Another Instant Pot winner! We love these Chicken Burrito Bowls, it’s easier to make than you think, and perfect for weeknight meals.
This recipe has all the family favorites together in one pot! Instant Pot cooking has saved me countless times, and Chicken Burrito Bowls quickly became one of our favorites. It stays permanently in my monthly recipe rotation.
All of these ingredients are pantry staples! I always have chicken, rice, corn, black beans, tomatoes, spices, etc on hand at any given moment, making this recipe convenient anytime I’m stumped for dinner.
We love adding toppings of avocado, salsa, and sour cream!
Additionally, this dish is excellent as leftovers. Place in an air tight container in the fridge and enjoy up to a week.
Instant Pot Chicken Burrito Bowls
This delicious meal has all the favorites in one easy IP recipe!
Ingredients
- 2 boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 1/2 yellow onion, diced
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can fire roasted diced tomatoes, drained
- 1 1/2 cups uncooked white rice
- 2 1/4 cups chicken stock or broth
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon paprika
- 2 cups shredded cheddar cheese, or colby jack
- 1 teaspoon each salt and pepper, or to taste
- optional toppings: avocado/guacamole, salsa, sour cream, scallions, fresh diced tomatoes, hot sauce
Instructions
- Turn Instant Pot to saute, pour in 2 tbs olive oil and allow to heat.
- Cut chicken into bite sized pieces. Sprinkle salt and pepper over chicken. Place in pot and cook all sides until browned, 4-6 minutes. Remove to a plate and set aside.
- Add 2 tbs olive oil. Add diced onion and uncooked rice. Saute for several minutes, stirring frequently until some rice grains are toasted.
- Stir in black beans, corn, tomatoes, chicken broth, garlic powder, onion powder, paprika, chili powder, salt, and pepper. Use a wooden spoon to thoroughly scrape up any browned bits on bottom of pot.
- Add chicken pieces back to pot, nestle in the liquid.
- Lock Instant Pot lid in place, set valve to sealing, and cook on manual pressure for 12 minutes.
- Perform a quick release, and remove lid when pin drops. Fluff rice with a fork.
- Sprinkle cheese over top, cover with lid, and allow cheese to fully melt, 3-4 minutes.
- Serve and enjoy with your favorite toppings!
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