This Instant Pot Burrito Bowl recipe is made with chicken, diced tomatoes, frozen corn, black beans, cheese and rice – it’s a super easy dump and go meal prep idea!
Are burrito bowls healthy?
This Instant Pot burrito bowl is a great choice for a healthy meal. Chicken burrito bowls from national restaurant chains are usually about 600 calories. Making your own gives you the freedom to choose ingredients that are lower in calories or fat and higher in satisfying protein.
Chicken is a great choice for a healthy meal like this one because it’s a lean meat, with very little fat and lots of protein. The black beans are also a great source of healthy protein that make this burrito bowl a filling meal.
Because it’s so easy to customize, this Instant Pot burrito bowl recipe is great to make for parties or to serve a large crowd. It’s one basic dish that can be tweaked in a million little ways. Depending on what toppings you use, it can become cheesier, healthier, spicier, etc. You can simply leave it plain for those who aren’t as adventurous.
Ingredients in a one pot burrito bowl
You can choose from a wide variety of ingredients for your burrito bowls – this is such a versatile recipe that can be adjusted to include whatever you have on hand at home. You technically don’t even really need to use chicken! The rice and black beans are hearty enough for a full meal and the cooking time will remain the same.
Here’s what I’ve included in these Instant Pot burrito bowls:
- Diced up chicken breast
- Black beans
- Diced tomatoes (you can use salsa instead)
- Chicken broth
- Optional toppings
Sometimes I’ll stir in green, red and yellow peppers at the end of the cooking time instead of using corn, as seen in this other Instant Pot burrito bowl recipe.
How to make burrito bowls in your Instant Pot
The way you layer in the ingredients in this burrito bowl recipe is what matters the most. You’ll want to put the olive oil, onions and chicken in first, followed by the seasonings, diced tomatoes, frozen corn, black beans, rice and broth. The key here is not to stir the burrito bowl ingredients too much, otherwise you may get the burn message if there aren’t some air pockets.
You can push the rice under the liquid ever so slightly once you add it, but you want to make sure that you don’t give the entire pot a full stir before cooking. You do want those ingredients to be separated slightly in layers in order to cook fully.
From there, it’s just a matter of cooking for 5 minutes on high pressure and then you stir in the cheese. Easy right?!
Toppings for Instant Pot Burrito Bowls
Choosing toppings such as pico de gallo or avocado (a great source of healthy fats) instead of sour cream decreases the calorie count of this dish. Pico de gallo can be purchased in your local grocery store already mad3, but is easy to make while you wait for the burrito bowl ingredients to cook.
To make pico de gallo, simply combine diced tomatoes, onions and jalapeno peppers in lime juice, then add a little salt and chopped cilantro. Because it’s not cooked like many salsas, it’s easy to make in a few minutes.
Topping ideas include:
- Salsa or pico de gallo
- Lime wedges
- Sliced avocado
- Green onions
Meal prepping burrito bowls
For easy meal prep, this dish can be made at any time prior to the meal. Everything goes in the Instant Pot at the same time and can cook in ten to fifteen minutes total – including time to build the pressure.
It’s easy to reheat the ingredients and add fresh toppings for a quick meal prep lunch or dinner. The Instant Pot chicken burrito bowl ingredients will stay fresh in the refrigerator for four to five days. Just refrigerate in glass meal prep bowls and you’re set!
Can you freeze this recipe?
You can freeze this recipe once it’s been cooked! Freeze in glass bowls after waiting for the dish to cool to room temperature. It will last in the freezer up to 3 months. I wouldn’t recommend freezing the toppings along with it and instead serve with fresh toppings when you are ready to enjoy again.
To serve, defrost in the fridge overnight and microwave for 2-3 minutes, or you can also defrost and reheat in the microwave for 7-8 minutes, stirring halfway through. Cooking times will vary based on your microwave, of course, but that’s a good estimate.
Is the Instant Pot good for cooking rice?
Because it’s virtually fool-proof, rice is one of my favourite things to make in the Instant Pot! And in this burrito bowl recipe, we cook everything together at the same time!
By cutting the chicken into small pieces, it will cook in about five minutes along with the rice. Even better, by cooking the rice with everything else, it soaks in all the other flavours we add to the dish. Not only is it fluffy and perfectly cooked, but it tastes just like the rice from your favorite Mexican restaurant.
Rinsing the rice prior to cooking it will remove any debris or non-food particles that are common in packaged rice. It also removes the starch on the surface of the rice. Starch will bubble up during cooking and can clog up the venting valve of the Instant Pot.
Other Mexican Instant Pot recipes
If you like this Instant Pot burrito bowl recipe, check out these other Mexican meals for your Instant Pot!
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Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning these burrito bowls into your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Freeze this recipe in glass microwave-safe bowls up to 3 months
- 1 tbsp olive oil
- 1 onion, diced
- 2 chicken breasts, diced into 1-inch pieces
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp each salt & pepper
- 1 (796mL) can diced tomatoes
- 1 cup frozen corn
- 1 can black beans, rinsed and drained
- 1 cup white rice
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
Optional topping ideas
- Pico de gallo or salsa
- Sour cream
- Sliced avocado
- Chopped cilantro
- Sliced green onions
- Lime wedges
- Add all ingredients except for toppings and cheese to Instant Pot in the order in which they are listed, pressing rice down a bit into the liquid as shown in the video below. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
- Meanwhile, prepare your toppings. Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Mix in cheese, stirring well to combine. Serve in bowls with desired toppings and enjoy!