Instant Pot Burrito Bowl

If you’re a fan of Mexican flavors, then you’re going to love these super easy and quick Instant Pot burrito bowls made with chicken and black beans. Top with your favorite toppings and enjoy in a bowl, or simply wrap in a warmed up tortilla.

INSTANT POT BURRITO BOWL

I am obsessed with Mexican food. Seriously, whenever I want something that’s quick, easy and indulgent, I go for Mexican food! I know that I can always make a fuss-free meal for myself that is not time-consuming if I’m going to make a Mexican recipe. And what’s so important to me? Mexcian recipes like this one are filling, flavorful and satisfying!

I recently shared my Instant Pot fajita rice bowls recipe on the blog, and got AWESOME feedback! Thanks to everyone who shared pictures of their creations and tagged me on Facebook and Instagram!

And that made me think that maybe I should also share my Instant Pot burrito bowl recipe with you. It may look similar to the fajita bowls, but trust me, it’s completely different! Different flavors, and ingredients and you’re going to love it as well. So let’s start…

TOOLS AND INGREDIENTS YOU WILL NEED TO MAKE THESE INSTANT POT BURRITO BOWLS

• An Instant Pot. I have Instant Pot Duo 6 Qt 7 in 1, it’s my favorite!
• I love these stainless steel measuring cups and use them every time I cook, as well as those measuring spoons
• Olive oil, ground cumin, chili powder, dried oregano
• Yellow onion, garlic, green chili or jalapeno
• Diced chicken breast
• A can of black beans, diced tomatoes or salsa or Rotel
• Canned or frozen corn kernels
• Long grain rice, and vegetable or chicken stock

HOW TO MAKE INSTANT POT BURRITO BOWLS – STEP BY STEP

Click on saute for 10 minutes, add oil and let the pot heat up.

Cook the diced onion until it becomes soft and translucent.

Add the chicken, and let it cook for a little. It will stay white, and there will be lots of moisture but that’s ok. Just cook until it’s no longer pink.

Add a diced chili or jalapeno only if you dare! Also, add the minced garlic, and cook for 1 minute or until the garlic is fragrant. 

Now it’s time to add the seasonings. I used cumin, chili powder and dried oregano. Cook for 30 seconds or so then add the beans.

You can add any beans that you like, but I usually go for canned black beans. Then add frozen or canned corn, and a can of tinned tomatoes or rotel. 

Make sure that you’re not adding to much heat to your recipe if you don’t like spicy food.

And finally, add in the rice and the broth or stock. I use my homemade Instant Pot vegetable stock but you can add chicken stock if you prefer.

Give everything a good mix, and make sure that you have enough liquid in your pot. See the picture below, that’s how much liquid you should have (just to cover the rice and the beans).

Cover with the lid, and make sure that the valve is in sealing position. Click on manual or pressure cook (depending on what model of Instant Pot you have), choose “high pressure” and cook for 10 minutes.

When the cooking is finished, quickly release the steam. Carefully open the lid, and fluff the rice with a fork. Make sure that the “keep warm” option is off as it can burn the rice.

Serve with your favorite toppings in a bowl or in a tortilla wrap and enjoy!

OPTIONAL BURRITO TOPPINGS

Now let’s talk about the toppings! They’re completely optional, but they’re awesome! Below are a few ideas:

• Pico de galo
• Grated cheddar cheese
• Sour cream
• Sliced avocado
• Refried beans
• Lettuce

IMPORTANT NOTES

• You can skip the chicken if you would like to make vegetarian burrito rice. You could also add more beans such as kidney beans for example.
• The chicken will not really brown as you saute it, there will be lots of moisture and it will just cook without browning. But once you add the seasonings, its color will change.
• Use canned beans, and either canned or frozen corn.
• Use vegetable or chicken stock, and once you pour it in the pot, it will cover the rice. Adding too much stock will result in soupy rice.

EAT THE LEFTOVERS IN WRAPS TO MAKE BURRITOS

We almost never have any leftovers left, as we just devour the burrito rice in minutes. But when we do, we roll up the burrito rice in tortilla bread and make burritos. And who doesn’t love burritos?!

WEIGHT WATCHERS POINTS: 8 SMARTPOINTS PER PORTION ON WEIGHT WATCHERS FREESTYLE PLAN

MORE GREAT INSTANT POT RECIPES

• Instant Pot chicken wings
• Instant Pot hibachi steak
• Instant Pot fajita rice
• Instant Pot steak fajitas
• Instant Pot chicken fajitas
• Instant Pot corn on the cob
• Instant Pot potato salad
• Instant Pot buttered potatoes
• Instant Pot chicken alfredo pasta
• Instant Pot mac and cheese
• Or check out my Instant Pot recipe collection!

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I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!

If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!

I hope that you love every recipe that you make! – Diana x

Instant Pot Burrito Bowl

Easy and quick Instant Pot burrito bowls made with chicken and black beans. Enjoy in a bowl or wrapped in a warmed up tortilla.

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 6

Calories: 313kcal

Author: Diana

Ingredients

• 1 tbsp Olive oil
• 1 Yellow onion
• 12 oz 350 grams Chicken breast Diced
• 1 Green chili or jalapeno
• 2 cloves Garlic
• 2 tsp Ground cumin
• 1 tbsp Chili powder
• 2 tsp Oregano
• 15 oz 400 grams Black beans canned
• 15 oz 400 grams Diced tomatoes or salsa or Rotel canned
• 1 cup 175 grams Corn kernels canned or frozen
• 1 cup 175 grams Long grain rice
• 1 cup 250 ml Vegetable stock or chicken stock

Instructions

• Click on saute for 15 minutes or so, add oil and let the pot heat up.
• Cook the diced onion until it becomes soft and translucent.
• Add the chicken, and let it cook for a little. It will stay white, and there will be lots of moisture but that's ok. Just cook until it's no longer pink.
• Add a diced chili or jalapeno but only as much as you dare! Also, add the minced garlic, and cook for 1 minute or until the garlic is fragrant.
• Add cumin, chili powder and dried oregano. Cook for 30 seconds or so then add black beans, corn, and diced tomatoes in juice or salsa or rotel.
• And finally, add in the rice and the stock.
• Give everything a good mix, and make sure that you have enough liquid in your pot. The liquid should just cover the rice and the beans. (I included a picture in the blog post for you to see how much liquid there should be in the pot before cooking).
• Cover with the lid, and make sure that the valve is in sealing position. Click on manual or pressure cook, choose "high pressure" and cook for 10 minutes. Allow the IP to come to pressure, then it will start cooking.
• When the cooking is finished, quickly release the steam. Carefully open the lid, and fluff the rice with a fork. Make sure that the "keep warm" option is off as it can burn the rice.

Notes

• Watch the heat (spiciness) of the recipe, you will be adding a green chili or jalapeno, salsa or Rotel. If you don’t like spicy food, then skip the chili/jalapeno and use tinned tomatoes in juice or mild salsa instead.

Nutrition

Calories: 313kcal | Carbohydrates: 47g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 548mg | Potassium: 708mg | Fiber: 7g | Sugar: 4g | Vitamin A: 665IU | Vitamin C: 12.9mg | Calcium: 72mg | Iron: 3.2mg

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