Instant Pot 20-Minute Chicken Burrito Bowls

This is one of my favorite go-to weeknight meal recipes. I can throw the ingredients in the pot, spend a few minutes prepping the toppings and still have time to spare before it’s ready to eat. The whole thing comes together in 20 minutes thanks to my favorite cooking appliance, the Instant Pot.

Learn to master the Instant Pot! New Instant Pot Master Class. [learn more]

This fantastic dish is kid-friendly and guest-friendly thanks to the variety of toppings–juicy tomatoes, creamy diced avocado, even a slice or two of jalapeno if you like it spicy!

And did we mention this is a one-pot meal? Having a dinner that comes together fast is only half the battle if it dirties every dish in the kitchen. This one-pot wonder is not only fast to prepare, it’s a snap to clean up.

Don’t have taco seasoning packets on hand? The Pioneer Woman has a fantastic recipe for taco seasoning you can make from scratch!

This one-pot wonder is not only fast to prepare, it’s a snap to clean up.

Ingredients:

Pot Mixture:

• 2 cups chicken broth
• 1.5 lbs boneless, skinless chicken breasts (if large, cut in half)
• 1 1.25 oz packet taco seasoning
• 1.5 cups long grain white rice, rinsed
• 12 oz frozen corn kernels
• 1 15 oz can black beans, drained and rinsed
• 1 cup salsa

For Serving:

• Sour cream
• Diced tomatoes
• Shredded Mexican-blend cheese
• Diced avocado

Instructions:

1. Add the Pot Mixture ingredients to the Instant Pot, in the order listed.
2. Secure the lid, making sure the vent is closed.
3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
4. When the time is up, quick-release the remaining pressure.
5. Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot and stir.
6. Serve in a bowl topped with sour cream, diced tomatoes, shredded Mexican-blend cheese, and diced avocados.

*The MANUAL and PRESSURE COOK buttons are interchangeable.