Name: Instant Pot Burrito Bowl
Prep time: 7 min
Cook time: 3 min
Total time: 35 min
Ingredients: 1/2 tablespoon olive oil; 1 pound boneless, skinless chicken breasts (or thighs); 1 teaspoon salt (divided); ½ teaspoon pepper (divided); 1 small onion (chopped); ½ jalapeno (deseeded and minced finely, optional); 2 cups of low-sodium chicken broth; 2 cups long-grain white rice (rinsed); 1 (10 oz ) can diced tomatoes with green chiles (mild); 1 (15 oz) can of black or pinto beans (drained and rinsed); 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon cumin; ⅛ teaspoon cayenne pepper (optional); 1 lime (juiced); 2 cups cheddar cheese or Mexican blend cheese (shredded)

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Instant Pot Burrito Bowls are a flavorful, all-in-one, easy Instant Pot recipe featuring perfectly cooked chicken, rice, and beans.

Looking for more all-in-one Instant Pot dinners? Check out Instant Pot Chicken Chili, Instant Pot Tuna Noodle Casserole, and Instant Pot Mongolian Beef with Rice.

Burrito Bowl in instant pot topped with cheese and cilantro.

I had long ago given up my need to order Chipolte's Cilantro Lime Rice and Sofritas when I perfected Instant Pot Cilantro Lime Rice and Copycat Chipotle Sofritas Meat. And now I can say goodbye to the need to order their burrito bowls and make my own using the Instant Pot.

Reasons to Love Instant Pot Burrito Bowls

All-In-One Family Favorite. This simple burrito bowl is the definition of an easy family dinner. Made in one pot with minimal prep, Instant Pot Burrito Bowls are a recipe you will find yourself turning to often on busy weeknights
Perfect Results. Instant Pot Chicken Burrito Bowls are made with tender chicken and perfectly cooked rice, just like my recipe for Instant Pot Chicken and Rice.
Inexpensive Meal. This Instant Pot Burrito Bowl recipe uses simple ingredients to create an inexpensive and delicious knock-off of your favorite Tex-Mex take-out.
Adaptable. It is easy to change up the ingredients to use what you have on hand or make according to your dietary restrictions.

Notes On Ingredients

Ingredients for Burrito Bowls labeled on coutner.

Chicken: Use boneless, skinless chicken breasts or thighs that have been cubed into 1-inch pieces.
White Rice: It is CRUCIAL to use long-grain white rice for the timing of this recipe to work! Brown rice takes much longer to cook, which would result in overcooked chicken.
Jalapeno: Be sure to remove the seeds and ribs of the jalapeno and mince finely to control the heat. This small amount adds a great layer of flavor without being too spicy. But by all means, omit the jalapeno if you are sensitive to heat.
Beans: Use black beans, red beans, or pinto beans--whatever you like!
Broth/Stock: Use store-bought or homemade chicken broth or Instant Pot Chicken Stock.
Diced Tomatoes: For this burrito bowl recipe, use diced tomatoes with green chiles, AKA Rotel Tomatoes. Be sure to use tomatoes labeled mild in heat to control the spice level.
Seasonings: To add the classic flavor known and loved in burrito bowls, this recipe uses a blend of dried spices that replicate the flavor of Taco Seasoning.
Lime Juice: Fresh lime juice wakes up all the flavors in this burrito bowl. If you don't happen to have fresh lime juice on hand, just omit it.
Cheese: Use shredded cheddar, or shredded Mexican cheese, or omit the cheese for a dairy-free burrito bowl.

Recipe Modifications

Dairy-Free: For a dairy-free burrito bowl, simply omit the shredded cheese.
Vegetarian: Omit the chicken, use vegetable broth instead of chicken stock, and increase the beans from 2 cups to 4 cups.
Vegan-Friendly: To make these burrito bowls vegan-friendly, omit the chicken and cheese, use vegetable broth instead of chicken stock, and increase the beans from 2 cups to 4 cups.
Beef Burrito Bowls: If desired, replace the chicken with ground beef. Brown up the beef using the saute function, along with the onion and jalapeno. Saute until the beef is fully browned. Drain excess grease, and then proceed with the recipe as written, starting by deglazing the inner pot with chicken stock. I still recommend using chicken broth over beef broth when making burrito bowls.
Low-Sodium: If you are watching your sodium, omit the salt, use salt-free chicken stock, and salt-free diced tomatoes.

How to Make Instant Pot Burrito Bowls

While this is an incredibly simple recipe, if you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with How to Use an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.

Step One: Saute. Start by using the saute function on the pressure cooker to lightly saute the cubed chicken, minced onion, and jalapeno. This will ensure the chicken fully cooks in the time the rice cooks and help to develop the flavor of the onion and jalapeno.

Browned chicken in inner pot of instant pot.

Step Two: Deglaze the Inner Pot. After using the saute function it is crucial to add a bit of liquid into the inner pot and scrape up any browned bits from the bottom of the inner pot. This will prevent a burn notice from occurring.

Step Three: Layer Ingredients. Add the remaining chicken stock and dried spices to the inner pot and stir to combine. Add in beans and RINSED white rice. And finally, top with the diced tomatoes but don't stir!

Inner pot with rice, chicken, and beans.

Rice, beans, chicken, and rotel tomatoes in inner pot of instant pot.

Step Three: Pressure Cook. Place the lid on the instant pot, be sure the vent knob is sealed, and then set it to cook on HIGH PRESSURE for 3 minutes, using the pressure cook or manual button. Once the cooking time has elapsed, DO NOT DO A QUICK-RELEASE OF PRESSURE! That will result in hot starchy liquid spewing all over your kitchen and gummy rice. Wait at least 10 minutes before releasing the pressure and opening up the instant pot.

Cooked rice and beans inside inner pot of Instant Pot.

Step Four: Fluff. Add in the juice of fresh lime, and then use a fork, not a spoon, to gently fluff the rice and mix all the ingredients. A fork will help prevent the rice from getting broken down and turning mushy.

Step Five: Add Cheese. Now for the really good part! Sprinkle shredded cheese on top of the rice. Place the lid back on the inner pot and just let it sit for 3-5 minutes to melt the cheese.

Chicken and rice covered in cheese inside inner pot of instant pot.

Serving Suggestions

Instant Pot Burrito Bowls are an all-in-one meal that can be dished out and served without the need for any other adornment.

However, the flavor of these burrito bowls is enhanced when served with diced avocado, fresh tomatoes, sour cream, or even a scoop of homemade guacamole. I also love to serve up the rice and chicken mixture in homemade flour tortillas for a grab-and-go burrito. The bottom line, this recipe is easy and delicious any way you serve it.

Storage Instructions

Refrigerate: Allow the leftovers to cool slightly and then transfer them to a freezer-safe container. Store in the refrigerator for up to 3 days.
Freeze: Freeze the cooled leftovers in a freezer-safe airtight container for up to 3 months.
Reheat: Reheat in a heat-safe dish in 60-second intervals with a splash of water or chicken stock to keep the rice from drying out when reheated.

More One-Pot Instant Pot Recipes

If you tried these Chicken Burrito Bowls for the Instant Pot, I would love for you to leave a rating and comment below.