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Instant Pot Chicken Burrito Bowl

This chicken burrito bowl made in the Instant Pot is loaded with flavor and the perfect weeknight meal the whole family will love.
Course Tacos
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 475kcal
Author Ryan Beck

Ingredients

  • 2 tablespoon olive oil
  • 1 ½ lbs boneless skinless chicken thighs, cut into 1" chunks
  • 1 cup sweet onion, diced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup low-sodium chicken stock
  • 1 cup medium salsa
  • 1 (15.5 oz can) black beans, rinsed and drained
  • 1 ½ cups frozen corn
  • 1 (4 oz can) diced green chilis
  • 1 cup long grain white rice
  • 1 cup shredded pepper jack cheese
  • limes, cilantro, avocado, tomatoes for topping

Instructions

  • Turn on the Instant Pot to sauté setting and add oil. Add chicken and cook about 2 minutes per side or until browned. Add the onion, chili powder, cumin, paprika, garlic powder, salt and black pepper and stir until combined.
  • Stir in the chicken stock, salsa, black beans and diced green chilis. Add the rice and DO NOT stir.
  • Close lid and turn vent to "sealing." Set Instant Pot to "manual" and set pressure to HIGH for 10 minutes. When finished, do a quick release.
  • Add cheese and stir everything together. Serve immediately and garnish with desired toppings.

Notes

  • If you don't want to make your own seasoning, you can easily buy one at the grocery store.
  • You can control the level of the spice depending on the salsa you use to mix in the rice.
  • Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.

Nutrition

Serving: 1g | Calories: 475kcal | Carbohydrates: 38g | Protein: 29g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 87mg | Sodium: 1162mg | Potassium: 535mg | Fiber: 5g | Sugar: 10g