One of my favorite easy meal prep meals is this Instant Pot Burrito Bowl! Add in the Instant Pot to prep them and you have a home run meal on your hands–easy to prep and easy to store–here’s my favorite Instant Pot Burrito Bowl recipe!
The tricky thing about the Instant Pot are the rice and black beans–I never know how long to cook them for so they don’t blow up and take over the pot. The trick I’ve found to work is to use dry beans and rice with frozen chicken–the cooking times work perfectly together!!
Here’s my recipe (again, it’s SO great for meal prep for the week’s lunches) and some cooking and prep tips.
Most asked questions:
Let’s take a look at some of the questions I get about this recipe…Before you dive in you’ll want to know these answers. It’s not easy to swap ingredients in this recipe.
Can this be made with canned beans?
No. Everything that is included in this recipe is included for a reason. Not the least of which is that the cooking times are compatible. Canned beans do not have the same cooking times as dry beans!
Can this be made with thawed chicken?
Again, no. Unfortunately thawed chicken and frozen chicken do not work the same in this recipe. This recipe works because the liquid from the chicken is absorbed into the rice and beans along with the chicken broth. Pulling one of these things out will make a big difference and the recipe won’t work right.
Can this be made with minute rice?
The recipe really should be followed as written because the extra liquid and cook time from the frozen chicken help to cook the dry rice and dry beans. Minute rice is not going to have the same cooking time as regular rice. It’s going to end up overcooked and mushy and that will NOT be pleasant.
Can this be made with white rice?
White rice doesn’t have the same texture as the brown rice and it also doesn’t have the same nutritional value. Use the brown rice, you’ll like it better and it’ll make the recipe work best.
Can this be made with without beans?
Taking out the beans will leave you with too much liquid at the end. The dry beans work to help absorb liquid while everything is cooking! If you take them out you will not get the same end result. It’s going to be way too much liquid if you remove the beans altogether.
Can this be made with quinoa?
I’m sure it’ll be no shock to you that I’ll suggest one last time that this should be followed as written. The ingredients are selected carefully to make sure that it comes out perfectly. I don’t just pull them out of my hat, I promise. I can’t guarantee how the recipe will work if you make alterations.
If you’re looking for Instant Pot recipes that can be made with thawed chicken check these out:
- Healthy Egg Drop Soup with Chicken
- Chicken and Rice Casserole
- Healthy White Chicken Chili
- Dairy Free Crack Chicken
More Recipes Like These Instant Pot Burrito Bowls:
- Beef Fajita Bowls
- Instant Pot Spanish Rice with Chicken
- 21 Day Fix Jambalaya
- Quinoa Tacos | Vegan Tacos
21 Day Fix & Nutritional Info for Instant Pot Burrito Bowls:
21 Day Fix container count (for the WHOLE recipe, not per serving): 6R, 6Y, 2G without toppings | For 1/6 of the recipe (about 2/3C), it’s 1R, 1Y, 1/3G without toppings.
Weight Watchers | 1 Serving (recipe makes 6) | 3 Smart Points
How to make Instant Pot 21 Day Fix burrito bowls:
1) Combine all the ingredients in the Instant Pot. Lock the lid into place and seal the pressure valve.
2) Using the manual mode cook on high pressure for 25 minutes. When done release by turning the pressure valve to open, be sure to use a long spoon or a silicone oven mitt to move the valve.
*some readers have reported that their beans aren’t quite as soft as they’d like–if you’re concerned about this, I’d do a natural pressure release for this meal!*
3) Open the lid and remove the chicken to shred. I use my mixer to shred chicken–it’s SO easy to do! Just make sure to stand right there and watch because the chicken goes from shredded to ground pretty quickly.
4) Add the chicken back into the Instant Pot, stir well. If using canned beans, add them now and close the pot for 5 minutes to warm them up.
5) Measure and place the romaine lettuce in your bowl. Top with 1/6 of the beans, rice, and shredded chicken. Measure out and sprinkle with cheese, salsa, and avocado if you’d like!
If you’re going to prep this for the week, leave the veggies out until the day you’ll eat it so they don’t wilt and soften.
Notes About This Delicious 21 Day Fix Burrito Bowl Recipe:
- This method best works with frozen chicken, dry brown rice, and dry black beans since they all have similar cooking times.
- You will not get same results with thawed chicken, minute rice, or canned beans since they all have different cooking time.
- Same with other types of rice–white rice will not cook the same as brown rice in this recipe.
- Some readers have reported that their beans aren’t quite as soft as they’d like–if you’re concerned about this, I’d do a natural pressure release for this meal!
- I’ve tried this recipe leaving out the beans, and then again leaving out the rice–neither of these cooked as well as when I had all three ingredients in the pot at the same time.
Instant Pot Burrito Bowls
I keep these in the fridge all week for meal prepping. I love using round meal prep bowls for this recipe, and my preferred ones are linked here: See them on Amazon.
Instant Pot Burrito Bowl
- 1.5 pounds frozen chicken breasts
- 1/2 cups uncooked brown rice
- 1/2 C dry black beans (not soaked)
- 1 - 15 oz can diced tomatoes , no sugar added
- 2 tbsp minced garlic
- 2 tbsp cumin
- 1 tbsp onion powder
- 2 tbsp chili powder
- 1.5 cups chicken stock
Toppings for 21 Day Fix Burrito Bowls:
- Romaine lettuce (green)
- Cheddar cheese (blue)
- Avocado (blue)
- Salsa or pico de gallo (fresh is green)
- Combine all the ingredients in the Instant Pot. Lock the lid into place and seal the pressure valve.
- Using the manual mode cook on high pressure for 25 minutes. When done release by turning the pressure valve to open, be sure to use a long spoon or a silicone oven mitt to move the valve.
- Open the lid and remove the chicken to shred. I use my mixer to shred chicken–it's SO easy to do! Just make sure to stand right there and watch because the chicken goes from shredded to ground pretty quickly.
- Add the chicken back into the Instant Pot, stir well.
- Measure and place the romaine lettuce in your bowl. Top with 1/6 of the beans, rice, and shredded chicken. Measure out and sprinkle with cheese, salsa, and avocado if you'd like!