Instant Pot Shredded Chicken And Rice Burrito Bowl

For the full experience, make this recipe with the Drop Recipes app.

recipe by Carrie Forrest

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

If you’re a fan of those giant chicken burritos wrapped in foil that you can get from food trucks or roadside vendors, then you’ll love this chicken and rice burrito bowl. For a healthy spin, I swap out the tortilla for brown rice and leave off the cheese in favor of avocado. The rice also helps soak up the flavorful, nourishing broth. ADVANCE PREP TIP: Prepare the rice ahead of time and warm it up before serving. MEAL PREP TIP: Slice the avocado right before serving to keep it from browning.

Inspired by:

recipe updated Apr 30, 2020


  • White onion icon
    White onion
    1 (140g)
  • Green chili icon
    Green chili
  • Pinto beans icon
    Pinto beans
    425g (about 1¾ cups)
  • Brown rice icon
    Brown rice
    3 cups (626g)
  • Cilantro icon
    as needed
  • Jalapeño pepper icon
    Jalapeño pepper
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tbsp (30ml)
  • Chicken breast icon
    Chicken breast
    6 (675g)
  • Taco seasoning icon
    Taco seasoning
    about ¼ tsp (1g)
  • Low-sodium chicken broth icon
    Low-sodium chicken broth
    1.5 cups (360g)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Avocado icon
    2 (330g)
  • Tomato salsa icon
    Tomato salsa
    as needed


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Large serving bowl
  • kCook icon Cutting board

Step preview

  1. Add extra virgin olive oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Add chicken breast to the inner pot
  4. Cook evenly until lightly browned - approx 4 min
  5. Cancel - Sauté
  6. Then add taco seasoning, white onion, green chili, low-sodium chicken broth and ground cumin to the inner pot
  7. Deglaze with a wooden spoon
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Manual, High, 15 min
  10. Natural release - 10 min
  11. Quick release
  12. Use a slotted spoon to transfer the chicken to a cutting board. Shred the chicken using two forks, then return it to the inner pot.
  13. Add pinto beans to the inner pot
  14. Stir until well combined
  15. Transfer mixture to 6 large serving bowls
  16. Serve with brown rice, avocado, cilantro, jalapeño pepper and tomato salsa
  17. Serve immediately
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.