Instant Pot Chicken Burrito Bowls with Rice
One-pot chicken and rice bowls loaded with peppers, black beans, and tomatoes, cooked entirely in the Instant Pot for weeknight convenience. Seasoned with taco spices and finished with fresh toppings like cilantro, lime, cheese, and Greek yogurt. Perfect for meal prep or quick dinners when you want burrito-bowl flavors without the assembly.
Ingredients
- 1 lb boneless skinless chicken breast, cut into one-inch chunks
- 3 tablespoon olive oil, divided
- 1 unit red bell pepper, diced
- 1 unit green bell pepper, diced
- ½ unit large white onion, diced
- 2 tablespoon garlic, minced
- 1 cup long grain ricecauliflower rice0.75 cupslow-carb
medium
- 1 15-oz can diced tomatoes
- 1 4-oz can green chiles
- 3 tablespoon taco seasoning
- ½ teaspoon salt
- 1 ½ cups chicken broth
- 1 15-oz can black beans, drained and rinsed
- Greek yogurt(optional)
- cilantro, fresh(optional)
- shredded cheese(optional)
- lime juice, fresh(optional)
Instructions
- 1
Toss chicken chunks with one tablespoon taco seasoning and set aside.
- 2
Turn on saute mode and heat one tablespoon oil until fragrant.
- 3
Brown chicken for two to three minutes, then remove and set aside.
- 4
Add second tablespoon oil, saute red and green peppers for three to four minutes stirring occasionally, then remove.
- 5
Add final tablespoon oil, saute onion and garlic for two minutes.
- 6
Toast rice in the pot for two minutes.
- 7
Return chicken to pot with diced tomatoes, green chiles, remaining two tablespoons taco seasoning, salt, and chicken broth. Stir well.
- 8
Cover and cook on high pressure for seven minutes.
- 9
Quick release pressure.
- 10
Stir in reserved peppers and black beans, cover, and let warm for five minutes.
- 11
Uncover, stir, and serve with cheese, Greek yogurt, cilantro, and lime juice.
Tips
Browning chicken and peppers separately before pressure cooking builds deeper flavor and prevents overcooking vegetables.
Quick release is essential after cooking; natural release would overcook the rice and chicken.
Reserve the sauteed peppers instead of cooking them through under pressure so they stay crisp-tender.
Good to Know
Refrigerate in airtight containers up to four days. Reheat gently on stovetop or microwave; add broth to loosen if needed.
Prepare through step five and refrigerate components separately overnight. Brown chicken just before cooking.
Top with cheese, Greek yogurt, fresh cilantro, and lime juice. Serve with salsa, avocado, or hot sauce.
Common Mistakes
Do not skip quick release to avoid mushy rice and overcooked chicken.
Do not cook peppers under pressure to prevent them from turning soft.
Do not omit the toasting of rice to miss the nutty depth that develops.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Yes. Skip Greek yogurt and cheese, or use dairy-free versions. The dish works well with avocado or extra cilantro for creaminess and flavor.
What if I don't have an Instant Pot?
Use a Dutch oven or heavy pot on the stovetop. Brown chicken and vegetables as directed, add rice and remaining ingredients, bring to simmer, cover, and cook on low heat for eighteen to twenty minutes.
Can I freeze burrito bowls?
Yes, freeze in individual containers up to three months without toppings. Thaw overnight and reheat gently, stirring in a splash of broth. Add fresh toppings after reheating.