This Healthy Instant Pot Chicken Burrito Bowl Recipe is the perfect easy one-pot meal to make for a fast weeknight dinner or for weekly meal prep.
I love trying new recipes, so I rarely cook the same thing twice, but these burrito bowls are one of the few recipes I have made over and over again.
#1 – Because they are so fast to throw together.
#2 – It’s a healthy recipe with lean protein and veggies (super important to me as someone who has lost 100 pounds!).
#3 – The flavors are amazing (kind of like homemade Chipotle!).
#4 – It makes a great meal prep recipe because it reheats so well.
#5 – Because my husband loves it as much as I do.
How To Make Healthy Instant Pot Chicken Burrito Bowls
I like to start by getting all of my chopping out of the way.
So, cut up your onion, bell peppers, and chicken breast (this vegetable chopper is amazing for saving time cutting onions and peppers!).
Then add your chicken to your Instant Pot (I use the 6-qt Instant Pot DUO for this recipe – my favorite!).
Now add your peppers and onions.
And your spices (don’t skimp here – the flavors in this recipe are fantastic!).
Now, pour in your rice.
Make sure you are adding your ingredients in the order I list in the recipe. This is a recipe that can sometimes trigger the BURN notice on your Instant Pot, but that shouldn’t be a problem if you pour them into your pot as the recipe calls for.
And pour in your broth.
And add the can of black beans and corn.
Lastly, top it all off with your favorite salsa. I love fruity salsa, so this is a peach and pineapple chipotle salsa, but go with the salsa flavors you love most.
Now put on your lid, make sure the valve is set to “Sealing,” and set your machine to Manual/Pressure Cook for 4 minutes.
The pot will take some time to come to pressure (my pot usually takes 10-15 minutes to come to pressure with this recipe), then it will start counting down the 4 minutes of cooking time.
When the cooking time is complete, open the valve to quick release the pressure, and stir it all up.
You can serve it exactly as-is or add any toppings you like – cilantro, avocado, cheese, tomatoes, etc.
Can I Substitute…
Brown rice or quinoa for white rice?
Not in this recipe! Sorry! I get it. I try to use brown rice whenever I can.
But brown rice takes a much longer cooking time than the rest of the ingredients in this recipe, so to keep it a one-pot meal, you really need to use the white rice.
Ground turkey or beef for chicken?
Absolutely, yes! Just use the saute mode on your Instant Pot to brown the ground meat (and drain it if necessary) before adding the rest of the ingredients and cook as directed.
Other veggies for the peppers?
Sure! The only thing you will want to watch for is that some vegetables require more or less cooking time than peppers, so some vegetables may get overcooked and mushy (zucchini) while some may stay a bit too crunchy (carrots).
Frozen corn for the canned corn?
Yup! I’ve used them both interchangeably in this recipe.
Looking For More Healthy One-Pot Meals?
- 1 lb chicken breast, diced
- 1 yellow onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 2 tsp minced garlic
- 2 Tbs taco seasoning
- 1 cup uncooked white rice
- 1 cup chicken broth
- 1 can black beans, drained
- 1 can corn, drained
- 1 cup salsa
- Garnish: cilantro, lettuce, tomatoes, sour cream/Greek yogurt, avocado, cheese
- Pour all ingredients into your Instant Pot in the order listed. Don’t stir.
- Put the lid Instant Pot on your Instant Pot, making sure the valve is set to “Sealing”.
- Cook on manual (high) pressure for 4 minutes. Remember, it will take time for your pot to come to pressure before the timer will begin counting down.
- When the cooking cycle is complete, carefully open the valve to quick release the pressure.
- Stir everything together, garnish with your preferred toppings, and serve.
Serving Size: 1/6 (~1 1/3 cup)
Amount Per Serving:
Calories: 367Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 67mgSodium: 709mgCarbohydrates: 51gFiber: 8gSugar: 7gProtein: 33g
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