Instant Pot Shredded Chicken Burrito Bowls

Easy all-in-one dinner Instant Pot Chicken Burrito Bowls have all your favorite ingredients found in a burrito but served in a delicious burrito bowl where you can add all your favorite toppings.

You can top with lettuce, cheese, sour cream, avocado or guacamole, black olives, and tomatoes for a easy family friendly dinner.

Instant Pot Shredded Chicken Burrito Bowls

These Instant Pot Shredded Chicken Burrito Bowls are one of my favorite go to meals when I'm short on time. There are lots of different ways you can serve this chicken burrito filling.

You could make actual burritos with this chicken burrito filling. Just add it to a tortilla with your toppings and roll it up and eat it as a burrito. It would also be great served in tacos, enchiladas, quesadillas, or nachos.

Can I Make This Is The Slow Cooker?

Yes you can! If you don't have an Instant Pot and want to make this in a slow cooker check out our Slow Cooker Chicken Burrito Bowl recipe.

Scroll to bottom for printable Instant Pot Shredded Chicken Burrito Bowls recipe.

Ingredients

Ingredient List

• 3 boneless, skinless chicken breasts
• 1 package of taco seasoning
• 1 can of sweet corn, drained
• 2 ¼ cups of chicken broth
• 1 can of black beans, rinsed and drained
• 1 can of Rotel (diced tomato with chopped green chilies)
• 1½ cups of uncooked long-grain rice
• 1 medium green bell pepper, sliced
• 1 medium red bell pepper, sliced
• medium onion, sliced

For even more flavor you could add a 4 oz can diced green chiles, add a little cayenne red pepper (to your taste preference) or you could use a package of spicy taco seasoning.

How To Make Shredded Chicken Burrito Bowls In The Instant Pot

1. In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.
2. Sprinkle the taco seasoning evenly over the chicken.
3. Pour the corn, black beans, and Rotel into the pot.
4. Add both the green and red bell peppers, and the onion.
5. Rinse the rice and then add the rice evenly to the pot.
6. Then add the remaining chicken broth.
7. Try to push the rice down so that it's covered by the broth.
8. Using your Instant Pot's instructions, pressure cook on high for 10 minutes. Allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure. Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.
9. Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.

Helpful Kitchen Tools (Affiliate links).

• Dish Towels - I use these dish towels in my kitchen and love them. I have them in yellow.
• Instant Pot Magnetic Cheat Sheet - This comes in so handy and it's perfect to place on your refrigerator for easy reference.
• Accessories set for Instant Pot - This set includes steamer baskets, a springform pan, egg bites mold, and more.
• Pyrex Mixing Bowl Set - I use Pyrex mixing bowls in my kitchen almost every day! This set comes with lids which makes them perfect for storing food as well as prepping and serving.

I hope you enjoy this Instant Pot Shredded Chicken Burrito Bowl recipe! If you try it, please come back and rate it and leave me a comment below. I love to hear from you!