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Instant Pot Chicken Burrito Bowl

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Let us guide you through the step-by-step process of crafting a delectable Instant Pot Chicken Burrito Bowl. This one-pot wonder combines the convenience of the Instant Pot with the flavors of a classic burrito bowl, allowing you to savor a homemade, restaurant-quality meal with minimal effort. Whether you’re a seasoned Instant Pot chef or a beginner looking to simplify your meal prep, this recipe will leave you with a delicious, nutritious, and satisfying instant pot chicken burrito bowl in no time. 

Instant Pot Chicken Burrito Bowl

Dress up your Taco Tuesday with this Instant Pot Chicken Burrito Bowl! In under twenty minutes you can ring that dinner bell and watch your family come running. Juicy shredded chicken, rice, black beans, and more come together to make this one comforting chicken burrito bowl. 

Tex-Mex is something my family loves, and I reach for it a lot because it is so simple! A protein-packed dinner that the whole family will eat, even picky eaters. Lay out your favorite toppings and let them pile them on to fit their liking. Easy for you, and I classify this as the perfect weeknight meal I don’t have to do much to get it ready. 

instant pot shredded chicken burrito bowl

What You Will Love About This Recipe

There are so many things to love about this Instant Pot Chicken Burrito Bowl recipe! First and foremost, it’s incredibly flavorful and satisfying. The combination of tender chicken, hearty black beans, sweet corn, and zesty Rotel creates a delicious blend of textures and tastes that will have you coming back for more.

Additionally, this recipe is super versatile. You can enjoy it on its own as a hearty bowl meal, spoon it over rice or quinoa for an extra filling dish, or even wrap it up in a soft tortilla for a tasty burrito. Plus, it’s perfect for customizing with your favorite toppings like avocado, salsa, sour cream, or shredded cheese, allowing you to tailor it to your personal preferences.

Another great thing about this recipe is its simplicity. With just a handful of ingredients and minimal prep work, you can have a wholesome and flavorful meal on the table in no time. Plus, since it’s made in the Instant Pot, it’s incredibly convenient and requires minimal hands-on cooking time.

Overall, this Instant Pot Chicken Burrito Bowl recipe is a winner for busy weeknights when you want something delicious, nutritious, and easy to make. It’s sure to become a go-to favorite in your meal rotation!

instant pot shredded chicken burrito bowlIf you love this dish you will definitely want to try my Instant Pot Salsa Chicken.  How about a great Mexican twist on pasta.  Try my Instant Pot Mexican Pasta.

Photo courtesy of https://www.pexels.com

Can You Use Leftover Chicken For Shredded Chicken Burrito Bowls 

Yes! I have had leftover shredded chicken that I batch cooked and tossed in the freezer for later. It worked just as good and it soaks up all the Rotel and taco seasoning to make it extra flavorful. 

Just make sure you don’t use a chicken that was previously heavily seasoned. For example, a lemon pepper chicken or something might not blend well with the Tex-Mex seasonings. 

Instant Pot Shredded Chicken Burrito Bowl

Meal Prep Shredded Chicken Burrito Bowls 

What I like to do with these burrito bowls is take them and put them in single-serve containers. Then I have lunch a few times through the week, and I can pack my husband’s lunch as well. If you are a meal prepper these chicken burrito bowls are nice. 

Just pile your toppings on top of the chicken and rice mixture. That way it won’t break down. I just hold off on putting lettuce so it doesn’t wilt. You can eat it cold or warm it up if you prefer. Just keep in mind what toppings you put on if you want to heat up. You can always put your toppings in a separate container to add on once warm. 

Pulled Chicken Burrito Bowls 

So I have been asked if you can use cauliflower rice to replace the regular rice. If you go this route you wouldn’t want to cook your cauliflower rice the same as the regular, as it would just disintegrate it. I would recommend cooking your cauliflower rice on the stove or microwave and just stir it in once your done cooking. 

instant pot shredded chicken burrito bowl

Favorite Toppings for Shredded Chicken Burrito Bowls 

Here are some wonderful toppings to add to your shredded chicken burrito bowls. 

  • Tomatoes
  • Guacamole or Avocado 
  • Pico De Gallo 
  • Salsa 
  • Lettuce
  • Sour Cream 
  • Crunched up tortilla chips 
  • Hot Sauce 
  • Onions 
  • And Anything else you like! 

instant pot chicken burrito bowl pin


Tips & Tricks

  1. Use boneless, skinless chicken breasts for quicker cooking. You can also use chicken thighs if preferred, but adjust the cooking time accordingly.

  2. Customize the seasoning to your taste preferences. If you prefer a spicier dish, add extra taco seasoning or a dash of hot sauce. Feel free to adjust the amount of seasoning to suit your palate.

  3. For extra flavor, sauté the onions and bell peppers before adding them to the Instant Pot. This will help enhance their natural sweetness and bring out their flavor.

  4. Rinse the rice before adding it to the Instant Pot to remove excess starch and prevent it from becoming too sticky.

  5. Allow the Instant Pot to naturally depressurize for at least 10 minutes before releasing the remaining pressure manually. This helps ensure that the chicken is tender and juicy.

  6. After cooking, use two forks to shred the chicken directly in the Instant Pot for easy mixing and serving.

  7. If you prefer a thicker consistency, you can add a cornstarch slurry (cornstarch mixed with water) to the mixture before serving. Simply stir it in and allow it to thicken for a few minutes.

  8. Serve the Chicken Burrito Bowl with your favorite toppings such as avocado, salsa, sour cream, shredded cheese, cilantro, or lime wedges for added flavor and freshness.

Instant Pot Shredded Chicken Burrito Bowl

These are such a tasty weeknight Instant Pot recipe to try. You have a dish that almost anyone will love. Give it a try and let me know how you like it. 

Instant Pot Shredded Chicken Burrito Bowl

Instant Pot Shredded Chicken Burrito Bowl
Yield: 8 8

Instant Pot Shredded Chicken Burrito Bowl

Prep Time: 4 minutes
Cook Time: 8 minutes
Total Time: 12 minutes

Instant Pot Shredded Chicken Burrito Bowl is the most delicious Burrito you will ever eat.  One pot cooking in your instant pot and it takes less than 20 minutes to prepare.  


  • 3 boneless, skinless chicken breasts
  • 2 1/4 cups of chicken broth
  • 1 pack of taco seasoning
  • 1 can of sweet corn, drained
  • 1 can of black beans, rinsed and drained
  • 1 can of Rotel
  • 1 medium green bell pepper, sliced
  • 1 medium red bell pepper, sliced
  • 1 medium onion, sliced
  • 2 cups of long grain rice (see notes for less rice instructions)


  1. In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.
  2. Sprinkle the taco seasoning evenly over the chicken.
  3. Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.
  4. Add both the green and red bell peppers, and the onion. Again, spreading them evenly along the top, so they don't pile up too much.
  5. Add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it's covered by the broth.
  6. Using your Instant Pot's instructions, pressure cook for 8 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.
  7. Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.
  8. Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.
  9. Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!


**If you would like to use 1 cup of rice reduce broth to 1 1/4 cups

Don't forget your favorite toppings!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 384Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 79mgSodium: 1104mgCarbohydrates: 49gFiber: 6gSugar: 5gProtein: 37g

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  1. Hi! This looks delicious, but I don’t have an Instant Pot or a pressure cooker. Do you have any instructions on how to make this without one?

    1. I don’t have an instant pot neither and don’t plan on buying one, I think I will try in slow cooker

  2. Chicken in the Instant Pot for 20 minutes = tough dry chicken breast. This recipe looks yummy though. I will try it for 6 minutes and let it slow release. I will let you know the outcome. Crossing fingers!

  3. Super yummy! Came out perfect and it was my first ever instant pot experience. Yielded WAYYY more than 4 servings though. Had to freeze half for later. Hoping it freezes well
    Will be making again!

  4. The outcome is great – the meal was totally delicious. However folks need to know it takes way longer than 8 minutes to cook. Most pressure cookers take about 20 minutes to get up to pressure with that amount of food/liquid inside them. Then there’s the 15 minutes or so of time after initial pressure cook, per the instructions. So total prep and cook time is closer to an hour, not 12 minutes. The outcome is totally worth it, but please don’t think you put the food in the instant pot, wait 8 mins, and you’re good to go.

  5. How much is the serving size I count calories so trying to stay on track because I devour this when I make it lol

  6. Made tonight and pretty happy. May try less rice, but that’s just personal preference.

    If I wanted this spicier, would adding a fresh jalepeno or canned be a good way to do that?

    1. I would definitely add in either canned or fresh for a nice kick. I also have a less rice option in the notes of the recipe. You may like that bettter.

    1. you definitely can use frozen breasts. You do not change the cook time, it will just take longer to come to pressure while cooking.

  7. This is so delicious! One question I have is what do you consider a serving size? One cup? I count my calories so I want to be sure to stay on track. Thanks!

  8. Made this today! Oh my word so good! I doubled it. I have an 8 qt IP. I added zucchini as extra veggies are good, when it was in the sit for 5 minutes stage. I had long grain Jasmine rice on hand so we used that. Topped it with shredded cheddar, sour cream, lettuce and tortilla strips. Husband took one bite and said definitely a repeat. Thank you so much for sharing this and giving me something out of our normal routine meals!

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