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Instant Pot Chicken Burritos

This savoury recipe is not only easy to prepare, it cooks in less time using an Instant Pot so you can enjoy a quick and healthy dinner on those busy weeknights.
Serves: 6
Prep Time: 15 min
Cook Time: 24 min


1 tsp vegetable oil
1 lb boneless, skinless chicken thighs, diced
1 small onion, finely diced
1 clove of garlic, minced
1 cup enchilada sauce
½ cups chicken broth
1 tbsp Cajun seasoning
¼ tsp salt
1 cup dry basmati rice
1 cup black beans
1 green pepper, finely diced
1 tomato, diced
1 avocado, sliced
1 cup shredded cheddar cheese
½ cup salsa
½ cup sour cream
¼ cup chopped fresh cilantro

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Set the Instant Pot to Sauté on high heat (push sauté button twice) and heat the oil. Add in the Chicken thighs and cook for 3 minutes or until just browned. Stir in onion and cook for another 3 minutes. Stir in garlic and cook for 30 seconds. Cancel Sauté mode and immediately stir in ½ cup (125 mL) enchilada sauce, the chicken broth, Cajun seasoning and salt. Tuck the chicken thighs into this sauce, laying them flat against the bottom of the instant pot. Then layer on top of the chicken the beans, rice and lastly the green peppers. Do not mix. The rice needs to be away from the bottom of the pot otherwise the rice will burn and stick.

  2. Cover and set to manual, cook on high pressure for 8 minutes (push pressure cooker button twice). Let Instant pot naturally release the pressure for 10 minutes before switching to the venting position to release steam. Make sure the steam is fully released and the pressure valve has floated down before opening the pot.

  3. Stir the dish together and pull chicken thighs apart using the back of two forks and stir together again. Serve burrito mixture either in a bowl or wrapped up in a soft tortilla wrap. Top with tomato, avocado, cheese, salsa, sour cream and remaining enchilada sauce. Sprinkle with cilantro.

Nutrition Info

Per 1/6 serving Amount
Protein29 g
Fat20 g
Saturated Fat8 g
Carbohydrate27 g
Fibre7 g
Sugar5 g
Cholesterol90 mg
Sodium964 mg
Per 1/6 serving % Daily Value