grab-and-go lunch option!
More One-Pot Instant Pot Recipes
- Instant Pot Sausage with Potatoes and Green Beans
- Instant Pot Meatloaf and Mashed Potatoes
- Instant Pot Spaghetti
- Instant Pot Red Beans and Rice
- Instant Pot Jambalaya
- Instant Pot Pasta Fagioli
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Burrito Bowl
Made with chicken, beans, rice, and perfectly seasoned, this burrito bowl is better-tasting and much more affordable than take-out!
Video
Ingredients
- ½ tablespoon extra virgin olive oil
- 1 pound boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt, divided
- ½ teaspoon pepper, divided
- 1 small yellow onion, chopped
- ½ small jalapeno, deseeded and minced finely, optional
- 2 cups low-sodium chicken broth
- 1 (10-ounce) can diced tomatoes with green chiles, mild
- 1 (15-ounce) can black or pinto beans , drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ⅛ teaspoon cayenne pepper, optional
- 2 cups long-grain white rice, rinsed
- 1 medium lime, juiced
- 2 cups cheddar cheese or Mexican blend cheese, shredded
Instructions
- Turn the Instant Pot to Saute and add ½ tablespoon extra virgin olive oil. Allow the oil to heat, while preparing the chicken. Cut 1 pound boneless, skinless chicken breasts or thighs into 1-inch cubes and season the chicken with ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Add the seasoned chicken to the instant pot, along with 1 small yellow onion (chopped) and ½ small jalapeno (minced) , and saute until the chicken is browned.
- Once the chicken is browned, turn the Instant Pot off. Add in 2 cups low-sodium chicken broth and use a wooden spoon or spatula to scrape up browned bits from the bottom of the pot to prevent burn notice.
- Add 1 (15-ounce) can black or pinto beans (drained and rinsed), 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon cumin, ⅛ teaspoon cayenne pepper, and the remaining ½ teaspoons salt. Stir to incorporate all the ingredients. Add 2 cups long-grain white rice (rinsed) to the inner pot and gently push down the rice into the liquid until just submerged.
- Top with 1 (10-ounce) can diced tomatoes with green chiles. DO NOT STIR!
- Place the lid on the Instant Pot and be sure the vent knob is sealed. Set to cook on high pressure for 3 minutes. Once the cooking time elapses, let the pressure release naturally, for AT LEAST 15 minutes before removing the lid.
- Add the juice of 1 medium lime and use a fork to fluff the rice and incorporate the ingredients. Sprinkle with 2 cups cheddar cheese or Mexican blend cheese (shredded), place the lid back on the Instant Pot, and let rest for 2-3 minutes, allowing the cheese to melt.
- Garnish as desired, with fresh tomatoes, diced avocado, lettuce, and sour cream.
Notes
Dairy-Free Option: For a dairy-free burrito bowl, simply omit the shredded cheese.
Vegetarian Option: Omit the chicken, use vegetable broth instead of chicken stock, and increase use two cans of beans rather than one.
Use Taco Seasoning: In place of the cumin, paprika, cayenne, salt, garlic powder, and ½ teaspoons salt, use 1 tablespoon taco seasoning.
Diced Tomatoes: For this burrito bowl recipe, use diced tomatoes with green chiles, AKA Rotel Tomatoes. Be sure to use tomatoes labeled mild in heat to control the spice level.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. or freeze in an airtight container for up to 3 months. If needed, defrost overnight in refrigerator and reheat with a splash of water or chicken stock to keep the rice from drying out when reheated.
Nutrition
Calories: 484kcalCarbohydrates: 53gProtein: 32gFat: 15gSaturated Fat: 9gTrans Fat: 1gCholesterol: 88mgSodium: 737mgPotassium: 489mgFiber: 1gSugar: 1gVitamin A: 431IUVitamin C: 4mgCalcium: 301mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
This sounds great. Since I am trying to cut down on some carbs and the beans are carbs, by how much should I reduce the liquid if I omit the rice completely? Looking forward to trying this - thanks!
Hi Michele! If you want to make this without rice, I would suggest omitting the 2 cups of chicken stock and rice. Saute the chicken as directed and keep the cooking time to 3 minutes on high pressure. However, you may enjoy my recipe for Instant Pot Chicken Taco Meat instead, as it is already low-carb.
THANK YOU! What a wonderful and tasty recipe! Spices were just right and those that want more of a kick have options to crank up the heat.
NOTES: I doubled this recipe in a 6 qt. Instant Pot but would NOT recommend doing that. Opened the lid to find everything cooked up to the top with no room to stir ingredients. Had to dump the contents into the largest bowl I could find to do that.
Kristen, because I was cooking down 2 lbs. of chicken to get to the browning stage, it took over 30 minutes, and the onion and jalapeno were cooked into nothingness. Next time, if I were to remove the juices as the chicken cooked down, would that be OK to speed up the process?
This recipe is definitely a keeper, and I will have enough to feed an army even after I take 1/2 of it for an upcoming campout.
Great burrito bowl recipe! It has been added it to my weeknight dinner rotation
I love hearing it has earned a spot on your weeknight menu Nellie 🙂
Approximately how long can this be in the instapot after sealing (cook time plus release)? Wondering if I could put it on before the school run, or if I'd be better off making it early and reheating it at dinner.
Hi Sherry! I would plan for about 30ish minutes. 10 minutes to come to pressure, 3 minutes to cook, and 15 minutes of pressure release. Your instant pot will default to the keep warm function so you can leave it longer, but I wouldn't let the rice set on keep warm longer than 30 minutes before it became a bit mushy.
I love finding new recipes for my instant pot. This was so good!
Thanks for sharing that you enjoyed Sam! I hope you find more recipes for your Instant Pot to enjoy here.
Got a burn notice first time out. I had more then enough liquid and the bottom was clean before I put the lid on. I will
Give it another try at some point but not a good start.
Hi Eric! I am so sorry that happened. Be sure NOT to stir the salsa into the rice. That would be the likely issue that causes a burn notice.
Do you have anything similar for a crockpot? Looking for some good make, reheat lunch receipes.
Unfortunately, I don't for this recipe. I am working on a similar skillet recipe.
I was skeptical as we cook a lot of spicy mexican food and these one pot dishes aren't so authentic. However, we're remodeling our kitchen, so the Instant Pot allows me to actually cook and not eat restaurant food. This "burrito bowl" was wonderful. Didn't have a jalapeno but did use some red pepper flakes and used "Original Rotelle" rather than mild. The heat level was just fine and we could even go hotter next time. I didn't read the recipe carefully and I mixed up all the ingredients including the diced tomatoes before cooking. Was just fine!
Everybody loved this and scarfed it up! Will definitely make again. So easy. Don't forget the lime! It adds a lot.
I am so glad you enjoyed, especially knowing how picky you are when it comes to Mexican food. I also love hearing you didn't have issues with mixing in the tomatoes. Thanks for taking the time to leave a review Pat! I appreciate it!
Do you have some Paleo recipes in your system? I have to convert most of the recipes.
Hi Margie. You can find any my paleo recipes here.
This looks and sounds yummy and super easy! Do you drain the rotel tomatoes or add the full can with liquid? Thanks!
Hi Sara! No need to drain the tomatoes. I hope you enjoy.
It was fantastic!! Super easy & so delicious! Thank you!!
So happy to hear you enjoyed Sara! Thanks for sharing!