Chicken Burrito Bowl Recipe
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This Chicken Burrito Bowl is a fresh, flavorful meal that’s perfect for busy weeknights, meal prep, or a fun family dinner! Made with juicy chicken, zesty seasonings, and colorful toppings, it’s a Chipotle-inspired dish you can customize to your heart’s content. Ready in about 30 minutes, this recipe is as easy as it is delicious.
Why You’ll Love This Chicken Burrito Bowl
This Chicken Burrito Bowl is a must-try because it’s:
- Quick & Easy: Done in 30 minutes using the Instant Pot.
- Customizable: Swap proteins, grains, or toppings to suit your tastes.
- Healthy & Balanced: Packed with protein, fiber, and fresh veggies.
- Meal Prep Star: Stores beautifully for up to 4 days.
- Crowd-Pleaser: Loved by kids and adults alike!
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Here’s everything you need to make these hearty burrito bowls.
- Chicken – I use skinless, boneless chicken breasts cut into 1 to 2-inch cubes.
- Beans – I used black beans in this recipe, but you can use your favorite beans instead or in addition, if you prefer more beans. Canned beans work exceptionally well in this quick and easy recipe.
- Corn – Frozen corn is a great addition to this recipe.
- Salsa – Homemade or store-bought salsa adds flavor and moisture to the recipe.
- Broth – I use chicken broth or stock, but you can also use vegetable broth or even water if you prefer.
- Taco seasoning – Homemade or store-bought seasoning adds spicy flavor to the recipe.
- Rice – Use rinsed, uncooked long-grain rice.
- Cheese – I use a Mexican blend of cheese.
Ingredient Swaps
- Rice Options: Swap rice for quinoa or cauliflower rice for low-carb. Cook in broth for extra flavor.
- Protein Swaps: Try grilled shrimp, steak, or tofu for variety. For vegetarian, use extra beans or tempeh.
- Spice it Up: Add sliced jalapeños, hot sauce, or chipotle peppers for heat.
- Dressing Alternatives: Swap the salsa for guacamole, or a store-bought ranch.
- Make it Vegan: Use tofu, skip cheese, and replace yogurt with vegan sour cream in the dressing.
How to Make Easy Chicken Burrito Bowls
My preferred method for these quick and easy burrito bowls is to make them in my Instant Pot. In minutes, I have an easy and delicious meal ready to serve or to make ahead and store for meal prep.
Step-by-Step Instructions for Instant Pot Chicken Burrito Bowls
- Add chicken, broth, black beans, corn, salsa, and seasoning to Instant Pot.
- Stir to combine.
- Add the uncooked rice. Do not stir. Place the lid on the Instant Pot and pressure cook as directed in the recipe.
- Release the pressure, top with cheese, return the lid to allow the cheese to melt. Serve.
Alternative Cooking Methods
No Instant Pot? No problem! Here is an alternative way to make this Chicken Burrito Bowl on the stovetop. Ingredients remain the same.
Stovetop Method
Cook Chicken: Heat a skillet or grill pan over medium-high heat. Season and cook chicken until it reaches 165°F. Rest 5 minutes.
Rice & Add-Ins: Cook rice on stovetop in broth for extra flavor. Warm beans and corn separately.
Assemble: Add rice to bowl, top with chicken, beans, corn, and cheese. Drizzle with salsa. Total Time: 35-40 minutes.
Recipe Success Tips
- Marinate for More Flavor: If time allows, marinate the chicken for at least 1-2 hours in the fridge to let the spices penetrate deeply.
- Check Chicken Temperature: Use a meat thermometer to ensure the chicken reaches 165°F for safety and juiciness.
- Rinse Rice Well: Rinse rice under cold water until it runs clear to prevent a gummy texture, especially for Instant Pot cooking.
- Taste and Adjust Seasoning: Before assembling the bowls, taste. Add more salt or spices to suit your preference.
- Keep Toppings Fresh: Prep fresh ingredients like avocado and lime, if using, just before serving to maintain their vibrant color and texture.
- Layer for Visual Appeal: Arrange toppings in distinct sections for a restaurant-style presentation that’s as beautiful as it is tasty.
Storage Instructions
- Refrigerate: Store components separately in airtight containers for up to 4 days.
- Reheat: Warm chicken and rice in the microwave or stovetop. Add fresh toppings just before serving.
- Freeze: Freeze cooked chicken and rice in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Meal Prep: Assemble bowls in containers without avocado or other fresh toppings to keep fresh. Add those just before eating.
FAQs
Can I make this ahead for meal prep?
Absolutely! Store components separately and assemble when ready to eat for the freshest results.
How do I make it vegetarian?
Replace chicken with grilled tofu, tempeh, or extra beans. Use vegetable broth for rice.
What other toppings can I try?
Add pickled jalapeños, guacamole, cotija cheese, or crushed tortilla chips for extra crunch.
Can I use frozen chicken in the Instant Pot?
Yes, increase cooking time to 12-14 minutes for frozen breasts or thighs, ensuring 165°F internal temperature.
Why this Chicken Burrito Bowl is a Weeknight Winner
This Chicken Burrito Bowl is a weeknight hero! The Instant Pot delivers tender, flavorful chicken in minutes, while tasting like a restaurant-quality meal. Whether you’re meal prepping or feeding a crowd, this meal is sure to impress.
I’d love to hear how your chicken burrito bowls turn out! Leave a comment, rate the recipe, or tag me on Instagram @addapinch with #addapinchrecipes.
Chicken Burrito Bowls Recipe
Equipment
- Instant Pot 6-quart
Ingredients
- 1 pound chicken breasts, skinless, boneless, cut into 1-2 inch pieces
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups salsa, homemade or store-bought
- 1 cup chicken broth, homemade or store-bought
- 1 tablespoon taco seasoning, homemade or store-bought
- 1 cup long-grain white rice, rinsed
- 1 cup shredded Mexican blend cheese
Optional Toppings:
- diced avocado
- sour cream
- cilantro
Instructions
- Add to Instant Pot. Place the cubed chicken, black beans, corn, salsa, chicken broth, and taco seasoning into the Instant Pot. Stir to combine. Add the rice, without stirring.
- Pressure Cook. Secure the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Quick Release. Once cooking is complete, carefully perform a quick release of the pressure and carefully remove the lid according to the manufacturer's instructions.
- Combine and Melt Cheese. Stir to combine all the ingredients. The chicken will be tender and easily fall apart. Add the shredded cheese, cover with the Instant Pot lid and allow the cheese to melt.
- Serve. Serve into individual bowls and top with optional toppings as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Love the quicker meals with busy fall starts up! 🙏 Thank you!😊
Cynthia, thank you. You may be interested in my post: 25+ Quick and Easy Back to School Recipes. Also, check out the Quick and Easy Dinner Recipes on the home page.