This Instant Pot Burrito Bowl is super simple to make and packed with flavor. Boneless, skinless chicken breasts, salsa verde, black beans, rice and green chiles. It's great for meal prep and I love that it's made all in the Instant Pot! A delicious meal for family weeknight dinners.
Think of a Chipotle burrito bowl…but this Instant Pot Chicken Burrito Bowl is 10 times better than that!
I love a good hands-off meal that’s great for meal prep. That’s why I created this recipe because it’s a great meal prep burrito bowl to make and pack for lunches or great for a weeknight dinner.
Plus it’s a healthy burrito bowl! It is super satisfying and 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.
Instant Pot Chicken Burrito Bowl Ingredients
Here is everything you’ll need to make this chicken burrito bowl:
Chicken: 1 pound of 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.
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 minced your own garlic or if you have garlic in the jar that’s perfect too!
Long-grain white rice: Jasmine or Basmati rice work well in this dish.
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 sub. 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.
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
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).
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.
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.
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!
Cut the chicken into 1 inch pieces. In a bowl, combine chicken pieces with salt, pepper, cumin, garlic powder and chopped cilantro. Set aside.
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.
Add in seasoned cubed chicken, followed by the salsa, chicken broth, diced green chiles, and black beans. Stir to combine ingredients. Pour rice on top of all of the ingredients. (Do not stir!) Attach the lid and seal. Be sure the valve on top is set to sealing and not venting.
Turn the pot on 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 garnish with your favorite toppings.
Freezer friendly and great for meal prep!BROWN RICE INSTRUCTIONS: 1 cup broth, 1 cup brown rice. Cook on high pressure for 20-25 minutes.
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