Chipotle-inspired burrito bowls? Um, yes! A classic and one of my three Instant Pot recipes for newbies. While this recipe may be easy enough for a first-time cook, it is good enough that I still make it routinely five years later. Fast or slow, I’ve got you covered with this fun, versatile dish- directions for both pressure cooking and slow cooking are below on a printable recipe card.
MY TOP THREE FAST & EASY INSTANT POT RECIPES FOR NEWBIES
TUSCAN CHICKEN RIGATONI BURRITO BOWLS POTATO + CORN CHOWDER
Instant pot burrito bowls are customizable and can be served as a make-your-own style buffet with a variety of topping choices. Today, I’m going to show you how to make the basic chipotle-inspired burrito bowl.
The four main ingredients are rice, black beans, corn, and broth/stock. These items have become my permanent pantry staples to always have on hand, for those nights when I need a simple ‘throw in the pot’ meal that does not have to be watched and tended to.
ALTHOUGH I TYPICALLY USE FROZEN CORN, I DO KEEP A FEW CANS OF ORGANIC CORN IN THE PANTRY SO THAT I CAN MAKE THIS RECIPE ON CAMPING TRIPS AND VACATIONS.
tHE INSTANT POT CAN TRAVEL WITH YOU TO SAVE ON FOOD COSTS. THIS RECIPE IS MADE WITH NON PERISHABLE ITEMS THAT MAKE THIS PERFECT FOR A QUICK HOTEL ROOM DINNER OR CAMPGROUND WITH ELECTRIC HOOKUP
LUNDBERG ORGANIC LONG GRAIN BROWN RICE IS WHAT I ALWAYS USE IN THIS RECIPE. LONG GRAIN HOLDS US BETTER THAN A BASAMATI RICE (product link below)
I ALWAYS USE FROZEN WOODSTOCK BRAND ORGANIC CORN KERNELS, BUT I DO KEEP A FEW CANS OF THIS BRAND ON HAND TO TAKE THIS RECIPE ON VACATION & CAMPING (product link below)
THESE ARE MY GO-TO ORGANIC COMPANIES FOR CANNED BEANS. (product link below)
The additional ingredients are optional. For me, I really need shredded cheddar and a dollop of sour cream for the topping of my rice bowl. It’s all preference – If you are hosting a dinner party with ‘make your own burrito bowls’ – which I clearly recommend (hint, hint) – you’ll want to serve with a fresh Pico de Gallo (link to our authentic pico recipe), some chopped cilantro (for the guests that don’t have the cilantro soap gene), and some guacamole or fresh sliced avocados.
I have made this with diced chicken once but found that the other flavors overpower the meat and honestly, it was a wasted add-in…this burrito bowl is THAT good on its own with just beans serving as a high protein source; the chicken was just excessive in my opinion. That being said, if you are serving this to guests, it’s always a good idea to serve shredded beef, chicken, or other meats on the side for the authentic chipotle restaurant-inspired experience. I did include the recipe with diced chicken below on the printable recipe card.
PRODUCTS I USED FOR THIS RECIPE
This chop wizard makes prepping pico de gallo for the burrito bowls a breeze! I don’t know how I managed without this. (product link below)
I serve chips in these cute paper bags for an authentic Mexican restaurant experience at home. Everyone loves these!
3qt Mini Instant Pot- You can use any size. I have made this in both my 8 qt and 3 qt.
THIS RECIPE, THAT SERVES 4-6 PEOPLE, SURPRISINGLY FITS PERFECTLY IN THE SMALL 3QT INSTANT POT. IT’S A HEARTY AND SATISFYING MEAL WITH MINIMUM INGREDIENTS AND BUDGET FRIENDLY.
Print
Chipotle Inspired Burrito Bowls
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 4-6 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican
Description
Chipotle Inspired Burrito Bowls – Instant Pot or Slow Cooker Recipe!
Ingredients
- 2.5 cups chicken stock/broth (substitutes: veggie stock)
- 1.5 cup frozen corn kernels (sub: 1-15oz can of corn, drained)
- 1 (15-ounce) can of black beans, drained and rinsed
- 1 cup long-grain rice (I use brown rice for this recipe)
- Spices ( you can substitute an Indian spice mix, taco seasoning mix, or make a mild version with just garlic, onion, and salt)
I use a mix of the following (adjust to preference).
-
- 1 TSP chili powder; pre-mixed or the following:
- 1/4 TSP Paprika
- 1/4 TSP Garlic powder/granulated
- 1/4 TSP Onion powder
- 1/8 TSP Cumin
- 1/8 TSP Cayenne pepper (or ancho chili powder)
- 1/4 TSP Salt or celery salt
- 1/4 TSP Turmeric
- 1/8 TSP Ground ginger
- 1/8 TSP Black pepper
- 1 TSP chili powder; pre-mixed or the following:
Toppings:
- Shredded cheddar (or other shredded cheese preference)
- Sour cream
- Sliced avocados
- Chopped cilantro leaves
- Pico de Gallo or salsa
- Sliced jalapenos
- Lime juice
Instructions
DIRECTIONS:
- Combine broth, corn, and rinsed beans in your Instant Pot.
- Stir in spices
- Without stirring, add the rinsed rice. *Do not stir or move the rice, as this increases the risk for the dreaded “burn” error*
- Ensure that the sealing ring is properly placed and close the lid
- Set IP to Manual High Pressure for 10 minutes.
- When finished cooking, Allow a natural pressure release before opening.
- As it sets, any remaining liquid will be absorbed (within just a few minutes of opening lid)
- Top with shredded cheese and serve with your favorite toppings
- Serve immediately, garnished with cilantro, if desired.
DID YOU MAKE THIS RECIPE?
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Notes
SLOW COOKER METHOD: Add all ingredients and spices to slow cooker, gently stir, and cook on High for 2.5 hours. If you want to add chicken, it must be cooked separately.
TO MAKE WITH CHICKEN IN THE INSTANT POT: Dice 1 pound of boneless, skinless chicken into small chunks (1″ or less) and add to IP with the broth, beans, and corn. Continue with the recipe above. Cook time remains the same.
Keywords: burrito bowl
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