Instant Pot Chicken and Rice Burritos

Name: Instant Pot Chicken and Rice Burritos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, room temperature; 1½ cups (300 g) long-grain white rice, uncooked; 2 cups (480 ml) low-sodium chicken broth; 1 can (15 oz) (425 g) canned black beans, drained and rinsed; ¾ cup (180 ml) canned diced tomatoes with green chiles; 3 cloves (15 g) garlic cloves, minced; 1½ tsp (4 g) ground cumin; 1 tsp (2½ g) chili powder; 1 tsp (6 g) fine sea salt; ¼ tsp (½ g) freshly ground black pepper; 2 tbsp (30 ml) fresh lime juice; ½ cup (15 g) fresh cilantro, roughly chopped; 4 tortillas large flour tortillas (10-inch); 1 cup (115 g) sharp cheddar cheese, shredded; 1 tbsp (15 ml) extra-virgin olive oil; ½ cup (120 g) sour cream (for serving) (optional); 1 cup (240 ml) salsa (for serving) (optional)

From the MyKitchenBank Kitchen

Tender shredded chicken and cilantro-lime rice stuffed into warm flour tortillas with black beans and cheese. The chicken and rice cook together in the Instant Pot for a one-pot shortcut, then everything comes together in a few minutes for an easy weeknight dinner.

Prep: 15 min
Cook: 20 min
Wait: 15 min
Total: 50 min
Makes: 4 burritos (1 per serving)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts, room temperature
1½ cups (300 g) long-grain white rice, uncooked
2 cups (480 ml) low-sodium chicken broth
1 can (15 oz) (425 g) canned black beans, drained and rinsed
¾ cup (180 ml) canned diced tomatoes with green chiles
3 cloves (15 g) garlic cloves, minced
1½ tsp (4 g) ground cumin
1 tsp (2.5 g) chili powder
1 tsp (6 g) fine sea salt
¼ tsp (0.5 g) freshly ground black pepper
2 tbsp (30 ml) fresh lime juice
½ cup (15 g) fresh cilantro, roughly chopped
4 tortillas large flour tortillas (10-inch)
1 cup (115 g) sharp cheddar cheese, shredded
1 tbsp (15 ml) extra-virgin olive oil
½ cup (120 g) sour cream (for serving) (optional)
1 cup (240 ml) salsa (for serving) (optional)

Equipment (6)

Instant Pot (6-quart or larger recommended)
Large shallow bowl or plate (for shredding chicken)
Small microwave-safe bowl or tortilla warmer
Wooden spoon or silicone spatula
Measuring cups and spoons
Fine-mesh strainer

Steps

Before you start

Measure out all ingredients before starting—the Instant Pot cooks fast and you'll work quickly once it's pressurized
If using frozen chicken, add 5 extra minutes to the cook time
Warm the tortillas just before assembling so they stay pliable

1
Set up Instant Pot
- Turn on the Instant Pot and set it to sauté mode on medium-high heat.
- Once the display reads 'hot', add the olive oil and swirl to coat the bottom evenly.
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Ready when: Oil is shimmering and pot displays 'hot'
Tip: The Instant Pot must be fully preheated or the chicken won't brown properly.
2
Brown the chicken
- Carefully place the chicken breasts in the hot oil.
- Don't move them for 3–4 minutes, then flip and sear the other side for 3–4 minutes until golden brown on both sides.
- The chicken won't be cooked through yet—you're just building flavor.
- Transfer to a plate.
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Ready when: Golden-brown crust on both sides
Tip: Don't crowd the pot or move the chicken too early—it needs direct contact with the hot surface to brown.
3
Bloom aromatics and spices
- Add the minced garlic to the remaining oil in the pot and stir constantly for 30 seconds until fragrant.
- Add the cumin, chili powder, salt, and black pepper.
- Stir for another 20 seconds to toast the spices and release their oils.
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Ready when: Spices smell fragrant and garlic is light golden
Tip: Blooming the spices in hot oil intensifies their flavor—don't skip this step.
4
Deglaze and add liquid
- Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen all the browned bits (fond).
- These bits add deep flavor.
- Stir until the bottom is clean, about 1 minute.
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Ready when: Broth is bubbling and browned bits are released
Tip: Deglazing is essential—it lifts all the flavorful caramelized fond stuck to the pot.
5
Add rice and return chicken
- Stir the uncooked rice into the broth, breaking up any clumps.
- Place the seared chicken breasts on top of the rice—it's okay if they're partially submerged.
- Do not stir further or the rice may stick.
- Turn off sauté mode.
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Ready when: Rice is distributed and chicken is resting on top
Tip: Keep the chicken on top of the rice, not buried underneath—it will cook through evenly and you'll be able to shred it easily.
6
Pressure cook chicken and rice
- Seal the Instant Pot lid and set the valve to 'sealing'.
- Select high pressure and set the timer for 8 minutes.
- The pot will take 3–4 minutes to build pressure before cooking begins.
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Ready when: Pressure regulator is rocking or hissing steadily, then beeps when done
Tip: Don't open the lid or check on it—pressure cooking won't work if you interrupt the seal.
7
Release pressure and shred chicken
- When the timer beeps, move the Instant Pot to a cool surface and carefully move the pressure valve to 'venting' to release steam.
- Wait 1 minute, then carefully remove the lid, tilting it away from you.
- Transfer the chicken to a large shallow bowl and shred it with two forks into bite-sized pieces.
- Discard any bones if present.
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Ready when: Chicken shreds easily into tender strands; internal temperature 165°F (74°C)
Tip: Use the quick venting method to avoid overcooking the rice. Be careful of the escaping steam—it's very hot.
8
Stir in beans and finish rice mixture
- Add the drained and rinsed black beans and diced tomatoes with green chiles to the rice in the pot.
- Stir gently but thoroughly to combine.
- If the mixture looks dry, add 2–3 tablespoons of water.
- Taste and adjust salt and pepper as needed.
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Ready when: Beans are distributed evenly and rice is fluffy
Tip: The residual heat will warm the beans through—don't cook them further or they'll break apart.
9
Finish with lime and cilantro
- Stir the shredded chicken back into the rice mixture.
- Drizzle with fresh lime juice and fold in the chopped cilantro.
- Taste and adjust seasonings.
- If the mixture is a little dry, add another splash of broth or water.
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Ready when: Cilantro is evenly distributed and chicken is mixed throughout
Tip: Add the lime juice just before serving so its brightness shines through—don't let it sit too long or the flavor will dull.
10
Warm tortillas
- Wrap the flour tortillas in a damp paper towel and microwave for 1–2 minutes until they're warm and pliable.
- Alternatively, warm them one at a time in a dry skillet over medium heat for 15–20 seconds per side.
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Ready when: Tortillas are warm and soft to the touch
Tip: Warm tortillas are less likely to crack when you roll them—this step makes a real difference.
11
Assemble burritos
- Place one warm tortilla on a clean work surface.
- Spoon about ¾ cup of the chicken and rice mixture into the center of the tortilla, leaving 2 inches on each side.
- Top with about ¼ cup shredded cheddar cheese.
- Fold in the left and right sides about 2 inches, then fold the bottom edge up and over the filling, rolling it away from you until you reach the top.
- The burrito should be snug but not overstuffed.
- Repeat with the remaining 3 tortillas.
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Ready when: Burrito is tightly rolled with filling completely enclosed
Tip: Don't overstuff—too much filling makes it hard to roll and the burrito may burst when you bite into it. If the tortilla tears, use another.
12
Serve with toppings
- Place each burrito seam-side down on a plate.
- Serve immediately with sour cream and salsa on the side, or drizzle them over the top if preferred.
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Ready when: Burritos are plated and ready to eat
Tip: Serving seam-side down keeps the burrito from unraveling as you eat it.

Good to know

Tips

The Instant Pot does all the heavy lifting—browning the chicken first adds depth that makes these burritos taste homemade rather than rushed.
If you don't have fresh cilantro, omit it or use 2 tablespoons fresh cilantro stems (softer than leaves, less overpowering) in their place. Dried cilantro loses its delicate flavor.
Leftovers are great for meal prep: portion the filling into containers and top with cheese, then wrap in tortillas each morning for a grab-and-go lunch you can reheat at work.

Make ahead

The chicken and rice mixture (after cooling) can be refrigerated in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop before assembling burritos. You can also assemble the burritos, wrap them individually in foil, refrigerate for up to 2 days, and warm them in a 350°F (175°C) oven for 15–20 minutes before serving.

Storage & reheating

Assembled burritos (refrigerated): up to 2 days, wrapped in foil and reheated in a 350°F (175°C) oven. Chicken and rice filling (refrigerated): up to 3 days in an airtight container. To freeze: wrap individual burritos tightly in foil or plastic wrap and freeze for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 30–40 minutes, or thaw overnight in the refrigerator and warm for 15–20 minutes.

Substitutions

boneless, skinless chicken breasts → Boneless, skinless chicken thighs (use 2 lb / 910 g total; thighs are fattier and stay moist). Thighs take 1–2 minutes longer to shred but have more flavor. Shred them into slightly larger pieces.
long-grain white rice → Jasmine or basmati rice. Use the same amount; these varieties are slightly more fragrant. Cooking time remains the same.
sharp cheddar cheese, shredded → Monterey Jack, Oaxaca, or pepper jack cheese. Monterey Jack is mild and creamy; pepper jack adds heat. Use the same amount.
canned black beans → Pinto beans or refried beans. If using refried beans, use ¾ cup (190 g) and mix gently to avoid breaking them apart.