Easy Instant Pot Chicken Burritos Recipe — Quick & Flavorful Meal

Super-simple Instant Pot Chicken Burritos are a quick, healthy, and satisfying dinner. Long-grain white rice, black beans, and tender chicken cook together in the Instant Pot with a blend of savory spices for an easy one-pot meal.

Homemade Chicken Burritos, the Easy Way!

Burritos are essentially a bundle of delicious ingredients wrapped in a large flour tortilla. Typical fillings include rice, beans, and a protein like chicken or beef, and you can finish them with cheese, sour cream, salsa, or any toppings you like.

In this Instant Pot version, rice and black beans cook with boneless, skinless chicken breasts and simple seasonings. Sauté the aromatics, add the remaining ingredients, pressure cook, shred the chicken, then assemble warm burritos for a hassle-free weeknight dinner.

What’s the Difference Between Tacos and Burritos?

Tacos and burritos share many similarities — both use tortillas and can be filled with a wide range of ingredients — but there are clear distinctions. Tacos are typically smaller, served on small tortillas and often folded. Burritos use large tortillas and are folded and sealed into a cylindrical shape.

Burritos commonly include a rice-based filling, which makes them heartier and more carb-forward than tacos. If you want make-ahead options, consider making a batch of freezer burritos to reheat later.

The Ingredients You’ll Need

Here are the ingredients called for in this recipe. The jalapeño adds heat, but you can omit it if you prefer milder burritos.

• Oil: A neutral, high-heat oil for sautéing.
• Onion: One medium yellow (or white or red) onion, chopped.
• Garlic: Fresh minced garlic (or garlic powder as a substitute).
• Jalapeño: Seeds removed and finely minced, optional for heat.
• Tomato Paste: Adds richness and slight tang.
• Broth: Chicken or vegetable broth.
• Rice: Long-grain white rice (do not substitute brown, instant, or quick-cook rice).
• Beans: A can of black beans, rinsed and drained.
• Corn: Fresh, frozen, or canned.
• Lime Juice: Fresh preferred, bottled or lemon juice will work.
• Taco Seasoning: A packet or homemade blend.
• Chicken: 1 to 1.5 pounds boneless, skinless chicken breasts.
• Salt and Pepper
• Tortillas: 10-inch flour tortillas for easy rolling.

What Do You Put On These Chicken Burritos?

Top your burritos any way you like. Popular choices include:

• Shredded cheese
• Sour cream
• Chopped tomatoes
• Avocado or guacamole
• Pico de gallo or tomatillo salsa
• Sautéed peppers and onions
• Queso dip
• Chopped cilantro and lime wedges for brightness

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How to Make Instant Pot Chicken Burritos

This recipe cooks in two main stages: sautéing aromatics and pressure-cooking the filling — all in the Instant Pot to save time and dishes.

1. Sauté the onions. Set Instant Pot to Sauté (low or medium) and heat the oil. Add chopped onion and cook until softened and translucent, about 2–3 minutes.
2. Add garlic, jalapeño, and tomato paste. Stir and cook for about a minute until fragrant, taking care not to burn the garlic.
3. Add the remaining ingredients. Pour in the chicken broth, rice, black beans, corn, lime juice, and taco seasoning. Mix to combine. Place the chicken on top of the rice mixture or on a steamer rack. Season the chicken with salt and pepper.
4. Pressure cook. Close and lock the lid. Cook on high pressure for 10 minutes, then allow a 10-minute natural pressure release before venting remaining pressure.
5. Shred the chicken. Remove the chicken, stir the rice and beans, then shred the chicken with two forks in a bowl.
6. Finish and assemble. Mix shredded chicken into the rice and beans. Spoon filling onto tortillas, add toppings, fold the sides, roll, and serve immediately.

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Tips for Success

These practical tips help avoid common Instant Pot issues like burn notices and uneven cooking:

• Don’t overload the pot: Stick to 1–1.5 pounds of chicken. Too much chicken can prevent the pot from reaching pressure or cook unevenly.
• Deglaze the pan: After sautéing, add the broth and scrape the bottom to loosen any browned bits. This adds flavor and helps prevent burn warnings.
• Use the right rice: This recipe is designed for long-grain white rice. Brown rice, wild rice, or instant rice require different cook times.

Festive Serving Suggestions

Serve burritos with simple sides to round out the meal:

• Chips and salsa: Crispy tortilla chips with chunky salsa make a classic, crowd-pleasing starter.
• Cowboy Caviar: A fresh, chopped salad-style dip with tomatoes, corn, avocado, and onion that works as a side or topping.
• Grilled pineapple: Caramelized pineapple (on a grill, grill pan, or skillet) pairs nicely with spicy fillings.

How to Store and Reheat Leftovers

• To store: Refrigerate the filling in an airtight container for 3–4 days. You can also roll burritos (without toppings), wrap in foil, and refrigerate for 2–3 days.
• To reheat: Microwave the filling until hot, or reheat a whole burrito (remove foil) for 1–2 minutes until warmed through.

Can I Freeze Homemade Chicken Burritos?

• Yes. Roll the filling into tortillas without fresh toppings, wrap each burrito in foil, and label with the date.
• Freeze for up to one month.
• To reheat from frozen: remove foil, wrap in a damp paper towel, and microwave 2–4 minutes until heated through. Add fresh toppings after warming.

More Instant Pot Favorites

• Easy Instant Pot Carne Asada
• Instant Pot Coq Au Vin
• Easy Instant Pot Orange Chicken