Directions
Jump to Recipe Let’s talk about the greatest dinner ever: Burrito bowls.
Why are burrito bowls the best? For these reasons:
Family-friendly (who doesn’t love tacos? Serial killers. That’s who.)
Budget-friendly (beans and rice!)
Allergy-friendly (GF? No problem. DF? Use guacamole or this easy cashew cream sauce – game changer)
Flexible (eat it plain, make it into tacos, serve it with chips, make leftovers into taco soup or nachos.)
Use what you have! (change out the beans, use whatever cut of meat you have, use the odds and ends of the salsa jars, a can of tomatoes, those black olives, and the ends of the bags of cheese lurking in the refrigerator drawer.)
We love burrito bowls, and we eat them nearly every week.
Instant Pot Chicken Burrito Bowls Recipe
Typically, I make burrito bowls the classic make-ahead way. I like keeping my options open and preparing the different pieces whenever I can leading up to burrito bowl night. However, today I want to show you how to make one-pot burrito bowls in the Instant Pot.
Here’s the big secret: just toss it all in the pot and you’re good.
Actually, there’s a little more to it because you have to make sure everything cooks at the same time. But really, it’s about that simple.
Instant Pot Recipe for an Easy Summer Meal
Let’s talk about summer days. Burrito bowls are good any time of the year, but on summer days we crave fresh flavors and we don’t want to heat up the kitchen. Grilling is fun, but on the days we don’t want to grill, we Instant Pot.
The instant pot helps us save a TON of money (for these reasons). For chicken burrito bowls, 10 minutes of prep work and 20 minutes in the Instant Pot mean dinner is served.
To increase the flavors, you can brown the chicken and toast the rice with the saute setting ahead of time. However, if you just need to get in and get out, you can totally just toss it all in the Instant Pot and turn it on. Easy. Make your Instant Pot work for you!
I won’t tell if your Instant Pot is still in its box, pinky swear. 😉
I left mine abandoned in the basement for almost a YEAR because I have a new-thing-instructions phobia, but now I have TWO Instant Pots and they’re both in constant use!
Turns out it’s so easy, a kid can do it — I’ll send you a quick video of my children unboxing and setting it up when you grab your FREE download mini eBook:
Get the Instant Pot Guidebook for FREE! I’LL TRY IT!
What’s in the Guidebook?
You’ll love the simplicity of your Instant Pot, and the free downloadable guidebook will help you:
Adapt your own favorite recipes from the slow cooker
Cook FROZEN ground beef
Hard boil eggs perfectly
Cook squash, steam veggies, and make applesauce in your IP
Make dry beans in an hour and perfect rice without boiling over
Steam veggies al dente and make Paleo cauli rice in minutes
Cook a whole chicken and make FAST bone broth
Whether yours is still in the box or you’ve used it a little but want to know more about those techniques, or if you’re still pining for an IP on your wish list, I can’t wait to give you these simple baby steps to success!
Instant Pot Summer Recipe
Instant Pot chicken burrito bowls fall under my favorite summer meals. It’s easy, delicious, doesn’t heat up my house, everyone loves it, and the leftovers are amazing (if you have any).
This is an easy meal for kids to make! During the summer while they’re out of school, we focus on life skills like cooking. If they know how to safely operate an Instant Pot, they can cook chicken burrito bowls!
Easy Summer Meals the Whole Family will Love
A few other easy summer recipes for the Instant Pot:
Barbecue chicken sandwiches
Chicken with a big salad
Turmeric chicken and rice
Ice cream (let’s be honest, sometimes we eat that for dinner around here because BALANCE)
Chicken with sliced veggies and healthy dip
Mac and cheese
Beef barbacoa
Mexican lentils and rice
Print Description Instant Pot chicken burrito bowls are one of our favorite meals! Here’s how you can make this one-pot family favorite! Ingredients 1 lb. boneless skinless chicken breasts or thighs, cut into 1-inch chunks
class=”nutrifox-quantity”>2 1/4 c. broth or water
1 tsp. of garlic powder
1 tsp. of onion powder
1/2 tsp. of paprika
2 tsp. of chili powder
1 tsp. of cumin
class=”nutrifox-quantity”>2 c. black beans, drained and rinsed (or 1 15-ounce can)
class=”nutrifox-quantity”>2 c. frozen corn
class=”nutrifox-quantity”>2 c. salsa, homemade or store-bought
class=”nutrifox-quantity”>1 c. uncooked extra-long grain rice
class=”nutrifox-quantity”>2 c. shredded cheese (Colby jack, Monterey jack, or cheddar)
Optional toppings:
chopped fresh cilantro
fresh diced tomatoes (in glass jars, no BPA!)
diced green onions
sour cream
guacamole Instructions In the Instant Pot, stir together the chicken, garlic, onion, paprika, chili powder, cumin, beans, corn, salsa, and broth.
Pour the rice over the top of the ingredients, but do not stir it.
Select manual setting; make sure the pressure is set to high and set the time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, for about 1 minute.
Serve in bowls immediately and top as desired. Notes To increase the flavors, you can brown the chicken and toast the rice with the saute setting ahead of time. However, if you just need to get in and get out, you can totally just toss it all in the Instant Pot and turn it on. Easy. Nutrition Calories: 718 Sugar: 6g Sodium: 1127mg Fat: 20g Saturated Fat: 10g Unsaturated Fat: 10g Trans Fat: 0g Carbohydrates: 82g Fiber: 13g Protein: 52g Cholesterol: 107mg Keywords: main dish, one pot dinner, summer recipe Where to Find High Quality Meat
Having trouble finding good quality meat locally? Would you like to fill your freezer with local and pastured options?
If you’re in Canada, check out TruLocal.ca.
If you’re in the US Midwest, Chicago to Milwaukee to Detroit to New York, and select cities across the country, check out TruLocalUsa.
If you’re west of the Mississippi, check out Wild Pastures.
If you live in any of the 48 contiguous states, I recommend Butcher Box!
I’m grateful that there’s an online source of incredibly high quality meat that I can always count on. A subscription from Butcher Box includes grass fed, organic, pastured, and free range = all the labels important to your family’s health! Right now, June 10-30 and July 5-11, their promotion is one of my favorites – Bacon For Life! When you sign up now, you’ll get a free pack of uncured, unbelievably tasty bacon in every box for the life of your subscription!
New members get 1 pack of bacon for free in every order for the life of your membership. Don’t miss out!
CLAIM YOUR FREE BACON!!(free shipping too!) Don’t have an Instant Pot yet? Here’s Katie to tell you what you need to know!
Where to Buy an Instant Pot
This is the 6-quart Instant Pot I started out with. After a few years, we added an 8-quart partly because I knew I would use two at the same time often enough, partly because it was the Prime Day sale, and also because I wanted more space for certain recipes. Both are a pretty basic model and you don’t need more bells and whistles than that!
The Prime Day Sale is now! Get your Instant Pot now for a big discount!
If you’re deciding on size, most people say it’s better to get a deal on the 6-quart and just have 2 rather than go big, BUT if your family has 5 or more people or you really like to batch cook or do more than a pound of beans, the 8-quart may be the best choice. My full Instant Pot review and buying guide for features, size, and model.
You can even get a carrying case to travel with it! See my review of the Instant Pot carrying case we have.
If you’re still on the fence about adding an Instant Pot to your kitchen appliance arsenal here are my Instant Pot pros and cons.
Summer Recipe in the Instant Pot
Chicken burrito bowls are an easy, delicious, real food dinner you can make in the Instant Pot in less than 10 minutes, and in 20 minutes, dinner is ready. Serve them to your family or to guests for a crowd-pleasing dinner everyone loves.
What are your favorite easy summer meals?
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