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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!
I made this for my family on a recent camping trip. They all loved it! This one will be a regular in our menu. Thank you for the great recipe!
Absolutely love hearing this, Heidi! Thanks for sharing.
Thanks again Kristen for another great recipe! I made this for dinner last night and we loved it. This meal is delicious, healthy and quick to make. Perfect!
Love hearing you all enjoyed! And appreciate you sharing the review.
I would love to make this burrito bowl recipe, it sounds so good. However, I think that for my family 2 cups of dry rice, which should cook to make 4 cups, is too much for the 1 lb. of chicken. Can you help me adjust the water/broth/time to use just 1 cup of dry rice? Thank you for all your wonderful recipes!
Hi Joan! I absolutely can help you with that. I would use recommend 1 cup low-sodium chicken broth with 1 cup long grain white rice. For the other additions, use a half can diced tomatoes, .5-1 can of beans (whichever you prefer) and cut the seasonings in half. The cooking time will be the same 🙂 Enjoy!
Thanks Kristen! It's on the menu for tonight. I have to tell you, your hamburger helper recipe is so good, one of our favorites! Plus, so many others. Thank you!
I love hearing this! Thank you so much for sharing 🙂
Hello! May I substitute with brown rice?
Hi Sommer! You can, but the cooking time would increase to 22 minutes and the longer cooking time can dry out the chicken.
Noted. Thank you for the speedy reply!
Delicious and feeds a crowd.
Can I use boil in bag rice?
Hi Brian! This type of rice is parboiled and will not work well in this recipe.
Thank you for that and for your incredible prompt reply. I appreciate it
We love this recipe. Will it work to double it in my 8 quart instapot?
Hi Lisa! So happy you enjoy this recipe! It will work to double if using and 8-quart Instant pot. Keep the cooking time the same.