Instant Pot Salsa Chicken and Brown Rice Burrito Bowls
Anyone can whip up this easy and flavorful Instant Pot salsa chicken and brown rice burrito bowls recipe. It is simple, gluten-free, and totally family-friendly. This high-fiber and high-protein recipe will become a healthy staple on your dinner table.
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These Instant Pot chicken and rice bowls are one of those one-pot wonders. The IP is so great for those. If you love seafood, try this Instant Pot Shrimp. You might also want to try this tasty Instant Pot Char Siu or get fancy with an Instant Pot Beef Bourguignon. Looking for more dinner ideas? Check out our dinner recipes category for more inspiration.
Why You Will Love This Recipe
Simple one pot, easy prep, no babysitting, and consistent results every time.
Can we talk about customizing? This recipe is great for picky eaters, as you can let everyone choose their favorite toppings to make this dish their own.
Naturally gluten-free. Bonus!
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Oil – For sauteeing the veggies in the pot. We use olive oil, but coconut oil works well too.
- Onions and Garlic – These create a nice base of flavor.
- Chicken – We use boneless, skinless chicken breasts in this recipe.
- Beans – Our preference is black beans, and we look for a can that says BPA-free on the label.
- Rice – This recipe uses long-grain brown rice.
- Seasonings – Chili powder, cumin, and of course, sea salt, and freshly ground pepper.
- Broth – Store-bought chicken broth or homemade.
- Salsa – The secret ingredient that adds a nice punch to this dish.
Expert Tip!
Only have frozen chicken? That works too! Just cut it into bite-sized pieces and use the frozen chicken. It will cook in the same amount of time.
Equipment
These are the key pieces of equipment used in this recipe.
- Instant Pot – This recipe has been tested using a 6 Qt. Instant Pot.
- Cutting Board and Chef’s Knife – For prepping the chicken, onions, and garlic. We love our Victorinox knife for all manner of chopping.
- Pressure cook, slow cook, rice cooker, yogurt maker, steamer, sauté pan, and food warmer.
- Cook for up to 6 people – perfect for growing families, or meal prepping and batch cooking for singles.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, saute up some onions in a little bit of oil, then hit the pot with freshly minced garlic.
The very useful saute function separates the Instant Pot from a slow cooker. Instead of browning meat or sauteing veggies in another pan, you can do it right in the Instant Pot. Love that! Anything to lessen the never-ending pile of washing. Joe calls me ‘the dirty dish maker’. That’s life with a food blogger. Don’t worry. I have a few names for him, too. 😉
Step 2
Next, add in the chicken pieces, brown rice, beans, and seasonings, and stir well to combine. Add the salsa and broth and stir well again.
Turn off the sauté function.
Step 3
Finally, lock the lid in place, turn the valve to the sealed position, and press the manual button. Set the time for 18 minutes at high pressure.
Step 4
Once the timer goes off, allow pressure to release naturally. This adds about 5 minutes to the cook time.
Carefully, open the lid. Stir the mixture and serve with desired toppings.
Serving Suggestions
- Enjoy as a burrito bowl and garnish with all your favorite toppings—avocado, salsa, shredded cheese, fresh lime juice, sour cream, guacamole, fresh chopped cilantro, and salsa.
- Serve with a tasty side dish like Mexican street corn or a simple lettuce salad. We also love a bowl of tortilla chips or nachos on the side.
- Wrap it up in a soft tortilla, use it in chicken quesadillas, or for stuffing tacos.
FAQS
You can use a super spicy salsa or add chopped jalapenos into the mixture before cooking.
I recommend rinsing the rice to remove any excess starch.
Storage Tips
To Store: Transfer cooled leftovers to an airtight container and store in the refrigerator for up to 3 days.
To Freeze: Place the airtight container in the freezer and store it for up to 3 months. Thaw in the fridge overnight.
More Instant Pot Recipes
- Instant Pot Quinoa – Gluten Free
- Instant Pot Char Siu
- Spaghetti Squash in the Instant Pot
- Instant Pot Turkey Sausage Soup
- Easy Instant Pot Apple Crumble
- Instant Pot Chicken Lentil Soup
**This recipe was originally posted on February 20, 2017, updated on June 3, 2019, and updated again on April 1, 2025, with recipe notes, writing, and new photos.**
If you’ve tried this instant pot salsa chicken recipe, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Instant Pot Salsa Chicken and Brown Rice Burrito Bowls
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 chicken breasts cut into bite sized chunks
- 1 398 ml. can black beans drained and rinsed (Or use 1.5 cups)
- 1 cup dry long grain brown rice
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp sea salt
- ¼ tsp ground pepper
- 1 cup broth
- 1 cup salsa
Toppings: cilantro, cheese, avocado, sour cream, salsa
Instructions
- Set Instant Pot to saute and adjust it to low heat.
- Add the oil and let it warm up until it becomes liquid and shimmering. Add onions and saute, stirring periodically, until softened, about 2 minutes.
- Then, stir in the garlic and cook for another minute. Keep stirring so as not to burn the garlic.
- Next, add in the chicken pieces, brown rice, beans, and seasonings, and stir well to combine. Add the salsa and broth and stir well again.
- Turn off the saute function.
- Lock the lid in place and set the valve to sealing. Press the manual button and set the time for 18 minutes.
- Once the time is up, allow the pressure to release naturally by waiting for the pin to drop. Once it does, carefully unlock the lid and remove it. Stir the mixture well.
- Portion into bowls and serve with your favorite toppings.
I have to tell you, I used to have this recipe bookmarked and made it ALL THE TIME. But then we tried to go vegetarian and I went through my bookmarks and must’ve deleted it; when I went back today, like a year later, to make it, I was so heartbroken that it wasn’t there. And I searched and searched online for this recipe remembering 18 minutes, brown rice, and sort of the order of how to add things. I started cooking before I found this but was so relieved that I almost got it 100%, and have placed you back safely in my bookmarks. This recipe is AMAZING and perfect for weeknights. SO GLAD I found you….again!
Aw, Alana!!! Thanks so much <3 I LOVE this recipe too. It's my go-to for meal prep as I find its packs up great for lunches. Happy you're back!
Is the brown rice instant rice or long grain?
Long grain!! Thanks for pointing that out – I’ll edit the recipe notes 🙂
I made this for lunch (that I’d have for a few days) and I have to say it’s really tasty! I subbed out chicken breast for thigh and I forgot to get sour cream or guacamole, but I did just make some tortillas so I’ll try them with lunch tomorrow. Thanks for the great recipe.
Hey thanks James! I agree about this being great for meal prep. It heats up so well! I neeeed avocado though. 😉 Love the thighs substitute also! Happy to know that works well.
why frozen breasts, and more importantly, how are you cutting frozen breasts into bite size pieces? Also it doesnt say how long you are supposed to saute the chicken – are you supposed to cook them through while sauteeing?
Such a good question! lol Honestly I have no idea why it says frozen. A bad typo? I’ve corrected it. Thanks for pointing it out! No need to cook the chicken through during the saute, the pot will do it for you. 🙂 Thanks Allison!
I wanted an Instant Pot Recipe to use with chicken and brown rice. I found this one and I have to tell you, I love this recipe! It turns our perfectly delicious every time (I’ve made it twice now.) I will use this one regularly for my Instant Pot.
Thanks so much Jo! I am really happy you enjoy this dish. It is one of my go-to recipes for the instant pot also! I love the consistency of the IP where you just chuck it all in and you’re done. And I LOVE that fresh avocado as a topping. 🙂
So bummed ! Followed directions to a tee and all it did was BURN. THREE times I tried, adding more water each go. Had to just let it sit the last time and PRESTO! It’s sooo good BUT am not sure I’ll make again? I have no idea how long it actually cooked, but the (brown) rice finally got soft so we could enjoy eating it. I have an 8qt DUO IP.
Hey Andrea! So sorry this didn’t work out for you. I haven’t seen a BURN notice on mine. Perhaps my salsa is more liquidy than the brand you use? I use Herdez which has chunks and lots of juice. I find that this and the 1 cup of broth is plenty of liquid to avoid the BURN.
I’ve been intimidated by my IP too. But after a successful attempt at steel cut oatmeal this mo, I’m trying this recipe tonight. Ran into a problem when I got to the end and the instructions say use the manual setting. I don’t have a manual setting. So I set it on Pressure Cook and High and now hoping for the best.
That should work! It’s too bad they couldn’t keep the controls the same on their models. I hope it was a success Valeria!
Is the 1 cup of brown rice cooked already or dry?
Dry! Thanks for pointing that out. I’ve edited the recipe. 🙂 Have a great week Susan!
I don’t have an instant pot but I would totally recreate in a regular one. Looks delicious!
I’m always looking for different ways to use my Instant Pot, so your post is really helpful! Like you, I love the sauté function. It eliminates those extra dishes! This allergy-free recipe is right up my alley! Thanks for sharing.
The IP is in constant use this summer. I love not heating the place into a raging inferno. 😉 Thanks Elaine!
Love how easy this instant pot recipe is! It’s my new fave kitchen gadget. Salsa chicken is definitely a winner!
You and me both, Vanessa! Total favourite around here. Thanks! 🙂
I just got my instant pot last month and have only used it once. Not going to lie, I’m intimidated. This recipe sounds like one I could tackle though! Thank you for sharing. It sounds delicious.
Bust it out, girlfriend!! If anything the IP is a wicked prep cook. Beans, rice, chickpeas, broth all super easy and hands off. 🙂 And this recipe of course! Thanks Jo!