Easy Mexican Chicken Rice Bowl
This Instant Pot Chicken Burrito Bowl (also called Instant Pot Mexican Chicken and Rice) is a fast, simple weeknight meal the whole family can customize. It’s low in calories and compatible with Weight Watchers points, and the recipe is flexible so you can add your favorite toppings for each bowl.
Active prep takes only a few minutes and the pressure cook time is short. Including time to pressurize, you can have dinner ready in about 30 minutes. It’s ideal for busy evenings when you want a satisfying, home-cooked meal without extra dishes or fuss.
Instant Pot Burrito Bowl Ingredients
- Boneless, skinless chicken breasts or tenderloins
- Taco seasoning (homemade or store-bought)
- Ground cumin
- Garlic powder
- Roasted green chiles (optional)
- Frozen corn
- Canned black beans
- Salsa (use your preferred salsa)
- Basmati or jasmine rice
- Chicken stock
Can this be made with quinoa or a different rice?
Quinoa behaves differently in the Instant Pot when combined with other ingredients, so substitutions may require testing. You can swap the rice for another white rice that uses a 1:1 liquid ratio and the same cook time. Brown rice usually needs more time, so adjust accordingly.
How to Make this Chicken Burrito Bowl in the Instant Pot
(full recipe with measurements in the recipe card below)
- Add chicken, taco seasoning, cumin, garlic powder, green chiles (if using), corn, black beans, and salsa to the Instant Pot. Stir so the seasonings coat everything evenly.
- Level the mixture so it’s even across the pot.
- Sprinkle the rice evenly over the top. Do not stir.
- Slowly pour the chicken stock over the rice. Do not stir. If any rice is exposed above the liquid, gently press it down so it’s submerged.
- Secure the lid and set the pressure valve to SEALING.
- Cook on HIGH PRESSURE for 10 minutes.
- When the cook time ends, press CANCEL.
- Let the Instant Pot natural-release pressure for 5 minutes.
- Quick-release any remaining pressure.
- Remove the lid and stir everything together to combine.
- Serve with your favorite toppings.
What size Instant Pot is recommended?
An 8-quart Instant Pot works best for this recipe. If you use a smaller or larger model, you may need to adjust the liquid amount to suit your pot.
What is the rice-to-water ratio?
For white long-grain rice in the Instant Pot a 1:1 ratio of rice to liquid is generally recommended. Adjust if you substitute a different rice type.
Make-ahead and storage
You can prepare this dish up to a couple of days in advance and refrigerate it. Store it in an airtight container and reheat before serving. Freezing may change the texture; it hasn’t been tested here.
Tips for the Best Instant Pot Burrito Bowl
- Use thawed chicken rather than frozen so the rice cooks evenly.
- If you prefer drier rice, reduce the stock slightly, but ensure the rice is fully covered when you start cooking.
- Do not stir the rice into the base—rice needs to sit on top and be covered with liquid to cook properly.
A burrito bowl contains the fillings of a burrito—meat, rice, beans, vegetables, and toppings—served in a bowl instead of wrapped in a tortilla.
They can be healthy when made with lean protein, vegetables, and moderate toppings. Controlling portions and condiments keeps the meal nutritious.
Burrito bowls are typically served hot, though some toppings like sour cream or guacamole are added cold.
Instant Pot Burrito Bowls for Picky Eaters
- Choose a smooth, non-chunky salsa if someone dislikes tomato pieces.
- Omit green chiles or reduce taco seasoning for sensitive palates.
- Offer a variety of toppings so everyone can build their own bowl.
Burrito Bowl Variations
Try these swaps, keeping in mind some will affect liquid needs or cook time:
- Meat – chicken thighs, ground beef, or ground chicken
- Beans – pinto, cannellini, or chili beans
- Salsa – use tomato sauce or enchilada sauce for a different flavor
- Rice – brown rice or other long-grain rice (adjust liquids and time)
- Stock – substitute vegetable or beef broth to match your protein choice
Other recipes to try
- Bug Juice Recipes
- Fruity Pebble Treats
- Spinach and Feta Omelette
- Jalapeno Lime Rice
- Orzo with Parmesan
- Boneless Pork Chop Recipes
- Skillet Chicken and Rice
- Frozen Watermelon Drink
- Chicken Mixed Vegetable Casserole
- Korean Ground Beef Bowls
Chicken Burrito Bowl Instant Pot
Equipment
- Instant Pot pressure cooker
- Measuring cups
- Measuring spoons
Ingredients
- 1.5 – 2 lbs boneless skinless chicken breast, cut into 1″ chunks
- 3 tbsp taco seasoning
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 1 cup roasted green chile, chopped (optional)
- 2 cups frozen corn
- 1 can black beans, drained and rinsed
- 1 cup salsa
- 1 cup basmati or jasmine rice, dry & uncooked
- 2 1/2 cups chicken stock
- Toppings (optional): shredded cheese, sour cream, lettuce, tomatoes, cilantro, onions, pico de gallo, avocado, tortilla strips, etc.
Instructions
- Add chicken, taco seasoning, cumin, garlic powder, green chiles, corn, black beans, and salsa into the Instant Pot. Stir to coat everything in the seasonings.
- Even out the mixture across the top.
- Sprinkle the rice evenly on top of the chicken mixture. DO NOT STIR.
- Carefully pour the chicken stock over the rice. DO NOT STIR. If any rice is exposed, push it down so it’s submerged.
- Secure the lid and set the pressure valve to SEALING.
- Cook on HIGH PRESSURE for 10 minutes.
- Press CANCEL, then allow a natural release for 5 minutes.
- Quick-release any remaining pressure, remove the lid, and stir to combine.
- Serve with your favorite toppings.
Notes
WW Blue Points per serving: 3
Nutrition
Calories: 323 kcal
Carbohydrates: 45 g
Protein: 26 g
Fat: 3 g
Sodium: 838 mg
Fiber: 5 g
Sugar: 4 g
Nutrition information is automatically calculated and should be used as an approximation.