Instant Pot Burrito Bowl

white bowl with shredded chicken burrito bowl inside

4.38 from 110 ratings

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: Burrito Bowl

Servings:

Calories: 211kcal

Author: Becca Ludlum

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.

US Customary - Metric

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

My favorite way to shred chicken is by using a stand mixer! Just transfer your cooked chicken to the mixing bowl, and use your mixer on medium for about 30 seconds.

Nutrition