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Instant Pot Chicken Burrito Bowl

This Instant Pot Chicken Burrito Bowl is loaded with all of your favorite Mexican staples and flavors! This gluten-free one pot meal is ready in 20 minutes!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 734kcal
Author: Hina Gujral


  • Instant Pot


  • 1 kilogram boneless chicken breast, cut into bite size pieces
  • 1 Cup long grain rice
  • ½ Cup chopped onion
  • ½ Cup sweet corn
  • ½ Cup chopped tomato
  • 1 - 2 green chilli chopped
  • ½ Cup canned red kidney beans, drained
  • Salt to taste
  • 1 teaspoon red paprika
  • 1 teaspoon taco seasoning mix
  • ½ Cup tomato salsa or tomato paste
  • 1 ½ Cup chicken or vegetable stock
  • 2 tablespoon cooking oil

Ingredients For Topping Burrito Bowl:

  • ½ Cup diced ripe avocado
  • ½ Cup shredded lettuce
  • ½ Cup shredded hard cheese
  • ¼ Cup sour cream
  • ½ Cup chopped fresh cilantro
  • Lemon wedges


  • Wash and soak rice in 2 cups of water while you saute remaining ingredients.
  • Set the IP in saute mode for 5 minutes. Add oil, chopped onion, and saute for a minute to soften the onions.
  • Next, add chicken pieces, seasoning, and saute for 2 - 3 minutes or till chicken pieces turn pale white.
  • Add corn, beans, salsa or paste, chopped tomato, and green chilli. Stir to saute for the remaining time.
  • Drain water from the soaked rice. Add rice to the IP along with other ingredients. Add stock. Stir to combine. Taste and adjust the seasoning accordingly.
  • Close the lid of IP. Set the Pressure Cook Mode for 3 minutes. Set the steam valve to the sealing position.
  • After 5 minutes, open the lid and fluff the rice using a fork.
  • Top each burrito bowl with shredded cheese, lettuce, avocado, sour cream, cilantro and lemon juice before serving.
  • Enjoy chicken burrito bowl immediately.


  • Set the cooking time as per your rice variety. The kind of white rice I use, it takes 3 minutes to cook in my instant pot. 
  • Do not add too much water to cook rice. Else, it will turn mushy and sticky. For me the ratio of 1 Cup of rice to 1 ¼ Cup of water or stock works absolutely fine. 
  • Make sure chicken pieces are of equal, small bite-size size for quick and even cooking. 


Calories: 734kcal | Carbohydrates: 58g | Protein: 66g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 185mg | Sodium: 968mg | Potassium: 1510mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1002IU | Vitamin C: 16mg | Calcium: 176mg | Iron: 3mg