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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.

Instant Pot Chicken Burrito Bowls

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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 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.
Instant Pot Chicken Burrito Bowl

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!

Instant Pot Chicken Burrito Bowls

Instant Pot Shredded Chicken Burrito Bowls

Author: Judy Wilson
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.
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6

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
  • 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!

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.
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
Did You Make This Recipe? Please Rate, Comment & Share. Thank you!
Instant Pot Burrito Bowls
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Recipe Rating




Bridget

Wednesday 24th of January 2024

I’ve made this many times; it’s a favorite in my family! I usually increase the veg until the pot is full 😂 then I freeze leftovers fat in ziplocs and they thaw and reheat beautifully. So delish! Thanks for one of our go to faves! ❤️

Elizabeth

Friday 5th of January 2024

Quick and easy recipe! I followed the recipe exactly, and it was delicious! Just needed a little salt.

Deanna

Saturday 11th of November 2023

Thank you for this recipe!! My second time making it and my family loves it 💕

Judy Wilson

Saturday 11th of November 2023

Hi Deanna. Thanks for coming back and leaving a comment! I'm glad it's a repeat recipe at your house. I'm always happy when I find a recipe the whole family loves.

Tammy

Tuesday 8th of August 2023

This was delicious and I had enough leftover to freeze for later. I will make this again.

Cristy K

Saturday 20th of May 2023

Delicious! I made it today. Love that it contains fresh ingredients along with canned and prepared. Only change was I only had minute rice and was less than 1.5 cups. I just sprinkled them on top (about 1 cup). I server in a bowl topped with a lot of lettuce, tomatoes, sour cream, and guacamole. Excellent, highly recommend.

Judy Wilson

Saturday 20th of May 2023

Hi Cristy! Thank you for sharing. So glad you enjoyed it!

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