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A bowl with a gold fork and spoon and white rice, chicken, black beans, cheese, corn, lettuce, tomatoes, diced onions, sour cream, lime wedges, and sliced jalapeno.
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Instant Pot Chicken Burrito Bowls

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!
Course Main Course
Cuisine Mexican
Keyword easydinner, healthydinner, instantpot, mealprep
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 239kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Left side image is raw chicken breast on a translucent cutting board with a hand slicing the breast into cubes. Right side image is a white bowl with pieces of raw chicken tossed in spices.
  • 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)
    Overhead shot of the inside of an Instant pot with pieces of cut up onion and olive oil.
  • 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
    Overhead images of the inside of an instant pot. Left side has diced raw chicken with chopped onions and spices. Right side has black beans, salsa, and chicken broth.
  • Stir to combine.
    Side by side images of an overhead shot of the inside of an Instant Pot. Left side shows salsa, black beans, chicken, and chicken broth seperated in sections. Right side shows those same ingredients mixed.
  • 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
    Overhead of the inside of an instant pot with white rice on top with a bit of chicken broth showing.
  • 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).
    Overhead view of the inside of an instant pot with cooked rice, chicken, black beans, and spices, and wooden spoon pulling out a small serving.
  • 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
    A bowl with a gold fork and spoon and white rice, chicken, black beans, cheese, corn, lettuce, tomatoes, diced onions, sour cream, lime wedges, and sliced jalapeno.

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

Serving: 1bowl | Calories: 239kcal | Carbohydrates: 42g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 868mg | Potassium: 216mg | Fiber: 1g | Sugar: 4g | Vitamin A: 454IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg