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Instant Pot Cilantro Lime Chicken Burrito Bowl

91 Reviews

Instant Pot Cilantro Lime Chicken Burrito Bowl is a quick and easy dinner recipe the whole family loves. A bright cilantro lime rice with flavorful Tex-Mex chicken, beans and lots of gooey cheese!

When we’re short on time and ingredients, this is a go-to meal at our house, and yes, you can totally swap any meats, beans or add-ins that you’d like! 

A photo of a silver bowl full of cilantro lime chicken and rice with pinto beans topped with sour cream, sliced olives, grated colby jack cheese, chopped fresh cilantro and slices of lime.

I’m finding that the older my kids get the more I desperately need quick and easy dinner ideas as we pretty much live a life of errands lately. It’s soccer, piano, clothes shopping because heaven forbid anyone stay the same size for more than a month and on and on. Anyone feel me?

Cooking with an Instant Pot

Alright, cooking with an instant pot. How many of you were terrified of using your Instant Pot for the first time? I know people who have had their Instant Pot for months and have yet to open it. I’m not gonna lie, I was a little nervous at first too. But now I totally love it! It saves us weekly when we need dinner in a time crunch.

Have you seen our Instant Pot Cheat Sheet? Print that baby off and it will save loads of time for cooking all the basics.

Cooking with the Instant Pot is simple, quick and straight forward.

Saute Mode on the Instant Pot

Using the saute mode on the instant pot is a must if there are ingredients that need to be cooked first. Cook those ingredients, and then add the rest of the ingredients that you need before the pressure cooking begins.

Follow the recipe instructions for cook time and pressure setting, and you can really set it and forget it. When your dish has finished cooking, allow the pressure to release (either naturally or with a quick release or both, again follow your recipe). You are done! That’s it! Dinner is served!

What’s the Difference Between Natural Release and Quick Release

What does it mean to do a natural release or quick release when cooking with the instant pot? You either leave it alone until the pressure is done and then open the lid or you carefully (some people use tongs) move the valve to release the pressure quickly. This will cause a lot of steam to billow out so watch out!

A photo of a silver bowl full of cilantro lime chicken and rice with pinto beans topped with sour cream, sliced olives, grated colby jack cheese, chopped fresh cilantro and slices of lime.

Which Instant Pot is Best for Me?

Which instant pot is best for me if I’ve got a few kids, or it’s just the two of us?

We get a lot of questions about which Instant Pot is best. We aren’t really much help here. The 6qt Instant Pot DUO is what we have, and it is perfect for our family of five. If you have a bigger family, you might want to go with the 8qt. If you are an empty nester, then the mini will probably be plenty big.

There are other brands of course, and you want to buy something that is within your budget. My suggestion is to do your research and make a purchase that best fits the needs of your family situation. I told you we aren’t much help!

A photo of cilantro lime chicken and rice with pinto beans in an Instant Pot topped with melted colby jack cheese, diced tomatoes, sour cream, chunks of avocado, chopped fresh cilantro, and slices of lime.

Cilantro Lime Chicken Burrito Bowls

  • Step 1: Chicken

Ok, back to this dish! Start by seasoning your chicken (onion powder, garlic powder, cumin, salt, pepper and chili powder) and then cook it in a little olive oil in your Instant Pot in “saute mode”. You won’t need to cook it long, just enough to get a little sear on the outside, about 3 minutes.

  • Step 2: Everything Else

Add the rice and garlic and stir it with the chicken for about 20-30 seconds. Then you add the rest of the ingredients (broth, cilantro, lime zest, lime juice and pinto beans) and change your Instant Pot to “high pressure”. Give everything a good stir and place the lid on the Instant Pot. Set the valve to “seal” and cook for 7 minutes.

A closeup photo of a silver bowl full of cilantro lime chicken and rice with pinto beans topped with sour cream, sliced olives, grated colby jack cheese, chopped fresh cilantro and slices of lime.

  • Step 3: Pressure Release

This is where the pressure release comes in…don’t get scared! You got this! Allow a natural release for 2 minutes, and then you can quick release. Be sure to steer clear of the valve so you don’t a burn from the steam.

  • Step 4: Toppings

Remove the lid and give everything a good stir. Top with the shredded cheese and put the lid back on for a minute or two so the cheese melts. Then you can dish everyone up, apply desired toppings and grub!

It is really that easy and that fast! I have found that while everything is cooking for those 7 minutes, I have plenty of time to grate the cheese and prep all the other toppings.  I’m really not joking when I say you can have dinner on the table in 15 minutes! Holla!!

If you have the time, make this creamy tomatillo dressing to put on top. You’ll thank me later! It can even be made a day or two ahead of time! Or our Restaurant Style Salsa is another fantastic option!!

A photo of cilantro lime chicken and rice with pinto beans in an Instant Pot topped with melted colby jack cheese, diced tomatoes, sour cream, chunks of avocado, chopped fresh cilantro, and slices of lime.

Crowd Pleaser

Finding a meal that is this quick and easy and loved by everyone is a rarity so it appears on the dinner table frequently. What is it about kids and Mexican food? They love it! Is it the abundance of cheese? That must be it! I totally get it! Cheese is glorious and everything in this dish is downright delish! We hope it will be a hit in your family too!

Versatile Meal

I mentioned at the beginning that the meat can be swapped out for whatever you have in the fridge/freezer and the toppings are totally up to you. I’ve done this same recipe with ground beef, steak and pork and it has always turned out amazing. I have also changed the pinto beans to black beans…yes please! Do what your family will love!

A photo of a silver bowl full of cilantro lime chicken and rice with pinto beans topped with sour cream, sliced olives, grated colby jack cheese, chopped fresh cilantro and slices of lime.

Entire Meal in a Bowl

Usually when I make this dish, it is all we have for dinner. You have your grains, protein, dairy and all sorts of veggies all in one bowl. There isn’t really a need for anything else. If I’m feeling especially nice, I’ll cut up some strawberries or a pineapple, but it’s not really necessary. And can I mention that we are totally looking out for you here by eliminating the tortilla in this burrito…we cut the carbs for you! You’re welcome!

Can this Dish be Made in the Crock Pot?

Yes, absolutely! Combine all the ingredients except the cheese in the crock pot and give it a good stir. Then cook it on high for 2-3 hours or on low for 4-5 hours. When it is completely cooked, add the cheese and then put the lid back on for about 20 minutes so the cheese melts. Then you can dish it up and add all your favorite toppings.

So if you’re living the taxi life like I am, then add this to your dinner rotation! We usually have all the ingredients on hand, so it is the perfect go-to meal when life is crazy! And it’s always crazy!!

Instant Pot Dinner RECIPES

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instant pot cilantro lime chicken burrito bowls with sour cream, fresh tomatoes, cilantro, olives and lots of gooey cheese!

Instant Pot Cilantro Lime Chicken Burrito Bowl

4.46 from 91 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
A cilantro lime rice, flavorful Mexican chicken and delicious toppings for a quick and easy dinner!




  • 2 Chicken Breasts Boneless, Skinless, chopped
  • 1 Tablespoon Oil
  • 1 1/2 teaspoons Cumin
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Pepper
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Chili Powder
  • 1 Clove Garlic Minced
  • 1 Cup White Rice Uncooked
  • 2 1/4 Cups Chicken Broth
  • 4 ounce Green Chiles Diced
  • 1/3 Cup Cilantro Chopped
  • Zest of a Lime
  • Juice of a Lime
  • 1 Can Pinto Beans Drained
  • 1 Cup Colby Jack Cheese Shredded


  • Tomatoes Chopped
  • Avocados Chopped
  • Jalapeno sliced
  • Cheese
  • Salsa
  • Sour Cream


  • Heat an instant pot to the saute high mode. Add the oil.
  • Mix all of the seasonings together and toss with the chopped chicken until well coated.
  • Add the chicken to the pot and cook, stirring occasionally until golden, about 3 minutes.
  • Add the rice and garlic and stir for 20-30 seconds. Add the broth, chiles, cilantro, lime zest and juice. Stir and add the beans, stirring again.
  • Add the lid and set the valve to "seal". Turn the pot to high pressure for 7 minutes.
  • Allow a natural release for 2 minutes then quick release.
  • Stir the rice well and top with cheese. Add the lid back on for a minute to melt the cheese.
  • Serve with toppings and enjoy!


Stored in the refrigerator, this burrito bowl will keep for 4 days.
Nutrition Facts
Instant Pot Cilantro Lime Chicken Burrito Bowl
Amount Per Serving (1 g)
Calories 320 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 69mg23%
Sodium 805mg35%
Potassium 422mg12%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 1g1%
Protein 24g48%
Vitamin A 351IU7%
Vitamin C 10mg12%
Calcium 173mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

A photo of a silver bowl full of cilantro lime chicken and rice with pinto beans topped with sour cream, sliced olives, grated colby jack cheese, chopped fresh cilantro and slices of lime.


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Healthy Habits That Help Me!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • I pinned this a while ago and finally got around to making it. Delicious! I followed it exactly except I used black beans instead of pinto and Monterey Jack because I didn’t have the other. It is super easy to make, even on a week night. Prep it the night before and it will even be easier after a long day at work. Thank you for sharing!

    • Reply
    • Thank you Missy! Love hearing this!

      • Reply
  • We love it as is but can I substitute chicken thighs? Should it cook longer?

    • Reply
    • Hi Kari! Yes, you can definitely substitute chicken thighs in. They might need a minute or two longer. Try 8 minutes on high pressure.

      • Reply
  • It always comes out soupy ?? How do I fix it ?

    • Reply
    • Hi Taylor! I’ve received a couple of comments saying this, and I’m not sure what causes it. One reader said she put the lid back on for a few minutes and then the rice absorbed the extra liquid. Sorry for the frustration!

      • Reply
    • One pot hit! Love the lime and cilantro flavor. So fast and easy. Have made it twice. Used chili beans the second time. Used 2 cups of broth and the liquid from the chili beans. Great flavor. Had alittle extra liquid after opening the lid. Easy fix by stirring the pot and putting the insta – pot on warm for a few minutes. Very versatile. Have made it with chicken then with pork. Both….so good. And all the different toppings that are great with it. Go big! Make sure to squeeze some fresh lime on top as you serve. We think the blended flavors are even better the next day. Love this dish.

      • Reply
      • Thank you so much for the support and for taking time to leave a comment! So glad you are enjoying this recipe! I love all the substitutions you have made. Sounds delicious!

  • I’m not known in our family for my cooking but this blew everyone out of the water! We live at 9100 ft about sea level so we hold our breath every time a new recipe is tried and this one worked PERFECTLY! It WAS soupy right after the release then I opened the top, stirred, and replaced the top and by the time we sat down to dinner about 15 minutes later (again, might be shorter at sea level) it was PERFECT! Served over red leaf lettuce. Thank you!

    • Reply
    • Yay!! Love to hear this and thank you for the tips! I appreciate you taking time to leave us some feedback Shannon!

      • Reply
      • If you double it… do u add more time?

      • Hi Sara! No, it shouldn’t need any extra time.

  • Thinking about making this with already cooked chicken, do you think that would change the cook time?

    • Reply
    • Hi Audra! It actually won’t change it too much because you still need to cook the rice. You could probably lower it to 6 minutes. Enjoy!

      • Reply
  • Great recipe! We loved if! Topped with sliced olives, chopped jarred jalapenos, sour cream, salsa, diced white onions, chopped cilantro, limes for squeezing and Cafe Rio Tomatillo Ranch Copycat dressing.

    I would recommend updating the recipe to include what size pinto bean can to use, and also “uncooked” in the white rice listing on the ingredient list.

    Thanks again for sharing!

    • Reply
    • Thank you for the feedback Kerri! I’m so glad you enjoyed this recipe! The pinto beans can be any size you want. And I will go add “uncooked” for the rice. Thanks for the suggestion!

      • Reply
  • Could we substitute cauliflower rice for rice?

    • Reply
    • Yes absolutely!

      • Reply
  • Awesome! Switched out the beans for a cup of canned drained diced tomatoes with green chilies which gave a nice little amount of heat. Then I left out the green chilies, diced, but I could have added them for more heat for those who like it spicier. What a crowd pleaser!

    • Reply
    • Thank you so much for the feedback Lynn! I’m so glad you enjoy this recipe!

      • Reply
  • Mine turned out soupy 🙁 what did I do wrong?

    • Reply
    • Oh no! Did you drain the beans? Did you use regular white rice? I’m so sorry for the disappointment!

      • Reply
    • Same here. I did drain the beans too. Not sure how to fix this 🙁

      • Reply
  • I make this recipe almost every week and it tastes amazing! I don’t add any beans and switch to sauté mode if there is a little extra broth after pressure cooking. It is delicious! 🤤

    If you were to double or triple the recipe to feed more people, would you just up the amount of ingredients and keep the pressure cook time the same? Thanks!

    • Reply
    • Yes exactly! You can double or triple the ingredients and leave the cooking time the same.

      • Reply
  • Such a easy, delicious any night of the week dinner!! Have already made it twice. Can you tell me how much chicken broth to use if I cut down to only 1/2 cup of rice? It’s only my husband and I and the first time we made this, we had leftovers for days!! Made it the second time with 1/2 cup of rice but totally forgot to cut down the broth and it was very soupy but still delicious. Thank you!

    • Reply
    • Hi Kristina! If you cut the rice in half, then cut the broth in half too. So glad that you enjoyed it! It is a regular in our dinner rotation too.

      • Reply
  • This was fantastic!! My whole family cleaned their bowls and asked for more! Any suggestions for making it a little spicier? This is a winner and is definitely going into our regular meal rotation! Thank you!!

    • Reply
    • Thank you so much for the feedback! Try using the hot green chiles, or you could even substitute them with diced jalapenos or just add both green chiles and jalapenos. You could also use pepperjack cheese rather than the colby jack. Garnishing with diced fresh jalapenos would add some heat too. Let us know how it goes!

      • Reply
  • Could you substitute Quinoa for the rice?

    • Reply
    • Yes, absolutely!

      • Reply
  • I made this with brown rice and added 5 minutes to the time. When it was done, it still had a ton of liquid in it. Suggestions?

    • Reply
    • Hi Corrie! Did you drain the beans? I’m so sorry it didn’t absorb all the liquid. I’m not sure what would have caused that besides extra liquid from the beans.

      • Reply
  • This recipe sounds delicious but I don’t have a Instant Pot. Anyone have any ideas on how to make this using a crock pot?

    • Reply
    • Hey Anna Marie! There is a section in the post titled “Can this Dish be Made in the Crock Pot?” that gives all the instruction for making this in the crock pot. Enjoy!

      • Reply
      • Thanks for the info.

      • You’re welcome!

  • This was sooo delicious especially with the Cilantro Ranch Dressing (I used green salsa instead of the tomatillo)!! My 6yo daughter made most of this recipe it was so easy. The only thing I would change is to add a can of drained corn and possibly black beans. Just need the corn taste for us! Delicious!!!!!

    • Reply
    • Yes, I love adding corn and black beans! So glad you enjoyed this recipe! Thank you for the feedback Ranya!

      • Reply
      • Can I double in a 6qt?

  • Hi there,
    I previously asked you about making this recipe using riced cauliflower. You advised me as how you would go about it. I wanted to let you know that I made it using your instructions and it came out great! I reduced the liquid to 1/2 cup as advised and it was more watery then the normal way, but I would be afraid to use less broth. Anyway, just wanted you to know it was successful and thank you again for answering my questions so I could make this healthier switch.

    • Reply
  • good flavor, but it came out really soupy? Thank you for sharing

    • Reply
    • Was your chicken frozen?

      • Reply
    • If I double the recipe would I cook in instant pot for the same amount of time?

      • Reply
      • Yes, the cooking time shouldn’t change. Enjoy!

  • Made this as written and it was perfect! Thank you for a tasty and versatile recipe I can change up and know it will be a hit every time.
    My question is about using cauliflower rice? Can it be done? How will that affect the cooking time and the liquid?

    • Reply
    • Hi Lisa! Great question! I would just sauté up cauliflower rice separate and then put it in the bowl I would never put it in the instant pot. It will eat up too much water.

      • Reply
      • Thank you, then a follow up question would be, if I’m not cooking rice, how would that change my liquid amounts and cooking time? I’m assuming all that liquid is to cook the rice.

      • Ah yes, I should have mentioned that! Yes, most of the liquid is for the rice, so reduce broth to about a 1/2 cup. Enjoy!

      • Question, in this recipe are we using instant rice or regular uncooked rice?

      • Hi Amber! Regular uncooked white rice.

  • Hi there! Is it possible to do this with quinoa instead? I can’t wait to try. It looks delicious!!

    • Reply
    • Yes absolutely!

      • Reply
  • I’m so excited to try this recipe! What type of rice would you suggest?

    • Reply
    • We just use long grain white rice, but basmati or jasmine would also be good! Enjoy!

      • Reply
  • Has anyone made this with quinoa?!

    • Reply
  • I LOVE this recipe. I am making it again today as meal prep for me and my husband so I am doubling the recipe. Do I need to add additional cooking time for the manual pressure?

    • Reply
    • No additional time should be needed. So glad you love this recipe, Ashley!

      • Reply
    • I just received my Instant Pot yesterday and this was my very first Instant Pot recipe! It was super easy and DELICIOUS! Im excited about leftovers!
      I followed the reviews and backed off some on some of the liquid. I used 2 cups of broth and it was perfect. Thanks for posting this recipe! I look forward to making more of your recipes.

      • Reply
      • Thank you for the feedback Megan! So glad you enjoyed it!

      • I should have read the comments. Mine came out soupy when using the amount of liquid in the recipe.

      • Hi Sheryll! I’ve been trying to figure out why this happens for some people and not for others. It is such a mystery! Maybe different types of rice. Did you drain the beans? I’m sorry it didn’t turn out the way you had hoped!

  • My husband said this was his favorite dinner I have ever made and I make a lot of yummy things. The only thing I did different was mix in all the cheese to balance the flavors instead of letting it rest on top. So divine and so easy ❤️. Thank you!

    • Reply
    • Thank you Brittney! So glad you enjoyed it!

      • Reply
  • Hi!! Can you use frozen chicken and if so, how much time do you add?

    • Reply
    • Yes! It will take 10 minutes on high pressure.

      • Reply
  • Easy and tasty. I only added 1 3/4 cup broth and it was perfect. I think next time I’ll add jalapenos early in recipe for flavor.

    • Reply
    • Thank you so much for the feedback Shelly! Adding jalapenos earlier is a great idea especially if you like a little heat!

      • Reply
  • This may be a very silly question but do you cook the rice first or just throw in the rice and it’ll cook in the instant pot??

    • Reply
    • The rice goes in uncooked. It gets cooked in the Instant Pot!

      • Reply
  • Oh my! This was amazing.  I used chipotle peppers in sauce instead of the green chili’s but everything else was exactly the same.  A new favorite!  Thank you!

    • Reply
    • Yay!! Love to hear that Theresa! Thank you for the feedback!

      • Reply
  • Delicious! However, I’ve scoured the instructions and measurements to determine where I went wrong. I saw the tip to switch out the rice for brown rice and tack on additional 5 minutes to the cook time so I followed that. Somehow my end product was way more liquidy that I anticipated. I wasn’t planning to add the cheese to mix in but I chose to do it after all to try to thicken it if I could. It has thickened while sitting at the warm setting for 10 minutes or so but I’m curious what yours looks like upon opening the lid. Mine looked like soup! Tips??

    • Reply
    • Oh dang it! I’m so sorry it didn’t turn out as expected! It was probably still a good soup, but disappointing when it’s not what you were planning on. You could try reducing the chicken broth by a half cup.

      • Reply
    • The same thing happened to me. I’m letting it cook for an additional 5 min since I didn’t read the part about the additional time with the brown rice but the broth does seem to be a lot? 

      • Reply
  • I made this tonight and it was absolutely delicious. It will definitely go on my rotation. I was going to use black beans instead of the pinto, but I was out so I used kidney beans. I topped with sour cream, guac and salsa. I had mine over lettuce and my son had his just as is, in a bowl. Also, I prepped it in my instant pot, put it on delay and when I got home from the gym, supper was ready! Fantastic!

    • Reply
    • The miracle of the instant pot! So glad you enjoyed it!!

      • Reply
  • This looks amazing and I’m always short on time. Did you use minute rice for this? Thanks!

    • Reply
    • Thanks Caitlin! Nope, just regular long grain rice. The Instant Pot works miracles!

      • Reply
  • Oh my goodness!! This recipe is THE BOMB!! My husband and picky 16-year-old daughter DEVOURED this!! It was so very tasty, quick and easy!! I know I’m using a lot of explanation points but it was so delicious. I don’t think I’ll need to go to any burrito bowl place after trying this recipe, seriously. It was that good.

    This is the second recipe of yours that I have tried and it’s a second home run recipe as well. Y’all need to write a cookbook, I am not kidding. I will definitely be keeping this recipe on file and will be making it again.

    Thank you, thank you, thank you for such a wonderful blog with great recipes!! I’m off now to look and see what other recipes I’ll be trying in the future.

    • Reply
  • Is there a way make this with brown rice?

    • Reply
    • Hey Jana! Great question! Add 5 extra minutes to the cook time.

      • Reply
  • This is very really unique helpful information. keep it up. Thank you so much!

    • Reply
    • Thank you!

      • Reply
  • really nice bowl, thank you and the ingredient mix and flavors here are enough to be able to skip the actual burrito, good but not really good for me!

    • Reply
    • Exactly! Hope you enjoy it!

      • Reply

Healthy Habits That Help Me!