Chicken Burrito Bowl Instant Pot
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Pressurizing Time
10 mins
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Total Time
30 mins
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Servings
8 people
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Calories
323 kcal
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Course
Main Course, Dinner
Chicken Burrito Bowl Instant Pot
Description
The Chicken Burrito Bowl Instant Pot recipe combines chicken breast pieces with a blend of taco seasoning, cumin, garlic powder, and optional green chiles for a spiced, savory base. Frozen corn and rinsed canned black beans add texture and color. Salsa contributes moisture and tang. A layer of uncooked basmati or jasmine rice tops the mix, with chicken stock poured over carefully to cook it evenly without disturbing the layers.
Pressure cooking for ten minutes followed by a natural release lets the flavors meld while cooking the rice through thoroughly. Stirring after cooking distributes ingredients and flavors. The chicken remains tender and infused with seasoning, and rice is fluffy without getting mushy. This one-pot method limits cleanup and delivers a filling, balanced dish.
Serve this bowl with a variety of optional toppings such as shredded cheese, sour cream, fresh greens, tomatoes, cilantro, avocado, or crunchy tortilla strips. These add contrasting textures and freshness to the warm, flavorful base but remain flexible according to preference or availability.
Use your choice of rice but avoid stirring layers before cooking to keep textures distinct.Add toppings just before serving to maintain their texture and flavor.Frozen corn can be substituted with fresh if preferred.
Ingredients
- 1.5 - 2 lbs chicken breast cut into 1" chunks, boneless, skinless
- 3 tbsp taco seasoning
- 1 tbsp cumin ground
- 1 tbsp garlic powder
- 1 cup green chile chopped (optional, roasted
- 2 cups corn frozen
- 1 black beans drained and rinsed, canned
- 1 cup salsa
- 1 cup basmati rice dry & uncooked, or jasmine rice
- 2 1/2 cup chicken stock
- toppings optional: taco sauce, shredded cheese, sour cream, lettuce, tomatoes, cilantro, onions, pico de gallo, avocado, tortilla strips, etc.
Instructions
- Add chicken, taco seasoning, cumin, garlic powder, green chiles, corn, black beans, and salsa into the Instant Pot. Stir to combine making sure everything is well coated in the seasonings.
- Even out the mixture across the top.
- Sprinkle the rice evenly on top of the chicken mixture. DO NOT STIR.
- Carefully and slowly pour the chicken stock on top of the rice. DO NOT STIR. If there are pieces of rice floating or exposed above the stock, push them down with your utensil.
- Secure lid and set the pressure valve to SEALING.
- Cook on HIGH PRESSURE for 10 minutes.
- Press CANCEL.
- Allow the Instant Pot to NATURAL-RELEASE the pressure for 5 minutes.
- QUICK-RELEASE the remaining pressure.
- Remove the lid and stir to combine all of the ingredients.
- Serve with your favorite toppings!
Notes
- Use 1.5 to 2 pounds of boneless, skinless chicken breast cut into 1-inch chunks for even cooking.
- Don’t stir the rice and chicken stock on top before cooking to ensure proper rice texture.
- Add toppings like shredded cheese, sour cream, lettuce, tomatoes, or avocado just before serving for best freshness and texture.
- Frozen corn works fine and saves prep time; fresh corn can be used alternatively.
- Chicken breasts cook tender in 10 minutes on high pressure with a natural release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1/8th | |
| Calories | 323kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 26g | 52% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Trans Fat | 0g | 0% |
| Cholesterol | 55mg | 18% |
| Sodium | 838mg | 35% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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