Instant Pot Santa Fe Chicken Burrito Bowls Recipe

I absolutely love how this Instant Pot Santa Fe Chicken Burrito Bowls Recipe comes together with such ease and flavor. It’s one of those meals that feels fancy and vibrant but is so straightforward to make—perfect for weeknights when you want something filling, tasty, and fast. The balance of spices, beans, corn, and tender chicken hits every comfort food note you didn’t know you were craving.

When I first tried this recipe, I was amazed at how juicy the chicken turned out thanks to the Instant Pot’s magic. Not only does it cut down cooking time like a charm, but it also means you get that melt-in-your-mouth texture without any fuss. Trust me, once you make this Instant Pot Santa Fe Chicken Burrito Bowls Recipe, you’ll want to keep it in your regular rotation for casual dinners or even casual gatherings with friends.

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Ingredients You’ll Need

These ingredients work beautifully together to give the dish a vibrant, layered flavor and hearty texture. Many pantry staples make this recipe easy to pull together anytime—you might already have most of them on hand.

• Boneless, skinless chicken breasts: Cutting into smaller chunks helps the chicken cook evenly and shred easily.
• Kosher salt: Just enough to season without overpowering the natural flavors.
• Diced tomatoes with green chilies: Adds mild heat and a fresh tomato base—don’t drain too aggressively or you lose the flavor.
• Black beans: Rinsed and drained to avoid excess salt and starchiness.
• Chicken broth: This keeps everything juicy and adds depth.
• Frozen corn: No need to thaw—just toss it in for sweetness and texture.
• Chopped cilantro & green onions: Fresh herbs bring brightness to the dish.
• Garlic powder, onion powder, and cumin: The spice trio that builds that signature Santa Fe flavor.
• Shredded lettuce, avocado, sour cream, lime wedges, shredded cheese, jalapeños, guacamole: These are your taco bar essentials for serving that elevate the dish into a fully loaded burrito bowl.
• Rice: I recommend cilantro lime or Mexican rice—but plain white works too for a quick fix.

Variations

I love to mix things up depending on what’s in the fridge or the mood of my guests. You can easily customize this recipe to make it spicier, vegetarian, or milder according to your family’s preferences. Don’t hesitate to get creative with your toppings too!

• Spicy Kick: I discovered that using Rotel instead of plain tomatoes and adding chili powder or cayenne pepper totally amps up the heat—my family goes crazy for this version.
• Vegetarian: Swap out chicken for extra beans and maybe some sautéed peppers—it’s just as satisfying and hearty.
• Slow Cooker Method: No Instant Pot? No problem! I’ve made this in the slow cooker on low for 6-7 hours with the same ingredients and it turns out deliciously tender.
• Rice Alternatives: Try quinoa or cauliflower rice for a lighter or gluten-free bowl option.

How to Make Instant Pot Santa Fe Chicken Burrito Bowls Recipe

Step 1: Prep and Season the Chicken

Start by cutting the chicken breasts into smaller chunks—this helps them cook quickly and shred beautifully afterward. Sprinkle each chunk lightly with kosher salt to balance the flavors. When I prep this way, it helps ensure every bite is well-seasoned throughout.

Step 2: Combine the Ingredients in Your Instant Pot

Spray the insert of your Instant Pot lightly with cooking spray so nothing sticks. Then, dump in everything except the chicken: diced tomatoes with green chilies, black beans, chicken broth, frozen corn, cilantro, green onions, garlic powder, onion powder, and cumin. Give it a good stir to mix those flavors evenly before adding the chicken pieces on top—make sure some of the juices cover them to keep everything juicy inside the pot.

Step 3: Pressure Cook for Perfect Tenderness

Seal the lid securely and turn the valve to “sealing.” Then hit the manual or pressure cooker button and set the time for 25 minutes. When it’s done, do a quick release of the pressure by turning the valve to “venting” carefully—the steam comes out fast, so watch your hands! This step is where the chicken turns tender and flavorful without drying out.

Step 4: Shred the Chicken and Final Touches

Carefully remove the chicken from the pot and shred it with two forks—this is one of my favorite kitchen moments because the chicken just falls apart so easily. Return the shredded chicken to the pot to soak up those delicious juices. Heads up: it will look a little soupy, but that’s the secret to moist and tender chicken. When serving, use tongs or a slotted spoon so you don’t pour extra liquid into your bowls.

Step 5: Assemble Your Burrito Bowls

Start with a base of your chosen rice, then pile on the Santa Fe chicken mixture. Top with shredded lettuce, avocado slices, sour cream, cheese, jalapeños, and a squeeze of fresh lime. I love how the fresh toppings balance the warmth and spice of the chicken—it’s like a fiesta in every bite!

How to Serve Instant Pot Santa Fe Chicken Burrito Bowls Recipe

Garnishes

I always top these burrito bowls with plenty of shredded cheese and diced avocado—those creamy textures are unbeatable with the spicy chicken. A dollop of sour cream cools things off nicely, and a squeeze of fresh lime juice adds that perfect tang. If you’re feeling adventurous, pickled jalapeños or some fresh cilantro take it to the next level.

Side Dishes

I like to serve these bowls with simple sides like tortilla chips and salsa or a fresh corn salad. A light, crisp coleslaw also works beautifully to cut through the richness. When serving at gatherings, having a few extra toppings out for DIY bowls is always a hit.

Creative Ways to Present

For a fun twist at parties, I’ve served this recipe layered in glass jars for “burrito bowl parfaits.” It looks colorful and lets everyone see all the delicious layers—plus, it’s super portable. Wrapping the chicken and toppings inside large lettuce leaves instead of serving over rice is a fresh low-carb alternative I tried and loved.

Make Ahead and Storage

Storing Leftovers

I store leftover Santa Fe chicken in an airtight container in the fridge and find it stays flavorful and juicy for about 3-4 days. When I make this recipe, I usually portion out some leftovers for quick weekday lunches—just scoop it over rice or toss into a salad.

Freezing

If I have extra, I freeze the chicken mixture in meal-sized containers. When thawed, it reheats well in the microwave or on the stovetop. Just give it a good stir to redistribute the juices, and it tastes almost as fresh as the first day.

Reheating

To reheat, I prefer warming the chicken mixture gently on the stove with a splash of chicken broth to keep it moist. Microwaving works great too, but stirring halfway through makes sure it heats evenly. Avoid overcooking during reheating to keep that tender texture intact.

FAQs

Final Thoughts

This Instant Pot Santa Fe Chicken Burrito Bowls Recipe has quickly become one of my go-to dinners when I want something delicious but fuss-free. It’s the perfect blend of hearty and fresh with so much room to personalize based on what you have or love. I can’t recommend it enough—once you try it, you’ll see how simple it is to make a vibrant, crowd-pleasing meal that feels like a celebration every time you eat it.

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