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Instant Pot Burrito Bowl

This healthy Instant Pot Burrito Bowl is packed with flavorful rice and tender shredded chicken — both made right in your instant pot. Serve with all of your favorite taco fixings!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: chicken breast, instant pot, white rice
Servings: 8 people
Calories: 495kcal
Author: Jennifer Debth

Equipment

Ingredients

Rice

  • 2 cups long grain white rice don’t rinse
  • 2 cups cold water
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt plus more to taste (I used 1 1/2 teaspoons)

Chicken

  • 1 (10 oz) can enchilada sauce
  • 4 (8 oz) boneless, skinless chicken breasts
  • 1 (1 oz) packet taco seasoning
  • 1 (15 oz) can corn drained
  • 1 (15 oz) can black beans drained
  • 1 (4.5 oz) can green chiles drained
  • 1 cup shredded Mexican cheese optional

For serving

  • Shredded lettuce
  • Shredded cheese
  • Pico de Gallo
  • Sour cream
  • Guacamole
  • Crushed chips
  • Sautéed fajita veggies
  • Crumbled feta
  • Salsa
US Customary - Metric

Instructions

Rice

  • Place rice, water, butter, and salt into your 6 quart Instant Pot.
  • Stir to combine.
  • Close and lock the lid. Make sure the pressure valve is pointing to SEALING.
  • Cook on manual, HIGH pressure, for 6 minutes.
  • Once the cook time is up, allow the pot to do a natural release for 10 minutes.
  • Flip the valve to quick release the pressure.
  • Remove the lid, then use a fork to gently fluff the rice.
  • Remove rice and set aside in a bowl until ready to assemble the bowls.
  • Clean Instant Pot, then proceed with the recipe.

Chicken

  • Grease a 6 quart Instant Pot with cooking spray, then pour in half the enchilada sauce.
  • Top with chicken breasts, then pour on remaining enchilada sauce.
  • Cover and lock the lid. Make sure the release valve is pointed toward SEALING.
  • Cook on HIGH pressure for 10 minutes.
  • Do a quick release, then remove the chicken and cube or shred, then place back into the Instant Pot.
  • Hit CANCEL on the Instant Pot.
  • Stir in taco seasoning, corn, beans, chiles, and optional cheese.
  • Taste and re-season, if desired.

Assembly

  • Scoop rice into bowls, spoon on cooked chicken mixture, and top with toppings of choice!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

Nutritional information does not include optional cheese and serving suggestions.

Nutrition

Serving: 1person | Calories: 495kcal | Carbohydrates: 67g | Protein: 35g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1076mg | Potassium: 779mg | Fiber: 8g | Sugar: 6g | Vitamin A: 921IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 3mg