Instant Pot Chicken Burrito Bowl

These Burrito Bowls Are…

• 10x better than Chipotle’s! 🤭 (Yep, I said it!!!)
• Made in the Instant Pot – helloooo easy, simple recipe!
• A good hands-off meal that’s GREAT for meal prep 🤩
• Made in less than 30 minutes – so they’re ideal for busy weeknights!
• Perfect for meal prep to pack for lunches for the week
• Healthy & nutrient rich!! (You get a healthy dose of protein from the chicken, carbohydrates for energy, healthy fats from the avocado and iron from the beans.)
• Easily customizable! You can choose which toppings you want to include, or leave them plain for pickier eaters!

While I’m on the subject of my favorite, quick & easy weeknight meals… have you tried my Skillet Lasagna with Rotini or Creamy Tuscan Chicken and Rice?? Or what about my Chicken Fajita Pasta or Chicken Enchilada Casserole?? I highly recommend adding any (or all) of these to your “to try” list, and you can thank me later for how e-a-s-y and delicious they are!

Instant Pot Chicken Burrito Bowl Ingredients

(For the full recipe, scroll down to the recipe card below)

• Chicken: 1 pound of boneless, skinless chicken breasts is what I used (2 breasts cut into cubes). You can also use chicken thighs if you’d like!
• Fresh Cilantro: Cilantro is loaded with Vitamins A and C and is a wonderful antioxidant. Plus it adds so much flavor to these burrito bowls!
• Seasonings: Salt, Pepper and Cumin are used to season the chicken.
• Olive Oil: Use this when sautéing the onions.
• Yellow onion: Diced yellow onion builds flavor to the base of this dish. White onions are an acceptable substitute!
• Minced garlic: You can mince your own garlic or if you have minced garlic in the jar that’s perfect too!
• Long-grain white rice: Jasmine or Basmati rice work well in this dish. If you want to use brown rice, see my notes at the bottom of the recipe card of different instructions for the cook time.
• Salsa verde: You can make your own, or buy a pre-made salsa verde at the store (that’s what I did!)
• Chicken broth: Adds more flavor to the dish. You can substitute with water if needed but you may need to adjust seasonings to add back some flavor.
• Green chiles: Depending on preference you can buy the mild or hot diced green chiles! (We like the hot ones!)
• Black beans: A great plant-based protein. Can sub pinto beans.
• Garnish ideas: Limes, salsa, jalapeños, sour cream, avocado or guacamole, tortilla chips, Mexican shredded cheese, Queso Fresco, diced tomatoes – whatever you like inside your burritos can be used for toppings in these bowls!

How to Make Instant Pot Chicken Burrito Bowls

(For the full recipe, scroll down to the recipe card below)

How to Meal Prep these Chicken Burrito Bowls

• Follow the same instructions as above, but place cooked meal in individual Tupperware containers.
• Either place garnishes on top or place in a small ziplock bag or container of your choosing to take with you to go.
• You should have enough for 4-5 meals – perfect for lunch throughout the week!
• Store in the refrigerator. Can be kept refrigerated for up to 4 days.

My Go-To Healthy Burrito Bowl Toppings

• Avocado/Guacamole
• Sliced jalapeños
• Shredded cheese
• Limes
• Diced tomatoes
• Shredded lettuce or spinach
• Serve with a tortilla on the side
• Tortilla chips
• Sour Cream or Greek Yogurt
• Fresh Cilantro

What size Instant Pot do you use?

I have the 6 QT Instant Pot. It’s great if you’re cooking for 3-4 people or want to make leftovers for meal prep. If you are doing a lot of meal prep, I’d recommend using the 8 quart!

Tips for Making Instant Pot Burrito Bowls

• Do not stir the rice. Watch the video below and notice how when adding in the rice I don’t stir it into the other ingredients. Simply pop the lid on and then fluff the ingredients with a fork or spoon when it’s time to take the lid off!
• Dice the chicken pieces into smaller bite sized pieces rather than larger chunks.
• Make it vegetarian. Leave out the chicken and bulk up your burrito bowl with more veggies: diced red bell peppers, zucchini, onions, etc. When building your bowl add your favorite lettuce to it! (making it like a salad burrito bowl).
• Freezer friendly!  If you’d like, you can freeze this meal in individual portions in glass containers, then defrost in the fridge overnight before reheating. I recommend reheating in the microwave for ~6 minutes.

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4.91 from 21 reviews

Instant Pot Chicken Burrito Bowls

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4 people

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Instant Pot Chicken Burrito Bowls is an easy 30 minute meal that is great for meal prep for a healthy weeknight dinner! The chicken is so tender and the flavors are unbelievable! You'll never want a burrito bowl without using your Pressure Cooker or Instant Pot again!

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Ingredients

• ▢ 1 pound chicken breasts, boneless, skinless (thighs work too)
• ▢ 1/3 cup fresh cilantro
• ▢ 1 tsp. garlic powder
• ▢ 1/2 tsp. ground cumin
• ▢ 1/2 tsp. salt
• ▢ 1/4 tsp. pepper
• ▢ 1 Tbsp. Olive oil
• ▢ 1/3 cup yellow onion, diced (white onion works too)
• ▢ 1 Tbsp. garlic, minced (3-4 cloves)
• ▢ 1 cup salsa verde
• ▢ 1 cup chicken broth
• ▢ 1 (4 oz.) can diced green chiles
• ▢ 1 (15 oz.) can black beans, drained and rinsed
• ▢ 1 cup long grain white rice
• ▢ Garnish ideas: salsa, cilantro, limes, tortilla chips, sour cream/Greek yogurt, guacamole, avocado, cheese, jalapeño, diced tomatoes

Get Recipe Ingredients

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Instructions 

• Cut the chicken into 1 inch pieces. In a bowl, combine chicken with salt, pepper, cumin, garlic powder and chopped cilantro. Set aside.
  1 pound chicken breasts, boneless, skinless, 1/3 cup fresh cilantro, 1 tsp. garlic powder, 1/2 tsp. ground cumin, 1/2 tsp. salt, 1/4 tsp. pepper
  
• Heat instant pot to sauté. Add in the olive oil. Sauté the yellow onion for ~3-4 minutes. Stir occasionally. Add in garlic and stir for 30 seconds.
  1 Tbsp. Olive oil, 1/3 cup yellow onion, diced, 1 Tbsp. garlic, minced (3-4 cloves)
  
• Add in seasoned cubed chicken, followed by the salsa, chicken broth, diced green chiles, and black beans.
  1 cup salsa verde, 1 cup chicken broth, 1 (4 oz.) can diced green chiles, 1 (15 oz.) can black beans, drained and rinsed
  
• Stir to combine.
  
• Pour the rice on top of all of the ingredients. You can press the rice down gently to make sure the rice is submerged, but do not stir! Attach the lid and seal. Be sure the valve on top is set to sealing and not venting.
  1 cup long grain white rice
  
• Turn the Instant Pot to high pressure for 10 minutes. Natural release for 2 minutes and then quick release by turning the valve to venting (be careful and use a towel or pot holder so the steam doesn't burn your hand).
  
• Serve and build the bowls with your favorite toppings!
  Garnish ideas: salsa, cilantro, limes, tortilla chips, sour cream/Greek yogurt, guacamole, avocado, cheese, jalapeño, diced tomatoes
  

Video

Notes

• Brown Rice Instructions: 1 cup broth, 1 cup brown rice. Cook on high pressure for 20-25 minutes. 
• Storage: Store in the refrigerator in an airtight container. Can be kept refrigerated for up to 4 days.
• Freezer-Friendly: Freeze this meal in individual portions in glass containers, then defrost in the fridge overnight before reheating. I recommend reheating in the microwave for ~6 minutes. 
• Great for Meal Prep:
  • Follow the same instructions as above, but place cooked meal in individual Tupperware containers.
  • Either place garnishes on top or place in a small ziplock bag or container of your choosing to take with you to go.
  • You should have enough for 4-5 meals. Perfect for lunch throughout the week!

Nutrition Information

Serving: 1bowl, Calories: 239kcal (12%), Carbohydrates: 42g (14%), Protein: 25g (50%), Fat: 5g (8%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 1mg, Sodium: 868mg (38%), Potassium: 216mg (6%), Fiber: 1g (4%), Sugar: 4g (4%), Vitamin A: 454IU (9%), Vitamin C: 3mg (4%), Calcium: 25mg (3%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

This recipe was originally posted in January 2020 and updated with new photos and additional helpful tips and information in January 2025. 📸 Photography by Marie-Catherine Dubé.