white bowl with cooked rice base with corn, black beans, and onion topped with chopped green onion, salsae, and a dollop of sour cream; fork to left of bowl; green onion and half avocado in background on light blue cloth; bottom part of instant pot showing in top left corner

Instant Pot Burrito Bowl

Contributor: Lauren Keating

Instant Pot Burrito Bowls make dinner a breeze! The base cooks all together in about 30 minutes while you prep the toppings.

  • Author: Lauren Keating
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: Mexican


  • 1 Tbsp. olive oil
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 1 lb. boneless, skinless chicken breasts or thighs, diced
  • 2 tsp. chili powder
  • 1 can (15 ounces) black beans, drained
  • 1 cup frozen corn
  • 1 cup salsa
  • 1 cup low-sodium chicken stock
  • 1 cup white rice
  • 1 cup shredded cheddar cheese
Optional Toppings:
  • Chopped tomatoes
  • Salsa
  • Avocado
  • Black olives
  • Sour cream
  • Green onions


  1. Set your Instant Pot to Sauté. Once it’s hot, add the oil.
  2. Once the oil is hot, add the onion and cook 3-4 minutes, until softened.
  3. Turn off your Instant Pot and stir in the peppers, chicken, and chili powder. Next, mix in the beans, corn, and salsa then the chicken broth.
  4. Add the rice. Be sure not to stir at this point.
  5. Set the Instant Pot to high and set the timer for 10 minutes. Lock the lid in place and set the vent to sealing.
  6. When finished cooking, release the pressure manually.
  7. Stir in the cheese and place the cover back on the pot for a minute or two to help it melt. Stir well.
  8. Divide the chicken and rice mixture among serving dishes and let each diner add their own toppings.