Instant Pot Chicken Burrito Bowl
Today I am going to liven up your Taco Tuesday with this amazing Instant Pot Chicken Burrito Bowl. All the hearty goodness of a traditional burrito, but we eat it with a spoon!
But the beauty, the beauty is you can take everything in this bowl, and put it in a tortilla shell and have the most delicious homemade burrito you have ever had.
Once you add all the toppings, this is the most beautiful, colorful burrito you have ever had.
My Instant Pot Chicken Burrito Bowl is just as flavorful as an authentic burrito bowl and the chicken comes out amazingly moist.
The blend of Mexican spices and herbs come together to create a dish that you will be happy to put into your dinner rotation.
Instant Pot Chicken Burrito Bowl
Fresh pico de gallo and guacamole, along with shredded Mexican blend cheese, makes this meal a masterpiece, but not before adding a dollop of sour cream.
My children gobbled this right up and my best friend drove over to have this Instant Pot Chicken Burrito Bowl for lunch, it was that good!
More times than not, we get stuck in the same dinner slump. Even when trying to mix in things like Taco Tuesday… I know here we ALWAYS have Instant Pot Taco Pie…
It was time for a change, and we got just that with the creation of this Instant Pot Chicken Burrito Bowl.
You’re going to love this awesome recipe. Welcome to making Taco Tuesday amazing again.
Instant Pot Chicken Burrito Bowl
Want more Taco Recipes? Check these out:
Cheesy Ground Beef Keto Taco Skillet
Copycat Taco Bell Air Fryer CrunchWrap Recipe
Instant Pot Chicken Burrito Bowl
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 small onion, diced
- 2 Tbsp olive oil
- 2 tsps adobo
- 3 tsps onion powder
- 3 tsps chili powder
- 2 tsp garlic powder
- 3 tsps ground cumin
- ground black pepper, to taste
- 4 cups chicken broth
- 2 cups diced tomatoes, canned drained
- 1 15 oz can black beans rinsed
- 1 15.5 oz can corn
- 2 cups white rice
- shredded Mexican blend cheese, for serving
- fresh pico de gallo, for serving
- sour cream, for serving
- fresh guacamole, for serving
Instructions
- Press saute on your instant pot
- Allow to heat a few minutes
- Add onions and cook about 2 minutes
- Add chicken and seasonings
- Stir to coat chicken
- Pour in half the broth
- Add tomatoes, corn, and beans
- Stir
- Add rice and remaining broth
- Press rice button
- When you hear the beep QR
- Spoon into a bowl and add your favorite toppings
Nutrition Information
Amount Per ServingCalories 256 Saturated Fat 1g Cholesterol 47mg Sodium 482mg Carbohydrates 28g Fiber 1g Sugar 1g Protein 20g
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I differ a little recipe-wise, but I basically made this around 3 weeks ago and it was so good!
I can never get bored of this burrito bowl. Looks absolutely delicious!
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Would you alter the cooking time for brown rice or long grain (stove top time is 20 mins)
I would try using the multi grain button
Do you put the chicken breasts in whole and then shred them when it’s done or do you start with cooked shredded chicken?
Whole.
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My rice button made it complete mush. Do you put in the time manually or just use the button?
I always use the button. It defaults to 12 for mine
I’m so new at the instant pot. Do you put the chicken in frozen or thawed? Thanks for your help. Excited to try this
You can do either way, cook time is the same
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is the adobo the seasoning or condiment?
It is a seasoning
Do you have any suggestions for using riced cauliflower instead of rice? Amount of water used or cooking time difference? Thanks!
I’m not sure since cauliflower doesn’t absorb, I am looking to do a keto version.
In looking at this recipe to prepare, it looks like there are steps missing. If you put in whole breasts at what step/place do you shred it? 12 mins in Rice doesn’t seem nearly long enough to cook that much chicken. Am I missing something?
No. And no steps missing. It’s all there.