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Take all the yummy fillings from a chicken burrito and morph them into a chicken burrito bowl. Pressure cooking will allow dinner to be done that much quicker! This uses an elevated trivet, and a pot-in-pot method to allow multiple ingredients to cook at once. I also used small silicone bowls to heat the corn and black beans


Recipe Summary

15 mins
10 mins
30 mins
5 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine rice, water, taco seasoning, and tomato powder in a 7x3-inch cake pan or oven-safe bowl. Stir to ensure rice is covered.

  • Toss chicken breast pieces with garlic salt and black pepper in a bowl.

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add salsa and chicken; stir to combine. Pour black beans and corn into separate small silicone bowls. Place bowls on opposite sides of the Instant Pot®, nestling the chicken between them. Place elevated trivet into the Instant Pot®. Set the container of rice on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 11 minutes. Unlock and remove the lid. Remove rice from trivet. Remove trivet. Blend corn and black beans with the chicken.

  • Add equal amounts of rice to 4 serving bowls. Top with chicken mixture.

Cook's Note:

Serve burrito bowls with toppings of your choice, such as shredded Cheddar cheese, sour cream, salsa, avocado, chopped onion, and cilantro.

Nutrition Facts

319 calories; protein 18.1g; carbohydrates 49.7g; fat 4.9g; cholesterol 39.9mg; sodium 774.5mg. Full Nutrition