Instant Pot Chicken Burrito Casserole
You ever have one of those nights where your stomach’s like, “Feed me,” but your brain’s like, “Yeah…good luck with that”?
Yeah. Same.
And while ordering takeout might seem like the easy move, there’s something weirdly satisfying about tossing a bunch of ingredients into a pot, pressing a button, and ending up with a dinner that tastes like a burrito, a casserole, and your comfort food dreams had a baby.
This Instant Pot Chicken Burrito Casserole is the midweek answer to all the “I-don’t-feel-like-cooking” vibes without sacrificing flavor, nutrition, or that good ol’ cheesy rice moment we all secretly crave.
Also, did I mention you get all the cozy casserole goodness in a bowl, without having to preheat your oven? Yup. Let’s get into it.
What You’ll Need
This isn’t one of those 42-ingredient situations. You probably already have most of these in your kitchen, just waiting to become something way more interesting.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken broth | 1 ½ cups | Or use water with Better than Bouillon Chicken Base |
| Converted (parboiled) rice | 1 cup | Don’t sub with just any rice – this matters! |
| Cooked chicken | 2 cups | Rotisserie chicken works great |
| Corn | 1 can (15.25 oz) | Drained |
| Black beans | 1 can (15 oz) | Rinsed and drained |
| Picante sauce | 1 cup | Pace brand recommended, mild or spicy |
| Cream of chicken soup | 1 can (10.5 oz) | Adds creaminess and body |
| Taco seasoning | 2 tablespoons | Store-bought or homemade |
| Shredded cheddar cheese | 1 cup | Or use a Mexican blend |
| Optional toppings | To taste | Sour cream, crushed chips, cilantro, etc. |
Tools You’ll Need
Honestly, not much. Minimal cleanup is one of the perks.
- Instant Pot (6-quart size works great)
- Wooden spoon or silicone spatula
- Can opener
- Cheese grater (if using block cheese)
- Measuring cups/spoons
- Small mixing bowl (optional but helpful)
Pro Tips
Here’s where it gets interesting. These little tricks will help avoid common mess-ups and level up the flavor.
- Layer ingredients exactly as listed. Yes, the order matters. Think of it as building insurance against the Instant Pot’s infamous “burn” warning.
- Don’t stir before pressure cooking. Let it look like a beautiful chaos of ingredients sitting in the pot. Stirring comes later, after everything’s cooked.
- Use converted rice only. If you go rogue and use jasmine or brown rice, don’t be surprised if the texture’s weird or your pot gets mad at you.
- Cheese goes on last. After it’s done cooking, stir in taco seasoning, then add cheese. Let it melt on top from the residual heat.
- Add toppings like a taco bar. Make it fun. Scoop into bowls and let everyone go wild with sour cream, crushed tortilla chips, sliced avocado, etc.
Substitutions and Variations
Got dietary preferences, picky eaters, or just want to try something a little different? Cool. Here’s what you can tweak.
| Want to Swap… | Try This Instead |
|---|---|
| Cream of chicken soup | Cream of mushroom, or a homemade roux |
| Black beans | Pinto beans, kidney beans, or even lentils |
| Chicken | Shredded turkey, ground beef, tofu, or tempeh |
| Dairy | Use a dairy-free soup and cheese alternative |
| Rice | Brown rice (increase liquid and cooking time), or cauliflower rice post-cook for low-carb version |
Make-Ahead Tips
If you’re someone who likes to plan ahead (or just hates chopping when you’re hungry), here’s how to make your future self very happy.
- Pre-measure ingredients in the morning or night before. Keep them in the fridge in a large container until you’re ready to dump and cook.
- Freeze a batch: After cooking and cooling, portion it into freezer-safe containers. Thaws beautifully in the fridge overnight or microwave straight from frozen.
How to Make It
Here’s the magic. Don’t worry, it’s mostly pressing a button and walking away.
- Layer the ingredients in your Instant Pot (don’t stir):
- Pour in the broth.
- Sprinkle the rice evenly across the liquid.
- Add cooked chicken on top of the rice.
- Layer in the corn and black beans.
- Pour picante sauce and cream of chicken soup over everything.
- Seal and cook:
- Secure the Instant Pot lid and set the valve to sealing.
- Cook on high pressure for 3 minutes.
- When done, let the pressure release naturally for 10 minutes.
- Then, do a quick release for any remaining pressure.
- Finish it off:
- Open the lid, stir in the taco seasoning.
- Sprinkle cheese on top and close the lid (but don’t turn it back on). Let it sit for 3–5 minutes to melt.
- Serve:
- Scoop into bowls and top with your favorite garnishes.
Bonus Add-Ins
Want to stretch it a little or give it a twist? Try adding:
- A handful of spinach or kale (right before cooking)
- Diced bell peppers
- Jalapeños for heat
- A squeeze of lime right before serving for brightness
Nutrition Breakdown (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 440 |
| Protein | 32g |
| Carbs | 34g |
| Fat | 18g |
| Fiber | 5g |
| Sugar | 3g |
Note: Based on 6 servings. Will vary slightly depending on brand of ingredients.
What to Serve With It
Not required, but if you’re into the whole dinner table experience:
- A quick guac and chips starter
- Side of sautéed green beans or zucchini
- Iced lime agua fresca or sparkling water with a citrus wedge
Leftovers & Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Portion into individual servings and freeze for up to 3 months.
- Reheat: Microwave in 60-second intervals, stirring each time. Add a splash of broth or water if it looks dry.
FAQ
Q: Can I use uncooked chicken?
Yes, but cut it into small pieces first. Increase cooking time to 8 minutes high pressure, followed by 10-minute natural release.
Q: What if I don’t have converted rice?
You can try white long grain rice, but be aware it can turn mushy. Definitely avoid instant rice or arborio.
Q: Can I double this recipe?
Totally. Just don’t go over the Instant Pot’s fill line. You’ll need to slightly increase natural release time (15 minutes works well).
Q: Will this work in a slow cooker?
Yep! Follow the same ingredient order, cook on low for 4–6 hours or until rice is tender.
Wrapping Up
This Instant Pot Chicken Burrito Casserole isn’t fancy. It’s not trying to impress the food snobs. But it is here to deliver serious flavor, zero stress, and enough leftovers to save you again tomorrow.
If you try it out, let me know in the comments! I’d love to hear what toppings you used, what swaps you made, and whether it got the seal of approval from your picky eater/kid/partner/dog-who-thinks-he’s-human.
And if you’ve got any questions while making it, don’t hesitate to ask. I always respond.
Now go press that sauté button with confidence. You’ve got this.
