Instant Pot Cheesy Chicken Burrito Bowl Recipe

Introduction

This Instant Pot Cheesy Chicken Burrito Bowl is a quick and flavorful meal perfect for busy weeknights. Packed with ground chicken, veggies, and melty cheese, it combines convenience with delicious Tex-Mex flair.

Ingredients

• 16 oz ground chicken
• 60 g diced yellow onion (about 1/4 cup)
• Approximately 200 g diced bell pepper (about 2 peppers)
• 1/2 cup white rice (uncooked)
• 1 can black beans (455 g)
• 1 can Original Rotel
• 1 bag frozen cauliflower rice (340 g)
• 16 oz jar salsa of your choice
• 1 cup (8 oz) chicken broth
• 56 g Velveeta Mexican Shreds

Instructions

1. Step 1: Using the sauté function on the Instant Pot, spray with oil and cook the ground chicken. Season with salt and pepper to taste.
2. Step 2: Add the diced onion and bell pepper to the pot and cook for another 3–5 minutes until softened.
3. Step 3: Microwave the bag of frozen cauliflower rice for about 2 minutes to break up any large frozen chunks.
4. Step 4: Add the cauliflower rice, uncooked white rice, black beans, Rotel, salsa, and chicken broth into the Instant Pot. Stir everything together well.
5. Step 5: Turn off the sauté function, secure the lid, and set the Instant Pot to cook at high pressure for 7 minutes.
6. Step 6: When cooking is complete, carefully release the pressure according to your Instant Pot instructions. Top the burrito bowl with Velveeta Mexican Shreds before serving so the cheese melts perfectly.

Tips & Variations

• For extra flavor, add a teaspoon of taco seasoning when cooking the chicken.
• Swap Velveeta for shredded cheddar or Monterey Jack cheese if preferred.
• Try adding corn or diced jalapeños for a bit of sweetness or heat.
• Use brown rice instead of white, but increase the pressure cooking time to 20 minutes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stove with a splash of chicken broth to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cauliflower rice instead of frozen?

Yes, fresh cauliflower rice works well. Skip microwaving and add it directly to the Instant Pot with the other ingredients.

Is this recipe gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free, making it suitable for a gluten-free diet.

Instant Pot Cheesy Chicken Burrito Bowl Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

This Instant Pot Cheesy Chicken Burrito Bowl is a quick and flavorful meal that combines ground chicken, vegetables, rice, beans, and melty cheese into one hearty, comforting bowl. Perfect for weeknight dinners, this recipe uses the Instant Pot to lock in flavors and speed up cooking time, resulting in a delicious cheesy burrito-inspired dish with minimal effort.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Proteins and Dairy

• 16 oz ground chicken
• 56 g Velveeta Mexican Shreds
• 1 cup (8 oz) chicken broth

Vegetables

• 60 g diced yellow onion (about 1/4 cup)
• ~200 g diced bell pepper (about 2 peppers)
• 1 can of black beans (455 g), drained and rinsed
• 1 can of Original Rotel (diced tomatoes and green chilies)
• 1 bag frozen cauliflower rice (340 g)

Grains

• 1/2 cup white rice (uncooked)

Condiments and Seasonings

• 16 oz jar salsa (cilantro flavored recommended)
• Salt and pepper to taste
• Cooking spray oil for sautéing

Instructions

1. Cook the Ground Chicken: Set your Instant Pot to the sauté function and spray with cooking oil. Add the ground chicken, season it with salt and pepper, and cook until no longer pink, breaking it up as it cooks.
2. Add Onions and Bell Peppers: Stir in the diced yellow onion and bell peppers to the cooked chicken. Continue sautéing for an additional 3 to 5 minutes until the vegetables soften.
3. Prepare Cauliflower Rice: Microwave the frozen cauliflower rice bag for about 2 minutes to loosen any large frozen chunks, making it easier to mix later.
4. Combine Remaining Ingredients: Add the uncooked white rice, black beans (rinsed), Original Rotel, microwaved cauliflower rice, salsa, and chicken broth into the Instant Pot with the sautéed mixture. Stir well to combine all ingredients evenly.
5. Pressure Cook: Turn off the sauté function and securely place the lid on the Instant Pot. Cook on high pressure for 7 minutes to allow the flavors to meld and the rice to cook thoroughly.
6. Finish and Serve: Carefully release the pressure according to your Instant Pot’s instructions. Open the lid and sprinkle the Velveeta Mexican shreds on top of the hot mixture. Let the cheese melt slightly from the residual heat before serving.

Notes

• For a spicier bowl, use a hot salsa or add diced jalapeños during sautéing.
• You can substitute ground turkey or beef for the chicken if preferred.
• Microwaving the cauliflower rice before adding helps prevent clumps and ensures even cooking.
• Use low-sodium broth and beans if you want to reduce the salt content.
• Leftovers store well in the refrigerator for up to 3 days and reheat easily in the microwave.

Keywords: Instant Pot, cheesy chicken, burrito bowl, ground chicken, Mexican-style bowl, easy dinner, one-pot meal