An easy, delicious, one-pot dinner that’s done in under 30 minutes (including prep)? Yes, please! Today I’m sharing a new recipe for Instant Pot Chicken and Rice Burrito Bowls. This easy, one-pot, Mexican chicken and rice dinner will be on your table in about 30 minutes, including time to come to pressure and pressure release. Can I get a hallelujah? I love that these Instant Pot burrito bowls are customizable, too. You can serve them topped with your favorite burrito fixings like guacamole, avocado, and sour cream, if desired. I developed this recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Instant Pot® Mexican Chicken and Rice Bowls on Allrecipes here, see the full Instant Pot chicken burrito bowl recipe along with some of my cooking tips below, or Jump to Recipe directly.
For more easy Instant Pot recipes like this, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Order your copy now (available in both paperback and digital formats), and check out some sneak peek recipes from the cookbook and my other Instant Pot recipes here.
This chicken burrito bowl recipe has minimal prep, and begins by sauteing chunks of boneless, skinless chicken breast. Turn on your Instant Pot or other multi-functional pressure cooker and select the Saute function. Heat some olive oil in the pot, then add the chicken and saute until the edges are lightly browned (3 to 4 minutes). Cancel the Saute mode and transfer the chicken to a plate.
Pour chicken broth into the pot, scraping the bottom of the pot to loosen any browned bits with a spoon. Making sure there are no browned bits will help prevent a Burn error when pressure cooking.
For Instant Pot rice dishes, I always recommend a few important safety tips. Since rice is a starchy food, it expands and can create froth. To make sure you are using your pot safely when making rice recipes in a pressure cooker, make sure you NEVER overfill your pot, follow trusted recipes closely, and pre-rinse your rice until the water runs clear before adding it to your recipe. This recipe calls for only 1 cup of rice (so you shouldn’t be at risk of overfilling your pot unless you are multiplying the recipe), but I still recommend that the rice is rinsed until the water runs clear before adding it to the recipe.
Next, you’ll add a can of corn (drained), a can of black beans (drained and rinsed), a can of diced tomatoes with green chilies (such as Ro-Tel) with their juices, the pre-rinsed rice, seasoning salt, chili powder, and garlic powder to the pot and stir everything together.
Place the chicken pieces back into the pot, sitting on top of rice mixture.
Close and lock the pressure cooker lid. Select high pressure according to the manufacturer’s instructions and set the timer for 7 minutes. Allow 10 or so minutes for pressure to build before the 7 minutes of pressure cooking time begins.
After the pressure cooking time ends, release the pressure using the natural-release method according to manufacturer’s instructions for 10 minutes. Then, release the remaining pressure carefully using the quick-release method according to manufacturer’s instructions. Unlock and remove the lid.
Open the lid and stir the chicken and rice.
Serve the chicken and rice in bowls topped with shredded Mexican cheese and chopped cilantro, as well as guacamole (or chopped avocado) and/or sour cream if desired.
These Instant Pot chicken burrito bowls are so yummy, and SO easy to make. Here’s the recipe, and let me know how you like to top your Instant Pot burrito bowls in the comments!