Instant Pot Chicken Burrito Bowls (Printable version)

Tender chicken, rice, and beans with Mexican spices, all cooked quickly in one pot for a satisfying meal.

# What you'll need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 cup frozen corn

→ Grains

06 - 1 cup long grain white rice, rinsed

→ Legumes

07 - 1 can (15 oz) black beans, drained and rinsed

→ Liquids

08 - 1 1/4 cups low-sodium chicken broth
09 - 1 can (10 oz) diced tomatoes with green chilies (Rotel style), undrained

→ Spices & Seasonings

10 - 1 1/2 teaspoons ground cumin
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Toppings

16 - Shredded cheddar or Monterey Jack cheese
17 - Sour cream
18 - Sliced avocado
19 - Fresh cilantro
20 - Lime wedges

# Directions:

01 - Set the Instant Pot to 'Sauté' mode. Once hot, add a splash of oil and sauté the onion and bell pepper for 2–3 minutes until softened. Add garlic and cook for 30 seconds more.
02 - Add the chicken pieces, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir to coat chicken with spices; sauté for 2–3 minutes until lightly browned but not cooked through.
03 - Stir in the rice. Add chicken broth and scrape the bottom of the pot to ensure no bits are stuck.
04 - Add diced tomatoes with green chilies (with juices), black beans, and corn. Do not stir to avoid a 'burn' warning.
05 - Close the lid, set the valve to 'Sealing', and cook on high pressure for 10 minutes.
06 - When timer is done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
07 - Fluff the mixture with a fork. Serve hot, topped with cheese, sour cream, avocado, cilantro, and a squeeze of lime as desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means practically zero cleanup and more time to actually enjoy your evening
  • The rice absorbs all those incredible Mexican spices while it pressure cooks, creating layers of flavor you usually get from simmering all day
  • Each bowl becomes completely customizable with toppings, so everyone at the table gets exactly what they are craving
02 -
  • I learned the hard way that stirring after adding the tomatoes and beans can trigger the burn sensor, even though nothing is actually burning
  • The five minute natural release is nonnegotiable because the rice needs that time to finish cooking through completely
  • Rinsing the rice until the water runs clear is what keeps the final texture fluffy instead of gummy
03 -
  • Prep all your ingredients before starting because once you turn on that Instant Pot, everything moves quickly
  • Let everyone build their own bowls because seeing friends get excited about toppings is part of the joy

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