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.

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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.