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 1/4 cups of chicken broth
- 1 can of black beans, rinsed and drained
- 1 can of Rotel
- 2 cups of long-grain rice
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- medium onion, sliced
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.
- 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 1/4 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
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- 1 medium onion, sliced
- 2 cups long-grain rice
Instructions
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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.
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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.
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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.
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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. 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.
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Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!
Recipe Video
Kim says
December 22, 2018 at 2:11 pmCan you use minute rice? It is long grain???
Judy says
December 22, 2018 at 8:30 pmIt can’t be instant rice. Look for the bags of long grain rice. They are usually on same aisle as Minute Rice. Hope you enjoy it!
Terry says
December 28, 2018 at 5:00 pmWhat about frozen chicken breast would I need to adjust the cook time?
Judy says
January 3, 2019 at 6:58 pmYes, I would follow the recommendations of your Instant Pot manual for cooking chicken that is frozen.
Tanya says
January 19, 2019 at 8:00 pmCan the leftovers be frozen and thawed later
Judy says
January 20, 2019 at 10:58 pmHi Tanya! I have not tried freezing the leftovers so I’m not sure how the rice in the recipe would do when thawed and reheated.
Megan says
October 12, 2019 at 7:19 pmI happened to make a huge batch and had ALOT of leftovers we froze and reheated with no problem. just as delicious as the night we made it! Best recipe yet!
Judy says
October 16, 2019 at 7:27 pmAwesome! Thanks for sharing with us!
Jessica says
February 19, 2019 at 10:23 amI make a similar recipe with ground turkey, rice, etc that I have made and froze several times. I’m sure it’ll be fine!!
Judy, I can’t wait to try this recipe!! I think I’ll make it tonight!!
Judy says
February 19, 2019 at 6:41 pmThanks Jessica! I hope you enjoy it!!
Jessica says
February 19, 2019 at 8:25 pmI did make it tonight!! It was delicious! Thank you for the recipe.
Judy says
February 19, 2019 at 10:32 pmAwesome! You are welcome!!
Marie says
January 20, 2019 at 3:27 pmHow about long grain brown rice. Would I increase the cooking time?
Judy says
January 21, 2019 at 8:11 pmI haven’t tried it with long grain brown rice but I would look at your Instant Pot guide for differences in cooking time for different types of rice.
Jill Gray says
July 29, 2019 at 11:08 amWill try. Looks delish and healthy. Ty
Judy says
July 29, 2019 at 6:38 pmLet us know how you like it!
Amanda says
January 21, 2019 at 7:51 amCan you double the recipe?
Judy says
January 21, 2019 at 8:05 pmYou could double the recipe but I have not tried it to see how it would do.
Sarah says
February 16, 2019 at 4:41 pmI just doubled it in my 6 quart, worked well but the pot was really full so I had to transfer everything to a bigger pot to shred the chicken. I did manual 13 minutes, 13 minutes NPR. Rice was cooked well, without having to put the lid back on as stated in the recipe. Next time I will definitely add fresh cilantro.
Judy says
February 17, 2019 at 1:20 pmFresh cilantro would be a good addition to this dish! It’s one of those meals where you can add in or take out what you don’t like. I love those!
Tiffany says
February 4, 2019 at 9:14 amCould I use quinoa instead of long grain rice? Same time? Thanks!
Judy says
February 4, 2019 at 1:29 pmI haven’t tried it or tested it with quinoa so I’m not sure what the adjustment to cook time would need to be.
Beth says
February 9, 2019 at 5:24 pmCould I pour the rice over the chicken, then layer the rest of the ingredients and broth to avoid the last step of replacing the lid for 5 mins?
Judy says
February 9, 2019 at 6:21 pmHi Beth! I haven’t tried it that way but I think it should work. If you try it please let us know how it turns out.
Rebecca says
February 10, 2019 at 4:34 pmThis is a great recipe! I made it in an 8qt IP with five chicken breasts on the bottom instead of three. Otherwise I followed the recipe exactly and it was delicious! We had ours in tortillas with sour cream, salsa, cheese and lettuce. Will definitely make it again!
Judy says
February 10, 2019 at 5:09 pmThanks for sharing. I’m so glad you enjoyed it!
Amber says
February 10, 2019 at 5:08 pmThis was so easy and so yummy! I do Weight Watchers so I really appreciate how point friendly this meal is!
Judy says
February 11, 2019 at 7:26 pmThank you! So glad you enjoyed it. It’s a favorite at our house!
Bonnie says
February 12, 2019 at 11:07 amI don’t have rice 8 the cupboard but I have cauliflower rice in the freezer. So I’m thinking of trying this with 1 cup of broth and the cauliflower rice. Has anyone else tried cauliflower rice?
Judy says
February 12, 2019 at 7:38 pmI haven’t tried it with Cauliflower rice but that does sound really good. Let us know how it turns out if you try it!
Tricia says
February 24, 2019 at 4:23 pmShould this be made on low pressure or high? I’m new to Instant Pot. Thank you
Judy says
April 3, 2019 at 11:33 amThis would be on high pressure. Hope you enjoy it!
Kathy Cederholm says
February 28, 2019 at 1:10 pmDo you think this can be done in the crock pot? I think I would not cook the rice in there, but what about putting all the ingredients in at ionce?
Judy says
February 28, 2019 at 7:19 pmYes I think you could easily make this in the crock pot. I would cook the rice separately.
Lisa says
March 4, 2019 at 4:59 pmCan I make this with brown rice instead and would I have to add more time?
Judy says
March 4, 2019 at 10:01 pmHi Lisa. I haven’t tried it or tested it with brown rice so I’m not sure what the adjustment to cook time would need to be.
Amy says
March 10, 2019 at 6:54 pmMade this recipe for a Sunday night dinner with friends and everyone really liked it.
I did make a mistake of buying “instant” brown rice.
So, I just made the rice separately on the stove top and then added the rice to the rest of the ingredients in the Instant Pot and it turned out great.
Judy says
March 11, 2019 at 6:51 pmHi Amy. I’m so glad you enjoyed it!
Ryan says
March 12, 2019 at 7:05 pmMy husband and I really enjoyed this recipe!
Judy says
March 14, 2019 at 5:02 pmI’m so glad you enjoyed it!
Cathy says
March 19, 2019 at 10:43 pmDoes one add rice that’s cooked or uncooked? The recipe doesn’t say.
Judy says
March 20, 2019 at 11:20 pmIt’s uncooked rice. Hope you enjoy it!
Lori says
March 23, 2019 at 6:41 pmDelicious! Family hit! This recipe will now be a regular in my routine.
Judy says
March 24, 2019 at 3:26 pmSo glad everyone loved it! It’s a favorite recipe at our house!
Tristin says
April 1, 2019 at 12:50 pmCan I use skinless boneless chicken thighs instead of breasts?
Judy says
April 3, 2019 at 11:32 amHi Tristin! I’m think you could use skinless boneless chicken thighs in place of the chicken breasts. I have not tried it that way so I can’t say if or how you would need to adjust the cooking time.
Katie says
May 6, 2019 at 9:21 pmMy rice became very gummy …… is that normal?
Judy says
May 7, 2019 at 6:43 pmHi Katie. The rice should not have been gummy. I’m not sure what might have went wrong.
Stephanie says
May 7, 2019 at 3:34 pmMy second thing to make in the instant pot and it turned out perfect!
Judy says
May 7, 2019 at 6:37 pmYay! I’m so glad it turned out great. We love recipes like this one that are easy and everyone will eat it.
Kelly McKenzie says
May 14, 2019 at 6:17 amCan you do this in a 3qt IP? And can you use hamburger?
Judy says
May 14, 2019 at 5:49 pmHi Kelly. I have not tried this in a 3 quart Instant Pot or with hamburger meat. Without having tried this myself, I can’t say with certainty if it would work or not.
Betty says
June 17, 2019 at 6:25 pmVery good taste but felt there was too much rice. I would reduce by at least half cup. We also thought adding a can of green chili’s was good.
Judy says
June 17, 2019 at 9:57 pmThank you! Adding green chili’s would be a great addition!
Amanda W says
June 30, 2019 at 9:58 pmI don’t have an instant pot could I make this in a regular pressure cooker? If so, could you give me details on how long?
Judy says
June 30, 2019 at 10:20 pmI’m sorry but I have only prepared this in my Instant Pot so I’m not sure how it would do in a regular pressure cooker.
Dana says
July 2, 2019 at 4:10 pmDid you drain the vegetables before placing them in the pot?
Judy says
July 2, 2019 at 7:56 pmYes you will need to drain the vegetables before adding them. Hope you enjoy it!
Megan says
July 15, 2019 at 7:02 pmMade this the other night and it was my first meal in my new instant pot! I used brown rice in mine so I upped the pressure cooking time to 15 minutes and then let it NPR for 15 minutes. I also put the rice right over the chicken and then piled the rest of the ingredients on top. Finally after cooking it I stirred everything together and put the lid back on and let it sit with the IP off for 10 minutes. All together it came out great! I will definitely be making it again!!! Thanks for the great recipe.
Judy says
July 15, 2019 at 7:17 pmSo glad you tried this for your first Instant Pot meal and it turned out great. That’s awesome! Thanks for sharing!
Kathy says
July 22, 2019 at 7:27 pmEating it for dinner now. It’s delicious!! Great job and so easy!
Judy says
July 26, 2019 at 8:21 pmThanks for sharing! So glad you liked it!!
Sophia says
July 23, 2019 at 11:04 amI’m planning on making this recipe soon!! It looks so good. I was wondering what size can of Rotel? I like in the UK so I have to make my own!! Thanks for an awesome recipe!!
Judy says
July 26, 2019 at 8:21 pmHi Sophia! It’s a 10 ounce can of Rotel. Hope you enjoy it!
Courtney says
July 28, 2019 at 4:10 pmNice flavor but WAY too much rice. I would use 1 cup or 1 and 1/4 cup
Faith says
August 4, 2019 at 10:05 amI generally prefer my peppers to be a bit crunchy, do they get really soft in this recipe? Just debating if I should cook those separately, though it sounds much easier to cook all together! Planning to make a double batch to take half to a friend!
Judy says
August 5, 2019 at 7:03 pmIf you prefer them crunchy I would cook them separately so you can get them exactly the way you want them. Hope you enjoy it!
Penny says
August 9, 2019 at 8:56 amI tried this with Cauliflower rice. 2 cups rice to 1 cup broth. It came out way too wet. I would reduce the broth to 1/2 cup.
The chicken to veggie ratio was off as well. Too much chicken. I’m cooking up some more peppers and adding another can of beans for lunch today. Next time I’ll only use 2 chicken breasts. Could be that these breasts were just larger as I use Organic chicken.
However, once I get this quantities down, this will be a good go-to for salads, tacos, quesadillas, taco soup, etc.
Judy says
August 12, 2019 at 7:35 pmThanks for sharing. The size of the chicken breasts can vary so you can add less chicken if you have larger chicken breasts. Using Cauliflower rice is a great idea!
Delilah says
August 15, 2019 at 10:46 pmI made this with hamburger. I put the raw hamburger in the bottom & chunked it up. It burnt slightly. So I will try browning it first next time. Added rice in the middle & topped with the beans & corn. Cooked it for the 10 minutes. Dish was good.
Judy says
August 16, 2019 at 4:29 pmThank you for sharing. I have never tried it with hamburger meat. Glad it was good.
Carlee says
September 8, 2019 at 4:08 pmExcellent recipe. I had a couple of substitutions because I am trying to cook with what I have on hand. I used frozen corn instead of canned and brown rice instead of white. I used one cup of brown rice and did not adjust liquids. I adjusted my cooking time to 13 minutes, and followed all the other cooking directions. I drained the beans and added them after I shredded the chicken, since they only needed to heat through. I used Savory Spice Taco mix for seasoning. I use a Cuisinart pressure cooker. I served it up with fresh squeeze of lime, avocado, cheese and used Greek yogurt instead of sour cream. This recipe is definitely a keeper.
Judy says
September 8, 2019 at 6:37 pmThank you for sharing your substitutions. This will help others also! I’m so glad it’s a keeper!
Tracy says
September 15, 2019 at 8:16 amLove it!!!
Elaine says
October 13, 2019 at 4:04 pmI am new to electric pressure cooker recipes and this one looked simple and delicious. I make a version of this a lot on the stovetop and my family adds cheese and sour cream and uses tortilla chips to eat it like a dip. Because of this and after reading some of the comments, I tweaked your recipe a bit.
I used frozen chicken breasts. I put the rice in next but used only one cup uncooked. Then I added a chicken taco seasoning packet and some chicken bouillon powder after that. I used the same ingredients except only adding one can of chicken broth. Also I diced the peppers/onions for easier dipping. The cook time is the same for frozen chicken but my cooker’s pamphlet said it would just take extra time to come to pressure. After lid release, I cut each breast into 4 chunks across the grain before shredding so the pieces would be smaller-again for easier dipping-and stirred it in. The rice was perfect. On a side note… to save time, esp if doubling, add the chunked chicken into a stand mixer with the paddled and let it “shred” the chicken.
The results were wonderful! Thank you for the recipe!
Judy says
October 16, 2019 at 7:26 pmThanks for sharing!