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.
Making this tonight, fantastic! Ty
Can this be done in a Belle insta pot as well?
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.
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!
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.
This is delicious, we loved it!
First meal in my Instapot. Love it. Thank you 😊
Does this freeze well?
Hi Jenn. I have not tried freezing it so I’m not sure how the rice would do once frozen and reheated.
I’ve frozen it before and it does great!
WOW!
Amazing… Super easy and fast. Used frozen chicken increased time to 15 min and 10 min natural release. Turned out perfect.
I would cook minced garlic and a small chopped onion in the pan first then add the chicken broth etc.
Love your recipes for chicken bowl
Thank you! My whole family loved it! I wouldn’t change a thing! 💙
Can this be made without the rotel? Certain family members won’t eat it.
Hi Pam. You could use Salsa instead of Rotel.
So excited to try this! What pressure setting do you use to work? High/low?
Hi Acarbenia. Use high pressure setting. Hope you enjoy it.
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!
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!
Has anyone tried this in a crockpot? Just wondering if I can put everything in at one time except maybe wait on the rice??
Judy, your chicken burrito bowls sound delicious.
Why wouldn’t you just add the rice sooner, like before the vegetables, to ensure that it’s covered by the broth??
Hi Christina. Some people get the burn notice but you could try it and see if it works for you.
How would you make this using a regular crockpot?? Sounds delish !!
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.
This was very tasty and a repeat.
Has anyone tried this with riced cauliflower?
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.
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
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.
absolutely delicious
How would you adapt this to a crock pot? Anyone know?
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??
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
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!
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
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!!!
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.
I don’t own an Instapot can it be made in a crockpot or Dutch oven
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)
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!
Hi Nick! At this time we don’t have nutritional information but hope to add it soon. So glad you enjoyed the recipe.