Instant Pot Chicken Rice Burrito: Easy Mexican Recipe

We make instant pot chicken rice burrito on the nights when we want something good on the table without a long list of steps. That is what real food for real life means to us, one honest recipe that makes an ordinary evening taste like something.

Filled with chicken, rice, black beans, corn, and salsa, these burrito bowls come together quickly with an Instant Pot. This instant pot chicken rice burrito comes together in about 10 minutes from start to finish, which is exactly why it keeps showing up on our table. Below you will find the full ingredient list, the exact method we use, and the small details that make this instant pot chicken rice burrito work every single time.

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Instant Pot Chicken And Rice Burrito Bowls, freshly made and ready to serve

Why You Will Love Instant Pot Chicken Rice Burrito

There are plenty of weeknight dinners out there. Here is why this instant pot chicken rice burrito keeps winning in our kitchen.

• It is genuinely good for you. This dish is packed with protein and fiber from the chicken, beans, and corn.
• The flavor does the work. It offers a quick and easy meal that is full of flavor and great for busy evenings.
• It just works. Preparing it in an Instant Pot ensures tenderness and rich flavors in a fraction of the time.
• Dinner in about 10 minutes. Start to plate, including the prep.
• About 34 g of protein per serving. Enough to hold you until morning, not just until nine.

Ingredients You Will Need for Instant Pot Chicken Rice Burrito

Everything here is an everyday ingredient. This is the exact list we use for this instant pot chicken rice burrito, measured the way we actually cook it.

Protein

• 1 cup low-sodium chicken broth, divided
• 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces

Base

• 1 cup long-grain white rice

Dairy

• 1/2 cup shredded sharp cheddar cheese

Produce

• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1/4 cup coarsely chopped fresh cilantro if desired

Seasoning

• 1 tbsp chili powder
• 1 1/2 tsp ground cumin
• Kosher salt
• Freshly ground black pepper

Pantry

• 1 1/2 tbsp canola or vegetable oil
• 1 (16-ounce) jar salsa

A quick word on the parts that matter most in this instant pot chicken rice burrito:

• Medium yellow onion. Let it soften slowly rather than rushing it. Burnt garlic turns bitter and there is no fixing it.
• Garlic. Let it soften slowly rather than rushing it. Burnt garlic turns bitter and there is no fixing it.
• Chili powder. It is an everyday ingredient doing quiet, useful work here.

Prefer metric? The recipe card below switches every amount over for you.

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Instant Pot Chicken And Rice Burrito Bowls, freshly made and ready to serve

How to Make Instant Pot Chicken Rice Burrito

Here is exactly how we make this instant pot chicken rice burrito, step by step.

What you need: Large Pot, Instant Pot, Mixing Bowl.

1. Add the oil to the Instant Pot, turn on saute setting, and heat until shimmering.
2. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes.
3. Stir in the chili powder and cumin and cook until fragrant, about 30 seconds.
4. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.
5. Season the chicken all over with the salt and pepper.
6. Add the chicken, beans, corn, salsa, and stir to combine.
7. Sprinkle the rice over the top.
8. Pour the remaining 3/4 cup broth over the rice, but do not stir.
9. Using the manual setting, set the pressure to HIGH for 10 minutes.
10. Close and lock the lid. It should take the pressure cooker about 10 to 12 minutes to come to pressure and begin the 10 minute countdown.
11. When the cooking time is complete, do a quick release of the pressure.
12. Gently stir everything together.
13. Divide between bowls and top with the cheese and cilantro.

That is the whole method. Nothing here needs special technique, just a little attention at the right moments.

Tips for the Best Instant Pot Chicken Rice Burrito

None of this is complicated, but these are the small habits that separate a good plate of this recipe from a great one.

• Deglaze the pot before sealing. Any browned bits left on the bottom can trigger a burn notice.
• Let the pressure release naturally for at least ten minutes so the meat stays tender. Let the pressure release naturally for at least ten minutes so the meat stays tender.
• Remember that the pot needs time to come to pressure, so plan a few extra minutes. Remember that the pot needs time to come to pressure, so plan a few extra minutes.
• Read the steps once before you start. Knowing what is coming makes the whole thing calmer.
• Have everything measured and within reach before the heat goes on. Have everything measured and within reach before the heat goes on.

Taste as you go and adjust the seasoning at the end rather than the beginning. This dish rewards a little attention right at the finish.

Variations and Add Ins

Instant pot chicken rice burrito takes changes well, so treat the recipe above as a starting point rather than a set of rules. These are the swaps we come back to most often.

• Swap the cut. Boneless thighs stay juicier than breasts and work here with no other changes.
• Make it spicier. A pinch of red pepper flakes or a spoonful of your favorite hot sauce lifts the whole dish.
• Add vegetables. Spinach, peppers or mushrooms stir in easily and stretch it further.
• Change the cheese. Anything that melts well will work, so use what is already in the refrigerator.
• Change the herbs. Fresh parsley, basil or dill at the end each send it somewhere slightly different for no extra effort.
• Make it a bigger meal. Serve it over rice or with warm bread and it stretches to feed another person or two.

Change one thing at a time rather than three. That way you find out what you actually like in the recipe instead of guessing at the end.

How to Store and Reheat Instant Pot Chicken Rice Burrito

Leftovers keep in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or in the microwave at half power, adding a splash of broth so the chicken stays tender rather than drying out.

If you are cooking ahead on purpose, prep the components and keep them separate until you are ready. It takes a few minutes off a busy evening and this one holds its texture far better that way.

What to Serve With Instant Pot Chicken Rice Burrito

It carries a plate on its own, but a few simple things turn it into a proper dinner.

• Rice or buttered noodles. Simple, and it soaks up everything on the plate.
• A simple green salad. A little contrast keeps the whole plate from feeling heavy.
• Roasted vegetables. Easy to put together while the main event finishes.
• Warm bread for the sauce. The kind of small addition that makes dinner feel finished.

Instant Pot Chicken Rice Burrito FAQ

Can I make Instant Pot Chicken Rice Burrito ahead of time?

Yes. You can prep the components a day ahead and keep them covered in the refrigerator, then finish the dish when you are ready to eat. It saves real time on a busy evening.

Can I use something other than medium yellow onion?

You can. Use what you have and keep the quantity about the same. The cooking time may shift slightly, so go by how this recipe looks rather than the clock.

How long does Instant Pot Chicken Rice Burrito take?

About 10 minutes from start to finish. The first time through may run a little longer, since you are reading as you go.

Can I double the recipe?

Yes. Doubling works well here. Use a larger pan so nothing crowds, and expect this dish to need a little more time in the heat.

How do I store leftovers?

Leftovers keep in an airtight container in the refrigerator for up to three days.

Can I freeze Instant Pot Chicken Rice Burrito?

It is better fresh. Freezing changes the texture more than it is worth here, so plan to eat it within a couple of days.

Simple Food That Earns Its Place

If you make instant pot chicken rice burrito, we hope it turns into one of those recipes you stop measuring after a while, the one you can put together on a Tuesday without thinking too hard about it. That is the best thing a recipe can become, not a special occasion dish but a reliable one.

If something worked especially well for you, or you found a swap worth passing on, we would genuinely like to hear about it. Most of the small improvements in our recipes started as somebody else’s idea.

Simple ingredients, an honest method, and a plate worth sitting down for. That is all we are ever after.