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Instant Pot Chicken Burrito Bowl Recipe

These Burrito Bowls Are…

  • Quick, satisfying, and full of flavor, with tender chicken, rice, beans, salsa verde, and plenty of fresh toppings.
  • Made in the Instant Pot for an easy, mostly hands-off dinner.
  • A practical meal prep recipe that works well for weekday lunches.
  • Ready in about 30 minutes, making it a great choice for busy weeknights.
  • Balanced with protein from the chicken, carbohydrates from the rice, and fiber from the beans.
  • Easy to customize with your favorite burrito bowl toppings, from avocado and cheese to jalapeños, sour cream, lettuce, and lime.

Instant Pot Chicken Burrito Bowls are the kind of dinner that makes weeknights feel easier. Everything cooks together in one pot, the ingredients are simple, and the finished bowl tastes fresh, hearty, and comforting. The chicken becomes tender, the rice absorbs flavor from the salsa verde and broth, and the black beans add texture and substance.

This recipe is especially useful when you want a flexible meal. Serve it family-style and let everyone build their own bowl, or portion it into containers for lunches throughout the week. You can keep the base simple for picky eaters, then add toppings for anyone who wants more color, crunch, spice, or creaminess.

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A bowl with white rice, chicken, black beans, cheese, corn, lettuce, tomatoes, diced onions, sour cream, lime wedges, and sliced jalapeno. Surrounded by tortilla chips, bowl of diced red onion, bowl with sliced jalapeno, lemon wedges, and a glass of ice water.
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Easy Weeknight Dinner

Weeknight dinners should be low-stress, quick, and genuinely delicious. These Instant Pot Chicken Burrito Bowls check all of those boxes. The ingredients are easy to prepare, the cooking process is simple, and the final result is a flavorful bowl that can be dressed up in many different ways. From start to finish, this meal can be ready in about 30 minutes. It is also a helpful recipe for households with different preferences because each person can choose their own toppings.

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Ingredients in bowls with text labels on them. Includes white rice, chicken brother, garlic powder, garlic, cumin, olive oil, onion, salsa verde, raw chicken, cilantro, green chilies, and black beans.

Instant Pot Chicken Burrito Bowl Ingredients

For exact amounts, see the recipe card below.

  • Chicken: Boneless, skinless chicken breasts are cut into small cubes. Chicken thighs can also be used.
  • Fresh cilantro: Cilantro adds a fresh, bright flavor to the chicken and finished bowls.
  • Seasonings: Garlic powder, cumin, salt, and pepper season the chicken before it goes into the Instant Pot.
  • Olive oil: Used to sauté the onion at the beginning of the recipe.
  • Yellow onion: Diced onion builds a savory base. White onion can be used as a substitute.
  • Garlic: Fresh minced garlic adds extra flavor. Jarred minced garlic can also work.
  • Long-grain white rice: Jasmine or basmati rice are good options for this recipe.
  • Salsa verde: Store-bought salsa verde keeps the recipe fast and easy, but homemade salsa verde can also be used.
  • Chicken broth: Broth adds more flavor than water and helps the rice cook properly.
  • Diced green chiles: Use mild or hot green chiles depending on your preference.
  • Black beans: Black beans add texture, fiber, and plant-based protein. Pinto beans can be substituted.
  • Toppings: Lime wedges, salsa, jalapeños, sour cream, avocado, guacamole, tortilla chips, shredded cheese, queso fresco, lettuce, and diced tomatoes all work well.
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These chicken burrito bowls are inspired by classic burrito flavors but served in a simple, scoopable bowl format. The base is filling enough on its own, and the toppings make each serving feel fresh and complete.

A bowl with a gold fork and spoon and white rice, chicken, black beans, cheese, corn, lettuce, tomatoes, diced onions, sour cream, lime wedges, and sliced jalapeno.

How to Make Instant Pot Chicken Burrito Bowls

For the complete method, scroll to the recipe card below.

Left side image is raw chicken breast on a translucent cutting board with a hand slicing the breast into cubes. Right side image is a white bowl with pieces of raw chicken tossed in spices.

Prepare the chicken

Cut the chicken into 1-inch pieces. Add it to a bowl with garlic powder, cumin, salt, pepper, and chopped cilantro. Toss until the chicken is evenly coated.

Overhead shot of the inside of an Instant pot with pieces of cut up onion and olive oil.

Sauté the onion

Set the Instant Pot to sauté. Add olive oil and diced onion, then cook for 3 to 4 minutes, stirring occasionally. Add the minced garlic and stir for about 30 seconds.

Side by side images of an overhead shot of the inside of an Instant Pot. Left side shows salsa, black beans, chicken, and chicken broth seperated in sections. Right side shows those same ingredients mixed.

Add the main ingredients

Add the seasoned chicken, salsa verde, chicken broth, diced green chiles, and black beans to the Instant Pot. Stir everything together before adding the rice.

Overhead of the inside of an instant pot with white rice on top with a bit of chicken broth showing.

Add the rice and cook

Pour the rice over the top and gently press it down so it is mostly submerged. Do not stir the rice into the mixture. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Let the pressure naturally release for 2 minutes, then carefully quick release the remaining steam.

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Serve and enjoy

Fluff the chicken, rice, and bean mixture with a fork or spoon. Spoon into bowls and finish with your favorite toppings.

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Close up image of a bowl with chicken, rice, sour cream, shredded cheese, lettuce, tomatoes, avocado, sliced jalapeno, and lime wedges.

How to Meal Prep These Chicken Burrito Bowls

  • Cook the recipe as directed, then divide the chicken, rice, and bean mixture into individual airtight containers.
  • Pack toppings separately when possible, especially lettuce, chips, avocado, sour cream, and fresh herbs.
  • The recipe makes about 4 to 5 meals, depending on portion size and toppings.
  • Store the containers in the refrigerator for up to 4 days.

Healthy Burrito Bowl Topping Ideas

  • Avocado or guacamole
  • Sliced jalapeños
  • Shredded cheese
  • Lime wedges
  • Diced tomatoes
  • Shredded lettuce or spinach
  • A tortilla on the side
  • Tortilla chips
  • Sour cream or Greek yogurt
  • Fresh cilantro

What Size Instant Pot Works Best?

A 6-quart Instant Pot works well for this recipe and is a good size for cooking for 3 to 4 people or making leftovers for meal prep. If you plan to meal prep larger portions often, an 8-quart model may be more convenient.

Close up image of a bowl with chicken, rice, sour cream, shredded cheese, lettuce, tomatoes, avocado, sliced jalapeno, and lime wedges.

Tips for Making Instant Pot Burrito Bowls

  • Do not stir the rice after adding it. Pour the rice on top and press it down gently so it is in contact with the liquid. Stirring it into the other ingredients can affect how it cooks.
  • Cut the chicken into small pieces. Bite-sized cubes cook evenly and are easier to eat in a bowl.
  • Make it vegetarian. Leave out the chicken and add more vegetables, such as diced bell peppers, zucchini, or extra onion. You can also serve the finished mixture over lettuce for a salad-style bowl.
  • Freeze individual portions. Store cooled portions in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

More Easy Instant Pot Recipes

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Instant Pot Teriyaki Chicken Rice Bowls

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Marry Me Chicken Pasta (Instant Pot)

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Before you begin: Read through the instructions once and prepare your toppings before serving so the bowls are fresh and ready to build.

A bowl with a gold fork and spoon and white rice, chicken, black beans, cheese, corn, lettuce, tomatoes, diced onions, sour cream, lime wedges, and sliced jalapeno.

Instant Pot Chicken Burrito Bowls

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 people
Instant Pot Chicken Burrito Bowls are an easy 30-minute meal made with chicken, rice, black beans, salsa verde, green chiles, and simple seasonings. They are great for meal prep and easy weeknight dinners.

Ingredients

  • 1 pound boneless, skinless chicken breasts (chicken thighs also work)
  • 1/3 cup fresh cilantro, chopped
  • 1 tsp. garlic powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. olive oil
  • 1/3 cup yellow onion, diced (white onion works too)
  • 1 Tbsp. minced garlic (about 3 to 4 cloves)
  • 1 cup salsa verde
  • 1 cup chicken broth
  • 1 (4 oz.) can diced green chiles
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 cup long-grain white rice
  • Garnish ideas: salsa, cilantro, limes, tortilla chips, sour cream or Greek yogurt, guacamole, avocado, cheese, jalapeño, and diced tomatoes

Helpful tip: Prepare the toppings while the Instant Pot is cooking so the bowls can be served right away.

Instructions

  • Cut the chicken into 1-inch pieces. In a bowl, combine the chicken with cilantro, garlic powder, cumin, salt, and pepper. Set aside.
    Left side image is raw chicken breast on a translucent cutting board with a hand slicing the breast into cubes. Right side image is a white bowl with pieces of raw chicken tossed in spices.
  • Set the Instant Pot to sauté. Add olive oil and diced onion. Cook for 3 to 4 minutes, stirring occasionally. Add the minced garlic and stir for 30 seconds.
    Overhead shot of the inside of an Instant pot with pieces of cut up onion and olive oil.
  • Add the seasoned chicken, salsa verde, chicken broth, diced green chiles, and black beans.
    Overhead images of the inside of an instant pot. Left side has diced raw chicken with chopped onions and spices. Right side has black beans, salsa, and chicken broth.
  • Stir to combine the chicken, beans, salsa, broth, and chiles.
    Side by side images of an overhead shot of the inside of an Instant Pot. Left side shows salsa, black beans, chicken, and chicken broth seperated in sections. Right side shows those same ingredients mixed.
  • Pour the rice over the top. Press it down gently so it is mostly submerged, but do not stir. Secure the lid and set the valve to sealing.
    Overhead of the inside of an instant pot with white rice on top with a bit of chicken broth showing.
  • Cook on high pressure for 10 minutes. Allow a natural release for 2 minutes, then carefully quick release the remaining pressure by turning the valve to venting. Use a towel or pot holder to protect your hand from steam.
    Overhead view of the inside of an instant pot with cooked rice, chicken, black beans, and spices, and wooden spoon pulling out a small serving.
  • Fluff the mixture, spoon it into bowls, and add your favorite toppings before serving.
    A bowl with a gold fork and spoon and white rice, chicken, black beans, cheese, corn, lettuce, tomatoes, diced onions, sour cream, lime wedges, and sliced jalapeno.

Notes

  • Brown rice instructions: Use 1 cup broth and 1 cup brown rice. Cook on high pressure for 20 to 25 minutes.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezer-friendly: Freeze individual portions in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
  • Meal prep: Portion the cooked mixture into containers and pack toppings separately for the best texture.

Nutrition Information

Serving: 1 bowl,
Calories: 239 kcal,
Carbohydrates: 42 g,
Protein: 25 g,
Fat: 5 g

Nutritional information is provided as a courtesy and should be considered an estimate. Values may vary depending on ingredient brands, toppings, and portion sizes.

A bowl with a gold fork and spoon and white rice, chicken, black beans, cheese, corn, lettuce, tomatoes, diced onions, sour cream, lime wedges, and sliced jalapeno.

Did You Make This?

If you try these Instant Pot Chicken Burrito Bowls, leave a review or note with your favorite toppings and any changes you made.

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This recipe was originally posted in January 2020 and updated with new photos and additional helpful tips and information in January 2025.