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Image of chipotle chicken burrito bowl.

Chipotle Chicken Burrito Bowls

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5 from 1 review

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 45 min
  • Yield: Serves 4-6 1x


Chipotle Chicken Burrito Bowls are a quick and easy dinner recipe that the whole family will love, because everyone can build their own bowl – just how they like it! Made with chicken, corn, rice, and salsa, this hearty meal will fill you right up!



For the Chipotle Chicken Taco Meat

  • 1.5 pound boneless, skinless chicken thighs or chicken breast
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 3 tablespoons chipotle sauce
  • 1 cup prepared mild salsa

For the Burrito Bowls

  • 4 pieces corn on the cob
  • 4 cups cooked rice or quinoa
  • Pico de gallo or prepared salsa
  • Lime wedges for serving


  1. Add the chicken to the insert of your instant pot.
  2. Sprinkle the salt, cumin, and garlic powder over the chicken. Add the chipotle sauce and the salsa.
  3. Use tongs to combine and mix the ingredients well, covering the chicken on all sides.
  4. Lock the lid in place, make sure the vent is set to seal, and select high pressure and 12 minute cook time.
  5. When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
  6. Add the corn on top of the chicken and then close the lid again, select pressure cook and a 2 minute cook time.
  7. When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
  8. Use tongs to remove  the corn and set aside. Remove the chicken and place in a shallow dish or bowl and shred it.
  9. While you are shredding the chicken, turn the Instant Pot to the saute setting and allow the remaining liquid in the pot to come to a boil.
  10. Let the liquid simmer for around 5 minutes, until it starts to thicken.
  11. Add the shredded chicken back to the pot, turn off the Instant Pot, and stir to combine well.
  12. Serve the chicken over the cooked rice or quinoa and top it with corn sliced from the cob, salsa, and a squeeze of fresh lime.


  • You can make this in the slow cooker by combining all the ingredients together and letting them cook on low for 5-6 hours until the chicken is tender and ready to be shredded.
  • My tiny store carries the chipotle sauce, so I think it will be easy for you to find. It’s delicious!
  • I prefer to use boneless skinless chicken thighs for this recipe because I think they stay more tender and moist. It did work great with chicken breast too, though, so use what you have on hand.
  • Add whatever taco toppings you like! We love this with beans, cheese, avocado or guacamole, shredded lettuce, black olives, etc.
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Category: Dinner
  • Method: Crockpot
  • Cuisine: American