Instant Pot 20 Minute Chicken Burrito Bowls
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This literally comes together in less than 10 min prep and another 10 min in the pressure cooker. The chicken is so tender and the flavors are just unbelievable here! After this, you’ll never want to make burrito bowls without your Instant Pot!
Is it kind of wrong that I want a bowl of this chicken burrito bowl with the pad thai and fried rice and drunken noodles that I’ve been having here?
Because I’m not quite homesick just yet. But I still need a bowl of this right now. With an icy cold Corona. And a fresh lime wedge.
Okay, so maybe I’m getting just a tiny bit homesick. But only because this is my favorite burrito bowl ever. And it was the first Instant Pot recipe I ever tested that converted me to the IP cult in 0.497295 seconds.
So you know it has to be good.
The chicken comes out perfectly tender but the rice is the true hero – soaked with all the burito bowl flavors from the IP magic. Serve with fresh cilantro leaves, a lime wedge, and crushed tortilla chips, if desired.
Or if you’re anything like Ben, a whole bag of crushed tortilla chips.
Instant Pot 20 Minute Chicken Burrito Bowls
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- 1 (1.25-ounce) package taco seasoning
- 1 cup low sodium chicken broth
- 1 (15-ounce) can corn kernels, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup salsa, homemade or store-bought
- 1 (4.5-ounce) can chopped green chiles
- 1 cup long-grain rice
- 1 cup shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot® and gently toss to combine.
- Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
- Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in cheese until melted, about 1 minute.
- Serve immediately, garnished with cilantro, if desired.
Did you make this recipe?
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My family loves this recipe! I use 16oz of watery salsa (Like Jacks) and about 1 1/4 cups of chicken broth, and I never get the burn notice!
This is my family’s favorite quick meal in the instant pot! My son would like to make it in his college apartment but he does not have an instant pot. Is there a way to convert this same recipe to a stove top or oven recipe?
I absolutely LOVE this recipe! As a single person, I struggle with motivation to cook proper food for myself. This recipe has been a life saver maaaany times. It’s cheap, tasty, easy and I can get a few meals out of one batch.
Like other comments have said, do NOT stir the rice in or you’ll get the food burn notice on your IP. Just dump it in a little pile in the middle then press it down with spoon/spatula until it’s submerged under the liquid and the rest of the stuff. I’ve also found that I need to cook everything a little longer to avoid crunchy rice : I put the timer to 12 minutes instead of 10 and it did the trick.
Has anyone halved this recipe to go in a 3 QT Instant Pot? How would I go about doing that? I’m hunting recipes to add to my repertoire as a beginning cook in a tiny apartment and this looks like a great one.
After reading all the comments about the rice not cooking properly or getting a burn error, I made the rice separately and stirred it in with the cheese after I did the quick release. I also served it with avocado on top. After one bite my husband said “you can make this again”. Thanks for an easy and delicious meal.
I’ve done this recipe 20+ times. I make sure that I put the rice on top and then push down slightly until the rice gets slightly submerged. That is the trick. I use medium grain rice.
I often leave out the chicken. The rice is the star here.
Has anyone tried doubling the recipe? If so, how much longer do you cook it?
Recipe is fantastic but my rice is never cooked enough after the recommended time. I’ve done the recipe enough times that I know once it’s done, I’ll open the lid, mix everything together and then leave it closed for another 45 to an hour. Then 95% of the rice is cooked properly and the 5% of crunchy rice is actually pretty nice!
Can I use frozen chicken? If so, does it change the time? Thanks!
I’ve made this so many times and I can’t believe I’ve never left a review! It is the most versatile, simple family dinner. My toddlers love it, my husband loves it and there’s always enough for lunch the next day. Don’t be afraid to modify it to fit what you have in your pantry because I’ve never had it not come out delicious and I rarely have everything I need love this recipe!
I’ve tried this recipe 5 times and had crunchy rice each time. I thought I did something wrong the first time so I made it again and had the same problem. Then I tried adding more broth (third attempt), more time (fourth attempt)and tried waiting once it finished cooking (lapsed time 10 minutes) (fifth attempt). Nothing solved the crunchy rice problem.
To be clear, not all of the rice is crunchy. And adding more water and lapsed time seemed to result in less crunchy. But it’s still a problem. And I’m not a new instant pot user. I’ve been using my instant pot multiple times a week for over 6 years. I rarely have a recipe fail because I have a good sense of what will work and what won’t. This one baffles me.
Absolutely love this dish! It is a “fan favorite” and a go to recipe for our family. I make sure I have the canned ingredients on hand. In a pinch, I substituted frozen corn and it worked well. I wonder if the nutritional values of the recipe are available. Also, has anyone tried substituting brown rice or quinoa??
How do you change this recipe to make it on the stove top? No pressure cooker over here. Looks so good! Thanks!
If you have a Dutch oven you can. Brown your chicken in it first. Then put the rest of the ingredients in, bring to a good boil, without the lid, transfer it to a hot oven for 30 to 45 min. Lid on.
I have not made this exact recipe this way but have done one very similar like this.
This is a family favorite! We always fight for the leftovers!
We absolutely love this dish! So delicious, budget friendly, and super easy to throw together. It transports very well also for work lunches. We like to serve ours with sides of sour cream, lettuce and chips. Thank you for such a wonderful recipe!
Absolutely delicious and super easy!
I rarely contact the recipe-writer but since you know your IP, what do you think would need to change by using cauliflower rice instead of regular rice? I can certainly cook them separately, and if I don’t hear from you I will. I am just curious how leaving out the rice or replacing with cauliflower rice would change any timing. TIA!
This is my go to recipe when I am short on time and need to stick to my macros.
I swap out the rice for brown rice and us half the cheese. I doubled up the recipe this week but have two extra servings that I won’t be able to eat in time before it goes bad. Has anyone tried freezing it? I’ve never frozen cooked rice before so please give any suggestions. Otherwise I’ll just toss it but will feel sad to do so 🙁
You can freeze cooked rice so freezing should be fine. Happy 2023!
Do you cook the brown rice the same amount of time?
I cook it the same amount of time but push the rice down to make sure it’s all covered by liquid before cooking.
We did it but with regular rice and added a drained can of diced tomatoes and our own seasonings. It was good with chicken but then we did it with a pou d ground beef and it was even better. We used thr sauté setting to brown it enough where it would stay separated. 2/3rds or so done. Then did the recipe as follows again with our preferred seasoning and added tomatoes. I added crushed tortilla chips to my second bowl and that was great too.
This is the third or fourth time I have made this for my young adult sons. They polished all of this off. Not one grain of rice is left. Not one. I’ve used the recipe with all the ingredients but tonight I was a bit stuck for time and when I looked around the house I had almost everything with a few exceptions and ti was still a wild hit. I had to used pickled banana peppers instead of the green chilies. I didn’t have cilantro. I didn’t use the cheese (dairy allergies). No one cared or noticed. They loved it. This is going in our regular rotation.
Made this for dinner, didn’t have chillies or a full cup of corn but it was fabulous! As other reviwers suggested, ensure you push your rice under the liquid!
I made this tonight on the stove top and it worked great and no more time consuming. I also used mw uncle bens long grain white rice otherwise followed the ingredient list. Very good! And will work in a tortilla as a burrito, enchilada, or taco. I’ve had an instant pot for a few years and don’t like it. To many steps and instructions!
I made this exactly as the recipe said and it was delicious! After reading comments, I gently pressed the rice until just submerged in the liquid and it turned out perfect! Thank you for a quick, easy and delicious meal!
*Do not stir in rice – but make sure it is submerged by poking it into fluid, if you stir it in it can settle and create burn notice. I keep frozen chicken tenders on hand and throw them in and add 5 minutes. Also use frozen corn and after pressure is gone, I stir them in and wait a few minutes for them to heat through. I serve with shredded cheese and tortilla strips (like for salad) and sour cream. Always perfect! thanks!
Delicious! And so easy! I was out of uncooked white rice to add in, so cooked it without. I had a microwave pack of white rice, so when it was time to stir in the cheese, I stirred in that cooked rice and it worked fine. Thanks for such an easy and good recipe.
I want to make this tonight. Has anyone doubled the recipe? Any needed advice?
I’m doing that tonight and I was wondering the same. Did you make it and if so, how much did the cooking time change?
No need to adjust the time.
This Chicken Burrito Bowl recipe seems delicious and amazing. Always excited to try new recipes, thanks for sharing this recipe with us.
Easy to prep, turned out exactly as pictured. Will definitely make this again.
This is a family favorite! I use jasmine brown rice instead of white and a 1/4 cup extra chicken broth. I found if I don’t stir the ingredients the pot is prone to burn.
For healthier bowls, put cooked ingredients on top of a kale salad, top with avocado and salsa. So good!
I am going to make this tonight but wondered if anyone has tried making it with quinoa instead of rice.
I’m also interested in making it with quinoa. Did you have any luck? Did you make any adjustments?
so good! made this last night and used long grain brown rice, cooked 5 longer. yummy! even better the second day! think i might try this with steak and fajita seasoning. thanks!
The first time I tried this recipe, I stirred in the rice because I couldn’t see a good reason not to. Turned out perfect. Last night, I did *not* stir in the rice because I wanted to see how the recipe as written would turn out. Some of the rice did not cook. It was dry and uncooked.
This recipe is DELICIOUS. But stir in your rice.
Love this recipe but was wondering if anyone had tried it with ground meat (ground beef) instead of chicken? If so did you make any other adjustments?
I just read your comment. Did you ever make this with ground hamburg? I’m trying the chicken tonight.
I made it once with ground beef. It was okay, but I liked it better with chicken.
My mother is 83 and we went through the learning process of the Instant Pot. This was the first recipe we chose and let me tell you it did not disappoint. So, so delicious and EASY. The Instant Pot might actually be the next best thing since sliced bread smashing all cliches. Thank you.
This is so good and so easy! The only tweaks I made were to use fire roasted corn, fire roasted green chilies and jasmine rice. Followed the steps as written and did not get a burn notice. I guess I’ve been lucky that I have never gotten a burn notice in the year and a half that I’ve been using the instant pot. There is a first time for everything though.
Made this for dinner last night and both picky teenagers loved it. I was worried it would be too salty, so I made my own taco seasoning using half the salt (Allrecipes.com) and used brown rice, so added 1.5 cups water (not stock) and it came out perfectly. We served with salsa, sour cream, avocado, tortilla chips and it disappeared.
Did you add extra time for the brown rice?
If I could only use my instant pot for one recipe for the rest of my life, it would be this! I’ve lost track of how many times I’ve made it. Not only is it so easy but it’s also inexpensive and healthy. And obviously delicious! It’s full of flavour and the leftovers are just as good as it is fresh. As a vegetarian I don’t use chicken but instead I add 1/2 an avocado per serving and I increase the liquid by about 1/3 cup.
This is a staple in our house. Very easy and leftovers and good. The only thing I do differently is once sprinkle the rice on top, I very gently push it down (not stir!) into the mixture just a little bit just to make sure every bit of rice is at least touching (not submerged) in the liquid. This helps makes sure the rice gets cooked all the way.
I serve it with avocado on top and extra cheese!
Damn Delicious! I added an extra cup of broth, made my own spice mix, and gently mixed before cooking. Served cheese, chopped onion, green and red pepper, cilantro and avie on the side. We will have this again!
Left overs were delicious as a dip with taco chips.
Thanks for a great and easy meal!
5 stars for flavor
5 stars for convenience
4.5 stars for recipe:
I made this recipe verbatim except I almost doubled the chicken, it’s delicious. I didn’t get a burn notice, but I did notice that, despite stirring well, the taco seasoning settled on the bottom and looked like it was trying to burn. I think it’s the cornstarch in the mix I have. So that made me sad because it looks like all that flavor didn’t make it into the meal. I’ll try my own taco mix next time, but that was my only complaint. 🙂
Yummy, but received burn notice. Only thing I omitted was the chilies, so I added another 1/2 cup water.
This recipe was DELICIOUS!!!! The only thing I did different was add 2 cups broth like I read in reviews and I made my own taco mix as I read alot of people were getting burn notice and I seen a post that making your own taco blend would probably help with that due to flour being in store bought blends.and when i put the rice on top i just patted it into liquid more . I never got burn notice and this was a HIT in my house definetly will make this again Thank you for such a great recipe
I also rinsed my rice well and used long grain white rice as that’s all I had on hand.
Just be sure to rinse the rice well. Too much starch otherwise and didn’t cook that well.
I’ve commented previously, but wanted to add a followup. This recipe is absolutely delicious and we love it, but a word of warning: **It is a gigantic sodium bomb.**
Using the ingredients as presented yields somewhere between 4000-5000mg of sodium per batch. The recipe indicates it’s four servings, which is 1000-1250mg per serving. That said, for our family this recipe yields something closer to six servings, which I feel is a more reasonable serving size, but still a lot of sodium.
Anyway, half or more of your daily max sodium intake in a single meal is a deal breaker for anyone that’s at all conscious of heart health.
The biggest culprits are the salsa (around 1600-1700mg), cheese (approx. 1000mg if using cheddar like we do) and taco seasoning (around 1100mg for the package, and that’s the reduced sodium variety!)
So we make some modifications to make this slightly less lethal (albeit slightly less Omg delicious), which I’d recommend to anyone that has this in their weekly meal rotation for their family.
1. Use No Salt Added chicken broth. Not just low sodium, but NO sodium.
2. Make your own fresh salsa if you have the time/wherewithal, and watch the amount of salt you use (store bought has equivalent to ~2/3 tsp of table salt per cup, at least for the brand we buy). Otherwise, reduce the amount of store bought salsa you use.
3. Reduce the amount of cheese. One cup is a LOT of cheese in this anyway. We usually do about 2/3 of a cup (around 76g if you have a kitchen scale. Way easier to measure 🙂 )
4. Use no salt varieties of the canned beans and corn. No brainer here.
5. Scale back the taco seasoning or make your own where you have control over the amount of salt in it. Store bought seasoning is LOADED with sodium (about 1/2 tsp table salt per package). If using store bought, I usually only use 1/2-2/3 of the package.
6. Use fresh chopped chilies instead of canned (haven’t tried this yet, myself). Canned chilies here are almost 400mg sodium per can.
7. Of course, this will all result in this meal being noticeably less flavourful than it otherwise would. So to offset the lack of flavour from the salt, we jazz it up with some citrus after cooking (lime juice is great with this). There are also some great hot sauces that add flavour without nuking it with salt as well (note: not Frank’s.. It is also lethally salty. There are lots of proper hot sauces out there that taste better anyway)
With the above adjustments, we manage to get it down to around 2500-3000mg for the batch, which is far more reasonable when you spread it out over 4-6 servings.
Anyway, hope this big wall of text helps someone out there. Bon appetit!
I doubled the recipe and my instant pot did keep giving the BURN notice but I just decided to ignore it and when I opened it up everything was cooked and fine! I don’t know if I’d recommend ignoring the Burn notice but it worked well for me. Tastes delicious and I LOVE that I don’t have to make the rice separate.
Do you have to double the time if you double the recipe?
I followed the instructions to the T and the rice didn’t cook. It should have been stirred in.
I’ve been making this just about every other Sunday and it’s the perfect comfort meal. I had a cold a couple weeks ago and wanted to turn up the spice to help clear my sinuses so I added a small can of chipotle peppers in adobo sauce. Holy cow was the delicious and it also did the trick. I’m making it again today with the chipotle peppers.
Everyone in my family loves this recipe. I make it about twice a month now. A big hit!
Super quick and easy to make and it tastes soo good!
I made this for dinner last night, and had it for lunch today. I took a chance, as I googled for Mexican Instant Pot recipes in the store parking lot. This recipe is my new favorite! Comfort food at its best. I can’t eat dairy, but I used Vio-life vegan cheese and it was absolutely delicious! I added avocado, really nice. Thank you for this yummy, easy recipe. I’d give it 10 stars if I could.
How would I adjust with no rice? I wanna make the rice on the side
I just make my rice on the side and prepare the rest of the recipe as is.
I love a good Instant Pot dinner! I subbed in brown rice and a half cup of water. (Mine needed 20 min. for the rice to cook.) We gobbled it down to the last grain of rice! We topped ours with cilantro, avocado, and a squeeze of lime. Bet it would be yummy tucked into flour tortillas!
This exceeded my and my family’s expectations. My kids who usually don’t like new things all took seconds. Plenty of food for family of 5. I used the Costco medium salsa and basmati rice. Only thing I omitted was cilantro because I didn’t have it handy, but it probably would have been good. Had some Tostitos “hint of lime” chips which went really well with this.
Love this recipe! Once it’s finished I stir in cheese to thicken, and then put spoonfuls into tortilla wraps in a Pyrex pan. cover with enchilada sauce and cheese, bake at 375 for 15 min and you’ve got enchiladas!
This was excellent. Used Thai Jasmine Rice. Added an extra 1/2 cup of broth as per one reviewer. Used Penny’s Pico De Gallo . After it was cooked, added cilantro as per recipe, fresh tomatoes, avocado, tortilla chips and extra cheese as toppings. Big hit with the family. This I will be making again.
This recipe is excellent! Thank you for sharing. I’m not a fan when people say “it’s great, but I changed a few things.” But I did out of necessity! I was missing items. I had no salsa, so I substituted with the remainder of a jar of marinara and half an onion. No can of chopped peppers but I had a home grown jalapeño. Served with a side of sour cream because of the extra kick. Awesome meal!
I am here to admire the enamelware. Love it.
I cooked this exactly as stated with one minor exception. I sautéed my chicken in olive oil for about five minutes first. Then followed all the other instructions exactly. It was perfect! Everyone loved it!
A consistent meal in our family’s rotation. Sooo delicious. Any idea the nutritional information?
I haven’t totted up the calories or fat, but in answer to your question, this is a major sodium explosion (around 1000-1250mg sodium per serving as presented in the recipe. There’s a reason it’s so delicious 🙂 )
I’ve made a comment on the recipe with how my family adjusts this to make it a bit more manageable salty, hopefully it helps.
My husband requests this weekly, and he’s very picky!! This recipe is amazing… Flavourful and hearty.
I tweak just a few things:
Add another 1/2 cup chicken broth (so 1.5 cups total)
Sub 1 can Rotel (mild for our toddler) for the can of green chiles
Sub the corn kernels for a can of Delmonte Corn Medley – Mexican Style
Right before I add the rice I give everything a good stir, then spread the rice over the top and press it into the liquid with a spatula. I cook for 12 minutes instead of 10 just as a matter of preference.
Damn delicious!
Do you also add the salsa along with the rotel? Thanks!!
I literally make this recipe at least once a week and my entire family loves it! I have never gotten a BURN notice and I think that it is because after placing all of the ingredients in the pot (not the rice), I stir it all. This way, the liquid is well distributed and reaches the bottom and you don’t have your dryish chicken pieces sitting at the bottom just waiting to stick to the pot resulting in the dreaded burn notice. I also sprinkle the one cup of rice over the top and pat it all with the top of my hand to make sure that it is all just moistened by the liquid in the pot. This really is delicious as is. I use a taco seasoning that I make myself and keep in a jar in my cupboard (1 tbls chili powder, 1.5 tsp cumin, paprika, 1 tsp salt, pepper, 1/2 tsp paprika, 1/4 tsp. garlic powder, onion powder, oregano). Try it! You’ll love it.
Do you think brown rice would work ok?
This is my “GO TO” dinner with time is tight. With flash-frozen chicken breast tenders in the freezer, this can get dinner on the table in about 30 minutes! Thanks for the dinner secret weapon!
Would it work to double this recipe in a 6-qt instant pot? Or would it be too full?
I MAY KNOW THE REASON FOR THE BURN NOTICE:
I have not tried this recipe yet (I’m going to tonight) but, I may know what’s behind the burn notice.
You cannot use any flour in the Instant Pot DURING PRESSURE-COOKING MODE. It will coat the bottom of the pot and cause it not to be able to come to pressure, and you’ll get alerts. I learned this the hard way when I was experimenting with my own version of chicken heart (yes, my kids LOVE them!) stroganoff. I added flour and cornstarch thinking, oh, what a great idea. It will help to thicken it up. Well… NO! I thought my IP broke until I did research online to learn that you should NEVER use flour (or flour-like substances, I think) in any IP. The flour and cornstarch totally coated the bottom of the pan. I cooked it off on the stove and it still turned out awesome, thankfully.
Why do I tell you this… Most pre-packeaged taco seasoning has flour (or another flour-like thickener) in it.
NOTE: You can definitely use flour (and probably anything else) in the IP during saute mode, when finishing something off or only using in saute mode.
I’m going to try this with my flourless, homemade taco seasoning. (I don’t like store bought, WAY TOO MUCH SODIUM.) I’ll let you know how it goes.
I just wanted to thank you for sharing this easy, delicious recipe! I’ve made it many times and I just
love it! It’s a real “crowd pleaser”.
Also I
love your wedding pics, CONGRATULATIONS!
This recipe needed a lot of tweaks, but came out pretty good.
So read all the other reviews and added 2 cups of stock, and one can of diced tomatoes.
Like most of the reviews suggested one cup of stock on the bottom with the chicken. Then I added 3 cans of beans (2 black beans and 1 red), 1 corn, 1 salsa and 1 jalapeño.
The first time I made this it was too much rice.
The trick with the rice was for me to sprinkle the rice on top evenly like a cover of the bean/salsa/tomato mixture.
After i evenly distributed the second cup of stock over the rice.
Came out beautifully
I did use 2 cups of chicken stock and it was perfect. I also used jasmine rice but it came out overcooked and gummy. I didn’t stir it in but put on top. Not sure what rice would be best to use.
I tweek the order of the ingredients a bit and put the salsa on top of the rice. Also instead of a can of chilies I use a can of Rotel tomatoes with chilies. No burn notices and no chewy rice 🙂
This was sooooooo good. So easy. The fact that I happened to have everything on hand made it extra nice. It was very Flavorful and my picky husband even loved it.
No burn notice!
Used 2 cups of broth and a can of rotel as other commenters mentioned. I did omit the corn, as my family and I are not fans. I put the chicken, broth, spices and beans together, mixed them really good. Added the rice and the rotel on top, put the lid on and let it do the rest. The food came out delicious!
The meal is excellent, but even after making the recommended changes (putting the chicken broth in first, adding a second cup on top, etc) I still get the burn notice multiple times. Too frustrating.
I had the same burn notice issue!!! First time ever since I got my Instant Pot 3 years ago. Had to transfer to a pot on the stove. Actual recipe was very good but a big burned mess to clean up in my insert, Some recipe changes need to be made.
Made this recipe without an instant pot and it still turned out great! I’m sure the instant pot would have been a bit easier and quicker. I cooked the rice with chiles in chicken broth. And, in a separate pan cooked the chicken, beans, corn and salsa with the taco seasoning packet and chicken broth. Then mixed the rice with the chicken mixture.
Delicious. Easy. Fast. Sharing this with friends who love to cook with their Instapot! Any more great Instapot dishes to share? Hope so!
I used an 8-quart IP and, although I didn’t get the burn notification, it stuck to the bottom. After reading the comments, I’ll try again with an additional cup of broth. It was delicious and easy enough to go through the efforts.
I doubled the chicken broth and still got the burn notice – I did NR and when I opened my IP it was perfectly cooked and tasted great. I used basmati rice so perhaps it is more absorbent. I would try this recipe again!
Yum! This is definitely going in our dinner rotation. After reading the reviews I made a couple alterations and it came out perfect. I used chicken thighs instead of breasts and stirred them together with the taco seasoning and 1 cup of chicken broth in the bottom of the pot. In a separate bowl I mixed the rice, corn and black beans and then stirred that into the chicken mixture. I added 1 can of rotel and 1/4 cup salsa on top and another cup of chicken broth poured over the whole mixture to evenly coat everything. This was cooked for 20 minutes because my chicken was partially frozen. Everything was cooked perfectly, no burn notice or uncooked rice!
I wish I had read the comments first. I followed the recipe and didn’t mix the rice in. The rice didn’t cook at all so I had to scrape it out. Did it call for cooked rice? Because I thought what I saw in the video was dry uncooked rice! There were some uncooked rice in the mix that was impossible to pick out, so I closed the lid and pressure cook the whole thing again for an additional 5min. Tasted good, nonetheless, but just disappointed that it didn’t turn out as expected.
I don’t mix the rice in but I make sure to flatten it all out on top evenly. One time I just dumped on it and left it in a pile, it definitely did not cook that way!
This recipe is DELICIOUS! I love that it’s so tasty and so easy to make! It’s a crowd pleaser and it has become one of my “go to” recipes. I made it for Cinco De Mayo!
The best Damn Delicious Cinco De Mayo recipe ever! Made it for lunch for my husband and I ….it was sooooooo yummy. I used chicken thighs instead! It’s a keeper!
I should have read the comments. I got the burn notice and had to finish it on the stove and add more liquid. I don’t think its a good idea to stir the salsa through – lovely flavour though.
Delicious recipe! I also added the “extra cup” of chicken broth to avoid the dreaded burn notice. It worked perfectly. So easy!
So easy to make and turned out AMAZING!! Followed the recipe exactly as is, except I used chicken thighs. Def bookmarking to make again!
So easy to make and turned out AMAZING!! Followed the recipe exactly as is, except I used chicken thighs. Def bookmarking to make again!
I nevet post reviews but i really like your site and i just made this tonight… Very very good! A keeper! Had most in my pantry…would fit with meat eaters or not…rice was perfect! Easy….quick..could be pretty cheap…and healthy. Topped with cheese and yogourt. Keep up the great work!
This does sound damn delicious! LOL
I really need to watch my carb intake, the black beans are enough.
Any thoughts on how this recipe could be accomplished using “riced cauliflower” in place of regular rice?
Thank you
I wonder if you could just add frozen riced cauliflower after everything else is cooked? Probably wouldn’t need all the liquid if not using regular rice
Hate cooking – love this recipe.
In the 8 qt I used 1.5 lbs chicken, 2 cups broth, 2 cups minute rice. Kept rice on the top but put the salsa on top of the rice. Turned out great!
First time I tried this recipe in the 8 qt I got the burn notice, probably should’ve known the 1 cup of broth wouldn’t be enough.
This is delicious and so easy! I added in half of a diced onion at the very beginning for flavor. I also rinsed the rice thoroughly to prevent it from getting sticky, and I waited to add the chicken broth as the very last step to ensure that all the rice got submerged. It turned out great. This will definitely become a staple recipe in my home.
I added this to my monthly food rotation and the family loves it. I did add 2 cups of chicken broth and I never get the burn notice!
Sadly got the burn notice even
Though I followed directions and other people’s comments and suggestions to add more fluid.
I give up on rice comboa in the instant pot as it has happened several times.
(I ended up putting on stove top to finish the rice. Good flavour otherwise)
This is a regular “lazy” meal at our house. Only difference we do is sub in frozen Mexican street corn for the corn. It really takes it to the next level!
This one has made it into our regular rotation. I make it about every 2 weeks. I don’t quite get the reason for not stirring in the rice. I stir in the rice and it turns out fantastic.
Made this using jasmine rice. I noticed some comments about getting the burn notice, so I upped the chicken broth to 2 cups. Sprayed my instant pot with cooking spray, then added chicken, the broth, black beans, corn, and seasoning. Gently stirred. Added rice on top without stirring. Added the salsa on top of the rice and patted down to cover. No burn notice and turned out perfect
We made this in between blackouts during the texas snow-pocalypse and it was delicious! I did sub a can of rotel for the salsa and chilies because that’s all I had on hand. Turned out perfect. Thanks for a wonderful recipe.
Loved this! Subbed long grain brown rice and like others, just cooked for 10 min and did a 10+ minute natural release. The rice was fully cooked and the chicken was tender. Only mod I made for myself was a sprinkle of smoked ghost chiles since my bf doesn’t like spicy food, haha. Will def make again!
A go to in my home now! I have shared this recipe with everyone.
Hello there. I love this recipe and have probably made it about 6 or 7 times now. I recommend stirring the rice in with ingredients. I also add a can of rotel with chiles and tomatoes and it seems to add a good taste to it. This is one of my favorite recipes. Also add about a 1/2 cup more water and it will turn out great! Hope this helps everyone.
Was very easy and good besides. The chicken was very dry. A little liquidity. But thanks
This is so damn good!
I always pour in the stock first (I usually add another half a cup), then put a silicone sling in the bottom of the Instant Pot. I layer the chicken and other ingredients on the sling, and pat/poke the rice into the salsa with the edge of a wooden spoon so it’s covered.
No Burn alert, and perfect every time.
Once cooked, I pull out the sling, give everything a good stir, re-cover and leave another 5 minutes.
I find it makes closer to 6 to 7 servings – great for work-from-home lunches and quick meals.
My chicken came out dry, and the rice didn’t fully cook on the top. ♀️ Flavors were good though. We scraped the rice off and still ate the good parts.
Tasted great, but do not put chicken onnthe bottom, I recieved the dreaded burn warning.
Recipe says “without stirring, put in rice” That is poorly worded….you have to stir in rice or rice doesn’t cook.
I have an 8 qt. Instant Pot so I increased the broth by 1/2 cup. Used 15 oz frozen corn that I had defrosted. All other ingredients remained the same. Came out perfectly. Family loved it. Will make again for sure.
Only the 2nd time using the Instant Pot
Are you supposed to precook the rice?? I did mine for 15 minutes and it’s still hard.
Loved it! I doubled the chicken (left breasts whole) and doubled rice and water. Cooked 10 min and let presure release naturally. I’m not sure how long it was when I opened it but think at least 10 more minutes. All liquids absorbed and chicken was cooked and tender. Added a little salt and sour cream to garnish. Delicious!
This was so good and so easy to make. It’s a keeper and everyone in the family loves it.
Does anyone have any nutritional facts on this dish? Specifically the calories?
Roughly 580 calories per serving based on her serving sizes listed in the recipe! MyFitnessPal has an option to input ingredients from a recipe to figure it all out for you. 62g of Carbs 44g of Protein 14g of Fat
If I double the recipe do I have to double the cook time?
Delicious and so quick and easy! Four thumbs up at my house and we’ve added it to the rotation. To avoid the “burn” notice I will not stir the salsa with the other ingredients. Instead add it gently on top with the rice. Or use a thinner salsa. Thick tomato sauce & salsa always seem to bring the dreaded “burn” notice.
This was our first meal in the instant pot we recently acquired. We are fairly discrminating on meals – this was delicious. I did press the rice into the liquid, but otherwise followed the recipe. So very, very easy. I am trying to watch my carbs so I may exclude the rice next time.
Let me just say this: Wow!! My picky mother who does not like mexican food, loved it. So easy, fast, and the chicken was perfect. Rice was not hard and didn’t get a burn warning. Will make this again!
Absolutely phenomenal. I wish this would have been the first recipie I tried in the pot because the one I tried last night was a nightmare because it also asked for rice and burnt to the bottom of the pan, gave me burn warnings and wouldn’t let me continue cooking. Because of the experience I knew when it came to the rice in this recipe, that I should add extra liquid. So I did an extra cup of chicken broth and half cup extra rice. And it turned out amazing. Flavor was awesome and the whole family loved it.
Made this following directions exactly. Only thing omitted was the cilantro. We used long grain brown rice and did not stir it in the mixture. I used chicken stock instead of broth. This turned out perfectly. We will definitely make again
The rice never cooked…I had to stir it and restart the instant pot.
My rice didn’t cook either and there was a lot of liquid left. Not sure how to cook it again?
For some when the timer went off there was no pressure to release?
Need help 🙁
After pressure is fully released, I stir everything, add the cheese, stir again, cover the pot and let it sit for about 20 minutes. The rice absorbs the juice.
On the burn notice, I do get it sometimes. I’ve put the chicken on a trivet, put the taco seasoning last, and didn’t move the pot after I’ve put everything in. If all else fails, I transfer to a different pot and finish cooking it on the stove top.
I have made this often – one of our favorite dishes, we actually use brown rice (healthier option) and because it cooks differently than white rice we add a little more chicken broth and mix the rice into the solution. We also let the steam release on it’s own for 10 minutes.
But we make it a once ever other week and get 2 meals out each potful.
Love this recipe! Trying to figure out the nutrition info. Does anyone know the serving size of this?
This was great and easy. I wanted more rice so I put in 1.5 cups and added one cup of water. I also used a can of Rotel tomatoes and green chilis as I didn’t have green chilis alone. I didn’t get the burn notice, probably because of the increased liquid. I roasted green pepper halves and then stuffed them with the chicken and rice mixture. Tasted wonderful!
I’ve made this a few times and it tastes great but i have gotten the burn notification every time but 1. Im gonna make ir tonight and try not stirring the salsa to see if that helps!
The rice has to be in the liquid
Thank you for your recipe! I made this in an 8-qt instant pot … the only adjustments I made were 1) that I used 2 C. of chicken broth instead of 1 C and 2) I used frozen corn (not a fan of canned corn). It turned out great! I served it with extra cheese, sour cream, cilantro, and broken tortilla chips – a great family dish. I am going to try freezing the left overs and see how it turns out – my guess is that it work out well. I will definitely make this again. 🙂
Michelle – how did the freezing go?
I made this last night, following the instructions exactly except that I didn’t have salsa (I thought I did until it was time to use it, lol) so I used canned garlic tomatoes, instead.
Tossed a dollop of sour cream on top, and BAM!
This recipe was super easy to make (I love dump dishes for the IP), and it turned out so amazingly good. This will be added to our regular rotation now!
As tasty and easy as advertised. I accidentally added more salsa than was called for, but it turned out great anyway.
I did not get a burn notice, but for those who did: based on the article below, the two most likely solutions for this recipe are:
1. Add more liquid, like salsa or chicken broth.
2. Make sure you DON’T stir in the rice.
https://kristineskitchenblog.com/instant-pot-burn/
I stirred in the rice then noticed the directions say not to! Does anyone how not stirring in the rice cooks differently? Hope it turns out ok.
I got the burn notice and restarted the ip three times. The chicken was done but the rice was not cooked. The taste is very good. Just need to know how to cook it correctly so the rice cooks. Suggestions?
I can never go wrong with a DD recipe ! Absolutely LOVED this! Read the reviews below for some tips as I’m still new to my instant pot..made the following subs in my 8qt..2cups chicken broth and a 1/4 cup extra salsa to sub for the chilies, pressure cooked for 10 mins. Added fresh avo and cilantro at the end when serving. CANNOT get over how delicious this is..just tasted it but couldn’t resist coming on to rave about it!! Never got any burn notices*
LOVE this meal!! It’s so easy, on the healthier side, super delicious and we get 3 dinners out of it (family of only 2). Both times I’ve made it though, I get the “food burn” warning so I have to stop it, open it, and then reset it. Has this happened to anyone else? I’m new to the instant pot so not entirely sure what I’m doing . I checked the bottoms and and nothing was stuck inside or out so not sure why it has happened both times? Suggestions?
Rice hard 🙁 had to give it another 5min
I made this last night and had the same issue. I added more chicken broth.
I have made this several times and it has come out great every time. I also like to add some chopped avocado on top when I serve it..
I’ve made it about 3-4 times and only once did it turn out the way it should. Got the food burn message the other times! What can I do so this doesn’t happen? Followed the recipe exactly. Thank you!
Great for a weeknight meal.
I got a Burn Food notification which messed up the cooking time, leaving me with uncooked rice but overcooked chicken. Not sure what went wrong as I followed the recipe exactly. Suggestions?
It still tasted amazing but not servable with the undercooked rice.
This recipe is perfect when we have plans that run late and I need a quick and easy dinner. This is literally the only recipe I’ve ever made where my actual prep time matches the prep time listed in the recipe. I usually use thighs because I like them more, and I just cut them with scissors right into the IP. Love this kind of simple recipe!
This was AMAZING.
I made this in the Instant Pot Ultra in 3 quart size. I halved the ingredients and used boneless skinless chicken thighs. I found that putting in enough chicken thighs to cover the bottom in one layer (in this case, 4 for me) was just right. I cooked for the same amount of time. I did 3/4 cup rice (I used the small cup that came with my IP).
As a result, it made about 5 servings for me with my small IP. Really perfect for meal prep Sundays when you just want to dump everything in a pot and press a button. It was done in about 20 including warm up and rapid release.
Made this recipe for the first time tonight and it turned out amazing! My 6 and 9 year old boys gobbled it up! I didn’t have diced chilis so I just added the equivalent in extra salsa. This will be in our regular rotation for sure!!
Made this but substituted black beans for dark red kidney beans. Great meal. Very filling
Amazing! I doubled this recipe, and added 3 cups of broth. I let it cook for 20 minutes and it came out perfect!
I love this recipe, it is so tasty and moist, not dry like many end up to be! I own the mini (3qt) instant pot and it ALWAYS stops a few minutes in and has the burn message. It never fails to overheat the bottom and won’t finish cooking until I open it up and stir the bottom. Do you have any tips to fix this issue? I’ve tried adding more liquid with very little success. Would this recipe still work on the slow cook setting on high?
I made recipe as directed. Rice was sticky, but I did end having to keep the meal on warm for sometime as family members couldn’t all eat at the same time. I added a bit more broth as well. Overall, good, but a little bland for us. I think I will try again, add two spice packets and use a cup of frozen corn kernels (not a big fan of canned vegetables).
So I want to try this recipe but I have a 3 quart instant pot since I usually only cook for two people. I used my instant pot for the first time last night and still navigating it. Any suggestions so I can try this recipe?
Followed the directions to the letter, used a scale for every ingredient as this was also my first time using my Insta Pot and wasn’t sure accurate you had to be (I had to watch a video on how to use the buttons. Came out really good. Like I now see why people love the Insta Pot. My sister has been raving about hers for well over a year and I had mine just sitting in its box the last 8 months. Following this recipe has been the only time I think my home cooked meal tasted like how it was probably supposed too. I think I see the beauty in the Insta Pot now is that every unit is the same. High on mine is the same as High on yours. When doing stove or oven based recipe’s, your appliance is not the same as everyone else’s. My oven takes about 5-10min longer than a recipe says. Thank you, for allowing me to experience this recipe, for freeing me of being a slave to my stove and oven. Viva la Insta Pot!
Has anyone successfully made this by lowering the amount of rice? Just tried making this with 2.5lbs chicken, 2.5 cups chicken broth and only 2/3 cup white rice. Everything else same except also added 1 can of pinto beans. It turned out really soupy and the rice was mushy, just inedible and gross. Cooked it for 9 minutes at max pressure
As a general rule how should I go about making it with less rice and more chicken so it doesn’t turn out soupy?
I made it last night and used up a whole pack of thin chicken breast that I cut up and the package was 4 lbs
Decided to only double everything else including rice to 2 cups. We also just did one can of beans because didn’t want tons of beans
I wasn’t sure so I increased the cooking time to 20 min
Turned out perfect consistency and stirred in cheese. My picky youngest even asked for thirds!
It looks like you’re adding way to much liquid for the amount of rice- the ratio for rice to liquid in the IP seems to be 1:1.
we LOVE this recipe and have made it a bunch of times. It is my youngest’s favorite. But the past two times (and the first time actually), the pot is not coming to pressure. and then it says BURN FOOD. this is the only recipe I have this issue with. Help! Anyone else have this issue?!
Yes! I had this issue. It was the first time I tried this recipe, and I got the burn food notice, twice! I finally had to bail and am now trying to cook it on the stove top. ♀️
Same! It’s so frustrating. I made this recipe about a month ago and had no problem. (It’s very tasty, btw). Today, my BURN message keeps interrupting the process. Any suggestions? (I added extra broth after the first interruption).
This is fantastic! This is my new favorite IP recipe!
I made this a couple of days ago and my husband and son I devoured all of it. I am making it again this weekend. Another family favorite for sure!
Used my Instant Pot for the first time and was happy that this was so quick and simple. The recipe tastes great! I followed all the measurements and I had enough for 5 servings.. and I’m not a small servings kind of person. I was able to have 5 meals prepped so that works for me. I also served it with lime wedges and avocado. Excited to try more of the recipes!
Fantastic meal! My teenager asked me to make it again, as she said it tasted like she was eating Chipotle! I used chicken thighs and didn’t cut them up – I just popped them in and once it was cooked, they shredded apart easily.
Thanks so much!
Absolutely delicious! Thanks very much for the best recipe for a while!
This is a staple in our house! I use brown rice and pat it down a bit in the center of the other ingredients. Cook on high for 25 then let it sit on low for 2-3 minutes before quick release. I also usually skip the salsa and just throw in Rotel. I’ve also replaced the chicken stock with enchilada sauce and its SO good! Great recipe!!
This recipe is a staple in our house, we love it! For those getting burn notices and undercooked rice, this too happened to me. I now use 1 1/4 cup of broth instead of 1 cup. For the rice I try to hollow out a small hole in the middle, pour the rice in, and lightly pat it down into the mixture. I do not mix it in, but I “push” it in a little so it’s not a full pile of rice on top. Does the trick for us.
This gets rave reviews every time I make it. My husband is good for two servings every time. He is a diabetic and needs to know the dietary breakdown and calories. Do you have any idea?
I know on my fitness pal you can input recipes by adding your unique ingredients and all you have to do is know how many servings the entire dish will make and it will calculate all of those things per serving.
This was my first real IP recipe since I bought it on Black Friday (2018 ).
So delicious!!! Glad I bought extra chicken so I don’t have to rush out for ingredients when I make it again soon!
This tasted good but similar to some others, my Instant Pot never came to pressure and I kept getting burn warnings. I have the small 3qt. I had to move it to the stove.’Will definitely make the rice separately next time.
Soooo good! I made this on a whim and didn’t have all ingredients, so I substituted Tajin for “taco seasoning” and extra black beans for the “corn”. I used long grain brown rice and it cooked properly at 11 minutes of pressure cooking. This is my new favorite dish!
I didn’t have a problem with the rice getting done. The opposite, in fact. When I took the lid off, it looked like there were noodles in there instead of rice! The rice just sort of disintegrated into mush. I was out of the house, and after the cooking was done, it was left to natural release for about 10-15 minutes. I wonder if that affected it. It tasted great!
This recipe really tasted good, but my IP never came to pressure and I got several “Burn” warnings. I think next time I’ll make the rice separately.
Made this tonight for some weekly meal prep. Delicious! I have the 8qt IP, so I upped the broth to 2c instead of 1c and it worked perfectly. I was able to get all my ingredients from Aldi, so super affordable to make too. (They didn’t have the green chilies by themselves though. They had a 10oz can of diced tomatoes with green chilies, so I used that and only used about 1/4c of salsa.) Can’t wait to try more of your recipes.
Delicious! Can the recipe be doubled?
We’ve tried doubling it and it is way too much food, so it takes FOREVER to cook and didn’t cook well.
I doubled it with no problem. I used 2 cups of broth, but forgot to drain the liquid from 1 (of 2) cans each of beans and corn. Based on other reviews, more liquid was needed than the recipe recommends, so maybe not draining the cans helped in that regard. I patted down the rice as others recommended, but found it didn’t cook totally evenly as a result of being all clumped in the middle. I just gave it a stir at the end and let it sit for an extra 5 min or so, and it was completely fine. I just took a guess at accommodating for double the ingredients at cooked for 20 min at high pressure, manual release. Was delicious and probably made 10 servings.
Yep, no problem. Add a little extra liquid and cook for 20 min.
Can one substitute another kind of meat?
I used uncooked brown rice and raw chicken I added a little more broth and put the salsa on the rice to make sure it had liquid. This was delicious. I put it in tortillas and crushed up chips to give it some crunch the family loved it!.
Very interested in trying this one. Did you cook it the same time with the brown rice??
Do you sauté the chicken first?
I love this recipe and I’ve made it so many times!! If I were to substitute brown rice, would you change the cook time or do anything different?
I made this with brown rice. I just soaked the brown rice in water for a few hours and then cooked for the same amount of time. I also made sure the brown rice was submerged in the liquid before cooking, by pushing the brown rice down a little.
I make it with brown rice all the time. I add a splash more broth, push the brown rice down into the liquid, and increase cook time to 22 min. I let it naturally release after the timer goes off. Comes out perfectly every time!
I have made this recipe, exactly as listed with no modifications, about 10 times. It has been perfect every time. I will say that I make sure the rice is spread around on top and not piled in the middle. I have a 6 quart InstantPot. This is my family’s favorite recipe for the InstantPot, which I received for Christmas in 2019. It is extremely quick and easy to put together and the results are outstanding.
I make this dish, often, with frozen chicken breasts. That way, I can pull chicken out of the freezer at anytime and make this. My family loves to eat it as a “Taco Soup.” I use 3 cups of Chicken Broth and double everything. *I leave the rice out. I put everything, except the chicken in the IP. Stir. Lay frozen chicken over the top. With this amount, I can use four chicken breasts. I cook it, from frozen, 35 minutes + NR 20 minutes. After opening the IP, I shred the chicken. I serve it with tortilla chips, cheese, and sour cream. It is amazing. (Special note: If you use rice, rinse it under cold water for 90 seconds. This will help the rice not be sticky or mushy.) My family begs for this dish.
The chicken stock needs to be increased to 3 cups. The first time I made this, it burned a lot and I had to keep adding liquid to cook the rice. The second time, I added 3 cups of liquid and it came out perfectly with no burning. I also like two cans of corn since I feel like one gets lost a bit. I think the green chilis add some nice flavor, but can be left out if you want. Overall, great, easy recipe that tastes delicious. Leftovers are awesome too. Just up the chicken stock!
Hi there! I just wanted to say thank you sooo much for this recipe. I’m an Instant Pot newbie and I was nervous trying this out but it came out FANTASTIC! My family loved it! Thank you times a million!
Got the burn message too. Can someone figure out this recipe for an 8 quart instapot? I read that the 8 quart instant pot gets the burn option more option. Also if you want to add more chicken.
Amazing and delicious! Easy too.
Burns easily, but tastes delicious. Any tips to prevent the burning? Followed recipe precisely.
Love, love this recipe! It is our family’s go to. We do the burrito bowls, salads and even stick the burrito bowl in a tortilla. We love our instant pot especially during the crazy time. I usually have to cook it longer because I like to add brown rice instead of white. So maybe 15-20 minutes longer and it comes out wonderful! Thank you so much!
I love this recipe. Made it with and without chicken and it turned out amazing. I double the recipe and sometimes the rice doesn’t all turn out cooked at the top, but I mix it well with the rest of the pot and the cheese and Let it sit for 10 min and it cooks through. Hog family fave! Thanks!
Easy and delicious. The first time I made it, the rice did not cook; mixed the rice in and re-cooked for 7 minutes and it was fine. The second time I followed suggestions from other people’s comments: I rinsed the rice before adding it and I pressed it down on top so that it was in the liquid – it came out perfect!
Made this last night for my family. It was absolutely delicious!! Such an easy meal, which was much appreciated since we’re having to cook so much right now. Will definitely make it again!
Excellent simple recipe. I’ve tried it a few different ways since my first time making it, and now it’s my go-to for burrito bowls, Cuban bowls, and teriyaki bowls! Just switch up the ingredients a little bit and the combinations are endless.
Hallelujah a meal everyone will eat!
This is my favorite chicken rice burrito bowl recipe. I have small children so instead of a whole can of green chilies, I used half a can. The flavor was incredible. The chicken was cooked perfectly and the rice was tender. Definitely going to use this recipe again! Thanks!
I don’t have an instant pot yet can this recipe be made in a slow cooker? It looks absolutely delicious! Thanks
Stumbled across this recipe from a Yahoo article. Upped the broth by about 1/2 cup, about 1 1/2 pounds of boneless skinless chicken tenders, a touch more taco seasoning, and a tablespoon of minced garlic. Absolutely amazing!!!! Topped with sour cream instead of cilantro. My husband couldn’t get enough. Thank you for posting this recipe!
First two times good, no burn issue as others have mentioned. However, I measure the chicken temp after cooking and it’s always like 200+ degrees – and chicken does seem dry – and that’s after lowering cook time to 8 minutes. Is there this much variance in Instantpots? Do I have one that runs hot?
Try chicken thigh meat. It tends to not dry out as much in instant pot and crock pot recipes
Could you cut your chicken into larger pieces so they don’t cook as fast? Maybe 2” cubes or a bit larger?
I’ve made this recipe 1000 times and turns out perfect and delicious every time! Thank you for the wonderfully easy, tasty recipe!
Second time making this recipe and it was perfect both times. I did spread the rice out on the top and pat it into the ingredients below until the rice was moist. This was a very easy, quick recipe and my picky kids loved it. Today, my chicken and corn were still partially frozen; I tossed them in as-is and the Instant Pot had no problem cooking it all beautifully (frozen ingredients take longer to come up to pressure).
So good! Used cauliflower rice instead of white rice, added diced red, yellow, and orange peppers and about half the chicken. Love that it’s easy to bulk up the veggies. Definitely on the repeat list!
This was awesome! Everyone at the table was raving about it ans asking for seconds I made it with a couple of the tweaks I read from some other reviews – increased chicken stock to 1.5 cups, pressed the rice down into the liquid just so it was covered and used a homemade taco seasoning mix (as I have heard from others that the cornstarch in the packets is the ‘burn notice’ culprit). This will definitely be in our rotation going forward.
I’m not sure what I’m doing wrong?? First time I made this it came out perfectly and was delicious – so much so it couldn’t wait to make it again. The second time I made it, got the burn error multiple times and ended up having to dump the whole thing. Thought maybe it was because I started with frozen chicken (even though it was also frozen the first time I made it). Just tried for a third time and followed the recipe to a “t”. Ended up getting the burn notice again and am going to have to toss it out again (although I think I might be able to salvage the chicken. Any thoughts what I’m doing wrong? I’m hesitant to try this a fourth time.
I had the same exact issue as you, perfect my first time making and then botched it twice. I ended up salvaging it and sticking it in the dutch oven and let it slowly finish cooking, but was frustrated with how much burnt to the bottom of my instant pot and it was a pain to clean. I thought it was amazing the first time I made it and want to try again but I’m also nervous!
This is my favourite instant pot recipe! I never have canned chilies on hand so just leave them out, and often throw in chopped onion, peppers and canned diced tomatoes instead of salsa, and it still comes out amazing every time. Thank you!!!
These are so fast and taste amazing. After work I can throw everything into the instant pot frozen chicken and all it comes out perfect every time. We have used the recipe to make burritos and for burrito bowls. Two of my three kids are picky eaters but all three love this recipe! All your recipes I have tried have been delicious; this is probably my fav.
Your recipe was so easy, quick and delicious. It turned out perfect even using a fajita mix because I did not have the taco mix on hand. After serving in bowls I added avocado slices, sour cream and broke up toasted taco shells on top. It was a big hit with everyone.
For anyone curious about calories: Total amount of the pot in grams is gonna be about 2077 g with the total pot having about 2077 calories.
so it’s .811 calories per gram
**THE ONLY SUB INGREDIENT I DID WAS VEGGIE BROTHER INSTEAD OF CHICKEN**
Calories may be different for various other product brands also!!
Sounds super mathy if you’re not used to weighing your food but it’s super easy! Just weigh your bowl of deliciousness and multiply that number by .811 and thats how many calories you have 🙂
Please tell me what I did wrong. It is edible, but the first time I opened the lid the rice looked totally raw on top. I put the lid back on and did another cycle for the full 10 minutes. Still looked raw right on the top, but mixed it all together and it is edible. Are the people that are getting the burn mixing the rice in from the beginning? I like it even with the crunchy rice, but would like to perfect this to love it. I say cilantro is absolutely the kick up.
Very good though I did modify slightly but we are it with yellow corn chips. My preteen daughter loved it and I even added nutritional yeast as well.
My sister in law swears by this recipe and has never had issues. I on the other hand run into the burn notice a ton. The key difference? She has a 6 quart, I have an 8 quart. I’m wondering if that’s the primary issue people are running into.
Excellent, incredible flavors. Simple and fast to make, with most of the ingredients being from the freezer or pantry, which I loved. So flavorful, I skipped the cheese at the end, even though I’m a cheese lover. So why a two rating? The big downside was that it burned, not once, but twice, as soon as it was pressurized, even with adding extra water each time – after the second burning episode, I decided to transfer it to the stove top where I stood, constantly stirring it for ten minutes and letting the extra water evaporate. Although I substituted quick cooking brown rice for the regular rice, I did add extra water and was especially careful to not mix in the rice. It ended up taking more like 2 hours from start to finish with the cleanings, maybe more. Next time, I’ll try it on slow cooker and I’m sure it will be fantastic. The bonus is that I learned the easy way to clean a burned instant pot!
This worked for me! No burn.
First I increased the broth to 1.5 cups, but after I put the rice in, a bit was sticking out of the liquid. So I just poured more chicken broth until it covered the rice completely. I used white basmati rice. After pressure cooking it, I let it vent naturally for about 8 minutes before releasing. My rice was a bit soft, but I added some chips for the crunch. The flavor is spot on. 🙂
Can you substitute ground turkey for the chicken?
This was so easy to make and came out perfectly! My seasoning packet was only 1 oz and I was afraid it would mess with the flavor but it was incredibly flavorful. I stirred in some fresh spinach long with the cheese just to get a little more veggies. My extremely picky 3.5 year old actually ate a good bit of this with NO protest! She had never eaten a black bean, kernel of corn or any salsa before. I feel like I won big time tonight! Will definitely make this again!
I tried this recipe step by step in our instant pot and the “burn” signal continued to come on. It appeared that all of the rice was sticking to the bottom of the pot.
Could I still make this as written without the rice? Thanks!
I make it all the time without rice! Just makes it more liquidy but I make a slurry with cornstarch and add it at the end while on sauté function 🙂
This came out excellent. I did get a burn notice even though I didn’t stir the rice so I tried to pressurize again and got the burn notice again. It ended up actually pressurizing enough so that everything cooked perfect except for some stuck rice to the bottom. No big deal. It was delicious and my husband who is mostly picky wanted seconds. So now my question to you is, I bought a non stick pot insert for the ip that I’m going to use but I was wondering if I could keep the chicken whole and then shred the chicken after when it’s all done to mix the shredded meat into the bowl. Didn’t know if I needed to add time or liquid for that but thought it might be yummy. Thanks for this awesome recipe and I’ll keep you posted if changing the pot helps!
The flavor was absolutely delicious, but the rice didn’t cook right. I am new to instant pot cooking and probably just need some practice. I don’t have an actual “manual” setting, so I left it on pressure cook. I wonder if I should have set it to “rice”? Thanks for a quick, yummy meal!
I followed this recipe as written except I mistakenly cut the cook time short and was worried I ruined it. It was awesome! Rice was perfect! Whole family loved it!
Could you make this without chicken?
This is by far my favorite Instant Pot recipe! My modifications include: brown rice, 4 cups of broth, & 24 minute cook time. This is my go to food! Thanks for the recipe!
how much brown rice do you use with the 4 cups of broth? thanks!
I get a “food burn” message with this recipe? I don’t stir the rice in and follow all the other instructions? Help!
I am wondering if it is the Taco Seasoning that is causing the problem. I have read elsewhere not to use a Taco Seasoning with corn starch or any other kind of thickener. I made a home made seasoning and really mixed it into the broth. It doesn’t make sense that the rice would burn because you can make rice in the pot by itself anyway.
I was worried with the theory of newer Instant Pots having trouble with burning rice and I have a new 6 quart Duo Plusbut I cooked the recipe as close as I could. Canadian corn and black beans come in different sized tins but I used one cup of rice, one cup of broth and one pound of chicken and I did rinse the rice first and I pressed the rice in to the mix. It came out perfect. The rice was perfectly cooked and so was the chicken. I used white rice but next time I will try par boiled – fingers crossed. I don’t know why so many people have had troubles but I suspect some are trolls. Thank you so much Chungah for your website and your recipes.
not a troll, this is my daughter’s favorite recipe but i always end up transferring it to the stove due to multiple burn notices. this is the only recipe it has ever happened with and i have no idea why.
My thoughts are there is not enough liquid in every salsa and rice needs double it’s amount in liquid to cook. Extra broth may be the answer. I might try using 2 cups of broth and go from there. Good luck.
Thanks for the recipe! I was just gifted an Instant Pot and had tons of cans of black beans and corns lying around. It was really good. I used Nishiki rice and it still came out pretty well, although more wet than in your pictures above. I’m not complaining though, I liked the softer texture, maybe next time I’ll buy some tortilla chips to eat this with!
I made this with 1 cup of brown rice, put 1.5 cups of chicken broth, and put it in for 20 minutes and it came out perfect! I made sure the rice didn’t touch the bottom but was completely soaked into the liquid. Delicious!
This is first recipe I made with my Instant pot and although it had great flavor I think I should have used cooked rice. My rice was crunchy when I checked it so I added more broth and cooked it more. I will probably try again.
Can I use white rice instead?
Was super scared to try any rice-based dish in the IP because I kept reading so many bad reviews about burn notice. THIS WAS PERFECT. Followed this recipe exactly and it was delicious. Will definitely continue to make.
This is honestly my favorite meal to make. It takes such a small amount of time and is super cheap!! Its my go to for meal prepping now 🙂
Very disappointed. After cooking, I realized the photo on this blog CANNOT possibly be this dish made in the IP. If cooked as directed, why does the picture show the chicken separated from the beans and corn and rice? If made as directed, everything is mushed together. Not a huge deal but I wanted the food that appears in the photo, not the mush that came out of my IP. Second, like so many other people here, when I tried to make this, it burned badly on the bottom of the IP. Clearly there needs to be more liquid added. And again, final result looks NOTHING like the photo.
I’m so sorry you had so much trouble with this recipe but the recipe was actually cooked as written from start to finish and photographed accordingly. IT ACTUALLY IS POSSIBLE, AJ! This is a food blog of awesome recipes that we love to make for friends and family – let’s spread some kindness here.
Got the Instant Pot for less cooking time and every recipe I ever try burns. This one included. Followed the recipe to a T. Over an hour to troubleshoot and was never able to get it to cook on High. Now it’s on Low and I’m not too sure how long I’ll let this go for until I’m satisfied with how well the chicken is cooked. It’s taken over an hour to get to try is point for a recipe that should only take 20min. Another instant pot fail.
Adjustments: Add extra .5 cup of chicken broth. Gently press rice into liquid, but don’t stir. Natural release for 5 mins then quick release. Don’t mix in the cheese. Just put it on the table so each person can add their own. It’ll melt because the food is really hot. I also didn’t use any green chilies because I forgot to buy them. We are adding this to our freezer meal prep for sure.
I wish I had read some of the comments before cooking this. I think the hints of using a half cup more broth and covering the rice with some liquid so that it cooks through and isn’t crunchy is on point. I didn’t catch my husband before he poured the rice in and stirred it. The rice stuck to the bottom and luckily I caught it before the entire thing was ruined. I’m finishing on the stove and hope it is OK. I read the comments and saw the problem with the burn notice shortly after starting it, so thanks to those who made those comments It didn’t burn so badly that we couldn’t eat it. Thanks!
Followed directions exactly because it’s only my second time with the instant pot. Rice was kinda crunchy. But still great flavor loved it with a big dollop of sour cream.
I loved it. I added sour cream on the top when finished. I made the mistake of using basmati rice(that’s all I had)- I should have reduced the rice. Will definitely make again- easy, quick. I think I will add avocado on the top and use the correct rice
I have a 3 qt pot, so I halved the portions and then made two batches! It turned out great. So nice to have a little taste of Texas in NYC.
Used 1.5 times the amount of liquid in this recipe and it still burned. The measurements for this recipe need to be corrected.
This was delicious! My family doesn’t like black beans, so I substituted diced tomatoes. I also added a can of red enchilada sauce. I love cilantro, so I pressed that into the rice so it would cook in. It turned out fabulous!! I think next time I may add avocado salsa instead of red enchilada sauce – or in addition to it!
I made this for the first time tonight and they came out perfect! I have an 8qt InstantPot Duo Evo Plus, was worried about getting a burn notice, so I followed one of the suggestions and used 1 3/4 cups of the broth. I did make sure the rice was covered with the liquid before starting the pot. Cooked to perfection and were delicious 😀 I served it up in soft taco bowls and added guacamole and sour cream as a topping with the cilantro.
This turned out pretty well. I only had instant rice, so I just left it out until the end. Once the chicken was done in the instant pot, I threw the rice in and let it sit for five minutes and it turned out fine. I also used frozen chicken breast and just shredded it once it was done cooking (I upped the time to 25 minutes). I usually get the burn notice frequently in this instant pot, but since the rice didn’t go in until after it was done cooking, it wasn’t a problem. This wasn’t particularly spicy, so my kids ate it without complaints. I will probably make this again and use the same method as I did before.
Followed the instructions exactly. I didn’t mix the rice. I actually mixed only the chicken, taco seasoning, and chicken stock – then lightly mixed in the beans and corn. I washed the rice separately to get rid of the starch and then placed it evenly on top (did not mix it in). Did not get a burn notice. I mixed everything in the end after it fully cooked. Excellent flavor!!
It was delicious my whole family loved it! I added the water first (I added a extra half cup of water) then added chicken and seasoning I added a few garlic cloves and half a onion the corn and black beans I used a can of rotel instead of salsa and then I added the rice on top making sure the rice was submerged i did not sir at all until it was done then garnished with lime, rotel , cilantro and sour cream
Loved the recipe, I made it spicy and smoky with Chipotle Peppers instead of Green Chilies, Chili Beans, and Jalapeno Salsa-sticky rice too.
I got the burn indicator on my insta pot prior to it sealing, I kept opening it up and scraping the rice that had stuck to and was starting to burn on the bottom of the cooker. Eventually the rice cooked to a point where I didn’t have to keep scraping. Heard about this happening with jumbalaya to someone else.
When I do this again, I’m going to mix everything (apart from the garnishes) in the pot first then add the rice on top without touching it. I also don’t think a little extra liquid would hurt.
Just wanted to add a quick review with other comments. I made this as stated…except I forgot the can of corn initially so I threw that on top. Made in an 8qt. Rice was perfect, it was delicious! Even my extremely fussy 10 yr old loved it and asked for some for lunch tomorrow! Not sure why some get burn message and others don’t. Oh, one other thing I did was mixed the taco seasoning on the chicken and then added the broth and other items as I misread the instructions first . Delicious!
I love the flavors of this burrito bowl! It tastes so delicious and my hubby loves it also! The biggest problem I had was I got the burn notice almost immediately after the instant pot sealed. I emptied it and scrubbed the pot and put the mixture back in with probably a cup and a half more water and tried again and had the same result. So I just put the mixture on the stove and finished cooking it. It was delicious I just wish I could get it to work right in my instant pot. Mine is a instant pot duo 6 quart. Any tips? Also I live your recipes! So good and so easy!
I made it with 1.5oz rice and broth. Mixed rice. Also added cheese onions cilantro and sour cream after. It was amazing.
This was seriously delicious!! We’ll definitely be making this again. The only thing I would do differently is spread the rice evenly over the top because some of the rice was slightly undercooked.
When I made this, the rice didn’t cook completely and was crunchy. Other similar recipes call for a 15-minute natural release so the rice absorbs all of the liquid. Also, I’d rather put the cheese on at the table. I really liked this with some lettuce and sour cream on tortilla chips!
I got the burn notice with this recipe too. So I stirred everything, including the rice, up and tried again. Still burn. I didn’t want it to go to waste, so I put it in the oven for 20 minutes (it was already quite warm from being in the instant pot) and it was sooo delicious. When I was pouring the meal into the baking dish, I saw there was burning, and it appeared to be the taco seasoning, which I had only haphazardly mixed in with the chicken broth. Next time, I’m going to try to whisk half of the seasoning mix in with the broth, and stir the rest of the seasoning throughout the entire pot (pre-rice) rather than letting it rest on the bottom and see if that helps.
My husband, who claims to not like rice, LOVED this. It was so yummy. Since we didn’t have the shredded chicken option after baking, we chopped the breasts into smaller pieces and they were super flavorful and moist.
Made this last night for myself and a friend. I was wary about the reviews showing some troubles with rice or a burn notice but I had zero issues. I made it exactly as shown and it was delicious! I plan to make again next week. Loving these recipes!
This was great! I used 1.5 cups of chicken broth based on other reviews. I also didn’t stir the rice but pushed it down into the liquid…no burn notice over here. I served mine with lime juice, additional shredded cheese, green onion, cilantro and Valentina black label hot sauce. My husband absolutely loved it and ate a ton.
As a side note, I’ve been living in our mother-in-law suite above our garage for almost 6 months because we are doing a full house remodel. There’s not real kitchen up there, so I have been cooking only with the Instant Pot and I would absolutely DIE without your excellent recipes! Once I have my stove back I’ll probably throw the Instant Pot out (I am so sick of it) but I am so grateful to your site for at least giving me some good recipes to work with so I can continue to cook for myself and my husband.
This recipe is good as a burrito but I don’t see it as an instapot recipe. It wouldn’t cook but 2 mins in the instapot without the burn notice. I tried twice and both times at the start of cooking it said but, and that was adding 1 3/4 cups of broth. I had to put it in a pot on the stove to cook.
My husband and I loved it! I mixed in the rice, out of habit, but turned out wonderful anyway!!
I made this with the insta pot 8qt duo
I used 1 and 3/4 cups chicken broth instead of 1 cup because I saw other mention a burn warning.
It is perfect. So delicious. So easy. So fast!!!
I’m obsessed.
Definitely making again
Husband and I loved this recipe. We have a 3qt Instant Pot and just divided the recipe in half. I added another 1/4 of broth and a little water. Swapped out rice for quinoa instead. Made sure to gently push the quinoa down without stirring – cooked perfect. Since we halved the recipe, but the chicken breast I had was .75 lbs (instead of .5lbs) I used all .75lbs. The chicken may have been a smidge dry but overall delicious and NO BURN NOTICE as others stated they were having problems with. I also added a few basil leaves. We definitely will be making this again!
I admit, I saw this recipe as an experiment and wasn’t really expecting it to come out. I mean how could it be *that* delicious and easy? But I stand corrected. It was delicious and easy! I like my food a bit more spicy so I added some cayenne and red chilli flakes. The only thing that didn’t turn quite right was some of the rice- I followed the direction to not stir the rice but whatever wasn’t submerged ended up a bit crunchy. I was able to mix it in and now I just get a few crunches in my bite but nothing too alarming. I wonder if It was stirred it would be more evenly cooked? Thanks for sharing! I love your posts 🙂
Made this tonight since I happened to have most of the ingredients on hand. Followed the recipe as written, only changes were taco seasoning (didn’t have any so made my own) and type of cheese. Came out perfect, so yummy! It was pretty spicy from the seasoning mix so added a dollop of sour cream along with the tortilla chips. Thanks for another great recipe.
We’ve been cooking every night in our Instant Pot for about three weeks. This is one of the best things we’ve made, and they’ve all been good. Kudos and thanks!
I made this but kept getting the burn notice. I finally had to finish it on the stove. It was really good though. I do have an 8qt insta pot so not sure if that was the problem. I didn’t stir the rice just gently push the rice down a bit into the mixture. Please let me know what I did wrong.
Made this last night, as written, and it turned out perfect. The chicken was tender and easy to cut with a fork for smaller pieces so there would be some left for all the bites in the meal. My husband asked if I could cut the chicken into smaller pieces before it cooked. I’m guessing that smaller chicken pieces would mean faster cooking and the possibility of over-cooking? I’ll be making this again, for sure. We really liked how the rice cooked with all the flavors in this meal.
Made this tonight for the first time! My family loved it! I made it exactly per the instructions except I did add 1/2 cup more broth per the other reviews. The rice was perfect!!
New staple at the household, my daughter and husband absolutely love this and it’s SO easy to make. I add half a chopped up onion, jalapeno and one bell pepper in as well + topped with avocado and some shredded cheese after (my daughter likes tomatoes and sour cream). I usually do 1.5 cups of broth only because I put a bit over the recommended amount of chicken and I use regular long-grain white rice, haven’t needed to press it down or had any moisture issues – I have left it to warm/release pressure on it’s own though so that may be why.
I have NEVER gotten a burn notice with this recipe and we’ve made it at least 5 times in the last couple months.
How long do you let it NPR? Planning on making this soon. Thanks in advance.
Made this tonight and enjoyed it a lot! Used 1 1/2 cups of chicken broth, also added a dash of coriander and a squeeze of lime. As other suggested, I lightly pressed the rice down so it have a bit of moisture in it. Used Basmati rice. Sprinkled cheese on top rather than stirring in. Also sprinkled lettuce and avocado on top. Will make again!
Amazing! Loved the flavours. Like previous comments below I also used Long grain brown rice and it was just slightly underdone – I agree with pushing the rice down to absorb some of the liquid for next time.
Flavours are spot on! I added hot sauce and it was incredible 🙂
Had to adjust the cooking method as the fist two attempts to make this in my Duo Nova resulted in “Burn” messages. On the third attempt I did not add the corn/beans/chiles to the IP before cooking and everything worked out much better. As the corn/beans/chiles are edible right out of the can I simply added them immediately post pressure release with the cheese. This added a good bit of additional texture to the bowls. Hope that this helps those with the “Burn” message challenge.
This is the second time I have tried to cook this recipe, not remembering the burn issues I got the first time. Before anyone tries to tell me it’s from not washing my IP correctly, I remove the seal and wash it every single time. I have no issues with any recipes aside from this one. I got the burn notice twice, despite using close to a half cup more chicken broth. The second time, emptied the pot, washed it out completely, scrubbed all the charred rice off the bottom, that I had previously let rest on top of the mix, and returned it to try to finish the recipe. I also added an additional 1/2 cup of water. Lo and behold, burn notice 3. At this point I’ve thoroughly given up and I have just stirred it and pushed the button again. The rice is almost tender now that I’ve gone through all of these burn notices.
Had the same issues on my first two attempts. I just posted the following as my third attempt, which was a success.
Had to adjust the cooking method as the fist two attempts to make this in my Duo Nova resulted in “Burn” messages. On the third attempt I did not add the corn/beans/chiles to the IP before cooking and everything worked out much better. As the corn/beans/chiles are edible right out of the can I simply added them immediately post pressure release with the cheese. This added a good bit of additional texture to the bowls. Hope that this helps those with the “Burn” message challenge.
Are you using this recipe in a 8qt insta pot? I had the same issue as you did. Took everything out washed the pot and put everything back in and hot burn notice again. I have heard that not using the correct size pot could be the problem. Can anyone comment on this?
This was my third meal I’ve made in my instant pot, I followed the recipe exactly and it turned out just like the video.
There was just enough liquid at the bottom and when everything was stirred it was all absorbed. Was like by all who ate tonight. Thank you for this site
Few changes:
1. I used onion, not pepper
2. Used wildrice
3. Used hot sauce
Soooo tasty and easy. Used for a super fast dinner. Yum!
Outstanding! Add a little sour cream and hot sauce in the and this is as good a burrito bowl as I’ve ever had. Delicious!
Tried making this after reading reviews, added extra fluid(18 oz which is the min amount for my IP), left the rice on top without stirring like it said, tried to disperse the rice evenly. Still got the burn alarm twice. Seems like the rice sinks to the bottom and that’s what’s burning. Had to finish on the stove.
I made this today, followed the recipe except for stirring everything together and added an extra 3/4 cup broth-per the other reviews. Oh and I used frozen corn. Turned out perfect and was oh so good! Thank you for such a tasty recipe!!
I just got my instapot, and this was my second test recipe. Excellent from all 5 that ate tonight. A few changes- doubled the meat (organic chicken “tenders” from Costco- didn’t cut them). Trader Joe’s Taco seasoning- 1 packet, used frozen corn, used 2 cups of veggie broth, and added an extra cup of water as many reviews stated issues with fluids. I put brown rice on 1/2 of the mix as 1 person doesn’t eat rice. I did submerge the five as I was concerned it wouldn’t cook. I let us sit/soak for about 20-30 min, then cooked for 20 min. It looked very soupy when I opened the pot, but when scooped out the non rice serving the chicken fell apart and it was a very thick tortilla soup mix. Then I mixed the rest and again as the chicken fell apart, and rice soaked up much of the fluid, it was perfect! Thank youDD for the recipe. Will be using your website a lot!
So I just got my Instapot, and this was my first ever meal
I made in it. OMG this was Ah-May-Zing! I’m officially sold on the Instapot, and this is going into the dinner rotation for sure. I had no issues making it. No “burn notices” The rice was cooked perfectly. And even my two SUPER PICKY eaters gave it a thumbs up.
Fantastic recipe! Thank you!
I don’t know how she made this without it burning! Followed the directions completely and got the burn notice. Open the pot , stirred it around and started again. Burn notice again. Ended up having to finish it on the stove. Now, I have two pots to clean! Not enough liquid in this recipe, but it was damn delicious!
Ridiculously easy to make, really tasty, and came out perfectly.
For everyone complaining about their rice being uncooked, make sure you’re not using brown rice (unless maybe it’s been parboiled or something). You can’t expect rice with a 20-25 minute Instant Pot cook time to cook in 10 minutes. Buy rice that’s got a 10-15 minute cook time listed on the package, and you should be fine.
You also need to press the rice down into the liquid a little bit. Rice won’t cook if it’s just sitting dry in a big heap in the middle of the cooker. Spread it evenly over the top of the mixture and push it down a little to get it in contact with the liquid.
I personally found 1 cup of cheese to be a bit of overkill, but wouldn’t change anything else about this recipe. Thanks!
Delish!!! I added extra broth to keep from burning. Question: If I want to make a double batch, do I add to the time?
So good! Entire family loved it and it was super easy to prepare after a long day at work!
Delicious. Easy and quick to make. Family LOVES it.
Delicious.
The flavors are outstanding! I got the dreaded burn notice 4 times. I wish I had read these reviews prior to cooking. I know I will add more broth and probably salsa next time as well as put some broth over the rice and push it down into it as the rice was also a little too crunchy. It was edible and I can see what a great dish it could be. I’ll give it another try!
So delicious! I mixed the rice a little before and it came out perfect!
Sounds great I’m planning to make it tonight
I just have one question:
I don’t need to turn on the instapot until stage 3?
The stirring of the chicken, broth, seasoning, etc. is all made with the instapot off?
Thank you
Wow this blew me away. I added the salsa and cheese as toppings instead of putting them in the pot. Also topped with guac and sour cream and YUM. To avoid undercooked rice, just push the rice into the pot so it’s at least partially submerged, but don’t mix it in.
Excellent! Followed exactly as written in my 6qt IP. Huge hit in my household. Putting it into our rotation. Delish!
I made this according to the instructions, and put the rice on top – without stirring. Smells delicious, but when I opened it, there was a small portion that wasn’t cooked. So, now I have hard, uncooked rice to crunch in my burrito bowl. 🙁 I’m closing it back up with a little more chicken broth and hoping that it can steam the rest into submission. Maybe instead of not stirring at all, give the rice a small stir into the goods?
Easy and delicious! The whole family loved it. I used a chicken taco seasoning packet, and served with chopped tomato, sour cream, and avocado. Would be great in wraps as well.
Absolutely love this recipe I’ve made it several times. I enjoy making it without the chicken so I have that vegetarian option. If I do want chicken and Grillet on my cast iron grill pan and top my burrito bowl with that. I have also topped it with grilled steak and grilled shrimp. I don’t mix in the cheese I just use the cheese as a garnish and I love it. So darn good !!
Thank you for your review, Diane!
Oh my gosh this was delicious! We’re starting a kitchen renovation and to avoid having to order out nightly, I’ve been searching for easy meals with minimal cleanup that will still be delicious, and this recipe nailed that. Thank you so much, we will be definitely making this regularly!!
A-mazing! I used 1 cup organic quinoa instead of rice; everything else as is. It’s wonderful and makes much more than 4 servings.
Used with quinoa as described, and it was excellent. Family gave it 2 thumbs up.
Love this recipe!! Has been a favorite for my family!!
Making a double batch tonight!
When you double the ingredients, do you change the cook time. I need to double the recipe to feed my family.
You do not need to change the cook time
I am fairly new to the instant pot recipes. I can honestly say I am very pleased with how easy they are to use. I gave this recipe a try for supper tonight and it was a success! I added a few peppers and added a little more broth. I also did a NPR for about 5 minutes. I used Jasmine rice and it was perfectly cooked. Will make again for sure.
For those asking in the comment section, I used brown rice instead of white and pressure cooked on high for 24 min. I also used 2.5 cups of chicken broth. Came out amazing!!!
For those curious about how to stop BURN notices make sure you’re cleaning the sealant ring after each and every use!
We are trying to cook this and keep getting the burn notice. We are new to the instapot world. What are we doing wrong?
Thanks for helping the newbie.
I’ve read if there are tomatoes in the recipe put them in last, otherwise you get a burned reading all the time.
I added some smoked bacon as everything is better with bacon lol, but went down a storm with my hubby and we love it.
9/19 these are notes to me,
Husband loved, easy, next time just one c broth, used black rice, I would just put cheese on top when serving instead of mixing
10 minutes was good
Love the awesome recipes
Is this doable with quinoa instead of rice?
FYI-Someone else here (prior to your comment) said they did and it turned out excellent:)
If I use frozen chicken how long do I need to cook it
Sara, I recommend thawing the chicken prior to using.
Amazing! I doubled it and my family devoured it! Rice was perfectly cooked (I used basmati), and the chicken was delish. My kids have already asked when we can have it again.
Amazing flavor. Just finished making two batches. Is anyone’s rice on the harder side though?
Delicious, made a double batch (twice, not together), did not need to, it made a LOT! My 92 year old step dad wants to make this, any idea how to bake? He is not instant pot savvy…
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I don’t typically review recipes but this one was so good, I had to share. Will be a regular in our home
A simple and delicious receipie when your craving a burrito bowl. I garnish the bowl with shredded lettuce and sour cream. A must try!
Just curious if anyone has used this recipe in a 3 qt instant pot or would I need to cut the recipe in half? It looks amazing!
Hi Jaden! When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
My family loved this with chicken so we tried it with beef and pork. Pork was a hit, but beef was not. I think that may have been because I used frozen meat. I’m going to try again, but use thawed meat and see. Any idea what the cooking time would be if I doubled the recipe?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Added the rice without stirring, per recipe. Didn’t get cooked. Dirth of fluid or misunderstood recipe? Added water, stirred, restarted & got the dreaded BURN error. Emptied pot and scraped out, then restarted for 3 min. okay now, but the tortillas my wife was frying are now tough. Sigh.
So delicious and so easy!!
Damn delicious! I have an 8qt instant pot. I used a can of chicken broth almost 2 cups. I used Kroger’s private selection restaurant style salsa. There was about 1/4 cup left in container so I added that too. Everything else the exact as recipe. Same cook time and it was wonderful! Sprinkled the rice on top evenly and it’s cooked perfect.
This was so quick and easy and so delicious. I will definitely add it to my favorites list.
One question, can leftovers be frozen? We are a family of two, but this is plenty for a family. If not frozen and if I halved the recipe, what cook time would I use?
Thank you for this recipe!
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
It freezes great. I’ve been making this with beef for years and I make a huge amount so I can freeze for easy leftover dinners. So I can’t imagine switching chicken for beef would alter the ‘freezability’ of it.
Cheers
Do you double the recipe? If so, how does it alter the cooking times?
I would like to know this as well. Can the recipe be doubled?
It was delicious! For people asking about doubling… I doubled the recipe, increased the broth to 3 cups, used brown rice and set the instant pot for 22 minutes and it worked out great!
I’ve made this several times and just love it! I moved to a higher altitude and am finding I have to make serious adjustments for Instant Pot recipes. For me this one needs more liquid and 18 minutes. I squeezed some lime on top this time…YUM!
You have another winner. I followed the recipe with no changes and it was a hit! Definitely a saver. I have a suggestion for the reviewers who have a burn notice. I use a 8qt IP and used to get them more often than I felt was reasonable. I’m cooking at a higher altitude than most, and with the larger pot, I have begun adding at least 1/2 more liquid than the recipe calls for. I don’t know which makes the most difference, but since I started adding more liquid, I have had zero burn notice.
Hmm, I’ve made this multiple times and it’s always turned out perfectly for me. Even made it in my mother-in-law’s Instant Pot and it worked great. One tip – after adding rice I dot it with a bit more chicken broth, but not more than 1/2 a cup. Try again! This is an easy, quick, delicious dinner.
How long for a double batch?
Hi, I do double batches every time.
I cook it on high for 13 minutes, and leave it on warm for a few minutes.
I tried it several times! I’ve made this as a double batch and was a little worried about doubling the liquid (twice the chicken broth seemed like a lot). Happy to report that the recipe doubles beautifully, with no adjustments. Just double the ingredients, and keep the cooking time the same. Ridiculously easy and equally delicious!
Love to try this fory very first try I’m my instant
I have successfully made this recipe several times. It is now a family favorite. I don’t know if this is what makes the difference for me but I use medium grain rice instead of long grain and have never had it be undercooked. Hope that helps.
did as it said – i have an 8 qt so i added about 25% more liquid..received the burn notice twice. I checked after the 2nd burn and all was cooked so we ate it. It is very tasty but cannot figure out why the burn notice
Made this for dinner tonight cause i was in a hurry and omg it was so freaking delicious! Everyone loved it. So easy, quick and yummy! Thanks!
Loved it! Followed the directions exactly and no burn notice at all. Make sure you’re using long grain rice for it to cook properly. I added sour cream and some hot sauce at the end and boom! As good a burrito bowl as I’ve ever had. Five stars!
Cheap to make, easy, & good. I was heartbroken rummaging through my pantry finding out I’m our of my corn thins I planned to eat with this but it was still good topped with cheese and sour cream. Next time I will plan better and have it with corn thins & sliced avocado. This is a great recipe for busy people & parents that want to throw together something fast for dinner.
It was great
Really enjoyed this recipe. Made it twice now with no issues!
Do you think if I make this as a base for actually burritos, and leave out the cheese so people can add it as a topping, it will feed 6-8 people. Thoughts?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I go to Trader Joe’s and get all the components- rice to chicken to beans. And it comes out super cheap! My advice would be to buy corn salsa (adds more sweet flavor), use less spicy taco mix, and buy Trader Joe’s brand pico de gallo. Additionally, reserve half the pico to add after the instant pot, buy a salad mix for some lettuce crunch, and voila, it’s like Chipotle! Man, it turns out better each time I tweak it! Super quick too.
Just made this using chicken thighs and it’s AMAZING!!!
So damn delicious. I added some sauteed onion and then a can of pinto beans too. My chicken was a bit more too so with the added ingredients, it took an additional 5 minutes of cook time (which I didn’t find out until after the 10 minutes was up) so keep that in mind.
We all went back for seconds so make this if you want something quick and easy for dinner.
I’m new to IP and still skeptical. This was easy, tasty and successful! I substituted sweet potatoes for corn, and cooked chicken from freezer, because it was what I had on hand, and set for 12 minutes. The rice on top did not cook at all. Next time I will push it down, as noted in another comment, and add avocados as a topping option! Thanks for sharing!
This was so good! It was Damn Delicious. I will make this again for sure. So quick and easy.
Super easy and quick to make! And the flavors were good, too. Next time I’ll add a bit more red chile to make it a little hotter. This is a keeper.
Tasted awesome!! No issue with liquid/burn warning. Used an extra 1/4 cup chicken broth and my salsa was a more watery type then extra chunky. Used white long grain rice (figured brown would take a lot longer to cook) and gently pushed it into the mixture before turning it on. Also cooked it for 12 minutes instead of 10. LOVED IT!!!!
Followed recipe exactly. Rice on top ended up uncooked.
This was super easy and delicious the first time I made it! Thank you! 🙂 If I were to double the recipe, should I set the time for 20 minutes instead of 10 minutes?
Thanks for your help! 🙂
I double the recipe and the cook time is the same.
Seriously soooo good! Thanks for an amazing and easy recipe
I made this last night, and I, too, got the “burn notice”. Twice in fact. Each time I opened the pot, stirred things up (so my rice was pretty much submerged by the time it was done), and added more broth. I think I had two issues – one, I had slightly more than a pound of chicken – maybe 1.25. Also, I didn’t have a complete cup of salsa, more like .75. So it makes sense that I had to add a bit more broth. In the end, I probably added a whole extra cup of broth, and was worried it would be soupy, but it wasn’t. I was floored by how delicious this was – my main complaint was that I couldn’t stop eating it!
Hi Laura. I can’t make this without getting a burn notice. Three times now. Smells good but I’m very disappointed. Followed directions perfectly. Even changed inner pots and added more than another cup of broth. By now the rice is at the bottom which doesn’t help. Can you offer any advice please. Thank you.
Delicious! I didn’t have salsa and diced chiles. I used canned diced tomatoes and basmati rice. It was very yummy! Thank you for sharing your recipe!!! So easy to make too. I sauteed the chicken in olive oil for 2 mins.
Super yummy! I followed the directions, but I added tomoatoes with green chilies instead of salsa and it turned out great! I was nervous about the rice not cooking so I cooked it for 12 minutes, and instead of stirring the rice I pushed it down into the chicken broth. I also used a little more chicken broth, but everything turned out great! Thanks for sharing. The fam loved it. 🙂
Thanks for sharing your feedback with us, Malia!
Excellent recipe. The only change I made was I used a can of rotel instead of salsa and did not add green chili. Rice was cooked perfectly.
Awesome!
Hi I’m making this for dinner. I followed instructions and it gave me a burn msg.?
The first time I made this, it turned out great, the second time, the dreaded BURN message came up. I ended up using the pot in pot method(this can be googled), put the Instant Pot on the steam setting ( it wouldn’t let me pressure cooker with the steam rack) for 30 minutes and it turned out great. Thanks, this is a favorite meal in my household!
This is delicious! And so simple! This says that it yields 4 servings. Just wondering what the serving size is? Thanks!
Kara, you would have to divide the full amount by 4 servings to get the serving size. Hope that helps!
I enjoy a little caramelized / seared taste to my chicken. How do you think that would change the recipe – do you think the chicken will fare well if I use the saute function to sear it a little before adding in the other ingredients and turning on the pressure? Or is it completely unnecessary due to all the other flavors from the salsa and other ingredients? It looks really good. Thanks!
very yummy, I followed the direction and did not mix my rice, it turned out perfect, the family loved it, Very easy to make and very tasty. will be making this again. thank-you
This recipe was fast, easy, inexpensive AND delicious! I kind of pushed the rice into the broth a little bit before closing the lid and did not have any problems with the rice cooking. Definitely adding this recipe to my regular rotation.
Perfect! I just made this tonight and my son and I gobbled it up. I did push the rice down just a little into the mixture but other than that I followed the directions exactly. Delicious! Served with avocado and sour cream.
Hi, I tried to make it for 6 people (four of us +extra) I just double the amount of ingredients and did not turn out right. Is their recipe for 6 people?
This recipe yields 4 servings.
I don’t normally do reviews but I wanted to add one for this because I almost didn’t try it based on the other reviews. I followed this recipe exactly based on the written instructions and it came out just as described. It was quick and tasty. There was a very small amount of rice that was a little undercooked but after stirring it in it seemed to cook through the rest of the way. Worth a try for a quick, easy meal.
Happy to hear it turned out well for you!
How long would the cooking times be for an 8 qt instant pot?
When using an 8qt Instant Pot, the timing should stay relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications.
Made as directed and it was amazing! Thank you!
We love that! Thanks, Angela!
This came out perfectly. I tossed the chicken in the taco seasoning and let it sit for about an hour to give the chicken more flavor when cooked. I have noticed with instant pot recipes that sometimes if the chicken chunks are put in with no seasoning, they lack flavor in the dish. I read the other reviews and was worried about the rice being dry, so I added maybe a 1/4 cup more broth and the results were terrific. All the usual suspects were happy with such a tasty dinner! Will definitely make this again.
I made this in the instant pot and follow direction exactly with the exception of seasoning the chicken first. I did pat the rice down the subsequent times i made this so that all of the rice cooked. The first time there were a fwq bits of cruncy rice that didnt xook wnough. With that said. The recipe is perdect and flavor intensifies and even bettter second day. Gave recipe to my son and he has made it qith xhicken and flank steak and loves it. So easy to make. Definately a keeper!!!
I absolutely love this recipe! I was confused how the rice would cook but I followed it and it was amazing. Thank you for posting this. I just skipped the corn because I forgot to buy it but since I don’t like corn anyway it was great! Added some sour cream while serving and it was delicious.
Now I want to feed this to everyone coming home for dinner. Can I double everything and use the same cooking time? What would you suggest for increasing the serving size?
Thanks and keep the instant pot recipe so coming please.
Thanks so much for your feedback! Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I read all the reviews and while I was a little hesitant to try this recipe, I decided to go ahead because I love Mexican flavours. I’m happy to report that the rice and chicken were perfectly cooked and my family and I loved the bold flavour. Using my 8 quart Duo, I followed the recipe as written except that I used the taco seasoning recipe Chungah provided in her link (and not the packaged stuff), I rinsed the rice (personal preference) and carefully spread the rice on top of the liquid ingredients. No burn messages! I love how quickly this tasty meal comes together. Thank you Chungah and please keep the Instant Pot recipes coming!
Given the reviews — I read them all — I was a bit worried but went ahead anyway. Success here. Instant Pot Duo Plus (6 qt.) at sea level.
I rinsed the rice before adding it; no idea if that mattered. I had a 1.1 oz container of (store-bought) taco seasoning, which felt like a lot, so I only used half of it. I mixed it with the chicken broth before adding. I made sure the seasoning had no corn starch.
I felt the dish was a bit rice-heavy, but everything was done perfectly and the bowl was a big hit, even with the 4-year old. Topping options were lime, avocado, cilantro, black olives, and light sour cream. There will be a next time; this seems like a versatile base. I am looking forward to trying it with onions, bells, lettuce, tortilla chips, etc. And quinoa instead of rice. And jackfruit instead of chicken. And…
So yummy!
Perfect directions and recipe. Used brown rice and 25 minutes was perfect. Thank you so much for the recipe. Definitely will make it again!! 🙂
Did you do anything else differently besides cooking for 25 minutes? Trying this as my first instant pot recipe and I only have brown rice on hand!
I made this recipe twice and both times the rice did not cook. any suggestions.
The flavor was there but the rice was not cooked.
I went by the directions as well and the rice was not cooked. Everything else was great, but the rice completely ruined the meal.
My husband made this recipe last night for us in the Instant Pot that I’ve had in the box since Christmas. What caught his eye was the not-so-many ingredients and the ease of cooking. Oh. My. Goodness!!!! It was SO delicious!!! We had to put the leftovers away before we ate too much. It’s so good, he’s having the leftovers for lunch today. This is a great recipe. Thanks for your hard work and thanks for sharing this with all of us.
I made this in my 5 qt crockpot. I let it cook on low for 8 hours. I topped w/ plain yogurt (instead of sour cream) and tortilla chips. Also served over cauliflower rice ( I know regular rice would taste better but the cauliflower rice saves lots of calories) With all the other flavors I didn’t miss the reg rice TOO much.
I’m giving this a five star because of the flavor, this is really good stuff. However, if I’d read all the comments before cooking, I probably would not have tried it as I’m an IP newbie. I followed the recipe exactly, except for not reading closely enough and adding cilantro (only 1TB) before cooking. Like many others, I got the burn notice before the IP started its cooking cycle. As a newbie, I really didn’t know what to do and had to pull out the manual to see what it meant. I released the pressure and raked back the mixture to find a bright shinny bottom in the IP. The mixture looked a little dry so I poured in some more chicken broth, maybe 1/2 cup at the most and stirred it in. After starting up again, I got another burn notice. This time I let it sit there trying to think of what I wanted to do. Since the rice looked pretty good the first time around, I decided I’d release the pressure,and remove the chicken to the microwave to finish off. If the rice wasn’t done, I’d let it simmer in the IP for a while. This time, there was black on the bottom of the pot but both the chicken and the rice were done. I assume the mixture had stayed pressurized and hot enough during the two failed attempts that they had finished cooking. The mixture was thick but I stirred in the cheese and we chowed down. This recipe is what we refer to as a “keeper” when trying something new. The next time I make it, I will maybe add two cups of chicken broth and see what happens. The taste is good enough that it certainly deserves a second try.
I’m another who read the recipes as it was cooking and got super nervous, but this turned out great! I used a 6qt Duo and made the recipe exactly as written. In case it’s helpful, I used the Pace Picante salsa. I also sprinkled the rice evenly over the top rather than dumping it in and drizzled the broth evenly over the top so all the rice was moist.
Excellent- but I think my rice could have used 5 more minutes!
Made this and read reviews whilst cooking and began to imagine what I wanted on my pizza! BUT… it turned out perfect, and admittedly, I tweaked recipe before reading comments. Increased chicken (1.5 lbs) and beans (19oz) because those were portions I had on hand, and omitted chilies. To compensate for extra chicken I increased stock and salsa to 1&1/3 cup each. Finally, cut the uncle bens converted white rice with uncle bens Spanish rice for extra zip sans chilies and spread evenly OVER the ingredients (no rinsing, no pressing, nothing). Opened after 10 minutes manual and found perfectly cooked rice on top. Cut cheese back a bit and let family add after the fact. Topped with sour cream and only thing missing was extra salsa (ran out) and avocado (had none). Even fussy teen ate two bowls! Thanks for recipe
Will definitely make this again!
I made this last weekend as a double recipe with triple the chicken for more protein. (I kept the cheese at a cup just to be more macro-friendly for me). I scanned through the reviews and saw that people who wet the rice had no problem, so I poured the chicken broth over the rice at the very end, adjusted the time a little for the extra chicken and it came out absolutely delicious! It fed two of us for 4 lunches and multiple dinners each all week the way I made it. I will probably make this every single weekend, thanks!
I have a 3 qt so I followed the instructions to half all the ingredients but use the same cook time. SOOOO FREAKING GOOD!!! This will definitely be on a weekly rotation in my house! My husband and I LOVE it!!
This recipe was great, but I cooked the rice for 15 minutes instead of 10.
First time I made this, I followed your instructions exactly. The rice did not cook enough. So just now I tried again and stirred in the rice. This time, I got a burn message. So I looked it up, and apparently, there should be at least 2 cups liquid and when you add rice at the top, you must push it down so it is submerged in liquid. Disappointed the instructions weren’t better. I have I have made many of your other recipes and really like them.
I cooked this tonight in my 8qt Duo. I did double it, added green pepper and layered the rice on top. I did get the burn notice as soon as it came to pressure. I suspect after reading all of the reviews it might be due to the taco seasoning and perhaps the starch. I opened it to check on it and by stirring, of course, distributed the rice. I did not feel anything at the bottom so I added more liquid and tried again, knowing it would likely burn from stirring the rice. Right at pressure it said burn again. I turned it off and let it sit under pressure and tried one last time after about five minutes. It happened again, I let it sit under pressure again and after awhile released pressure and thankfully the rice was cooked as was the chicken.
Next time, I will try adding my own spices rather than using a packet, and dissolving them in broth before adding it.
My family enjoyed it regardless and it was quite tasty. And nothing actually visibly burned in my pot.
My last comment….
After cleaning up and putting the remains into a storage container, I did find taco seasoning stuck to the bottom of the pot, but didn’t feel this when I stirred it. I will definitely be making sure whatever seasoning I use is dissolved in water or placed elsewhere in the pot so it won’t stick to the bottom. I have read that starches can burn so perhaps it was related to whatever thickening agent was in the seasoning.
Wonderful recipe. I omitted the green chilis as i did not have any but added a can of diced tomatoes with green chilis. No problem with the rice. I also served with a dollop of light sour cream in addition to the cheese. I used my 8 quart instant pot and everything came out great. Thanks. Kristen
Love this recipe! Added sautéed onions and green peppers with great results!
That’s awesome!
Like some others, I made this and the center was dry. I mixed it together and put the instant pot on rice cooker for 12 minutes and the rice was mostly cooked. It probably would’ve cooked all the way if it wasn’t 11 pm and if I had some patience to wait for it to cook further! It was still delicious. So delicious that I forgot to enter the rice into the nutrition info, got greedy and added sour cream, realized my mistake half way through, and refused to eat less. Next time I’ll probably reduce the rice since I’m trying to lose weight and those calories get in the way of me and chicken. Still, awesome and Ï loved it. Also forgot the cilantro. Still would eat again! Even with slightly crunchy rice.
I think the error was I made salsa at home and it was chunky (pineapple, jalapenos, onions) with barely any liquid. I suspect Chung-Ah used a more liquid-y salsa so adding extra liquid would’ve probably avoided the problem.
Also, more instant pot recipes, please! My cousin bought me one and your risotto and this have been amazing! You’ve converted me!
Third time using my instant pot, and this recipe turned out great! I decided to leave the rice out and cook it separately because I’ve been having issues cooking rice along with my chicken. My chicken was SO tender, although I had a little bit too much moisture in my pot at the end (I added a little extra and left the rice out). Cutting the chicken up made it cook really well, and the beans and corn were delicious! Will be eating this all week.
I have made this twice and both times the rice didn’t cook
When I made a similar recipe the rice got mushy and the chicken shredded. I would love a recipe where that doesn’t happen
I followed the recipe to a T and kept getting burn message. Had to transfer to stove top and improvise which was a bummer.
I followed this recipe exactly with one exception, I used sushi rice because that’s what I had on hand. I cooked it 2 minutes longer because that’s how long I usually do the sushi rice for. It came out perfectly! It was a hit with the whole family. Gotta love a one pot dump dinner. Could not have been any easier. Will definitely make this again!
I was nervous about it because so many reviewers had trouble with the rice but I was short on time and decided to give it a go. So glad I did. I followed the recipe exactly, left out the chiles and cilantro because we are not fans of either. Everything cooked including the rice! The family loved it and everyone clamored for seconds. No leftovers! I have an 8 qt Instant Pot.
The first time I made this recipe, I had some burn on the bottom (I honestly think it was the spices that settled) but the food itself was totally edible, you couldn’t taste a charred flavor. Second time I made this, I adjusted a bit..
I used 1/2 cup chicken broth on the bottom along with the spices and chicken, then continued with the directions as stated. The final step – I poured the *rinsed* white jasmine rice on top, drizzled 3/4 cup broth over it, then closed the lid to cook.
No burning, perfectly cooked and it wasn’t watery. Have made this multiple times since because it’s SUPER easy and my boyfriend tells me this is one of his favorite meals – quick dinner is your fave? don’t have to tell me twice! Thank you!!
Would the recipe stay the same for an 8 qt instant pot?
When using an 8qt Instant Pot, the recipes stays the same and the timing should be relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications.
I made this tonight. It was so quick and easy and DELICIOUS! The only change I made was I used frozen corn instead of canned. I served it with corn tortillas warmed in a frying pan. Thank you for this great recipe! I will definitely make this again!
Flavors of this were great! More so than other burrito bowls I’ve made with a crock pot. My only issue was getting the rice to cook. I used brown long grain rice and after reading the comments I realized the brown needs a longer cooking time. We ended up cooking ours 23 mins (in several increments) but was still a tad undercooked. Chicken was perfection! I’d recommend specifying white long grain rice in the recipe since different cooking times apply.
Thanks so much! Made this for a quick after gym dinner tonight, and it was delicious! Everything turned out just right- especially the rice and chicken. Had no burning issues. I did add a tiny splash more of chicken broth out of paranoia, but I probably didn’t need to.
Would ground turkey work in place of chicken?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Absolutely love this. I am not a cook and this is so easy and delicious. Will be making it over and over.
Absolutely delicious! Made exactly as written, topped with avocado chunks, sour cream, cheese, cilantro, and a squeeze of lime! I served it with hint of lime tortilla chips and a fiesta chopped salad! FAST-EASY-DELICIOUS and it reheats well!
Any chance you know the carb count for this?
This is a keeper! Added 1/2 cup more chicken broth as the salsa I used was thick and chunky and it worked out wonderfully.
Very good and easy to make
Sad to report that my rice was also hard after using the Instant Pot (6 quarts). I am putting it in the oven now and hoping to salvage it. Wish I had just cooked the rice in a rice cooker and added it at the end. I didn’t stir the rice in either and didn’t make any substitutions. I think the oven will probably fix it though.
So excited to try this recipe! I will be using an 8 quart instant pot. Do you have any advice for what adjustments should I make? Thanks in advance!
When using an 8qt Instant Pot, the timing should stay relatively the same. It would just take a little longer for it to come to pressure. But as always, please use your best judgment when making substitutions and modifications.
I’m in love???? I’m dancing with every bite! I had to use a different type of beans, and I cooked it a little longer because I had frozen chicken, but it came out so perfectly! The rice is great, chicken is perfectly cooked, and the flavor is magnificent! Will make VERY regularly
Awesome, Lauren!
Great receipe. It turnd out just right. Instead of the cup of salsa, I added a 15 oz cand of Fire Roasted Tomatoes. I think the extra liquied was helpful.
Great!
Attempted this recipe tonight, and we got the burn message on the pot twice. Followed the recipe exactly as written, any ideas what we can do to avoid this next time?
We finished the recipe in a pot on the stove and it’s delicious, but would like to give it another try in the instapot. Thank you!
I had the same problem others had – burn indicator came on. I wish I would’ve read all those reviews first so I’d have known this was a likely outcome. It is SUPER frustrating. Once the burn light strikes, you’re dead in the water because you have to clean out the bottom which means the rice is stirred in and the problem gets worse. I finished on the stove and my entire family loved the dinner and want it in our rotation. I’ll try once more in the IP meticulously following instructions and perhaps putting in a silicone trivet to help keep everything but the liquid on the bottom.
Worked great for me! I have a Breville fast slow pro as they don’t sell instant pots in Australia. Followed the instructions exactly (except omitted the chiles as my husband can’t handle spice). So convenient being able to just throw everything together so quickly and tasted great
Thanks for sharing with us!
Soooo good!! The ONLY change I made was to double the recipe, and substitute quinoa. PERFECT!!
My first attempt w/ an IP recipe. I have the 8qt LUX model. I doubled the recipe, except for the chicken which was just under 1.5x the original recipe. Everything other ingredient was doubled (I used 1 can of black beans and 1 can of pinto, and decided to use canned fire roasted corn instead of standard corn.) Beyond that, I followed the directions, making sure the rice was on top. I did lightly press the rice it to make sure it was wet, but I did not stir it. I did increase the cook time to 12 minutes, but I think I could have gotten away with 10.
I didn’t have any burn warnings, and it turned out delicious, no pot damage, burns, or any other nasty results. I must admit, I was a little freaked out by other reviewers, but it worked like a charm for me. The family loved it and we have plenty for leftovers, burritos and such. I recommend slicing some avocados and serving with lime wedges and sour cream in addition to the cilantro. It’s pretty mild, so I added my fav hot sauce. Good stuff.
I just made this recipe. Followed it to a tee and had no issues! Topped it with a bit of sour cream at the end and good to go.
Very tasty, but some of my rice didn’t cook. Why did it say not to stir in? I think that would have helped.
If you stir in the rice, it will burn.
I followed the recipe exactly and everything came out GREAT!! I think that next time I’m going to add some Serrano cause I like it spicy but I was happy that it turn out perfect after all the mixed “rice” reviews.
You’re my new favorite recipe site!
We love that!
I was really looking forward to this meal. The minute I had all of the ingredients in the pot I knew it wasn’t going to be enough liquid. Started with following the recipe exactly; burn message. Tried adding more liquid, same message. Decided to try stirring and setting on stew/meat. Burn. I’m so angry and don’t want to throw it away. It’s on my stove in a skillet, hopefully I can salvage this!
I made this.. substituted thigh meat for breast meat… and left out the cilantro.. my wife doesn’t like white chicken meat or cilantro.. .. she loved it.. will make again..
I tried this tonight and it burnt in the IP. I followed the recipe exactly…not sure what went wrong 🙁
Now this here is DAMN DELICIOUS! Thanks!!
Not sure what all of the others that complained about rice not being cooked or Burn warning did but I made this last night and it worked perfectly. First time user of the IP and it was great!
The recipe tasted fine, it was quick and easy to put together… But I gave it two stars because it wouldn’t work in my IP at all. I use a 6 QT DUO60 Instant Pot, and I followed the instructions exactly, but I kept getting a “burn” message no matter what. After troubleshooting my IP by adding more water, checking the valve, and even inserting a trivet for the chicken chunks, I realized that the rice in the recipe was what was causing the “burn” message. I ended up having to dump everything into a large pot and simmer it on the stove until everything was cooked. Very disappointing 🙁
We just bought the Crock-Pot Express and this was the first meal we made. Was easy and delicious. We love your recipes no matter how they are cooked.
Can chicken thighs be substituted for chicken breast?
Yes, of course.
My family really enjoyed this recipe! I just purchased an insta pot and this was the second meal I’ve made in it. I followed your recipe to the letter and it came out great! No rice problems here! Delicious and fast! Thanks! 🙂
Did exactly what the recipe called for. Got the burn error.. Added more liquid, still got the burn error. By this time the rice was mixed in and I was unable to cook it. Had to toss the whole thing and order pizza. I usually love the recipes on the site. This one is a big negative for me.
What’s essential is to have thin liquid on the bottom to avoid burn error. Counter-intuitive to the way we stove-top cook. So muchn depends on how liquidy the salsa is. And if you add more liquid? Gotta make sure the rice isn’t stirred……or dump it into a pan and stove top it.
What setting should be used? The meat/stew?
Select manual setting; adjust pressure to high, and set time for 10 minutes. Hope that helps, Lisa!
If I want to double or triple the recipe, would I need to increase the time?
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
So delicious and easy – my favorite Instant Pot recipe so far!
I did not stir my rice. I followed the recipe exactly- all the exact amounts. I made sure the rice was on top. I got the burn message after a few minutes. I opened it and added 1/2 cup broth on top of the rice and started again. I got the burn message again. I just ignored it because I did not know what to do, lol. After the 20 minutes and venting. I opened the pot and the rice was not done, some parts looked like they were not even wet. I put in another cup of liquid and stirred it and cooked for 3 more minutes (I got another burn message). When I opened it, it seemed OK. It tasted very good. It is burned on the bottom of my pot as well.
Made this today and loved it! After reading some of the comments about the rice being dry I made a two changes. I put 1/2 cup water in the bottom with the other ingredients. Then I put the salsa on top of my rice. It came out perfect and damn delicious. 😉
I made this one this weekend. My husband, who is super picky, loved it! Super easy to make and delicious!
Made this in 8-quart duo. Used brown rice and cooked for 24 minutes but otherwise as directed. Turned out great, everyone loved it.
My 2nd instant pot recipe and let me tell you…awesome! I carved 1/2 a chicken and used the breast and thigh. I didn’t have the beans so I made them from dry in the instant pot! I had all the other ingredients and followed the directions exactly and it came out great.
We topped ours with sour cream, green onions, cilantro and olives.
We’re two for two now!
Awesome!
I made this as my first attempt in the IP. Followed instructions exactly and it turned out perfectly. Next time I might put spicier green chile in it, but overall it was pretty tasty and the rice as perfectly cooked.
Awesome to hear!
Confession: I did almost everything wrong.
I was in a huge hurry and my printer wasn’t working, so I just wrote down the ingredients (noting that the rice goes on top) and cooking time. When I got to the kitchen I had only a couple of minutes to put this together, and I just dumped everything but the rice in. I didn’t have canned corn so I used a 16-oz bag of frozen corn without defrosting it. I didn’t have green chiles, so I omitted them. I didn’t have black beans, so I used pinto. I stirred it all together, carefully put the rice on top, and set it. It did take a while to come to pressure (I assume because of the frozen corn), but I didn’t have any burn notices and the rice was cooked perfectly. This was so tasty and quick, and gobbled up by everyone here. Thank you!
I made this tonight! Easy and a hit with my hubby! A great meal for game night. Thanks for the recipe
8qt. I sprinkled the rice very evenly to ensure it would all be equally steamed….turned put perfect! I used green salsa and substituted purple cabbage for corn. I think it’s the quickest meal I have ever made.
This recipe is delish. I’m trying to keep track of calories. Do you have any idea of the nutritional break down?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
As other reviewers tweaked the rice in the recipe I too have a suggestion for anyone using an 8 quart Instant Pot and is concerned about the rice being uncooked. I soaked brown basmatic rice for an hour before, pushed it into the ingredients and added 1/2 cup of extra fluid. I made my own taco seasoning and used 3 Tbsp in this recipe. This recipe was fantastic – 10/10. I used 1/4 cup of cheese that I mixed into the pot and then served the leftover cheese, avocado, green onion, chopped tomato and cilantro on each bowl to each person’s taste. With an 8 quart instant pot it took 19 minutes to heat up to the 10 minute cooking time. It was worth the wait – you will not be disappointed.
Mine still came out watery? The broth was still very visible and the chicken felt undercooked?
I love this recipe! Sometimes I’d like to have abeggie version. Would this change the cook time?
Yes, cook time may change with various substitutions/modifications.
Just made this exactly according to directions and it worked and tasted great!! Thanks for your great recipes and for sharing Butters with us 🙂
I have an 8 quart IP. Made this last night for dinner. Used a packaged spicy taco seasoning and a habanero salsa (we like our foods spicy) and it turned out great. I used brown rice instead of white rice (rinsed the rice and let sit in water for an hour) and the rice turned out fine. Had no issues with burning, either- but was very careful about setting the rice over everything in the IP and not mixing it in. Thanks for another great recipe!
Couldn’t be quicker or easier ! Delicious – a hit with the family . Will be making this often.
Should have read the reviews. Got a burn warning, dumped everything into another bowl, cleaned all the burned rice off the bottom, put it back in, added more liquid and it continued to happen. Smelled good, I’ll do it again and just make some Minute Rice on the side, but the recipe, as written, doesn’t work.
A big hit in my house. Can it be doubled for a crowd, or even tripled?
This is now a go-to recipe in my house. Followed it exactly. Thank you!
I too had the problem of having a lot of dry, uncooked rice on top after the 10 minutes were up. I did about 1.5 times the entire recipe. The flavour of everything that cooked was great, but I think from the comments it’s evident that something needs to be done to ensure that the rice gets properly cooked.
Thanks for all the instant pot recipes — it is great to have them!
Can you double this recipe? How long should it cook in instapot then?
Followed this recip to the T and lol I got was burned food. UGH
Got the dreaded burn message from this. Followed recipe exactly. Had to cook on stovetop.
I’ve made this recipe at least 4 times in the past without any problems however tonight i got the burn error repeatedly. I noticed that the instructions have changed as before you mixed 1/4 cup chicken broth with the chicken and taco seasoning before adding other ingredients. I believe you lastly added the rice then the remaining chicken broth, unsure of quantity. And now you add all the chicken broth initally then rice on top at the end. Am I imagining things or did the directions really change? Ugh, thought it was a for sure easy dinner night instead of a disaster.
Yes, the directions have been changed (with even further extensive recipe testing) but I have actually never received a burn message using either methods: with 1/4 cup broth initially being added or with the entire 1 cup broth being added all at once.
Thanks for your response! I’ve made this again because it tastes awesome and realized I used packaged taco seasoning that contained cornstarch versus my diy mix that has no thickening agent. (Different brands are probably different) I think when I got the burn error it was because the chicken broth began to thicken decreasing the amount of liquid present causing the other ingredients to rest on the bottom. If i use the same prepackaged seasoning again I will add extra broth. Maybe this will help some others…
Hi Chungah!
The flavors of this recipe are delicious but unfortunately, when using plain white rice, the 10 minute cook time was not sufficient to cook the rice through and it came out raw and uncooked. I know the recipe suggest long grain rice but do you have any experience using white rice? What do you think a good adjusted cook time would be?
Thanks!
Tom
Success & sooo good!! My first InstaPot attempt and I am very happy. Thank you very much for an easy, fast recipe. Your instruction and recipe are so appreciated!!
That’s so great! Thank you!
I am new to InstaPot cooking but I am thinking the problem a few people who said they followed the recipe exactly may be encountering differences with geographic altitude or elevation. I googled this as a theory and found two articles about pressure cooking being affected. So maybe comments of success could include one’s city and state. Just a thought. TRYING this recipe tonight—first ever. In low-altitude “Benicia, California.
Do I need to saute and brown the raw Chicken?
No, you do not.
Wish the recipe specified long grain WHITE rice! I used brown rice and ended up with undercooked, crunchy rice. The recipe is great and the flavors were still good, just a bit more chewing involved. It is also potentially unhealthy to eat undercooked recipe, so I’d recommend specifying in the ingredients list! “Long grain rice” describes either white long grain or brown long grain. Thanks!
Hi. Will it work in a 3 quart? What issues do you think we would have? I’m a rookie. Thanks
When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
Epic meal. My 5 and 8 year old licked their bowls (unheard of at my house.) Thanks for delish dish! -katie
Followed this recipe exactly. Rice was completely uncooked after 10 minutes. Added another 10 minutes. Still very undercooked.
I doubled this recipe. Substituted the chicken broth for a can of (coors light) beer and used instant rice. Other than that I Followed the recipe to the tee! Set it for 15 min. And let it rip! It came out killer!! Defiantly will be making this again. Thanks for the recipe.
Sounds delicious!
What’s your favorite recipe? Im kinda into this cooking thing now..
I really love our quinoa chili and slow cooker chicken and wild rice soup. My most recent favorite is the mushroom potato chowder. AND our pumpkin spice latte scones are awesome if you enjoy baking!
So… the burn error message happened to me too. I’ve made this twice now by READING the instructions- happened both times. Luckily I just left it in long enough with the burn message showing up multiple times where the pot never got to pressure but still cooked everything (and it was still delicious). After reading through these comments I realized there was a video component on the page as well showing how to prepare the dish. Here’s what I think may be happening:
In the written instructions it says to add 1/4 cup broth to the chicken and spices, mix, then add everything else on top, finished with the rest of the broth and rice. The mixture is quite thick and the last 3/4 cup of broth seems to sit on top of everything else instead of heading to the bottom of the pot.
In the video the entire cup of broth is added in the first step when mixing with the spices and chicken. Could this be the key difference that’s causing the food to burn?
I haven’t had the chance to try the video method yet, but will in the coming weeks because I love the dish and can’t imagine what it will be like properly cooked.
Thanks for the great instant pot recipes, keep em’ coming!
Hi Glenn! I’m so glad the recipe still worked out for you! I have made this at least 20 times now using both methods – 1/4 cup broth being added first, and then the entire 1 cup broth being added all at once. I don’t have issues with either method to be honest!
Just a note to folks that it is not literally 20 minutes due to the time it will take for the instant pot to come to pressure. So more like 30 minutes. Just sayin’
Making it now for the first time with a couple minor modifications. Smells very good!
Can I double this recipe for a team dinner? Do you have to increase the cooking time? Or will it just take longer to come up to pressure?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I followed the recipe exactly. The instant pot signaled “burned” before pot came to full pressure. Will not cook this again.
I love the burrito bowls but often get a burn message on my instant pot. Please help!
Made this as my first instant pot recipe in a 3 QT duo mini second handed to me, it turned out amazing.
Used uncle ben’s long grain white rice and left out the chili’s. The bottom was a bit watery during first portions but was soaked up by the rice when going back for seconds.
I stirred the ingredients very well before topping with the rice and last portion of stock before closing the lid.
Do you drain the corn and beans before adding?
Yes.
Hi! This looks delicious but I can’t have white rice. Any idea how to make it with brown rice?
Thanks!!
I personally have not tested this recipe with brown rice but a fellow reader here mentioned that he cooked for 24 minutes with great results! 🙂
I’m cooking this right now and I keep getting burn notices. I think there are too many ingredients?! I have an 8 quart and I have used a full quart of chicken broth now. First recipe I’m having trouble with! What am I doing wrong ?
Koy, the recipe calls for 1 cup chicken broth, not a full quart.
What if I want to make this and not use any rice? Do I need to adjust the cooking time?
Made this last night and it was delicious! I used brown rice and did cook it for the 24 minutes mentioned in the comments, but it was not quite enough time. I will definitely make this recipe again with brown rice, but I will add a few more minutes.
Great!
About how many people does this serve? It looks amazing!!
About 4. 🙂
what is the nutrition?
Nutritional information is provided only for select and some new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Not gonna lie, I was petrified to try this because, 1. I’m an instant pot newbie and I’m 1000% sure it’s going to explode each time I use it. 2. The other comments about getting a burn code. But I tried it anyways and stared at the pot for the entire 20 minutes someday I’ll get over this fear.
I couldn’t follow to the T. I didn’t have salsa on hand, so I used a can of diced tomatoes. I also made my own taco seasoning. My chicken wasn’t completely defrosted, so I cut smaller. I did however, NOT mix the rice as stated a million times in the comments. Thanks for reiterating it.
This recipe is absolutely delish! I live alone so it will definitely be going into portioned containers in the freezer. Also, my pot didn’t explode or burn. Safe for another day!
Thanks for sharing with us, Jessica! So happy to hear it came out great for you!
Can I do this with frozen chicken breast?
It is best to use thawed chicken breasts with the timing listed in the recipe.
After reading all 174 posted comments, I must admit that I was somewhat skeptical about this recipe. However, I couldn’t be more pleased with the outcome! I followed Ryan’s advice for a 24 minute duration using brown rice. The results were terrific. Hardly any of the ingredients were even stuck to the bottom the IP pot. To that end, I had no issues with burn notices. I’m using IP Duo 6QT.
The kids (1 and 3 year old) couldn’t shovel enough of this dish in! All in all, this was a great success and I was sold on Damn Delicious recipes after 0.497295 seconds. Thank you all.
So happy it worked out for you!
Could I make this with frozen chicken breasts? If so, how? Always forget to thaw first :/
Thanks!
It is best to thaw the chicken prior to using. 🙂
Made this recipe for the family for lunch today and it turned out just fine. I used closer to 1 1/4 C chicken broth (rather than the 3/4 C in the recipe) just because I know how my pot particular pot cooks. In the end I probably could have gotten away with one cup.
For folks having trouble with burn notifications, I wonder how accurately the rice is being measured – a flat measured cup of rice vs a full rounded cup would make a difference in a recipe will relatively small amounts of liquid, particularly with space being taken up by other ingredients and interfering with the rice being able to make contact with and absorb adequate amounts of liquid. That could easily result in a burn notice. That’s why you wouldn’t stir the mixture once the rice is added. It needs to remain in contact with as much of the liquid as possible.
One other possible issue may the size of the cut up chicken. The chunks need to be of sufficient size and amount so the rice sits on top of the chicken, more or less, and not fall through the spaces to the bottom of the pot where it wouldn’t have adequate liquid to cook properly. That scenario could also product a burn notice.
In the end, the recipe does work as written. And as with everything else I’ve made from this site, is very tasty. Thanks for sharing!
Unfortunately, I got the burn message… that always disapoints me when I get that message.
Hello, what model of instant pot is good for making this recipes ? Duo 7 in 1 6 qt. or 6 in 1 6 qt the old model ?
And most of your recipes are using which model of instant pot please ?
I use the Instant Pot DUO60 6 Qt.
What adjustments should be made, if using an 8 qt. Instant Pot?
The timing should stay relatively the same. It would just take a little longer for it to come to pressure.
Hello I was wondering if I should go by the video or the recipe as written. The recipe states to add 1/4 cup of the broth with the chicken and 3/4 at the end with the rice. The video shows the full 1 cup of being added in the beginning with the chicken.
Either option should work just fine! 🙂
I tried this recipe for my bible study group. I even double the recipe. Turned out lovely and delicious. I will be using it again. I love the video of it. It helped me to figure out what I needed to do to get it perfect. I have many of your recipes and I have never been disappointed. It makes me seem as if I am a good cook. Thanks
Great!
Do you 1st cook the chicken, or does it go in the instapot raw?
There is no need to cook the chicken beforehand. The chicken is cooked in the Instant Pot.
Made this exactly as directed. My instant pot did not come to pressure and my rice was uncooked. Had to add more chicken broth and salsa and cooked for another 10 minutes but all of the rice was still not fully cooked and the bottom of the pan was burning. Really disappointed. Ratios for liquid need to be adjusted for this recipe.
I honestly went out and bought an Instant Pot because sites and recipes like yours sold me.
THIS (20 Minute Burrito Bowls) was the first thing I tried.
After searching for a half hour, I finally found a site that told me that new models do not have “Manual Setting” anywhere, and I had to just use the [Pressure Cooker] button.
I followed the recipe exactly, using a scale and all measuring cups to measure everything out… and I was sure to not mix in the rice. Even with that.. the [bUrN] icon can up every two minutes.
After opening it and pouring the ingredients into another bowl and scrubbing the pot, I added more Chicken Broth (as suggested from other posts noting the [bUrN] icon), but OT STILL BURNED (this time with the rice touching the bottom some.. inevitably)
**added note: I did not mix in the rice on the first try. The chicken and the taco seasonings/broth burned at the bottom
Following this recipe cost me $30 in ingredients.
Hi Jeremy. That’s such a bummer to hear! As mentioned in the previous comments, this has been thoroughly tested in a 6qt Instant Pot Duo60 model without any burn indications so I cannot speak for why you would receive a burn message, especially if the recipe was followed. What model and size Instant Pot did you use?
Thank you so much for this recipe!!! I just purchased my first instant pot and had a hard time just figuring out how to open and close it. I figured I would make plain rice so I had an idea of what I was doing before jumping into a full blown recipe. I googled a basic rice recipe and it was a disaster. It stuck and burnt to the bottom of pot and what didn’t burn wasn’t cooked through. I was thinking I wasn’t going to be an instant pot kind of person but figured I would give this recipe a shot. I am thrilled that I did as it couldn’t have been easier or come out better. The chicken and rice were both cooked to perfection and the taste was OMG! I will definitely be trying your other recipes but I know that this one is a keeper for sure. It still seems like it’s too easy to taste this good! Thank you for helping me through my intro to Instant Pot cooking. After disastrous results, you made me into a success story!
Aw we are so happy this turned out so great for you! Thanks for sharing, Renee!
Tried this tonight for my first Instant Pot meal. I was a bit apprehensive after reading some of the comments but it came out perfectly and had no burning or uncooked bits. Had loads of flavour. I added a chipotle for extra heat and served it with a dollop of Greek yogurt. Felt like a decadent treat.
Love that – sounds amazing!
How do I modify for a mini 3qt instant pot?
When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
I figured it out! I was using the wrong type of rice— I used jasmine first and got a burn notice. I used long grain white and it worked perfectly!
Every time I try this recipe, I get a burn notice. How are you avoiding burn notice?
It’s hard to say, Jenny – I have made this a dozen times without ever receiving a burn notification! Are you following the recipe exactly as written without any substitutions or modifications? Are you stirring in the rice?
Just made this and my family is raving. A few changes/hacks…
I left out the corn as my family isn’t a fan of corn in our burritos. I mixed the seasoning with the broth to help it dissolve. In regards to under cooked rice, I rinsed it then carefully used a rubber spatula to just spread it out a little. When when I added the last of the broth mixture, I poured it over a mixing spoon so it wouldn’t disrupt or “push” he rice down below the mixture.
For toppings I used sour cream, avocado, cilantro, more cheese, jalapeno slices, tortilla strips & fresh lime juice.
Thanks for sharing Sandi!
I never leave comments on blog recipes, but I just had to for this one! I was nervous making this because 1) I’m scared of my new InstaPot , and 2) all of the comments about burned or uncooked food. However, my husband loves Mexican food, and I’m trying to start using the IP, so I gave it a try last night. Boy, am I glad! One of my new favorites! Everything cooked absolutely perfectly (I followed the recipe except I mixed the seasoning in well with the 1/4 cup of broth before pouring it in). My husband loved it, which I expected, but even the kids loved it! Our 10-month-old chowed down and cleared his high chair tray, our picky oldest admitted it was “pretty good” (high praise for him!), but our middle refused to eat anything but the chicken. With a bit of urging, he finally took a bite, his eyes lit up, and he exclaimed, “Why didn’t I just taste this?!?” So thank you, Damn Delicious, for not only giving us a new favorite recipe but for also teaching our 4-year-old a valuable life lesson about making snap judgments
That’s so great to hear! Thank you for sharing with us!
What a fantastic recipe! Easy to make, and so good!
I have a newer instant pot (the duo 60) and got the dreaded “burn” message when the cooker was reaching pressure. Adding an extra 1/3c of broth solved the problem for me, and everything came out great– the extra liquid all absorbed perfectly.
Thank you for your feedback!
I tried to make this recipe- followed directions to a T and unfortunately my instapot kept saying burn. Valve was in place, everything appeared to be correct. Added more water, in an attempt to save save dinner and still no luck so we ended up ordering dinner. :/ Quite bummed…. But your instant pot mushroom risotto was a huge hit.
Continuously went into burn mode, eventually gave up and tossed ingredients, waste of time and money. Followed directions precisely.
How would you double this recipe? Do you change all ingredients including the liquids and the time to twice as much?
Perfect! Even though i messed up on the steps of adding ingredients (mixed salsa with chicken broth and added as final step). It was amazing!
Cut recipie in half if only two people, or you will have to eat this yummy food for 2+days. Of course we didn’t mind the leftovers 🙂
Glad you are enjoying the leftovers!
I followed the directions exactly and it was perfect! No burning at all. Thanks for an easy and delicious recipe!
Great!
This recipe is the first one I made in my new instant pot and it turned out nearly perfect and SO delicious. I followed the recipe as written, and aside from a little that stuck to the bottom, it was fantastic (and fantastically simple to throw together). Next time I’ll maybe try adding another 1/8 C of broth to help with the sticking.
Thank you for a great recipe!
I’m so glad! 🙂
I took a chance and tried this, hoping I wouldn’t be in the “burn” crowd, but no such luck. I was absolutely meticulous about not getting any rice stirred in, and still the burn message kept coming up and everything was stuck to the bottom of the pot. 1/4 cup of broth in the bottom layer of the mixture is absolutely NOT enough.
I am sorry to hear that! Yes, you are absolutely right. 1/4 cup broth is certainly not enough. However, an additional 3/4 cup broth is added with the rice (so total 1 cup of broth is used in this recipe, which is more than sufficient). Did you add that in? If so, there should not have been any kind of burning.
Hi! I am so excited to try this recipe – it looks amazing! I am just wondering, as I have never used an Instant Pot (it gets delivered tomorrow!!! SQUEE!!!) how much I should adjust the time if I am cooking from frozen?
Thanks! (and wish me luck, ahaha)
So I tried this recipe, followed it to the letter, added an extra bit of broth too and the rice never cooked. Now I’m sitting here with no dinner, wasted a bunch of money on all the ingredients and questioning if I should even bother with the rest of your recipes
Jim, I am sorry you are having so much difficulty but when making alterations to a recipe, such as adding additional broth, the results may change. I have tested this recipe dozens of time with a team, and the rice is cooked perfectly each time! Are you using white long-grain rice?
So my IP is burnt beyond use anymore, and I’ll never make one of your recipes again. I followed it exactly and clearly there are 2 major flaws: not enough broth and not enough cooking time. Time to order a new pot for my IP as it’s ruoned.
Jim, that’s such a bummer to hear about the Instant Pot. Have you watched the instructional tutorial video for this recipe? You will see that I have made the recipe as written with outstanding results – no burning messages and fully cooked rice!
Hi! I just made this and it smells and tastes great but the rice wasn’t fully cooked. I ended up adding a bit more chicken broth and did an additional 3 minutes in manual mode, but ended up burning a little bit to the bottom of the pot. Rice definitely ended up being more “al dente”. Is there anything else you could recommend doing differently? The recipe said not to stir in the rice but wondering if stirring it into the mixture would have helped? Thank you!
Hi Shruti! What kind of rice did you use? If the rice is mixed in, it will burn and the Instant Pot will not work.
Sorry if this has been asked before, but do you know if this will fit in a duo mini instant pot (3 qt)?
Unfortunately, this recipe has only been tested in a 6qt Instant Pot so I cannot say with certainty. Sorry, Zack!
This was a fail for me. After reading through the comments, I was hoping I’d fall into the “this worked and was delicious” camp, and tried cooking this in my 6qt. IP Ultra. I followed the recipe exactly including keeping the rice layered on the top. Got the “burn” message 3 times in a row, right after pre-cook completed and before going into cooking mode. Each time, the food was cooking to the bottom of the pot (not rice). So now I’m trying to bake it in my oven. Super disappointing. 🙁
Oh no, Lara! What a bummer! I’m so sorry this recipe did not turn out for you. It’s so hard to say what went wrong though if you followed the recipe. I have made this dozens of times in my Instant Pot 6qt DUO Plus 60 (I’m actually making it for dinner tonight!) and I have never once received a burn message.
Just made this recipe. I didn’t read very well and added and stirred in all the water before adding the rice on top. Turned out great. No scorching but not a drop of extra liquid at the end. I made it my own by adding a cup of chopped sweet onion and 1/2t of cayenne pepper to make it SPICY! Thank you for the recipe.
Glad it turned out great!
This was my first use of the Instapot and I really was careful to do everything right, but it never cooked. The BURN message came up all three times I tried. I called them and they said I probably didn’t have enough liquid so I added a little more. Nope. I’m not going to give us, but I am discouraged.
Well, I just opened it up again and it seems that even though the burn message kept coming on it did cook it and it’s good.
Whew. I’m so glad!
This is the first time I tried the IP. Your recipe sounded great and I loved that it wouldn’t take long either. I had a problem though, I thought cooking time was 10 minutes. I must’ve done something wrong because I set it manual for 10 minutes but an hour and half later I had to finally turn it off. The bottom was starting to burn. Not sure why it took so long. What am I doing wrong? It WAS very tasty though!
Hi Robin! Thanks for trying this recipe! This is a favorite of mine because it’s so quick!
I’m not entirely sure what went wrong for you though. Did you stir in the rice at all?
Does the rice have to be cooked first or can I just dump in it dry?
You can add it in dry.
How much liquid should i use for an 8 QT instant pot? And i wont be adding the rice, i only have the parboiled kind.
Can this be made with dry beans?
Unfortunately, the cooking time here is not sufficient enough to cook through the dry beans.
This was delicious! Thanks!
Thank you Michelle!
How much time do I add if I want to double the recipe ?
My pot never came to pressure. Always would get the burn message even after adding more liquid After 5th attempt, I took it out and have it in the oven now to finish cooking. Hopefully rice and chicken cook through nicely. Smells good.
I think next time I will mix taco seasoning and broth so taco seasoning dissolves, then add the chicken and follow remaining recipe as follows. I had put in the chicken, then taco seasoning then broth. Thinking taco seasoning needs to be dissolved in the broth before adding to the pot otherwise it will stick to the bottom of the pot and burn message will appear.
Will try another day hopefully with better results
This was delicious! It was nice that it was a whole meal in one pot too. Thanks, Chungah!
So happy to hear that Andrea! Thank you.
I have a 3 quart instant pot (just two of us in the house). Would I just halve this recipie?
Yes! 🙂 But please be mindful of the change in cooking time.
I doubled the recipe, cut the rice and broth a bit. Worked perfectly. My instantpot can be a bit tricky. Will definitely make again. Thanks. Next time I may add cut sweet potatoes.
Great improvising Turney. Yes, it can be a little tricky sometimes, but way to stick with it and figure it out!!
I just got a 6 qt as a gift and I wanted to try this recipe first. Unfortunately, this recipe would not be enough for my family of 5. Can I double it in a 6qt and if I can, do I also double the cook time? TIA
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Can you add bell peppers and onions to this? Also. I have Jasmine rice. Would that still work?
Yes, Elizabeth, you can substitute or add ingredients as you wish. However, the cooking times may vary when changing ingredients, so please use your best judgement adjusting the recipe. Have fun!
Loved this recipe! For once it’s nice to find one that I didn’t need to fiddle with and it came out perfect. I couldn’t believe how tender the chicken was and we really don’t like breast meat so that was a pleasant surprise. This is a keeper! Thanks Chungah.
That’s so great to hear!
I made this tonight and it turned out great! I followed the recipe as written but substituted brown rice instead of white. For those wondering, I cooked for 24 minutes in my Instant Pot with the brown rice and it turned out perfect. Thanks for the great recipe!
So great to hear, Ryan! Thanks for your feedback!
I have made this twice now, exactly as recipe states, and it’s has turned out PERFECTLY each time!! It is so good! And I cannot state enough how much I love just dumping it all in, and turning it on. Would love to see more “dump” recipes for the instant pot on here, as I’m a full time working mom of a 2 year old. Cooking dinner is the hardest part of my day, and this recipe made it so much easier! Thanks! All of your recipes are wonderful. Can’t wait to try more!
Thank you Sara for your honest feedback! We’ll be working on those recipes for you!
If I do not want to add the rice should I still use the additional 3/4 cup of chicken broth?
Hi Nicole! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I made this earlier this week. It was the second time I’ve made it and the whole family loves this recipe. Looking forward to more Instant Pot recipes 😀
Awesome! So happy to hear it. There will be more to come! 🙂
My husband and I LOVED this recipe. I read the previous comments and was concerned about the possibility of getting a burn message, but I followed the recipe as written and didn’t have any problem. The only change I made was using instant brown rice instead of long grain white rice, and it came out great. Thanks for a great recipe!
You are so welcome, Kayla! Thanks for sharing 🙂
I have a 6 quart Duo Plus Instant Pot. I followed the recipe exactly as written and it came out perfectly. I think it would have been too soupy if I would have added more liquid.
For my teenagers I served it with fried flour tortilla bowls I bought at the bakery with shredded lettuce on the bottom and the chicken on top. For the adults I served it alone. I will be making this again. It was easy and quick.
I followed this recipe exactly and used my Instant Pot, and it burned to the bottom of the pot. I kept getting the BURN warning, so I eventually had to just turn it off and the chicken wasn’t done, and I had a black crust in the bottom of the pot.
Same thing happened to me. Such a bummer 🙁 I even tried adding like 1 extra cup of broth but I still kept getting the BURN message and then it turned out like burrito soup. Sad.
The trick is to not stir in the rice, as mentioned in step 3. Simply add on top of the ingredients already in the pot and add the broth. If you stir and mix the rice into the other ingredients, it will burn. So sorry it didn’t turn out for you the first time around!
This recipe use regular rice not quick cook or minute rice, right? Thanks!
Yes, that is correct.
This was my 1st instant pot meal that I made I love your recipes. Because i am one of those that don’t really read the instructions (lol) I bought a large 1/2 chicken breast. so I just used my own taco mix added salt and pepper put it on the bottom of the pan and did the rest as instructed to do so. Kind of. Once I added the rice on top I then added the salsa and chicken stock afraid it would not have cooked I just wanted to make sure it was moist. Once it was done I took the chicken out and just shredded it! So moist!
I made this tonight and it turned out great! The rice was cooked perfectly and everything tasted delicious. I topped it with refried beans and lettuce and used Penzeys bold taco seasoning. Yum!
Made this last night. After reading comments I added 1/4th cup broth. Everything cooked perfectly, it was a little wet but that was my fault for being nervous and not just following the recipe as stated. I also used spices from my cabinet since I forgot to buy taco spice and kidney beans because I forgot to buy black beans as well. I will definitely make this again.
I’m new to instant pot cooking so followed this recipe exactly. My instant pot heated up and within one minute of cooking time I got a “burn” message. I checked the pot as per manual instructions and started again. Same thing happened. I ended up with a burnt pot bottom so removed the food, put it in a casserole dish and popped it in the oven. Can you give me any idea what might have gone wrong.
Marilyn, did you stir in the rice? It is very important for the rice to sit on top of the mixture. If the rice is stirred in and reaches the bottom of the pot, the rice will brown too quickly, which will signal a BURN message.
I actually stirred the rice and didn’t get the burn message. Who knows!
Omg I followed directions exactly and it keeps saying burn over and over again. This is so frustrating. I feel like all the food is wasted. Is there a way to finish cooking it in the oven?
I actually ended up finishing it up in the oven at 350 degrees for 20 min. Turned out great.
Angela, I am so sorry you are having such difficulty. What a bummer! Nothing should be burning if the rice is left on top of the mixture. May I ask what Instant Pot you used and what size?
Lots of the new versions of IPs actually burn things quite quickly. I really think that may be part of the problem here. I used to have one of the original models and it worked like a charm! It broke before the warranty was up and they replaced it with a newer version. The new version burns everything. Recipes that I made previously, burn for me in this one. I’ve learned that if I add 1/2 to 1 c. extra liquid it helps, but it’s still kind of an issue.
I think that you’re on to something here as I have seen the ‘followed everything exactly and still it burned’ comments on so many instant pot recipes now. One thing I want to encourage is for commenters who experience this to include the IP model number in their comment posts. (It’s right the at the top of the small label on the unit).
I have had this happen to many of the recipes I’ve tried and have taken to pot-in-pot when that’s doable. For the record, it’s a Duo, version 3.
Just made this in the Instant Pot. It was good. I had no problems with the rice being burnt or not done. Followed directions as written. Next time I will have avocado and black olives to garnish. Thanks for the delicious easy recipe.
I was very apprehensive to try this recipe (and others like it) due to the many comments of people receiving burn messages. However, I finally tried it and it worked out great! I added cayenne pepper and changed the green chilies to jarred jalapenos and used wild rice with long grain white rice, as that’s what I had on hand. I will make this again!
Thanks for sharing! We have cooked several of your recipes and they never disappoint!!
This recipe does not include enough liquid, completely scalded and burned the bottom of my instant pot. I would revise.
Leigh, the recipe calls for 1 cup chicken broth. It should be sufficient to avoid any type of burning.
These were so good! My picky 6 year old is begging me to make them again. He took the leftovers in a thermos to school the next day and was disappointed we didn’t have any later in the week! Thanks for another awesome recipe!
I have an 8qt and my friends, who had the same trouble, have 6 qts.
I did get it to cook by opening it, adding more liquid and cooking another 5 minutes and it really was good. Will try it again and add more liquid. Just wondering if you knew why it happened for the 3 of us.
It’s hard to say! I tested this numerous times both in my 6-qt Instant Pot and another 6-qt pressure cooker of a different brand, and I did not have issues with either machines.
This was great! I made exactly as instructed and it was my first time using my new insta pot. It came out perfectly.
Would love to see more instapot recipes.
Two of my friends and I tried this recipe, all with the same result….the BURN indicator came on. We followed the recipe exactly. Very frustrating! Loved the idea but it didn’t work for any of us.
Oh no – I am so sorry to hear that. Did you stir in the rice at all? If the rice is stirred in and reaches the bottom of the pot in any way, it will certainly burn. To avoid any kind of burning, the rice should sit on top of the mixture.
Didn’t stir the rice. Put it in last along with the 3/4 cup of water just like the recipe said and didn’t stir. The problem seemed to be that 1/4 cup of liquid wasn’t enough to avoid the burning. On the plus side, I got it all to cook through and the family loved it but I’d like to avoid the BURN warning next time! LOL!
Gotcha! What size Instant Pot did you use?
Hello, Did the recipe change? The recipe here calls for 1 cup of broth to be added to the chicken and taco seasoning, not with the rice, and then stirred. Water is not mentioned anywhere, and the rice was to be added by itself, not with any liquid. I am confused.
I had the same problem in my 8 quart duo. I ended up putting the mixture in a Pyrex bowl on the trivet and cooked it pot-in-pot. That was the only way I could cook it without the “burn” coming on.
I make some form of burrito bowls once a week but usually have tons of dirty dishes. This was a great way to make them quickly and lots less clean-up. Everyone liked the recipe. My son ate his in a wrap. Thanks!
I followed this recipe exactly and did not mix it the rice but instead put it on top with the last of the chicken broth.
When I opened the instant-pot everything was cooked except the rice. It was still hard as rock sitting on top of the cooked chicken. I even added and extra 1/4 cup of chicken broth because I didn’t think there was enough liquid to cook the rice. Any idea where I went wrong?
I had to mix the rice in and put it back on for another 10 minutes.
Oh no – what kind of Instant Pot are you using? Was the valve set in place?
Yep valve was in place. I am using the Instant Pot Duo V2 – 6 quart.
We had the same issue – rice was hard on top 🙁
I have found that it helps to make sure the rice is wet. Although I don’t stir it, I press it down a little with the spoon so all the rice is contacting some liquid. I also always rinse my rice first. Hope that helps!
Same thing happened to me!!!
I never have success with cooking rice in the instant pot at the same time as everything else. I just cook mine separately and add it in before serving. Works great for me!
I’m planning on cooking my rice separately too! Do you use less liquid in the instant pot when there’s no rice? Thanks!
I was soooo tempted to stir the rice since I was worried about it not being cooked properly, but I figured the recipe was written the way it was for a reason so I left it alone. I’m bummed to hear about everyone else’s experience with it, since mine turned out perfectly. I feel like maybe there isn’t enough liquid in some of these cooking malfunctions, as I’d imagine the steam from everything cooking inside is what cooks the rice.
I made this today–my first ever Instant Pot meal! It was almost too easy to assemble and the results were delicious. The only change I made was to omit the green chiles in deference to my husband and father-in-law, both of whom have issues with anything remotely “spicy”. I just added a little chipotle to mine and all was good.
Do you think this recipe could be double as long as it doesn’t go above the max fill line in the instant pot? Thanks
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
So I thought I’d just throw this out there for anyone who might find this recipe down the road, after successfully making this recipe exactly as written dozens of times I tried doubling it for a crowd and it failed spectacularly in my 6 qt instant pot. Even though I doubled everything precisely, it kept burning on the bottom and wouldn’t come to pressure.
Mine did the same thing! So frustrating. I thought doubling would be no problem. I even added extra broth to be sure but after getting the burn message 3 times I gave up on the instapot. I put in a large skillet and simmered to finish the rice. I’ve had the instapot for a few months. I have followed many instapot specific recipes and I get the burn message almost every time! I’m about to throw it in the trash!!!
I sautéed my chicken in olive oil in the pot first. When it was done I just added the rest of the ingredients exactly and it was perfect.
I just made this in the IP. It’s delicious but I think I need more than 1/4 cup broth with the taco seasoning. Some of it stuck to the bottom (even though I stirred it in) and the valve never came up so steam was escaping. I waited the 10 minutes and did a quick release and although some of the rice was a little chewy, it was wonderful. Can I add more liquid in the first step–maybe 1/2 cup?
Yes, of course!
Hello, I don’t understand your review as the recipe calls for 1 cup of broth on top of the chicken and taco seasoning. Why would you only use 1/4 cup? Thanks.
Why the no stirring after adding rice? Should it sit on top of everything else? Keep the instant pot recipes coming!! We love ours!! Busy families should get one!!!
Yes, the rice should not be stirred in. If it is mixed, the rice can burn. Hope that helps!
My rice on the top was dry and hard… what do you think I did wrong? I had to throw it all out. 🙁
It’s hard to say as many factors can be at play here. Did you follow the recipe exactly as written without any substitutions? What kind of rice did you use? What size Instant Pot did you use?
Same thing happened to me and I had to throw the whole dinner out as well. I have a 6 quart Instapot and I followed the recipe to the T.
When you do the recipe, do you rinse your rice at all? Do you press it so it is touching the liquid after adding it to the pot? I had the same issue with a dry uncooked rice, I did mine in a 6qt instant pot.
I did not rinse nor press.
I’m so frustrated – I don’t think anyone has been able to make this recipe. I tried TWICE and both times it burned. I also followed your recipe exactly. Altho first time I did stir the rice and the second time I did not both resulted in burned rice on the bottom of my instant pot. I think you should try your recipes more than once before posting. This was such a disaster and so much food was wasted. Best of luck to you and anyone trying to make this fiasco.
Sara, this recipe has been made at least a dozen times by myself and my team as I only post recipes that have been professionally tested. I am sorry you had a terrible outcome but again, there are more than a dozen reviews with successful results here. If you also watch the instructional video, the recipe is made exactly as written, and it worked! 🙂
Please keep in mind that user error can be the culprit here. Even you admit that you did not follow the recipe exactly as written by stirring in the rice the first time. Also, let’s try and spread some kindness here.
I had the same issue. Perhaps it’s because I doubled the recipe. It fits in the pot, no problem, but only half my rice was cooked. Next time I will add more liquid.
I’m not sure why we’d get all frustrated an throw things out. It’s completely salvageable. I just haven’t decided on my method of salvage.
Same here. . Rice is piled on top and totally dry.
thanks for this recipe and the non insta pot recipe too, I’m always happy to skip the tortilla but love all of the flavors that go into it!
I’m a very beginner level instant pot-ista (I’m still honestly a little afraid of it) but I saw this recipe and was excited to give it a try! Unfortunately, I think I made a beginners mistake of adjusting the recipe incorrectly. I wanted to make this dish as meal prep for the week’s worth of lunch to take to work so I added an extra cup of rice to give it a little more body. To level it out I also added an extra cup of chicken broth hoping I was introducing enough liquid. While pressurizing And before it even got to full pressure to start the 10 minute time clock it indicated that the food was burning. I followed instructions online that said cancel, vent, add more liquid, try again. Again “food burning” this time much faster than the first. I think the rice got to the bottom after adding more liquid for the second try which actually did burn a little. I’m disappointed it didn’t work as planned. On the bright side the rice and chicken were cooked so the food was salvageable and still yummy! A long winded story to lead me to the question, where did I go wrong and what should I have done differently if I’d still like a higher rice ratio?
looks delicious as always. you always inspire me to cook away in my tiny kitchen! thank you for sharing!
https://charlieskitchenstories.wordpress.com
So I have an allergy to tomatoes – makes salsa difficult – I know a burrito bowl is not a burrito bowl without salsa but if we just call it a delicious chicken dish – do you have a suggestion for a replacement of the salsa – or failing that if I leave it out completely I assume I would need to add more liquid for the rice?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Might you try either a salsa verde (made with tomatillos) or a mango salsa in place of the usual tomato-based salsa? Tomatillos are in the nightshade family along with potatoes and tomatoes, but I’ve known people who are allergic to one and not the others. Just a thought.
I don’t see any nutrition info provided for this recipe….
Nutritional information is actually provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
What is an Instant Pot?
The Instant Pot is a brand of electronically controlled, combined pressure cooker and slow cooker. You can read more about it here: https://instantpot.com/.
can i use a slow cooker since i don’t have an ip pot?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Is there a way to make this in a crockpot?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
we just got an instant pot, so I’m totally adding this to the list of things to try soon!
Paige
http://thehappyflammily.com
If you didn’t want to use pre packaged taco seasoning what would you substitute it with?
You can try substituting homemade taco seasoning. Here’s a great recipe that I use:
https://www.allrecipes.com/recipe/46653/taco-seasoning-i/.
Can I make this in the crock pot if I don’t have an instant pot? It looks delicious!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi Chungah,
I wanted to tell you I love your recipes. They taste great and are easy to make. Thank you for sharing. Is there a place where I can find the nutrition info on each recipe? I noticed some recipes have them and some don’t. I count calories so that information is helpful.
Thanks so much!
Nutritional information is actually provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
What if you don’t have a pressure cooker?
You can try this recipe instead!
https://damndelicious.net/2017/05/12/chicken-burrito-bowl-meal-prep/
Hi. This look great! CAn I use brown rice? will that change cooking time and/or liquid needed?
Yes, brown rice can be substituted but cooking time will need to be adjusted.
Do you happen to know what the time difference would be between long grain white rice and brown rice?
I personally have not tested this recipe with brown rice but a fellow reader here mentioned that he cooked for 24 minutes with great results! 🙂
Hello…I would like to make this recipe. Suggestions on cooking time if made in a crock pot?
Thank you…Lisa
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This looks deelish. Suggestions for those of us without an instant pot?
You can try this recipe instead!
https://damndelicious.net/2017/05/12/chicken-burrito-bowl-meal-prep/
How would you make this if you don’thave a InstantPot?
You can try this recipe instead!
https://damndelicious.net/2017/05/12/chicken-burrito-bowl-meal-prep/
My rice wasn’t done either. Can I use minute rice?
Yes that is the only rice that I find cooks soft.