These Instant Pot burrito bowls with chicken make a fast, flavorful weeknight dinner. Packed with protein and vibrant Mexican-inspired flavors, they’re ready in under 30 minutes and made entirely in your Instant Pot.
Dinner in Under 30 Minutes
If you enjoy quick one-pot meals, these burrito bowls are ideal. The Instant Pot handles most of the work so you can have a satisfying dinner on the table fast.
Burrito Bowl Lovers
This recipe recreates the favorite burrito bowl flavors you might order at a restaurant, but in an easy homemade version. Toss everything into the Instant Pot and let it do the rest.
Instant Pot Burrito Bowls — What You Need
- Boneless skinless chicken breasts
- Diced red bell pepper
- Diced green bell pepper
- Diced white onion
- Long grain rice
- Canned diced tomatoes
- Canned green chiles
- Canned black beans
- Taco seasoning
- Minced garlic
- Salt
- Olive oil
- Chicken broth
Optional Toppings
- Greek yogurt or sour cream
- Cilantro
- Shredded cheese
- Fresh lime juice
How to Make Instant Pot Burrito Bowls
Tip: For a clear ingredient list and step-by-step instructions, see the recipe card below.
Sauté Chicken
Toss the chicken chunks with 1 tablespoon of taco seasoning and set aside. Heat 1 tablespoon of olive oil in the Instant Pot using the sauté setting. When the oil is hot and fragrant, brown the chicken 2–3 minutes, then remove it. The chicken will finish cooking later under pressure.
DIY Taco Seasoning
Homemade taco seasoning delivers bold flavor with simple spices you likely already have: chili powder, garlic powder, cumin, onion powder, coarse sea salt, red pepper flakes, black pepper, oregano, and smoked paprika. Use your preferred mix in this recipe.
Sauté Peppers
Add another tablespoon of olive oil and sauté the diced red and green peppers 3–4 minutes, stirring occasionally. Remove and set aside.
Sauté Onions & Garlic
Add the last tablespoon of olive oil, then sauté the diced onion and minced garlic for about 2 minutes, stirring periodically until softened and fragrant.
Toast Rice
Pour the long-grain rice into the pot with the onions and toast it for 2 minutes. This adds extra flavor and helps keep the rice from getting soggy.
Time to Pressure Cook
Add the partially cooked chicken back to the pot along with the diced tomatoes, green chiles, 2 tablespoons of taco seasoning, salt, and chicken broth. Stir to combine.
Cover and cook on high pressure for 7 minutes, then perform a quick release according to your Instant Pot’s instructions.
Add Peppers + Black Beans
Remove the lid and stir in the sautéed peppers and the drained, rinsed black beans. Replace the lid and let the residual heat warm the peppers and beans for about 5 minutes.
Stir & Serve
Open the pot, give everything a final stir, and serve in bowls. Top with shredded cheese, Greek yogurt or sour cream, cilantro, and a squeeze of lime. Enjoy!
Serving Ideas
This recipe is delicious served as a bowl, but also works well wrapped in a tortilla, spooned over tortilla chips, or served on a bed of lettuce as a salad. Top with jalapeños for heat or enjoy as-is with a fork.
- Wrapped in a warm tortilla
- With tortilla chips as a dip
- Over shredded lettuce as a salad
- Finished with a dollop of Greek yogurt or sour cream
- Garnished with thinly sliced jalapeños for extra spice
How to Store Burrito Bowls
Store leftovers in an airtight container in the refrigerator for 3–5 days. This makes the recipe great for meal prep and quick lunches throughout the week.
Can you freeze this recipe? Yes. Cool completely, then transfer to a freezer-safe bag or airtight container with as much air removed as possible. Freeze up to 3 months. If freezing, wait to add shredded cheese until after thawing to preserve texture.
To Reheat
Microwave: Place a serving in a microwave-safe bowl and heat on high 1.5–2 minutes, or until hot throughout.
Stovetop: Transfer to a nonstick pan and sauté over medium-high heat 3–5 minutes until heated through.
Instant Pot Burrito Bowls
Ingredients
- 1 lb. boneless skinless chicken breast, cut into 1-inch chunks
- 3 tablespoons olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 large white onion, diced
- 2 tablespoons minced garlic
- 1 cup long grain rice
- 1 (15-oz) can diced tomatoes
- 1 (4-oz) can green chiles
- 3 tablespoons taco seasoning
- 1/2 teaspoon salt
- 1.5 cups chicken broth
- 1 (15-oz) can black beans, drained and rinsed
Optional Toppings
- Greek yogurt or sour cream
- Cilantro
- Shredded cheese
- Fresh lime juice
Instructions
- Toss chicken with 1 tablespoon taco seasoning and set aside.
- Heat 1 tablespoon olive oil in the Instant Pot on Sauté. When hot, brown the chicken 2–3 minutes, then remove.
- Add 1 tablespoon olive oil and sauté the diced red and green peppers 3–4 minutes, then remove.
- Add the last tablespoon of olive oil and sauté the diced onion and garlic 2 minutes.
- Add the rice to the pot and toast 2 minutes with the onion.
- Return the chicken to the pot. Add diced tomatoes, green chiles, 2 tablespoons taco seasoning, salt, and chicken broth. Stir to combine.
- Cover and cook on high pressure for 7 minutes, then quick release.
- Remove the lid, stir in the peppers and black beans, replace the lid, and let warm for 5 minutes.
- Stir and serve with your choice of toppings.
Nutrition
Nutrition information is an approximation.