Instant Pot Chicken Burrito Bowls with Salsa, Black Beans, and Corn
By Tomas Rivera
Prep
10 min
Cook
15 min
Total
25 min
Servings
6
Level
Easy
Twenty-five minutes total makes these Instant Pot chicken burrito bowls workable for a weeknight dinner. Chicken, white rice, black beans, corn, salsa, and peppers cook together under pressure, then finish with cilantro and toppings for a savory, salsa-forward bowl.
Olive oil, diced chicken breasts, taco seasoning, onion, garlic, red and green peppers, fresh salsa, beans, corn, broth, and white rice go into the pot in listed order. Keeping the rice on top and stirring only enough to cover it with liquid matters during the short pressure-cooking cycle. Cilantro is stirred in after cooking; sour cream, cheese, and jalapeños remain optional.
After the pot finishes, cancel it, release pressure quickly, and wait for the gauge to drop before opening. The mixture should stir together easily after cooking, with the rice covered by liquid beforehand. The common setback is stirring all the way to the bottom before cooking, which the source warns can trigger a burn message. If tender-crisp peppers are preferred, stir them in at the end.
Divide the finished mixture among six bowls and set out salsa, pico de gallo, guacamole, shredded cheese, sour cream, refried beans, lettuce, tortilla chips, or cowboy caviar. Leftovers can be portioned in meal-prep bowls for lunches or dinners later in the week, or wrapped in tortillas.
Why you'll love this recipe
- Saves weeknight time with a 25-minute total because chicken, rice, beans, corn, and salsa pressure-cook together instead of requiring separate pots.
- Keeps cleanup contained because every base ingredient goes directly into the Instant Pot, with only serving bowls and optional toppings needed afterward.
- Uses ordinary grocery staples such as canned beans, frozen corn, broth, rice, and salsa, so the main meal does not depend on a separate side dish.
- Supports lunch planning because the cooked mixture divides into six portions and can be packed in glass meal-prep bowls for later meals.
- Offers flexible toppings because cilantro, sour cream, cheese, and jalapeños are added after cooking, allowing each bowl to be finished differently.
- Avoids extra browning for the stated chicken version, since diced breasts are added raw with the remaining ingredients before pressure cooking.
Ingredients
- •1 tbsp olive oil
- •1 lb chicken breasts (diced into 1-inch cubes)
- •1 tbsp taco seasoning
- •1 yellow onion (diced)
- •4 cloves garlic (minced)
- •0.5 each red pepper (diced)
- •0.5 each green pepper (diced)
- •2 cups fresh salsa
- •1 can black beans (drained and rinsed)
- •2 cups frozen corn
- •1 cup chicken broth
- •1 cup white rice
- •cilantro (optional topping)
- •sour cream (optional topping)
- •cheese (optional topping)
- •jalapeños (optional topping)
Instructions
- 1
Add all ingredients except the toppings to the Instant Pot in the order listed.
- 2
Keep the rice on top and gently stir only the rice into the liquid until it is covered; do not stir the entire mixture down to the bottom.
- 3
Set the Instant Pot to manual and pressure cook on high for 4 minutes.
- 4
When cooking is complete, press cancel and quickly release the steam, waiting until the pressure gauge drops and the lid is safe to open.
- 5
Remove the lid, stir the contents well, and divide the mixture among 6 bowls.
- 6
Add toppings of choice and serve.
FAQ
Nutrition (per serving)
Calories
406
Protein
28g
Fat
6g
Carbs
63g
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