These Instant Pot Burrito Bowls with chicken are a fast, flavorful weeknight dinner. Protein-packed and full of classic burrito flavors, this one-pot recipe comes together in under 30 minutes and is perfect for meal prep or a quick family meal.
Dinner in Under 30 Minutes
If you love Instant Pot dinners, this burrito bowl recipe is designed for speed without sacrificing flavor. Everything cooks in one pot — sautéed chicken and vegetables, toasted rice, tomatoes and spices — delivering a satisfying, well-rounded meal in less than half an hour.
Burrito Bowl Lovers
This recipe replicates the tasty components you often get when ordering a burrito bowl from a Mexican-style restaurant, but it’s simpler and healthier because you control the ingredients. Mix, pressure cook, and finish with your favorite toppings for a customizable bowl everyone will enjoy.
Instant Pot Burrito Bowls — What You Need
- 1 lb boneless skinless chicken breasts, cut into 1-inch chunks
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 large white onion, diced
- 1 cup long grain rice
- 1 (15 oz) can diced tomatoes
- 1 (4 oz) can green chiles
- 1 (15 oz) can black beans, drained and rinsed
- 3 tablespoons taco seasoning (store-bought or homemade)
- 2 tablespoons minced garlic
- 1/2 teaspoon salt (adjust to taste)
- 3 tablespoons olive oil, divided
- 1 1/2 cups chicken broth
Optional Toppings
- Greek yogurt or sour cream
- Fresh cilantro
- Shredded cheese
- Fresh lime juice or wedges
- Thinly sliced jalapeños for heat
- Tortilla chips or warm tortillas for scooping or wrapping
How to Make Instant Pot Burrito Bowls
Follow the steps below for a straightforward, one-pot cooking method. Read through first so all ingredients are prepped and ready.
1. Sauté the Chicken
Toss the chicken chunks with 1 tablespoon of taco seasoning in a bowl and set aside. Turn the Instant Pot to Sauté and add 1 tablespoon of olive oil. When the oil is hot and fragrant, add the chicken and brown for 2–3 minutes, turning as needed. Remove the chicken — it will finish cooking under pressure.
2. Sauté the Peppers
Add another tablespoon of olive oil, then add the diced red and green bell peppers. Sauté for 3–4 minutes, stirring every minute so they soften but retain some texture. Remove the peppers and set aside.
3. Sauté Onions & Garlic
Add the remaining tablespoon of olive oil, then the diced onion and minced garlic. Sauté for about 2 minutes, stirring occasionally until the onion starts to soften and the garlic becomes fragrant.
4. Toast the Rice
Add the rice to the pot with the onions and toast for about 2 minutes. Toasting adds a light nutty flavor to the rice and helps improve texture after pressure cooking.
5. Time to Pressure Cook
Return the chicken to the pot. Add the diced tomatoes, green chiles, 2 tablespoons taco seasoning (reserve 1 tablespoon used earlier), salt, and chicken broth. Stir to combine, ensuring rice is mostly submerged in liquid. Close the lid, set to High Pressure, and cook for 7 minutes.
Perform a quick pressure release once cooking ends, following your Instant Pot’s safety instructions.
6. Add Peppers & Black Beans
Open the pot and stir in the sautéed peppers and the drained black beans. Replace the lid (no pressure needed) and let the residual heat warm the peppers and beans for about 5 minutes so flavors meld.
7. Stir & Serve
Remove the lid, give everything a final stir, and adjust seasoning if needed. Serve in bowls and finish with your favorite toppings — shredded cheese, a dollop of Greek yogurt or sour cream, fresh cilantro, and a squeeze of lime.
Serving Ideas
This recipe is versatile — serve it as a bowl, wrap it in a warmed tortilla to make a burrito, or use it as a filling for tacos or tostadas. It also works well as a salad topper over crisp lettuce or as a dip with tortilla chips. Customize heat and toppings to suit the whole family.
- Wrapped in a warm tortilla for burritos
- Served with tortilla chips as a dip
- Over shredded lettuce as a salad
- Topped with Greek yogurt or sour cream for creaminess
- With sliced jalapeños for extra heat
How to Store Burrito Bowls
Store leftovers in an airtight container in the refrigerator for 3–5 days. This recipe is excellent for weekly meal prep. To freeze, cool completely, place in freezer-safe containers or bags with as much air removed as possible, and 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 dish and heat on high for 1.5–2 minutes, stirring halfway, until heated through.
Stovetop: Transfer to a nonstick skillet and sauté over medium-high heat for 3–5 minutes, stirring, until warmed through.
Variations & Tips
- Make it gluten-free by using certified gluten-free taco seasoning.
- Swap chicken for ground turkey or cooked shredded beef for a different protein profile.
- For extra fiber, use brown rice but increase the pressure-cook time and liquid according to package directions.
- Adjust spice level by adding more or less taco seasoning or diced jalapeño.
- To deepen flavor, use a splash of fresh lime juice and a handful of chopped cilantro at the end.
Nutrition (approx. per serving)
Calories: 386 kcal, Carbohydrates: 35 g, Protein: 34 g, Fat: 10 g, Fiber: 1 g, Sugar: 5 g. Nutrition information is an estimate and should be used as a guideline only.