Some days, you want something delicious in under an hour, with the lowest amount of effort and dishes possible. Say hello to these instant pot burrito bowls! They have a delicious chipotle flavor complemented by a tangy crema. They are high in both protein and fiber, making them perfect for a healthy, balanced diet while still not taking you hours of prep work or leaving your belly empty.
This meal is meat-flexible. You can use shredded chicken, canned chicken, ground turkey, ground chicken, ground beef, or no meat at all! Thanks to the rice and beans, any protein you add is just a bonus. The crema, cilantro, lime, and cheese add an element of freshness that makes this meal perfect for any season or weather. It truly is the perfect weekday dinner!
Ingredients
Crema (Sauce)
- 1 cup sour cream (for a lower-fat option, use low-fat Greek yogurt)
- 2 Tablespoons chipotle sauce, from a can of chipotle chiles in adobo
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 2 Tablespoons lime juice *optional
Burrito Bowls
- 1-2 lbs shredded chicken or cooked ground turkey (I usually use canned chicken)
- 2 cups of white rice
- 2 14 oz cans chicken broth (If you use the cartons, measure 2 cups)
- 3 Tablespoons dehydrated onion or 1 Tablespoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 28 oz can diced tomatoes
- 2 14 oz can black beans
- 1 14 oz can corn
For Serving
- shredded colby jack cheese
- chopped cilantro
- lime wedges
How to Make It
Make the Sauce
- In a small bowl, add ½ cup of sour cream, 2 tablespoons chipotle sauce, ¼ teaspoon garlic powder, ¼ teaspoon salt, and 2 tablespoons of lime juice. Stir to combine and set aside.
Make the Burrito Bowls
- If you need to cook or shred your meat, do so in this step. Drain and rinse the black beans and drain the corn. Set each aside.
- Rinse 2 cups of white rice and place them in the instant pot. Add the chicken stock, onion, salt, and pepper, and stir to combine.
- Add the diced tomatoes, corn, black beans, and chicken to the instant pot. Secure the lid, close the pressure release valve, and use the manual function to cook it on high pressure for 8 minutes. When it is finished, do a quick release.
- Fluff the rice to stir in the ingredients and serve with cilantro, colby jack cheese, chopped cilantro, and lime wedges.
Variations
Meat(less)
No meat – the beans and rice make a complete protein!
Ground beef
Shredded chicken
Ground chicken/turkey
Make it Lazier
Instead of adobo sauce and diced tomatoes, you can use canned salsa. It will not taste as good, but it is a lazier alternative for those days when you can’t be bothered to make the crema.
Alternate Toppings
Avocado
Cotija cheese
Storage
Store the sauce, bowls, and toppings separately in airtight containers. The burrito bowls can be stored in an airtight container in the fridge for up to four days. The sauce is good for up to a week in the fridge.
The burrito bowls can be frozen in an airtight container for up to three months.
Final Thoughts
Get ready for lazy, nutritious dinners with a little Tex-Mex twist. Dinner in 45 minutes, and leftovers for a few lunches during the week. You can make these ahead of time and freeze them, then just whip up the crema and toppings the day you want to use them. No matter the time of year or how crazy your day has been, I know you are going to love these Instant Pot burrito bowls.
Instant Pot Burrito Bowls
Equipment
- 1 instant pot
Ingredients
Crema (Sauce)
- 1 cup sour cream for a lower fat option, use low-fat greek yogurt
- 2 Tablespoons chipotle sauce From a can of chipotle chiles in adobo
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 2 Tablespoons lime juice *optional
Burrito Bowls
- 1-2 lbs shredded chicken or cooked ground turkey I usually use canned chicken
- 2 Cups white rice
- 2 14 oz cans chicken broth If you use the cartons, measure 2 cups
- 3 Tablespoons dehydrated onion or 1 Tablespoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 28 oz can diced tomatoes
- 2 14 oz can black beans
- 1 14 oz can corn
For Serving
- shredded colby jack cheese
- chopped cilantro
- lime wedges
Instructions
Make the Sauce
- In a small bowl, add ½ cup of sour cream, 2 tablespoons chipotle sauce, ¼ teaspoon garlic powder, ¼ teaspoon salt, and 2 tablespoons of lime juice. Stir to combine and set aside.
Make the Burrito Bowls
- If you need to cook or shred your meat, do so in this step. Drain and rinse the black beans and drain the corn. Set each aside.
- Rinse 2 cups of white rice and place them in the instant pot. Add the chicken stock, onion, salt, and pepper, and stir to combine.
- Add the diced tomatoes, corn, black beans, and chicken to the instant pot. If you have leftover adobo sauce/chipotle chilis, add them to the pot. Secure the lid, close the pressure release valve, and use the manual function to cook it on high pressure for 8 minutes. When it is finished, do a quick release.
- Fluff the rice to stir in the ingredients and serve with cilantro, colby jack cheese, chopped cilantro, and lime wedges.
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