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Instant Pot burrito bowls are one of my favorite meal prep recipes to make, and this delicious recipe could not be any easier! Use frozen chicken breasts, dry black beans, and uncooked rice for a budget-friendly, pressure cooked meal the whole family will enjoy.
I love a good chicken burrito bowl. Burrito bowls combine all the deliciousness of a burrito but in a convenient, customizable bowl that’s perfect for busy weeknights.
These Instant Pot Burrito Bowls with frozen chicken could not be easier to prepare. They work great for meal prep, they cook in one pot, and they taste delicious.
This Instant Pot Chicken Burrito Bowl is excellent for the nights that I forgot to thaw my chicken, or soak my black beans. It’s such an easy recipe and can be customized to the whole family’s taste preference.
Where’s the recipe?
I have readers from all levels of comfort and experience in the kitchen on my site, and I receive a lot of questions about recipes.
To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts.
If you’d like to skip over meal prep tips and information about freezing, swapping ingredients, and diet information like 21 Day Fix container counts, please simply scroll to the bottom of the page, where you will find this delicious and easy to print Instant Pot Chicken Burrito Bowl Recipe.
Ingredients for these Chicken Burrito Bowls
I love to learn about food and share my knowledge with you. These are the ingredients I used in this recipe and a little about why I used each one.
- Frozen Chicken Breast: Chicken breast is a versatile source of protein, that works great for this recipe because it absorbs all the spices. I use frozen boneless skinless chicken breasts for these burrito bowls.
- Brown Rice: Brown rice is a whole grain. That means it contains all parts of the grain — including the fibrous bran, the nutritious germ and the carb-rich endosperm.
- Black Beans: Because of their fiber content, black beans help to keep a healthy digestive tract. They also provide fuel for the healthy bacteria in the colon.
- Diced Tomatoes: Be sure and grab a can of low-sodium diced tomatoes. If you want an extra kick grab a can with green chiles added. A can of fire roasted diced tomatoes would be delicious as well.
- Garlic: In addition to making almost any meal taste better, garlic also has several nutritional benefits, including reduced blood pressure, lower cholesterol, and even lessoning the symptoms of the common cold. I like to use fresh garlic, but garlic powder would also work.
- Cumin: Cumin is used world wide and is especially popular in Indian, Mexican food, and Asian cooking. Cumin adds a warm, earthy flavor to this taco seasoning.
- Onion Powder: Every spice cabinet should be equipped with onion powder. Toss it in for extra flavor without the watery eyes from chopping fresh onions.
- Chili Powder: Chili powder is dried fruit of one or more varieties of chili pepper, sometimes with the addition of other spices. Chili powder is a key ingredient in taco seasoning.
- Chicken Broth: I love using homemade chicken broth. But, if using store bought chicken broth, or even vegetable broth, be sure and get the low sodium chicken broth kind. You can always add salt after cooking is complete, if needed.
- Optional: Shredded cheese, sour cream or Greek yogurt, tortilla chips, fresh cilantro.
How to make Instant Pot Chicken Burrito Bowls
Time needed: 30 minutes
Add time for a natural pressure release if you’d like your beans cooked a bit more.
- Combine Ingredients: Place frozen chicken breast, uncooked rice, dry black beans, tomatoes, garlic, cumin, onion powder, chili powder, and chicken broth into the Instant Pot.
- Pressure Cook: Close and lock the lid and turn the valve to sealing. Select Pressure Cook and set the cooking time for 25 minutes.
- Quick Release: When the cooking time is complete, quick release the pressure and remove the lid. For softer beans, let the pressure release naturally.
- Shred your chicken: Remove the chicken from the pot and shred. You can use two forks to shred it by hand, or you can shred using a hand mixer or stand mixer.
- Return Chicken to the Pot: Add the shredded chicken back to the Instant Pot and stir well to mix evenly.
- Serve: Serve your finished burrito bowls warm and top with your favorite burrito additions such as: lettuce, sharp cheddar cheese, avocado, sour cream, fresh cilantro, or salsa.
Recipe Tips
- This recipe is one that is important to make exactly as written. It just doesn’t cook the same in the Instant Pot when you change the ingredients. So skip the canned beans and get a bag of dry black beans – bonus is it’s more cost effective than canned black beans!
- Use frozen chicken, dry brown rice, and dry black beans since they all have similar cooking times.
- Brown rice is best with this recipe. Uncooked white rice changes the flavor and texture, and quinoa doesn’t absorb enough liquid.
- For softer beans, naturally release the pressure when the cooking time is done on the Instant Pot.
- A hand mixer works great for perfectly shredded chicken. Just move your chicken to a mixing bowl, and use your mixer on medium for about 30 seconds.
- If you see a burn notice on your Instant Pot, release the pressure, add more chicken broth, and make sure to separate your chicken breasts.
- I always spray the bottom of the pot with a nonstick cooking spray–usually a healthy oil such as olive oil.
Alternate Flavor Profile:
- For a different taste to this recipe, use the seasonings from this Cilantro Lime Drumstick recipe:
- 1 tbsp olive oil
- 4 cloves of minced garlic
- 1 tsp crushed red peppers
- 1 tsp cayenne pepper
- juice from one lime
- 2 tbsp chopped cilantro
Healthy Eating Plans
- Weight Watchers: See this post.
- These 21 Day Fix Instant Pot Chicken Burrito Bowls fit perfectly within Portion Fix rules. Counts for the entire recipe, minus toppings: 6 Red Containers, 6 Yellow Containers, and 2 Green Containers. I give you these counts so you can easily recalculate the containers if you change anything.
- Per serving: 1 Red Container, 1 Yellow Container, and 1/3 Green Container. Make sure to count any additional toppings you add.
- 2B Mindset: This is a great lunch when you add 50% vegetables to your plate. This could be in the form of toppings like lettuce, tomatoes, and onions, or steamed vegetables.
Looking for more Instant Pot recipes that use chicken breasts?
- Healthy Kung Pao Chicken: This Healthy Kung Pao Chicken recipe is a delicious meal to make in the Instant Pot. Chicken breasts, cooked rice, and vegetables come together to make a tasty Chinese food dish.
- Healthy Crack Chicken Casserole with Rice: The cheesy rice and chicken mixture are made especially delicious with the addition of turkey bacon in this easy recipe for healthy crack chicken breasts casserole with brown rice.
- Instant Pot Honey Garlic Chicken Bowls: These Instant Pot Honey Garlic Chicken Bowls are a quick dinner that your entire family will love. Juicy chicken thighs are cooked in a sweet and savory sauce, and then combined with broccoli and quinoa for a complete meal that’s high in protein and packed full of flavor and nutrients.
- Healthy Tuscan Chicken Pasta: This healthy Tuscan Chicken Pasta is one of my favorite Instant Pot recipes to make my family for dinner! Protein-packed chicken breasts with a creamy sauce are perfectly cooked in the Instant Pot!
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Instant Pot Burrito Bowl
Approximate Serving Size: 2/3 cups plus toppings
Servings 6
This easy Instant Pot Burrito Bowl with frozen chicken is delicious Mexican recipe! Cooked with dry brown rice and dry black beans, these healthy bowls come together perfectly in the electric pressure cooker.
Equipment
- Instant Pot 6 qt
- Sealing Rings
Ingredients
- 1½ lbs chicken breast frozen
- ½ cups brown rice uncooked
- ½ cups black beans dry (not soaked)
- 15 oz diced tomatoes low sodium and no sugar added
- 2 tbsp garlic minced
- 2 tbsp ground cumin
- 1 tbsp onion powder
- 2 tbsp chili powder
- 1½ cups chicken broth low sodium
Optional toppings for Burrito Bowls: Romaine lettuce, Cheddar cheese and Avocado, Salsa or pico de gallo.
Instructions
- Place frozen chicken, dry brown rice, dry black beans, tomatoes, garlic, cumin, onion powder, chili powder, and chicken stock into the Instant Pot. 1½ lbs chicken breast, ½ cups brown rice, ½ cups black beans, 15 oz diced tomatoes, 2 tbsp garlic, 2 tbsp ground cumin, 1 tbsp onion powder, 2 tbsp chili powder, 1½ cups chicken broth
- Close and lock the lid and turn the valve to sealing. Select Pressure Cook and set the cook time for 25 minutes.
- When the cook time is complete, quick release the pressure and remove the lid.
- Remove your chicken from the pot and shred. You can use two forks to shred it by hand, or use a hand or stand mixer.
- Add the shredded chicken back to the pot and stir well to evenly mix. Serve warm, with your favorite burrito toppings such as: lettuce, cheddar cheese, avocado, or salsa. For meal prep, place in individual serving containers and refrigerate or freeze until ready to eat.
Notes
Healthy Eating Plans
- Weight Watchers Blue Plan Points: See this post for the Weight Watchers version.
- 21 Day Fix: (entire recipe) 6 Red Containers, 6 Yellow Containers, and 2 Green Containers. (per serving, which is about 2/3 cups): 1 Red Container, 1 Yellow Container, and 1/3 Green Container.
- 2B Mindset: This is a perfect lunch when you add 50% vegetables on your plate.
- This method works best with frozen chicken, dry brown rice, and dry black beans since they all have similar cooking times.
- You will not get the same results with thawed chicken, minute rice, or canned beans since they all have different cooking times.
- Brown rice is best with this recipe. White rice changes the flavor and texture, and quinoa doesn’t absorb enough liquid.
- If you prefer your beans softer use a natural pressure release.
- This recipe is one that is important to make exactly as written. It just doesn’t taste the same when you substitute ingredients.
- A hand mixer works great for perfectly shredded chicken. Just move your cooked chicken to a mixing bowl, and use your mixer on medium for about 30 seconds.
Nutrition
Calories: 211kcal | Carbohydrates: 15g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 205mg | Potassium: 777mg | Fiber: 4g | Sugar: 2g | Vitamin A: 934IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 3mg
Make This Recipe?
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What would the time be if I wanted to double his recipe? Thank you so much!
Hi Miranda! No time difference, doubling shouldn’t be a problem with the 25 minutes!
Thank you!!! It was sooooo yummy!!!
I don’t have any brown rice on hand right now, would dry white rice work as well or would the cook time be different? Thanks! I can’t wait to try this!
White rice cooks much faster and uses less liquid to cook. I wouldn’t sub with the same cooking times.
Hi!! I just doubled this recipe and kept the time the same. Turned out perfect!
Thank you SO much for reporting back about this!!
No time increase needed. It will take longer to come to pressure but the actual cook time will be the same.
Thanks Deb!!
I doubled the recipe and used the same time. Turned out great.
If you wanted to use ground beef instead of chicken, would you need to brown it first or put it in raw?
Hi there, sorry I missed this comment!
To be honest, changing that would change the recipe and since I haven’t made it with beef I’m hesitant to answer. I’d ask in the Instant Pot community on Facebook – they’re so helpful and someone might know about this!
I would brown it first.
My kids hate beans, can I double the rice or just leave the beans out?
Hi Robin, I’m not sure as I’ve never made the recipe that way. I’d think you have to cook it for less time without beans–not sure about the rice time. I’d try it with double rice and see how it turns out. Then you’ll know if you have to add or subtract a minute or two next time you cook it :)
Update: I’ve made the recipe without the rice, and for some reason the beans didn’t cook all the way when I did that. I have no idea what made that happen, but it makes me hesitant to leave anything out!
Thank you so much! I will just try it with the double rice. I love to tell them to pick the beans out of stuff but they just won’t eat it; like the beans have cooties or something.
Have you ever tried chickpeas ? Would they eat them ? Trying it here now
I haven’t tried them :) Let me know how it turns out!
Can you freeze portions of this? I am not sure how well rice will freeze and taste later.
I’d definitely give it a shot. Rice is pretty forgiving.
HI! I’m making this right now and your seasonings sound like a ton! Did you mean teaspoons instead of tablespoons?
Hi Anna,
No, I wrote the recipe as I made it but you’re welcome to pare them down to your liking!
Fantastic recipe that requires so little time!!! The only changes I made were to double the recipe, I used dried onions instead of onion powder, and I used a bit more garlic and chili powder than called for. When I took the chicken out, it looked a little soupy but as soon as I shredded the chicken (THANK YOU for the mixer idea–genius) and put it back in, it was perfect. I was upstairs when my husband started to eat it and I heard a very loud “OHHHHHHH” all the way upstairs. I would say that’s a 5 star rating. :)
Yay!! I love hearing recipe successes, especially when you “tweak” it a little!! Thanks for reporting back!
I’m sorry if this has been answered before, but I’m new to all this.
What does “4R, 3Y, 1P ” mean?
Don’t be sorry! It’s for those on the 21 Day Fix, a way to count your macros – 4 servings of protein, 3 servings of grains, and 1 serving of fruit :)
Ahhh, thank you.
My kids and husband are it. I added some salt , cilantro and freshly squeezed lime and used extra rice as my can of tomatoes was too big. My chicken did not shred so I sliced it. Probably because my ratios were off. The flavours were good though and it’s rare everyone in the house enjoys it. It’s a keeper.
Ate*
This may be a silly question, does all of this work in a regular pressure cooker? I don’t have an Instant Pot….
Not silly!! Yes, it will definitely work in a regular pressure cooker!
I’m wanting to make this tomorrow. I don’t have dry beans. Can reduce the liquid some and stir in canned beans at the end?
Katie, I’ve never done it this way but if I were to use canned beans this is what I’d do!
Did you try with canned beans just wondering how much liquid is reduce to?
I have not tried this with canned beans yet!
I used white canned beans. Let it sit a bit and they do absorb the extra liquid. This recipe is fantastic, and so easy!!!
Made this yesterday with the only change being that I used a 10 oz can of rotel tomatoes. It is delicious and great for meal prep! I am on the 21 day fix so after looking at the measurements, it looks like it is closer to 6 yellow containers for the whole recipe (since 1/2 cup dry beans equals 1 1/2 cups cooked and the same for rice). Thanks for sharing this…excited to have a yummy meal prep option for my instant pot!
Great food prep meal!
Hi there! I’m loving all of your Insta-pot 21 Day Fix recipes! Thank you for sharing! I’m trying to print this one and the “print” button isn’t working. Perhaps there’s an easy fix on your end? I’ve had success printing all of the other recipes. Thank you!
Hi there! It’s working for me, and I just looked to see if I can find a setting to make sure it’s all working, but I don’t see one… Here is a link to a document with the printable recipe: https://docs.google.com/document/d/1QiqElJ_NhtkoJps1vBu_s06oED281DnxCRMwXKVQD3w/edit?usp=sharing
:)
Do you have a rough idea of how big your chicken breasts are/how much they weigh? It can vary greatly.
Thanks!
Hi Nicole,
Mine are the frozen Kirkland brand from Costco if that helps. I can weigh one when I get home, but I think maybe 6 ounces? I’ve seen much bigger and a little smaller :)
Hi I’m just wondering if I could use quinoa instead?
Hi Katy! Absolutely you could, but not with this recipe. If you were to use quinoa, I’d make it outside of the pot and add it after!
I love burrito bowls! I have to make this for dinner this week!
LOVE burrito bowls, yum! I might have to make this for my weekly lunches prep.
This looks simple and delicious! My question is about the uncooked brown rice. It looks like you put it in dry, without rinsing it. I was thinking that any kind of uncooked rice always had to be rinsed before cooking. (I once made Jasmine rice without rinsing and it looked and tasted muddy. Had to throw it out.)
Thanks for the recipe. Looking forward to trying it.
I usually rinse it, but have forgotten to rinse a few times ands it has been fine!
I just got the Lux Mini 3 qt. None of the recipes I am finding mention what size IP it is using. There is a big difference from 3 qt. to 8 qt. Instant Pots. Any suggestions?
It’s assumed that all recipes are made for the 6qt pot unless otherwise stated. You’ll want to half the recipes you make in your 3qt!
I made this with canned beans, leaving everything the same and it was soup :) Tasted good but not the consistency I was expecting! I think doubling the rice to 1 c when adding drained canned beans at the end would make a huge difference.
This is so helpful. Can I ask if you had tried to make the recipe before with dry beans?