These Chicken Burrito Bowls are a quick and easy way to get dinner on the table in no time thanks to an Instant Pot (electric pressure cooker)! Filled with all the ingredients and flavors you love so much in your burritos – your family will give you a round of applause whenever you serve this recipe!
Packed with all the flavors you love in burritos and other Mexican dishes; this meal is so delicious you will want to make it weekly. Customize the toppings to suit your family’s favorite flavors!
Even with all the rich flavors and textures, these bowls are surprisingly healthy for you. Made with mostly vegetables and broth, if you leave off the cheese, there is very little fat in this recipe.
I love using boneless chicken thighs – they are more flavorful and more forgiving. You have much more leeway on the “sweet spot” than working with chicken breasts. And I prefer cubing them in this recipe before they are cooked instead of shredding them at the end. I think the bites are more satisfying.
If you are new to electric pressure cooking (such as using an Instant Pot) this is an easy recipe to practice with. You’ll gain confidence and have a delicious dinner when you’re done!
After browning the onions and vegetables, vigorously scrape the bottom of the pot to release all the flavor from any browned bits stuck to the bottom. Once you’ve added the rest of the ingredients (except the rice), be sure to stir the pot well to blend everything together.
Then, be sure you do NOT stir the rice once you add it to the pot. If it falls to the bottom, you risk getting the dreaded burn notice.
Remember when you are using a pressure cooker, it takes time to bring all the liquid to a boil and create enough steam to seal the pot. If your liquid is heated before adding to the pot, it will come to pressure sooner!
I used a green salsa verde for my version because my husband can’t have tomatoes. If you use a tomato salsa your dish will look different and won’t match my photos.
This would be a perfect meal for Super Bowl Sunday, when you need something more filling than the chips and dips people have been nibbling on. It can easily be served in bowls and eaten in front of the TV. Plus you can keep it warm on the lowest setting on your Instant Pot and have it ready whenever anyone wants a refill.
Instant Pot Chicken Burrito Bowls are a meal that everyone will enjoy. Filled with all the ingredients and flavors you love so much in your burritos, and it is ready in no time thanks to the handy pressure cooker.
If you try this recipe, let me know! Leave a star rating, comment below, and don’t forget to snap a pic and tag it #theheritagecook on Instagram! Seeing your creations makes my day. I love hearing from you!
Ingredients needed for Instant Pot Chicken Burrito Bowls:
- Oil, onion, bell pepper, celery, garlic, chili powder, cumin, broth
- Chicken, rice, black beans, corn, salsa, cheese, cilantro, lime juice
PRO Tip:
Use your favorite chili powder or you can blend your own collection of chile powders with some oregano, cumin, garlic powder, paprika, smoked paprika, and onion powder. Here is a recipe if you want to mix your own blend.
How to make Instant Pot Chicken Burrito Bowls:
- Pour the oil into the inner pot of the electric pressure cooker (Instant Pot), turn on the Sauté setting and heat the oil. Add the onions, bell peppers, and celery, and cook, stirring, until softened. Stir in the garlic, chili powder, and cumin. Cook until fragrant, about 30 seconds.
- Pour in 1/4 cup of the chicken broth and scrape the bottom of the pot with a flat spatula to loosen stuck-on bits and simmer 2 minutes. Stir in the lime juice.
- Season the chopped chicken with salt and pepper. Place the chicken, beans, corn, and salsa in the pot, stirring well to combine. Sprinkle the rice over the top and pour the remaining 1 cup of chicken broth over the rice but do NOT stir! Cancel the sauté setting. Close and lock the lid.
- Press cook or manual button and cook 9 minutes on High pressure. When done, let it naturally release for 2 minutes, then quick release the remaining pressure.
- Carefully remove the lid and gently stir everything together. Taste and adjust seasonings. Ladle into bowls and add the toppings. Place lime wedges alongside the bowls and serve hot. Pass hot sauce at the table.
PRO Tip:
If you are new to electric pressure cooking (using an Instant Pot) this is an easy recipe to practice with, sort of a savory version of a dump cake. You’ll gain confidence and have a delicious dinner when you’re done!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Sieve (to drain/rinse beans)
- Box grater or food processor (for cheese)
- Chef’s knife
- Instant Pot or other electric pressure cooker
Gluten-Free Tips:
Always watch prepared broths, stocks, and salsa for gluten ingredients. Look for a gluten-free symbol on the packaging. If you want to make your own salsa, check out this recipe from my friend, The Kitchen Girl. Seasonings, especially blends, can harbor gluten. Penzey’s and McCormick brands clearly label all ingredients.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Instant Pot Chicken Burrito Bowls (Gluten Free)
Instant Pot Chicken Burrito Bowls are a meal that everyone will enjoy. Filled with all the ingredients you love so much in your burritos, and it is ready in no time thanks to your handy pressure cooker. The beans, corn, chicken, and rice make a hearty meal that tastes like it took hours of cooking to develop the deep flavors!
Ingredients
Chicken and Rice
- 1-1/2 tbsp canola or vegetable oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced finely
- 3 stalks celery, diced finely
- 2 cloves garlic, minced
- 1 tbsp chili powder, paprika, or smoked paprika
- 1-1/2 tsp ground cumin
- 1-1/4 cups (284g) low-sodium chicken broth, divided
- Juice of 1 lime
- 1-1/2 lb (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt and freshly ground black pepper, to taste
- 1 cup (198g) long-grain white rice
- 1 (15-oz; 444 ml) can black beans, drained and rinsed
- 1 cup (152g) frozen corn kernels (no need to thaw)
- 1 (14- to 15-oz; 414 to 444 ml) jar salsa (I used green salsa verde, use your favorite)
Toppings
- Shredded cheddar cheese (leave off for dairy-free)
- Handful coarsely chopped fresh cilantro or parsley, or to taste
- Lime wedges, optional
Instructions
- Add the oil to the inner pot of your Instant Pot, turn on the sauté setting, and heat until the oil is shimmering. Add the onion, bell pepper, and celery, and cook, stirring occasionally, until softened, 4 minutes. Stir in the garlic, chili powder, and cumin. Cook until fragrant, about 30 seconds.
- Add 1/4 cup (57g) of the chicken broth and cook, scraping the bottom of the pot with a flat spatula to loosen any stuck-on bits, and simmer for a couple of minutes. Stir in the lime juice.
- Season the chicken with salt and pepper. Add the chicken, beans, corn, and salsa to the pot, and stir to combine. Set your spoon aside. Sprinkle the rice over the top and pour the remaining 1 cup (237 ml) broth over the rice but do NOT stir. Cancel the sauté setting. Close and lock the lid.
- Pressure cook for 9 minutes at High pressure. When the cooking time is complete, let it naturally release for 2 minutes, then do a quick release of the remaining pressure.
- Carefully remove the lid and gently stir everything together. Taste and adjust seasonings. Scoop into bowls and add the toppings. Place lime wedges alongside the bowls and serve hot.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Add more chicken broth or water if needed.
Recipe found at www.theheritagecook.com
Notes
After browning the onions and garlic, add 1/4 cup (57g) of the chicken broth and scrape the bottom of the inner pot very well to loosen any browned bits. I use a flat wooden spatula to clean the bottom of the pot which works beautifully.
Be sure you don’t stir the rice after adding it and the remaining chicken broth. If you do, you’ll likely get a dreaded burn notice, something you definitely do not want!
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 253Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 867mgCarbohydrates: 26gFiber: 5gSugar: 4gProtein: 16g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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