These Instant Pot Healthy Chicken Burrito Bowls are a flavor-packed, wholesome meal that comes together in just 35 minutes. Tender, juicy chicken mingles with fluffy rice, vibrant veggies, and zesty spices, creating a satisfying blend of textures and tastes. Perfect for busy weeknights, this dish delivers a hearty, nutrient-rich dinner without the fuss.
Every bite is a fiesta of bold Mexican-inspired flavors, balanced with fresh, wholesome ingredients. The creamy avocado, tangy lime, and smoky spices elevate the dish, while the low-calorie, high-protein profile keeps it guilt-free. Whether you’re meal prepping or feeding a crowd, these burrito bowls are as delicious as they are convenient.
Ingredients for Instant Pot Healthy Chicken Burrito Bowls
- 3 boneless, skinless chicken breasts (frozen or thawed)
- ½ cup brown rice (uncooked; substitute with white rice if preferred)
- ½ can black beans (drained and rinsed; use a full can for extra protein)
- 15 ounces diced tomatoes (canned; fire-roasted tomatoes add extra flavor)
- 2 Tablespoons minced garlic (fresh or jarred)
- 2 Tablespoons cumin (adjust to taste)
- 1 Tablespoon onion powder (or substitute with fresh diced onion)
- 2 Tablespoons chili powder (mild or spicy, depending on preference)
- 1½ cups chicken broth (low-sodium recommended)
- Toppings:
- Romaine lettuce (chopped)
- Shredded cheddar cheese (or a dairy-free alternative)
- Avocado (diced)
- Salsa or pico de gallo (store-bought or homemade)
Step-by-Step Instructions
- Combine Ingredients: Add the chicken breasts, brown rice, black beans, diced tomatoes, minced garlic, cumin, onion powder, chili powder, and chicken broth to the Instant Pot. Stir gently to combine.
- Cook: Lock the lid into place and turn the knob to SEALING. Select MANUAL or PRESSURE COOK and set the timer for 25 minutes.
- Release Pressure: Once the cooking time is complete, carefully turn the pressure valve to VENTING to release the steam. Wait until the float valve drops before opening the lid.
- Shred Chicken: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the Instant Pot and stir well to combine with the rice and beans.
- Assemble Bowls: Place a handful of chopped romaine lettuce in each bowl. Top with the rice, beans, and shredded chicken mixture. Sprinkle with shredded cheddar cheese, diced avocado, and a spoonful of salsa or pico de gallo.
- Serve and Enjoy: Serve immediately while warm. Add a squeeze of lime or a dollop of sour cream for extra flavor if desired!
Toppings and Sauce Ideas to Elevate Your Bowl
While the recipe already suggests toppings like shredded cheese, avocado, and salsa, you can get creative with your burrito bowl! Try adding a dollop of sour cream or Greek yogurt for creaminess, or drizzle with cilantro lime dressing for a zesty kick. For a bit of crunch, toss in some tortilla strips or roasted corn. If you love heat, a splash of hot sauce or a sprinkle of pickled jalapeños will do the trick!
Perfect Pairings: Serving Suggestions
These burrito bowls are a complete meal on their own, but you can round out your dinner with a few tasty sides. Serve with warm tortillas or chips and guacamole for a fun, interactive meal. A refreshing side salad with lime vinaigrette or a simple fruit platter can balance the hearty flavors. Don’t forget a cold drink—iced tea, lemonade, or even a margarita would pair beautifully!
Storing and Reheating for Meal Prep Success
This recipe is a meal prep dream! Store the chicken, rice, and bean mixture in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual portions for up to 3 months. To reheat, simply microwave until warmed through, or add a splash of broth and heat on the stovetop to keep it moist. Add fresh toppings like lettuce and avocado just before serving for the best texture.
Quick Tips to Save Time and Effort
If you’re short on time, use pre-cooked rice or frozen brown rice to cut down on cooking time. You can also swap frozen chicken breasts for pre-cooked rotisserie chicken—just add it at the end to warm through. For even faster prep, measure out your spices and toppings ahead of time. These small tweaks can make this already quick recipe even more convenient!
Customize It: Recipe Variations to Try
This recipe is super versatile! Swap the chicken for ground turkey or shredded pork for a different protein. If you’re vegetarian, use extra beans or tofu instead of chicken. For a grain-free option, replace the rice with cauliflower rice. You can also experiment with spices—try adding smoked paprika or oregano for a new flavor profile. The possibilities are endless!
Instant Pot Healthy Chicken Burrito Bowls Recipe
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 3 boneless, skinless chicken breasts, frozen
- ½ cup brown rice, uncooked
- ½ can black beans, drained and rinsed
- 15 ounces diced tomatoes
- 2 Tablespoons minced garlic
- 2 Tablespoons cumin
- 1 Tablespoon onion powder
- 2 Tablespoons chili powder
- 1½ cups chicken broth
Toppings
- romaine lettuce
- shredded cheddar cheese
- avocado, Diced
- salsa or pico de gallo
Instructions
- Combine all the ingredients in the Instant Pot. Lock the lid into place and turn the knob to SEALING.
- Push MANUAL or PRESSURE COOK and cook for 25 minutes. When done release by turning the pressure valve to VENTING.
- Open the lid and remove the chicken to shred.
- Add the chicken back into the Instant Pot and stir well.
- Place the romaine lettuce in your bowl. Top beans, rice, and shredded chicken. Sprinkle with cheese, salsa, and avocado if you’d like!