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You are here: Home / Recipes / Instant Pot Recipes / Instant Pot Shredded Chicken Burrito Bowls


Instant Pot Shredded Chicken Burrito Bowls

Posted by Judy 165 Comments

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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.

Instant Pot Chicken Burrito Bowls

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.

Instant Pot Shredded Chicken Burrito Bowls

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

Ingredients

Instant Pot Chicken Burrito Bowls 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

Instant Pot Chicken Burrito Bowls Process Steps

  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 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.

Instant Pot Chicken Burrito Bowl


Easy Instant Pot Chicken Burrito Bowls

Instant Pot Chicken Burrito Bowls
4.89 from 51 votes
Print

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.

Course Main Course
Cuisine Mexican
Keyword Chicken Burrito Bowls, Instant Pot
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings 6
Author Recipes Simple

Ingredients

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

Instructions

  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. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.

  4. Add both the green and red bell peppers, and the onion. Again, spreading them evenly along the top, so they don't pile up too much.

  5. Rinse the rice and then add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it's covered by the broth.

  6. Using your Instant Pot's instructions, pressure cook on high for 10 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.

  7. Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.

  8. 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.

  9. Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!

Recipe Video

Recipe Notes

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.

Instant Pot Burrito Bowls

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Filed Under: Instant Pot Recipes, Main Dish Recipes

About Judy

Judy is a Southern cook who loves to feature family favorite recipes that are budget friendly and delicious!

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    Recipe Rating




  1. Wendy says

    January 8, 2020 at 8:24 pm

    This is so delicious and super easy to make. Great twist on tacos.

    Reply
  2. Arlene says

    January 9, 2020 at 12:06 pm

    Hi Judy

    What is Rotel?

    Arlene

    Reply
    • Judy says

      January 11, 2020 at 3:36 pm

      Hi Arlene! RoTel is the brand name of canned tomatoes and green chili. You can use any brand Diced Tomatoes with Green Chilies.

      Reply
  3. Brinda Finley says

    January 9, 2020 at 12:57 pm

    Making this tonight, fantastic! Ty

    Reply
  4. Misty says

    January 10, 2020 at 3:48 pm

    Can this be done in a Belle insta pot as well?

    Reply
    • Judy says

      January 13, 2020 at 8:48 pm

      Hi Misty. I haven’t tried it in the Belle Pressure Cooker but I think it is similar to the Instant Pot so you should be able to make it using the Belle Pressure Cooker. Let us know if you try it.

      Reply
  5. Kate says

    January 10, 2020 at 5:11 pm

    The meal was delicious. My husband loved it and is eating leftovers for the 2nd evening in a row! My only dislike was the consistency of the mixture. I don’t know if I did anything wrong, but I followed the directions provided. The rice was just very sticky and thick causing the whole mixture to be that way. What do you think I did wrong or what could make it less sticky? Thank you!

    Reply
    • Judy says

      January 13, 2020 at 8:44 pm

      Hi Kate. For the rice you might try rinsing it before cooking to remove some of the starch and then make sure you push the rice down so that it’s covered by the broth. Hope this helps. Thanks for commenting.

      Reply
  6. Michele says

    January 11, 2020 at 8:28 pm

    This is delicious, we loved it!

    Reply
  7. Lynn says

    January 13, 2020 at 12:29 pm

    First meal in my Instapot. Love it. Thank you 😊

    Reply
  8. Jenn says

    January 15, 2020 at 4:59 am

    Does this freeze well?

    Reply
    • Judy says

      January 19, 2020 at 7:12 pm

      Hi Jenn. I have not tried freezing it so I’m not sure how the rice would do once frozen and reheated.

      Reply
      • Katherine says

        March 31, 2020 at 3:20 pm

        I’ve frozen it before and it does great!

        Reply
  9. Nichole says

    January 17, 2020 at 11:36 am

    WOW!

    Reply
  10. Lisa says

    January 17, 2020 at 4:57 pm

    Amazing… Super easy and fast. Used frozen chicken increased time to 15 min and 10 min natural release. Turned out perfect.

    Reply
  11. Susan Edwards says

    January 19, 2020 at 8:41 am

    I would cook minced garlic and a small chopped onion in the pan first then add the chicken broth etc.

    Reply
  12. Julie Stiver says

    January 19, 2020 at 8:01 pm

    Love your recipes for chicken bowl

    Reply
  13. Emilia says

    January 21, 2020 at 1:18 am

    Thank you! My whole family loved it! I wouldn’t change a thing! 💙

    Reply
  14. Pam says

    January 21, 2020 at 8:44 am

    Can this be made without the rotel? Certain family members won’t eat it.

    Reply
    • Judy says

      January 29, 2020 at 11:45 pm

      Hi Pam. You could use Salsa instead of Rotel.

      Reply
      • Peggy says

        January 13, 2021 at 3:49 pm

        How many oz is the can of Rotel? Would you substitute for the same amount of salsa?

        Reply
        • Judy says

          January 16, 2021 at 2:16 pm

          Hi Peggy! It is 10 ounce can of Rotel and you could use Salsa in place of Rotel. Hope you enjoy it!

          Reply
  15. Acarbenia says

    January 22, 2020 at 6:07 pm

    So excited to try this! What pressure setting do you use to work? High/low?

    Reply
    • Judy says

      January 26, 2020 at 7:08 pm

      Hi Acarbenia. Use high pressure setting. Hope you enjoy it.

      Reply
  16. Michele says

    January 24, 2020 at 8:10 pm

    We did a mix of brown and white rice, and it turned out great! We also used our Kitchen Aid stand mixer to shred the chicken (used the paddle), worked like a charm. Thank you, Judy!

    Reply
  17. Kathleen says

    January 29, 2020 at 8:29 pm

    I listened to the reviewer who suggested 1.25c rice. I also subbed 1.25c salsa for the Rotel as it doesn’t agree with everyone in my household. Probably made the dish a bit more moist than the original recipe but was still delicious!

    Reply
  18. Missy says

    February 1, 2020 at 8:01 am

    Has anyone tried this in a crockpot? Just wondering if I can put everything in at one time except maybe wait on the rice??

    Reply
  19. Patricia Wells says

    February 2, 2020 at 10:57 am

    Judy, your chicken burrito bowls sound delicious.

    Reply
  20. Christina says

    February 11, 2020 at 4:17 pm

    Why wouldn’t you just add the rice sooner, like before the vegetables, to ensure that it’s covered by the broth??

    Reply
    • Judy says

      February 18, 2020 at 6:53 pm

      Hi Christina. Some people get the burn notice but you could try it and see if it works for you.

      Reply
  21. Kenda King says

    February 15, 2020 at 5:23 pm

    How would you make this using a regular crockpot?? Sounds delish !!

    Reply
  22. Corrie S. says

    February 22, 2020 at 4:18 am

    This was delicious! I followed your suggestion of adding a can of green chile peppers, and then topped with sour cream cheese and dices tomatoes. I ate mine over a bowl of shredded lettuce, and my husband used his in low carb tortillas.

    Reply
  23. Patti Kubista says

    February 23, 2020 at 3:03 pm

    This was very tasty and a repeat.

    Reply
  24. Karen says

    February 23, 2020 at 5:50 pm

    Has anyone tried this with riced cauliflower?

    Reply
  25. Jennifer says

    March 7, 2020 at 5:46 pm

    Thos was amazing and super easy! I made it without Rotel because we couldn’t find it on the store. We topped it with pick de gallo instead. Delicious. Tonight, we are trying it with the Rotel.

    Reply
  26. Karen says

    March 9, 2020 at 7:25 pm

    I made this tonight for my husband and I and OMG it was so yummy! My hubby doesn’t care for red and green peppers so I did leave those out but used some extra rotel (shhhh lol). We will absolutely have this again. It was so so good

    Reply
  27. Allison says

    March 15, 2020 at 6:52 pm

    Loved it, except I didn’t feel like it was enough rice. Mine ended up really soupy so I did some extra instant rice in the microwave and mixed it in. Next time I’d probably try upping the rice in the Instant Pot.

    Reply
  28. Brenda D. says

    April 14, 2020 at 7:27 am

    absolutely delicious

    Reply
  29. Carly says

    April 19, 2020 at 1:42 pm

    How would you adapt this to a crock pot? Anyone know?

    Reply
  30. Ronda says

    April 21, 2020 at 6:54 am

    My friend is raving about this and I want to try it but I don’t have an insta pot. Could you do this in a crockpot??

    Reply
  31. Brenda Dembowski says

    April 22, 2020 at 5:53 pm

    I have tried this about three times and we love it but has anyone tried it with canned roast beef in place of chicken? My husband is not a chicken fan even though he like this I would like to try it with beef

    Reply
  32. Roberta Simpson-Dolbeare says

    April 25, 2020 at 4:01 pm

    This sounds delicious! I don’t have an Instant Pot. Could this be done in a crock pot or oven. Suggestions on timing for doing one of these other ways? Thank you!

    Reply
    • Tiffany says

      June 20, 2020 at 12:18 pm

      I have made it in the crock pot just don’t add the rice until the chicken is almost finished cooking or your rice will be over cooked

      Reply
  33. Sharon Kelly says

    April 27, 2020 at 5:43 pm

    This was delicious and a huge hit even with my pickiest child! I made tortillas bowls to put the chicken mixture in with toppings of lettuce, cilantro, shredded cheese, green onions and sour cream. But even if I hadn’t added the toppings it was amazing!!!

    Reply
  34. Sarah Hackler says

    April 30, 2020 at 5:51 pm

    Delicious!! I made it tonight and my hubby and I wrapped the mixture in a soft, warm tortilla and added diced red onion, shredded cheddar, sour cream and salsa!! It was a huge hit!! Definitely doing this again.

    Reply
  35. Betty says

    May 30, 2020 at 11:31 am

    I don’t own an Instapot can it be made in a crockpot or Dutch oven

    Reply
  36. Wendy says

    June 1, 2020 at 4:32 pm

    Anyone know how I could adjust the liquid on this if we don’t want to include rice? (my hubby’s stomach can’t handle it)

    Reply
  37. Nick says

    June 2, 2020 at 5:29 pm

    Aloha Judy!

    My girlfriend and I love your recipe for the shredded chicken burrito bowls and I love that I can make it in my instant pot! Do you happen to have any nutritional information for the recipe. I know that some of the ingredients will depend on brand, but was just curious for a rough estimate of the calorie count do track on MyFitnessPal. Thanks again for the recipe!

    Reply
    • Judy says

      June 8, 2020 at 10:06 pm

      Hi Nick! At this time we don’t have nutritional information but hope to add it soon. So glad you enjoyed the recipe.

      Reply
  38. Cici says

    July 9, 2020 at 7:45 pm

    A family favorite!

    Reply
  39. Lorie says

    July 17, 2020 at 8:24 am

    This tasted absolutely delicious but the rice was like oatmeal! I rinsed it well and put it toward the bottom but still came out absolute mush. I even cut the broth to just 2 cups. Will have to give it another try with either more rice or less broth.

    Reply
    • Judy says

      August 2, 2020 at 9:49 am

      Hi Lorie! I actually did not put the rice at the bottom. If you see the recipe the chicken was at the bottom, then the corn, black beans, and Rotel. Next green and red bell peppers, and the onion. Then I added the rice. (Rinse the rice and then add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it’s covered by the broth.) Just push the rice down until it’s covered by broth but don’t push it to the bottom. Hope it works for you next time!

      Reply
  40. Sandra Ann Horhutz says

    August 25, 2020 at 5:42 am

    If I have huge chicken breast should the time be increased? Or would it be better to cut them in half?

    Reply
    • Judy says

      August 29, 2020 at 10:39 am

      Hi Sandra! I would cut them in half and put them in. Hope you enjoy it!

      Reply
  41. Debra says

    August 29, 2020 at 1:40 pm

    Can this be made if I don’t have an instapot?

    Reply
    • Judy says

      August 30, 2020 at 9:42 am

      Hi Debra! Here is a link to the slow cooker version of this recipe: https://www.recipessimple.com/slow-cooker-chicken-burrito-bowl/

      Reply
  42. Stephani says

    September 10, 2020 at 3:28 pm

    This was so easy and delicious! The entire family loved it!

    Reply
  43. Stephanie says

    October 13, 2020 at 9:50 am

    One of my staple instantpot recipes and is always a huge hit. Who doesn’t love shredded chicken burrito bowls?! Depending on who is eating, we love to top with salsas, guac, pico, sour cream, cheese and crushed tortilla chips for a crunch. It’s great for my boyfriend and I because then we have leftovers for lunches and its also great when we have a group of friends over.

    Reply
  44. Meg says

    November 5, 2020 at 5:06 pm

    Has anybody tried making this without the rice for a more low carb option? My husband really liked this recipe except he said he could do without rice 🙂

    Reply
  45. KEMBERLY Martin says

    December 6, 2020 at 5:40 pm

    This was amazing!! I chose to do a cilantro bag mix I had and diced tomatoes with pepper and onion. It was amazing!!

    Reply
  46. Kerry Anne Kirkendall says

    January 5, 2021 at 6:01 pm

    I only had instant rice and that was a big mistake, it was like mush. However, the flavor and everything else turned out great! I will definitely make this again but keep in mind the rice.

    Reply
    • Judy says

      January 16, 2021 at 2:20 pm

      Hi Kerry! Glad the flavor was good for you. The recipe does call for uncooked long-grain rice so try that next time. Thanks for sharing!

      Reply
  47. Sheldon Smith says

    January 12, 2021 at 5:33 pm

    Hey Judy, I’ve made this five times and my family loves it! Usually good for two dinners or a dinner an a lunch. Thanks!

    Reply
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