Name: Instant Pot Healthy Chicken Burrito Bowls Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 boneless, skinless chicken breasts (frozen); ½ cup brown rice (uncooked); ½ can black beans (drained and rinsed); 15 ounces diced tomatoes; 2 Tablespoons minced garlic; 2 Tablespoons cumin; 1 Tablespoon onion powder; 2 Tablespoons chili powder; 1½ cups chicken broth; romaine lettuce; shredded cheddar cheese; avocado (Diced); salsa or pico de gallo

With this recipe, you will be getting more than just tasty, healthy, and irresistible chicken! These Instant Pot healthy chicken burrito bowls are simply AMAZING. Keep reading to find out why you need this recipe in your life!

Instant Pot Healthy Chicken Burrito Bowls Recipe

You are going to love these Instant Pot Chicken Burrito Bowls, they are made with simple ingredients, and the best part is that they are a healthier Mexican recipe option made in the pressure cooker.

Instant Pot Chicken Burrito Bowl with toppings

Plus with our INstnat Pot burrito bowls you can top them with whatever you want, just start with your chicken burrito filling, top it with a little sour cream, maybe some green chiles, chopped red onion, fresh cilantro, and some warm jasmine rice and you have yourself a delicious burrito bowl.

This is sure to be an easy family recipe that the whole family can agree on and love come dinner time. Especially since you build it with your favorite ingredients for toppings served with some tortilla chips and salsa.

Family favorite Instant Pot recipes for tender chicken:

Ingredients used to make Instant Pot Chicken Burrito Bowls:

Ingredients for Instant Pot Chicken Burrito Bowls

Boneless, skinless chicken breasts frozen (chicken thighs can also work)
Brown rice uncooked
Black beans (can of black beans drained and rinsed)
Diced tomatoes
Minced garlic
Cumin
Onion powder
Chili powder
Chicken broth (vegetable broth can work too!)

Favorite Toppings:

Romaine lettuce
Shredded cheddar cheese
Avocado Diced
Salsa or pico de Gallo
Fresh lime juice

How to make Instant Pot Chicken Burrito Bowls:

Combine all the ingredients in the bottom of the pot. Lock the lid into place and turn the knob to SEALING.
Push MANUAL or PRESSURE COOK and cook with high pressure for 25 minutes. When done do a quick release by turning the pressure valve to VENTING to release the remaining pressure.

Chicken removed from Instant Pot and shredded

Open the lid and remove the skinless chicken breast to shred.

Shredded chicken added back to instant pot

Add the chicken back into the Instant Pot with the rest of the ingredients and stir well.

2 Instant Pot Chicken Burrito Bowls with toppings

Place the romaine lettuce in your bowl. Top beans, rice, and shredded chicken mixture. Sprinkle with cheese, salsa, and avocado if you’d like!

How to turn this Instant Pot burrito bowls into a freezer meal:

Place all ingredients into a gallon-sized freezer bag. Place the freezer bag into the freezer and it will last up to 90 days. When ready to use, dump ingredients from the bag into Instant Pot and add 1/2 cup of water to the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set a timer for 30 minutes. Do a 5-minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.

What to serve with healthy chicken burrito bowls:

Other delicious recipes for the Instant Pot:

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Serves: 4

Instant Pot Healthy Chicken Burrito Bowls Recipe

5 from 1 vote

Prep Time 10

Cook Time 25

Total Time 35

Print Pin

Ingredients

3 boneless, skinless chicken breasts frozen
½ cup brown rice uncooked
½ can black beans drained and rinsed
15 ounces diced tomatoes
2 Tablespoons minced garlic
2 Tablespoons cumin
1 Tablespoon onion powder
2 Tablespoons chili powder
1½ cups chicken broth

Toppings:

romaine lettuce
shredded cheddar cheese
avocado Diced
salsa or pico de gallo

Instructions

Combine all the ingredients in the Instant Pot. Lock the lid into place and turn the knob to SEALING.
Push MANUAL or PRESSURE COOK and cook for 25 minutes. When done release by turning the pressure valve to VENTING.
Open the lid and remove the chicken to shred.
Add the chicken back into the Instant Pot and stir well.
Place the romaine lettuce in your bowl. Top beans, rice, and shredded chicken. Sprinkle with cheese, salsa, and avocado if you'd like!

Notes

How to turn this into a freezer meal:

Place all ingredients into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days. When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 30 minutes. Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.

Nutrition

Calories: 281 kcal · Carbohydrates: 36 g · Protein: 25 g · Fat: 5 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 54 mg · Sodium: 505 mg · Potassium: 923 mg · Fiber: 7 g · Sugar: 3 g · Vitamin A: 1378 IU · Vitamin C: 19 mg · Calcium: 114 mg · Iron: 5 mg

Equipment

Instant Pot

Recipe Details

Course: Main Course

Cuisine: American, Mexican

Top view of 2 Instant Pot Chicken Burrito Bowls with toppings and a bowl of Instant Pot Chicken Burrito Bowl shredded chicken

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Questions & Reviews

Tiffani Summers says:

Hi. Do you have calorie or nutrition information/serving on your healthy recipes?
Lori Salisbury says:

Can you double the chicken burrito bowl recipe?
Maureen says:

Made this and it was good, but has to much liquid for our taste. Next time I will increase the rice to 1 cup since you are adding more than a cup of chicken broth and juice from tomatoes. I would also add more beans. Took leftovers to work the next day and it tasted great.
Jennifer says:

Can this recipe be doubled?
Cyd says:

You can double this if your Instant Pot is big enough. At least a 6 quart.
Marybeth says:

Thank you so much for sharing this recipe! I made it for lunch today, and it was awesome! We have so much for leftovers now, which is great because sometimes you just want something quick and easy. This has been a great find for our menu! Thank you!
Linda says:

I imagine you could use shrimp instead of chicken??
Cyd says:

Shrimp would be delicious too!
Jo says:

I made it today and there wasn’t any liquid left, just rice that was mushy. The taste was good but I hate mushy rice. Any reason why my rice was mushy and some of my chicken was uncooked?
Debbie Krueger says:

A question: The recipe says 1/2 canned black beans. How much is this?
MontanaGal says:

It was delicious! I added corn (accidentally, I thought it was in the list of ingredients) and it was awesome! Thanks..
Deborah Nelson says:

Should I drain and rinse the black beans? And can I add the full can, instead of half?
Momma Cyd says:

Yes, rinse and drain the beans. If you like beans, you can add more!
Amanda M says:

This is such a great recipe! I have made it so many times and it is always great. Thank you!
Phyllis says:

Can this be made as is in a 3 qt mini instant pot? Your recipes are wonderful. Can you please indicate, at the end of each recipe if it can be made in the 3-qt pot? and what the cook time/release would be.
Momma Cyd says:

You can cut the recipe down to fit, cook time should stay the same.