Pressure Cooker Chicken Burrito Bowls

Pressure Cooker Chicken Burrito Bowls is one of my favorite toss the ingredients in the Instant Pot dinners.
Pressure Cooker Chicken Burrito Bowls

I’ve been making this recipe for as long as I’ve had my electric pressure cooker. I love the fact that I can toss some ingredients in, turn the pressure cooker on and in about an hour a dinner that everyone loves is ready.

The fact that I use frozen chicken on purpose in the recipe contributes to the ease. Because I use frozen chicken I also use brown rice instead of white. I think the white rice would be absolute mush by the time the chicken thighs were done so I wouldn’t attempt substituting it.

Pressure Cooker Chicken Burrito Bowls

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Author Micha M


  • 1 cup brown rice
  • 1 10 ounce can diced tomatoes and green chiles
  • 1 1/4 cup chicken broth
  • 2 Tablespoons taco seasoning mix
  • 1 12-16 ounce bag frozen corn
  • 1 28 ounce can pinto beans well drained
  • 1 1/2 pounds frozen boneless skinless chicken thighs


  • shredded cheese
  • sour cream
  • olives
  • pico de gallo or salsa
  • shredded lettuce
  • tortilla or corn chips


  1. Place the rice, chicken broth, and diced tomatoes and green chiles in the insert of the pressure cooker

  2. Top with the beans, corn, and chicken

  3. Sprinkle with the taco season mix

  4. Add the lid, set vent to seal and cook at high pressure for 25 minutes

  5. Once the timer goes off, turn the pressure cooker off and let naturally release pressure for 20 minutes

  6. Turn vent to release any residual pressure and carefully remove the lid

  7. Shred chicken and gently stir

  8. Serve in bowls with desired toppings

Recipe Notes

Cook time starts once the electric pressure comes to pressure.

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This post may be linked to these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday

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