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Instant Pot Chicken Burrito Casserole

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4.8 from 4 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes (plus 10 minute NPR)
  • Total Time: 23 minutes
  • Yield: 4-6 1x


The delicious flavors from chicken burritos made in the easiest way possible…a dump and go Instant Pot recipe. With chicken, rice, beans, corn and cheese you won’t miss a thing. 


  • 1 1/2 cups chicken broth
  • 1 cup converted rice
  • 2 cups chopped, cooked chicken (I used rotisserie chicken)
  • 1 (15.25 oz) can corn, drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup Pace Picante sauce (I used mild)
  • 1 (10.5 oz) can cream of chicken soup
  • 2 Tbsp taco seasoning
  • 1 cup shredded cheddar cheese
  • Toppings: sour cream, Fritos, cilantro, sliced avocado


  1. Prepare all your ingredients. Add broth into Instant Pot. Sprinkle in the rice. Add chicken on top. Dump in the corn and black beans to cover the bottom of the entire pot. This will form a barrier and prevent the burn message. Dump the picante sauce and cream of chicken on top. Don’t stir.
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 
  3. Stir in the taco seasoning. Sprinkle the cheese on top. Let it melt.
  4. Serve topped with desired toppings. Enjoy!
  • Category: Chicken
  • Method: Instant Pot