I absolutely love this Instant Pot Santa Fe Chicken Burrito Bowls Recipe because it’s the perfect weeknight dinner that feels like a little fiesta right in your own kitchen. The mix of tender chicken, black beans, corn, and those warm, smoky spices just hits all the right notes. What I especially appreciate is how easy the Instant Pot makes this—everything cooks together, and you end up with juicy, flavorful chicken without all the fuss.
When I first tried this recipe, I was blown away by how hands-off it was while still tasting like I’d spent hours cooking. If you’re short on time but still want a comforting, crowd-pleasing meal, this recipe works like a charm. Plus, it’s really versatile—you can customize your burrito bowls however you want, and it’s great to meal prep for the week ahead.
Why You’ll Love This Recipe
- Super Easy: You dump everything into the Instant Pot, set it, and forget it until it’s perfectly cooked.
- Flavor Packed: The blend of spices with black beans, corn, and tomatoes gives that classic Santa Fe taste.
- Meal Prep Friendly: Make a big batch, and you’ve got delicious lunches or dinners for the whole week.
- Family Favorite: My family goes crazy for this—kids and adults alike ask for seconds!
Ingredients You’ll Need
The ingredients for this Instant Pot Santa Fe Chicken Burrito Bowls Recipe are simple pantry staples that come together beautifully. The spices bring depth, while the beans and corn add texture and heartiness—you’ll find these work together for a satisfying, colorful bowl every time.
- Boneless, skinless chicken breasts: I like cutting them into chunks so they cook evenly and shred more easily.
- Kosher salt: I usually start with 1 teaspoon, but feel free to adjust to your taste.
- Diced tomatoes with green chilies: This adds a nice bit of heat and tang; don’t skip draining them so it’s not too watery.
- Black beans: Rinse and drain well to reduce excess sodium and keep the dish balanced.
- Chicken broth: It helps cook the chicken while infusing extra flavor and moisture.
- Frozen corn: I keep bags on hand because it adds the perfect sweet crunch.
- Chopped cilantro: Fresh cilantro makes all the difference in freshness and aroma.
- Chopped green onions: Adds a mild oniony bite that complements the other flavors.
- Garlic powder: This seasoning blends in smoothly and gives savory depth.
- Onion powder: Same as garlic powder, it deepens the flavor without overpowering.
- Cumin: The star spice of this dish – it brings that warm, smoky Santa Fe vibe.
Variations
I like to switch things up with this Instant Pot Santa Fe Chicken Burrito Bowls Recipe depending on the season and what’s in my fridge. Don’t hesitate to switch beans, add extra veggies, or dial up the heat to your preference.
- Make it Spicy: I discovered adding a can of Rotel and some cayenne really wakes up the flavors—my husband loves the kick!
- Vegetarian Version: Replace chicken with extra beans, tofu, or veggies like bell peppers and zucchini for a meatless option.
- Slow Cooker Alternative: No Instant Pot? No problem! Slow cook it on low for 6-7 hours and you’ll still get tender, flavorful chicken.
- Rice Options: Sometimes I’ll go for cilantro lime rice or just plain jasmine rice, whatever you like works great as a base.
How to Make Instant Pot Santa Fe Chicken Burrito Bowls Recipe
Step 1: Prep Your Chicken Like a Pro
Start by cutting the chicken breasts into smaller chunks—about three pieces per breast works well to help them cook thoroughly and shred easily later. Lightly sprinkle kosher salt on both sides of each piece to season upfront. This step might seem small, but it really helps the chicken soak up those delicious spices.
Step 2: Layer the Goodness in Your Instant Pot
Spray the Instant Pot insert with cooking spray so nothing sticks, then dump in your diced tomatoes (drained!), black beans, chicken broth, frozen corn, chopped cilantro, green onions, and all your spices—garlic powder, onion powder, and cumin. Give it a good stir to combine everything. Now add the chicken pieces on top, making sure they’re slightly covered by the mixture; this keeps the chicken juicy.
Step 3: Pressure Cook to Perfection
Secure the lid and set the valve to “sealing.” Press the “manual” or “pressure cook” button and adjust the time to 25 minutes. This timing is key—it ensures the chicken cooks all the way through and mingles perfectly with the flavors. When it beeps, carefully release the steam valve to avoid overcooking.
Step 4: Shred and Serve Without the Soupy Mess
Take the chicken out with tongs and shred it up with two forks—this is my favorite part because you can see how tender it is. Return the shredded chicken to the pot; it might look a little soupy, but that’s actually a good thing. The liquid keeps the chicken nice and moist. Just be sure to serve your burrito bowls with a slotted spoon or tongs so you leave most of the liquid behind.
Pro Tips for Making Instant Pot Santa Fe Chicken Burrito Bowls Recipe
- Chunk-Size Matters: I learned the hard way that cutting chicken too big leads to undercooked centers, so stick with 3 pieces per breast.
- Don’t Skip Draining: Always drain your tomatoes and beans well to avoid a watery burrito bowl.
- Use a Slotted Spoon: When dishing out, this avoids extra liquid flooding your bowl, keeping the texture perfect.
- Fresh Cilantro Last: Adding fresh herbs after cooking keeps that bright, fresh flavor from fading.
How to Serve Instant Pot Santa Fe Chicken Burrito Bowls Recipe
Garnishes
I always top mine with shredded lettuce, creamy avocado slices, a dollop of sour cream, and a generous squeeze of lime juice. Shredded cheese and thinly sliced jalapeños add that extra punch. These garnishes add texture, creaminess, and a lovely tang that balances the spiced chicken.
Side Dishes
I like pairing these burrito bowls with simple Mexican rice or cilantro lime rice to soak up all the delicious juices. A side of chips and guacamole or even a fresh corn salad also complements the meal beautifully.
Creative Ways to Present
For a fun twist at parties, I’ve served the chicken as a taco filling with small corn tortillas and set up a topping bar. Another idea is layering it into a colorful salad bowl for a lighter version—great for impressing guests without much extra effort.
Make Ahead and Storage
Storing Leftovers
Whenever I make this Instant Pot Santa Fe Chicken Burrito Bowls Recipe in advance, I put the chicken mixture in airtight containers and refrigerate. It keeps well for up to 4 days, making it a lifesaver for busy evenings when I just want to reheat and eat.
Freezing
I’ve frozen portions of the shredded chicken mixture in freezer-safe bags with great success. Just thaw overnight in the fridge before reheating. This way, I always have some ready-made dinner in the freezer for unpredictable weeks.
Reheating
To reheat, I usually microwave the chicken mixture covered with a damp paper towel, or warm it gently in a skillet over medium heat with a splash of broth so it doesn’t dry out. It comes out just as delicious the second time around!
FAQs
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Can I use chicken thighs instead of breasts in the Instant Pot Santa Fe Chicken Burrito Bowls Recipe?
Absolutely! Chicken thighs work great if you prefer a juicier, more flavorful cut. Just reduce the cooking time slightly to about 20 minutes under pressure, since thighs cook faster than breasts. They shred just as well and absorb the spices beautifully.
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Is it possible to make this recipe spicier?
Definitely! Adding a can of Rotel or diced green chilies increases the heat, and sprinkling some chili powder or cayenne pepper with your other spices ramps it up further. Top your burrito bowls with fresh jalapeño slices for an extra kick.
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Can I prepare the rice in the Instant Pot as well?
You can, but I prefer making the rice separately using a rice cooker or stovetop. That way, you have more control over the texture, and it frees up the Instant Pot for the chicken mixture. Cilantro lime rice or Mexican rice are my go-to sides here.
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What if I don’t have an Instant Pot?
No worries! You can make this recipe in a slow cooker by combining all ingredients and cooking on LOW for 6-7 hours. It won’t be quite as fast but still super tasty and tender.
Final Thoughts
This Instant Pot Santa Fe Chicken Burrito Bowls Recipe is one of those dishes I keep coming back to because it’s flavorful, forgiving, and fills the house with that cozy, inviting aroma I love. If you want a go-to recipe that’s ready in under 30 minutes and packs a punch of Southwestern goodness, you’ll really enjoy this. Honestly, once you try it, it might become your new weeknight staple—I can’t recommend it enough for busy days when you want something delicious without the stress.
Print
Instant Pot Santa Fe Chicken Burrito Bowls Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 burrito bowls
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Instant Pot Santa Fe Chicken Burrito Bowls recipe offers a flavorful and convenient way to enjoy a hearty Mexican-inspired meal. Juicy, tender chicken breasts are cooked with black beans, corn, diced tomatoes with green chilies, and a blend of spices to create a savory filling. Serve it over rice and top with your favorite burrito bowl garnishes like shredded lettuce, avocado, sour cream, cheese, and jalapeños for a customizable and crowd-pleasing dish perfect for weeknight dinners or meal prep.
Ingredients
Santa Fe Chicken
- 3 boneless, skinless chicken breasts (about 1 to 1.5 pounds)
- 1 teaspoon kosher salt, or less to taste
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) chicken broth
- 1 1/2 cups frozen corn
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
Burrito Bowls
- Cooked rice (cilantro lime rice, Mexican rice, or instant rice)
- Shredded lettuce
- Avocado slices
- Sour cream
- Lime wedges
- Shredded cheese
- Jalapeños (sliced, optional)
- Guacamole
Instructions
- Prepare the Chicken: Cut each chicken breast into 3 smaller chunks and sprinkle both sides lightly with kosher salt. Set aside on a plate.
- Combine Ingredients in Instant Pot: Spray the inner pot of the Instant Pot with cooking spray. Add the drained diced tomatoes with green chilies, black beans, chicken broth, frozen corn, chopped cilantro, chopped green onions, garlic powder, onion powder, and cumin. Stir gently to combine all ingredients evenly.
- Add Chicken to Instant Pot: Place the salted chicken pieces directly into the mixture in the Instant Pot. Ensure the chicken is partially submerged in the liquid and vegetable mixture for even cooking.
- Pressure Cook the Chicken: Secure the lid on the Instant Pot and set the valve to the ‘sealing’ position. Press the ‘manual’ or ‘pressure cooker’ button and adjust the cooking time to 25 minutes on high pressure.
- Release Pressure and Shred Chicken: When the cooking cycle completes, carefully release the steam valve to let out the pressure. Open the lid, remove the chicken pieces, and shred them using two forks.
- Return Chicken to Instant Pot: Add the shredded chicken back into the Instant Pot mixture. The filling will be a little soupy, which helps keep the chicken moist and tender.
- Assemble Burrito Bowls: Serve the Santa Fe chicken filling over cooked rice in bowls. Use tongs or a slotted spoon to avoid adding too much liquid to the bowl. Top with shredded lettuce, avocado, sour cream, shredded cheese, jalapeño slices, guacamole, and lime wedges as desired.
Notes
- Chicken Quantity: Three chicken breasts roughly equal 1 to 1.5 pounds of meat.
- Rice Options: For the rice base, try cilantro lime rice, Mexican rice recipes, or convenient minute rice pouches for ease.
- Nutrition Info: Nutritional information provided is for the Santa Fe chicken mixture only, excluding rice and toppings. Serving size is approximately 1 cup.
- Make it Spicy: Use a can of Rotel tomatoes instead of diced tomatoes with green chilies. Add chili powder or cayenne pepper to the seasonings, and include medium or hot green chilies. Garnish with jalapeño slices.
- Slow Cooker Alternative: If you don’t have an Instant Pot, place all ingredients in a slow cooker and cook on LOW for 6-7 hours, following the same shredding and serving steps afterward.
