How to Make Instant Pot Chicken Burrito Bowls

Instant Pot Chicken Burrito Bowls are an easy recipe that’s so customizable! Top with your favorite toppings – like cheese, guacamole, rice, or tortilla chips – and you have a complete meal!

chicken burrito bowls on napkins

Want to save this post?

Enter your email below and get it sent straight to your inbox.

Save Recipe

Is there anything better than an easy to make meal that’s healthy for you?

I started making these chicken burrito bowls a few years ago and after a few tweaks they’ve become my lunch staple – I’ve actually had them almost every day for a year now! I really like this recipe because it’s so easy to make and very versatile – the salsa chicken makes a great base for burrito bowls, wraps, or even just on it’s own (this is my picky daughter’s favorite!)

I usually make this recipe on Sundays in my slow cooker, but lately, I haven’t had as much time on the weekends and have switched over to using my instant pot. Both ways come out great!

Why You’ll Love Instant Pot Chicken Burrito Bowls

You’ll love how easy it is to make this recipe. With only a handful of ingredients, you can make this recipe quickly in the Instant Pot.

My favorite thing about this recipe is how versatile it is. I’m able to make a bit batch of chicken and then each of my kids can add their own favorite toppings.

Ingredients

To make these chicken burrito bowls, you’ll need a few ingredients:

  • Chicken breast (fresh or frozen)
  • Salsa
  • Taco seasoning
  • Corn (canned or frozen)
  • Black beans
chicken burrito mix in a round glass container

How to Make Instant Pot Chicken Burrito Bowls

  1. Place chicken breast in a single layer in the Instant Pot
  2. Pour the taco seasoning over the chicken
  3. Pour the entire can of salsa over the chicken – make sure it’s all covered!
  4. If adding any additional add-ins (black beans or corn) mix into the salsa
  5. Close the Instant Pot and seal. Cook on high pressure for 20 minutes (if chicken is frozen, cook for 22 minutes). Allow to naturally release for 10 minutes.
  6. Once done, take chicken out and shred. Put back into the salsa and serve with your favorite sides and toppings!

How to Store Leftovers

Leftovers should be stored in an airtight container in the fridge for up to 5 days.

If you prefer to freeze, allow the chicken burrito bowls to completely cool and then store in an airtight freezer bag (I like to use these one). Frozen chicken burrito bowls will last up to 6 months in the freezer.

When you’re ready to serve, remove from freezer and place in the fridge 24 hours before serving to defrost.

What to Serve with Chicken Burrito Bowls

The great thing about chicken burrito bowls is that they can be customized for everyone! A few of our favorite ways to eat them are:

  • Over rice, quinoa or a veggie rice – like cauliflower rice – to keep it low carb
  • Topped with a little cheese, homemade guacamole, or tortilla chips
  • Served in a wrap with a little cheese for an easy quesadilla!

My personal favorite way to enjoy Burrito Bowls is to serve with a little quinoa, cheese and salsa on top. I like to make a big batch of Quinoa in the Instant Pot so I always have it on hand for quick dinners.

individual chicken burrito bowl with cheese and quinoa on a blue napkin

How to Make in a Slow Cooker (Crock Pot)

If you don’t have an Instant Pot, this recipe could also be made in the slow cooker. To make in the slow cooker, add all the ingredients to the slow cooker and cook on high for 4 hours or low 6-8 hours. Once finished cooking, shred the chicken and serve!

close up of chicken burrito bowls in meal prep containers

More Easy Dinner Recipes

Make dinner time easy with these simple dinner recipes:

Turkey Meatloaf with Roasted Potatoes and Veggies (Sheet pan dinner)

Instant Pot Chicken Salad

Chicken Taco “Cupcakes”

Slow Cooker Wild Rice Soup

The Best Baked Turkey Burgers

Thai Noodles with Peanut Sauce (30 Minute Meal)

Bean and Rice Burritos

Instant Pot Chicken Burrito Bowls

chicken burrito bowls on napkins
Instant Pot Chicken Burrito Bowls are an easy to make lunch or dinner! Top it with cheese, guacamole, or tortillas (or your favorite toppings) for the ultimate dish!
Ali
Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 35 minutes

Ingredients

  • 1 lb boneless skinless chicken breast
  • 16 oz salsa
  • 1 packet taco seasoning
  • 16 oz corn drained optional (canned or frozen)
  • 16 oz black beans drained and rinsed optional

Instructions

  • Place chicken breast in a single layer in the Instant Pot
  • Pour the taco seasoning over the chicken
  • Pour the entire can of salsa over the chicken – make sure it’s all covered!
  • If adding any additional add-ins (black beans or corn) mix into the salsa
  • Close the Instant Pot and seal. Cook on high pressure for 20 minutes (if chicken is frozen, cook for 22 minutes). Allow to naturally release for 10 minutes.
  • Once done, take chicken out and shred. Put back into the salsa and serve with your favorite sides and toppings!

Pin for later

instant pot chicken burrito bowl pinterest pin

Author

  • Ali Van Straten

    Ali Van Straten is the founder and journalist of Champagne and Coffee Stains. She is a Peloton expert, certified running coach and certified nutrition coach. Champagne and Coffee Stains provides information and resources on Peloton Interactive, running and recipes.

Want to save this post?

Enter your email below and get it sent straight to your inbox.

Save Recipe
Ali Van Straten

Author: Ali Van Straten

Title: Journalist

Expertise: Peloton, Running, Nutrition, Meal Planning, Parenting

Bio:

Ali Van Straten is a journalist who writes for MSN, Champagne and Coffee Stains, and Everything Baby Showers. Her articles have been featured in Wall Street Journal, Parade, Yahoo! Lifestyle, and MSN. She is a mom, meal prepper, recipe developer and runner and loves training with her Peloton treadmill and bike.

Similar Posts

3 Comments

  1. Pingback: Weekly Meal Plan
  2. Linda Smets-Ullrich says:

    4 stars
    I make a “fiesta chicken” that is almost identical–except I add 8 oz of cream cheese at the end. It is great on tortillas or just in a bowl.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating