This is a ground chicken burrito bowl built from pantry staples — canned corn, black beans, diced tomatoes, and a short list of spices. It works in an Instant Pot (25 minutes on high pressure) or a slow cooker (6–8 hours on low), so you can fit it around your schedule. The honest reason to make it: it feeds four people well, reheats cleanly, and costs a fraction of a restaurant bowl.
Smart swaps
- Ground chicken: Ground turkey works identically here — same texture, same cook times, same internal temperature target of 165°F (74°C). Do not serve either pink.
- Canned corn: Frozen corn (thawed and drained) is a direct swap. Fresh kernels cut from the cob work too.
- Black beans: Pinto beans or kidney beans from the can are fine. If you only have dried beans, cook them separately first — they won’t soften properly in the Instant Pot alongside the chicken in 25 minutes.
- Taco seasoning: If you’re out, the recipe already uses cumin, garlic powder, and onion powder, which covers most of the flavor base. A pinch of smoked paprika and a pinch of dried oregano fills the gap.
- Sour cream: Plain full-fat Greek yogurt is a straight substitute and adds a little extra protein.
- Cheddar: Monterey Jack, pepper jack, or any meltable cheese you have open in the fridge works here.
What makes this version work
The key move is cooking the ground chicken directly in the seasoned broth with the canned vegetables rather than browning it separately. Ground chicken is lean and can dry out fast on a skillet, but pressure-cooking or slow-cooking it submerged in liquid keeps it moist and lets it shred easily with two forks. The second thing that matters is using a slotted spoon to serve — the cooking liquid is thin and will waterlog the rice if you ladle it in. Keeping the bowl dry at assembly is what gives you distinct layers instead of a soggy mess.
Common problems and fixes
- Chicken won’t shred cleanly: It needs to hit 165°F (74°C) all the way through and rest for a few minutes in the liquid before you pull it apart. If it’s resisting the forks, it’s either undercooked or was pulled too quickly — give it another 5 minutes on keep-warm in the Instant Pot.
- Rice turns out mushy: Taco seasoning contains salt, and salted water can affect starch gelatinization. Use a light hand with the seasoning in the rice water, and don’t lift the lid during cooking.
- Bowl tastes flat: The canned tomatoes and beans carry a lot of liquid that dilutes seasoning. Taste the chicken mixture before serving and add salt or an extra pinch of cumin directly to the bowl at assembly.
- Too much liquid in the pot: Canned vegetables release extra water as they cook. This is normal — just drain aggressively with the slotted spoon. If you want a thicker mixture for meal prep containers, simmer the pot uncovered on sauté mode for 5 minutes after pressure-cooking.
- Avocado browns before serving: Slice it at the last possible moment and squeeze the lime wedge over the cut surfaces immediately. Skip pre-slicing for meal prep — store the whole avocado separately and cut fresh each day.
Storage and reheating
Store the chicken mixture and the rice in separate airtight containers in the fridge — they keep well for up to 4 days. Keeping them separate prevents the rice from absorbing all the moisture overnight. Reheat the chicken mixture in a saucepan over medium heat or in the microwave with a splash of water or broth to loosen it; the rice reheats best with a tablespoon of water added before microwaving, covered, for 90 seconds. For the freezer, the chicken mixture freezes well for up to 3 months — skip the avocado, sour cream, and salsa entirely before freezing those, and add fresh toppings after reheating. Cooked rice can be frozen in portions too, but the texture softens slightly on thawing, which is fine in a bowl context.
Chicken Burrito Bowl (Instant Pot or Slow Cooker)
Equipment
Ingredients
1 ¾ cups chicken stock - 420ml, broth or bouillon
2 pounds ground chicken - 900g, also called minced chicken
1 large can corn - 15.25 oz / 432g, drained — use half the can (about 1 cup / 170g) and freeze the rest
1 large can black beans - 15 oz / 425g, drained and rinsed — use half the can (about 3/4 cup / 130g) and freeze the rest- 1 large can diced tomatoes - 14.5 oz / 411g, drained — use half the can (about 1 cup / 200g) and freeze the rest
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cumin - ground
1 teaspoon taco seasoning - for rice; use a gluten-free brand if needed- 1 cup long-grain white rice - 185g, uncooked
2 cups water - 480ml, for cooking rice
1 teaspoon salt
1 teaspoon ground black pepper
1 medium avocado
½ cup cheddar cheese - 55g, shredded
1 cup sour cream - 240g
1 cup salsa - 260g
1 medium lime
Instructions
- Drain and rinse the black beans thoroughly. Drain the corn and diced tomatoes. Use half of each can and store the other half in a freezer-safe bag for next time. Add 1 3/4 cups (420ml) chicken broth and the drained vegetables to your Instant Pot or slow cooker.1 3/4 cups chicken stock, 1 large can corn, 1 large can black beans, 1 large can diced tomatoes
- Add garlic powder, onion powder, cumin (or taco seasoning, whatever you have on hand) and a dash of salt and pepper.1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon cumin, 1 teaspoon salt, 1 teaspoon ground black pepper
- Add the ground chicken to the pot, breaking it into rough pieces as you add it.2 pounds ground chicken
- Mix everything in the pot together so the chicken is covered by liquid.
- For the Instant Pot: secure the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes. Once the timer finishes, carefully quick-release the pressure.
- For slow cooker (crockpot), cook on low for 6 to 8 hours.
- About 15 minutes before serving, cook the rice. Combine 1 cup (185g) rice with 2 cups (480ml) water and 1 teaspoon taco seasoning in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.1 cup long-grain white rice, 2 cups water, 1 teaspoon taco seasoning
- Cut up avocado and lime into slices.1 medium avocado, 1 medium lime
- Now the chicken is done, take 2 forks and shred the chicken.2 pounds ground chicken
- Use an oversized soup bowl and add rice to the bottom, then use a slotted spoon to scoop up the chicken mixture (you don’t want the liquid in your bowl) and add on top of half the rice.
- Spread cheese on top of the chicken. Top with about 1/4 cup salsa and 1/4 cup sour cream per bowl, add avocado slices, and garnish with a lime wedge.1/2 cup cheddar cheese, 1 cup salsa, 1 cup sour cream, 1 medium avocado, 1 medium lime
- Optional: serve in a large flour tortilla shaped into a bowl for a restaurant-style presentation (tortillas not included in ingredient list — add if desired).
Notes
Nutrition
Frequently asked questions
Can I use chicken breasts instead of ground chicken?
The recipe card actually calls for cutting chicken breasts into chunks before cooking, so whole breasts work — but ground chicken (minced chicken) is the intended format and shreds more evenly. If you use whole breast pieces, cut them into roughly equal chunks so they cook through at the same rate and reach 165°F (74°C) throughout.
Do I have to use all three cans, or can I skip one?
You can skip or swap any of the three canned vegetables without breaking the recipe. The corn adds sweetness, the black beans add bulk and fiber, and the diced tomatoes add liquid and acidity — if you’re missing one, just add a small splash of extra broth to compensate for the lost liquid.
Can I make this without an Instant Pot or slow cooker?
Yes — use a heavy-bottomed pot or Dutch oven on the stovetop over medium-low heat. Brown the ground chicken first, then add the broth, drained canned vegetables, and spices, cover, and simmer for 20–25 minutes until the chicken is cooked through to 165°F (74°C) and shreds easily. Stir occasionally to prevent sticking on the bottom.
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