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.
Scroll to bottom for printable Instant Pot Shredded Chicken Burrito Bowls recipe.
Instant Pot Shredded Chicken Burrito Bowls Ingredients
Ingredients
- 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 Instant Pot Shredded Chicken Burrito Bowls
- 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.
- Sprinkle the taco seasoning evenly over the chicken.
- Pour the corn, black beans, and Rotel into the pot.
- Add both the green and red bell peppers, and the onion.
- 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.
- 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.
- 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 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.
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
-
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.
-
Sprinkle the taco seasoning evenly over the chicken.
-
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.
-
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.
-
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.
-
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.
-
Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.
-
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.
-
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.
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Misty says
January 10, 2020 at 3:48 pmCan this be done in a Belle insta pot as well?
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Judy says
January 13, 2020 at 8:48 pmHi 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.
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Kate says
January 10, 2020 at 5:11 pmThe 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!
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Judy says
January 13, 2020 at 8:44 pmHi 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.
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Michele says
January 11, 2020 at 8:28 pmThis is delicious, we loved it!
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Jenn says
January 15, 2020 at 4:59 amDoes this freeze well?
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Judy says
January 19, 2020 at 7:12 pmHi Jenn. I have not tried freezing it so I’m not sure how the rice would do once frozen and reheated.
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Nichole says
January 17, 2020 at 11:36 amWOW!
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Lisa says
January 17, 2020 at 4:57 pmAmazing… Super easy and fast. Used frozen chicken increased time to 15 min and 10 min natural release. Turned out perfect.
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Susan Edwards says
January 19, 2020 at 8:41 amI would cook minced garlic and a small chopped onion in the pan first then add the chicken broth etc.
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Julie Stiver says
January 19, 2020 at 8:01 pmLove your recipes for chicken bowl
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Pam says
January 21, 2020 at 8:44 amCan this be made without the rotel? Certain family members won’t eat it.
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Judy says
January 29, 2020 at 11:45 pmHi Pam. You could use Salsa instead of Rotel.
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Acarbenia says
January 22, 2020 at 6:07 pmSo excited to try this! What pressure setting do you use to work? High/low?
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Judy says
January 26, 2020 at 7:08 pmHi Acarbenia. Use high pressure setting. Hope you enjoy it.
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Michele says
January 24, 2020 at 8:10 pmWe 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!
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Kathleen says
January 29, 2020 at 8:29 pmI 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!
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Patricia Wells says
February 2, 2020 at 10:57 amJudy, your chicken burrito bowls sound delicious.
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Christina says
February 11, 2020 at 4:17 pmWhy wouldn’t you just add the rice sooner, like before the vegetables, to ensure that it’s covered by the broth??
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Judy says
February 18, 2020 at 6:53 pmHi Christina. Some people get the burn notice but you could try it and see if it works for you.
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Corrie S. says
February 22, 2020 at 4:18 amThis 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.
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Patti Kubista says
February 23, 2020 at 3:03 pmThis was very tasty and a repeat.