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While writing The Fresh & Healthy Instant Pot Cookbook, I wanted to share recipes that make dinner easier by cooking two things at once. That’s how these Chipotle burrito bowls were born.
You’ll get seasoned black beans and cilantro lime brown rice, both cooked from scratch, in about 10 minutes of hands-on effort.
The Instant Pot doesn’t always cook things in an “instant,” but gosh, does a recipe like this one make it feel easier. All you have to do is add a few ingredients to a pot, press a button, and walk away. The pressure cooker will do the rest!
When the cooking cycle is complete, you’ll have a tender bowl of brown rice and perfectly cooked black beans, ready to serve. No soaking is required.
⭐⭐⭐⭐⭐ Featured Review
“So simple yet so delicious! I LOVE rice and beans and I LOVE chipotle as well. I think I like this version better than Chipotle though! It’s perfect exactly as pictured, with the avocado, cilantro, green onions, lime juice and lettuce for toppings.” – April
Table of Contents
Ingredients for Chipotle Burrito Bowls
- Dried Black Beans. This recipe starts with dried beans, so you don’t need to soak them before getting started. It’s so convenient!
- Brown Rice. I tested this recipe with short-grain brown rice, but long-grain brown rice should work as well. The beans determine the cooking time here, and the brown rice won’t overcook since it’s away from the heat source.
- Chipotle Pepper. Using a whole chipotle pepper from a can of chipotles in adobo sauce adds a smoky flavor to the beans, and you can use more of the can when you prep a batch of my copycat Chipotle Vinaigrette.
- Dried Spices. Ground cumin, oregano, and salt help create flavorful black beans as they cook. If you prefer plain beans, however, you can skip these extra spices.
How to Cook Chipotle Burrito Bowls (Step by Step)
- Add 1 cup dried black beans to a 6-quart Instant Pot, then add 3 1/2 cups water. Season with a whole chipotle pepper, 1 teaspoon of ground cumin, and 1/2 teaspoon each of dried oregano and salt.
- Set a stainless steel 2 1/2-inch trivet into the black beans so you can place a bowl of rice on top to cook at the same time.
- Rinse 1 cup brown rice in a fine-mesh strainer, then transfer it to a 7-inch oven-safe bowl. Pour 1 1/4 cups of water over the top and season with 1/4 teaspoon salt.
- Arrange the bowl of rice on the trivet in the Instant Pot. Then secure the lid and move the steam release valve to sealing, if needed. (Newer pots are automatically sealed, so you don’t need to do this.)
- Cook at high pressure for 30 to 35 minutes. The Instant Pot will take roughly 10 minutes to pressurize, so the screen will read ON until then.
- When the silver floating valve in the lid pops up, you’ll know the pot is pressurized. For safety, never try to open the lid when this is up.
- When the cooking cycle is complete, let the pressure naturally release for at least 15 minutes. The screen on your machine will start to count up, letting you know how long it’s been since the cooking cycle ended. (I let it rest 25 minutes here.)
- Move the steam release valve to venting to release any remaining pressure, if needed. The floating valve in the lid will drop, letting you know the pot is no longer pressurized. Now it’s safe to open the lid.
- Fluff the rice with a fork and squeeze lime juice and fresh cilantro over the top, if desired. Test the beans for tenderness by smashing them against the side of the pot.
- Serve the beans with a slotted spoon and pair with the rice and your favorite toppings for a burrito bowl.
Serving tips
Serve the rice and beans like a burrito bowl from Chipotle, with shredded lettuce, guacamole, pico de gallo, and any other toppings you love. Sometimes we add baked chicken or ground turkey on top for extra protein, and other times we just enjoy this as a vegetarian meal. It’s delicious either way!
For extra flavor, try my Chipotle Vinaigrette, which tastes exactly like the kind you’d get from the restaurant.
Chipotle Burrito Bowls (in the Instant Pot!)
One of the coolest things about the Instant Pot is that you can cook TWO dishes at the same time. Take these Chipotle-inspired burrito bowls, for example. You can cook seasoned black beans from scratch on the bottom, with a bowl of tender brown rice on top. They stay separate, but both cook perfectly at the same time, in the same pot. It's such a game changer!
prep5 mins cook30 mins Pressurization:20 mins total55 mins
Ingredients
- 1 cup dried black beans (not soaked)
- 3 ½ cups water
- 1 whole chipotle pepper (from a can in adobo sauce)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 cup brown rice , rinsed
- sea salt
- 1 ¼ cups water
- lime slices & fresh cilantro , for serving
Instructions
- In the bottom of the Instant Pot, add the dry beans, water, whole chipotle pepper, cumin and oregano.
- In an oven-safe bowl that is roughly 7 inches in diameter, add the brown rice, ¼ teaspoon of salt, and 1 ¼ cups of water. Place a 2.5-inch trivet in the beans at the bottom of the pot so you can place the bowl of rice on top.
- Secure the lid to your Instant Pot and move the steam release valve to SEALING. Press the MANUAL or PRESSURE COOK button on your machine, then cook at high pressure for 30 minutes. It will take about 10 to 15 minutes for the Instant Pot to come to pressure before the cook cycle begins.
- Once the cook cycle is complete, let the pressure naturally release for 10 minutes. The Instant Pot screen will read LO:10 when 10 minutes has passed. Move the steam release valve to VENTING to release any remaining steam pressure. When the floating valve in the lid drops, it’s safe to open the lid.
- Use oven mitts to remove the bowl of cooked brown rice, and the trivet from the beans. Use a spoon to remove the whole chipotle pepper (so you don't bite into it later), then stir the beans and test for tenderness by pressing one against the side of the pot with a fork. When they mash easily, season with ½ teaspoon of salt. (If they are not tender, you can always return the lid and cook for 5 more minutes, but don't add salt until they are done.)
- The beans will be sitting in excess liquid, so you can use the SAUTE function if you'd like to get rid of that quickly. I've found they get less watery the longer they sit in the pot, so I don't always use the sauté function and instead serve them with a slotted spoon.
- Serve the cooked rice and black beans with your favorite burrito bowl toppings, like shredded lettuce, salsa, guacamole, a squeeze of lime juice, and some fresh cilantro. I like to store the leftovers separately to keep them more visually appealing, but you can store them together for an easy-to-grab lunch later. Leftovers should keep in the fridge for up to a week.
Notes
Nutrition information is for 1/4 of this entire batch. It’s automatically calculated using an online ingredient database, so it’s an estimate, not a guarantee.
Update Note: This recipe was updated slightly in 2026 to use more water for cooking the black beans. I learned while testing black beans in the Instant Pot that using more water ensures that no beans end up too firm.
Stove Top Directions: If you don’t have an Instant Pot, you can make this recipe on the stove using two separate pots. I would start with the dried beans because they’ll take longer to cook than the rice. Since water evaporates with stove top cooking, you’ll need to cover the beans with close to 3 inches of water, instead of using the measurements given in the recipe, but include the rest of the ingredients as called for above. Bring to a boil over high heat, then lower the heat to a simmer and cook until the beans are fork-tender. I’d start check on them after 1 hour, but it may take up to 1 hour and 45 minutes for them to be ready. Season the black beans with salt AFTER they are tender for fastest cooking results. Brown rice takes 30 to 45 minutes on the stove, so cook that according to your package directions, and then serve it together with the black beans when both are ready.
Nutrition
Calories: 339kcal | Carbohydrates: 66g | Protein: 14g | Fat: 2g | Sodium: 16mg | Potassium: 855mg | Fiber: 9g | Sugar: 1g | Calcium: 85mg | Iron: 3.6mg
More Recipes to Try
- Homemade Guacamole
- Healthy Ground Beef Tacos
- Slow Cooker Chicken Tacos (with a sneaky veggie)
- Creamy Chipotle Sauce
If you try this recipe, please leave a comment and star rating below to let me know what you think.
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I make this more than every other recipe in my repertoire. My kids ask for it weekly!
So simple yet so delicious! I LOVE rice and beans and I LOVE chipotle as well. I think I like this version better than Chipotle though! It’s perfect exactly as pictured, with the avocado, cilantro, green onions, lime juice and lettuce for toppings. I like to soak my beans and grains and I was able to make it work for this recipe too, which was a bonus cause I can assemble the ingredients the night before or in the morning and program the instant pot to have it ready for later! I use brown rice and have tried many different kinds of beans and cook for 20 minutes with natural pressure release. Thank you!
Delicious, quick, and easily adapted with your favorite toppings!
This was a great recipe! I used a homemade taco seasoning mixed in with the beans while cooking and used broth for the rice. I made shredded chicken to go with it but it really didn’t need it, just the beans and rice with toppings would have been plenty and I am planning to do it that way next time. Thanks so much for sharing this!
Hello, I was wondering if White rice and black beans is considered food combining?
Looking at your chart, it looks like it may not be ideal. Love your recopies and following your
menus 🙂
I like the idea of making rice and beans at the same time, so thanks for this recipe. So, it says the servings is 4. Does that mean it serves 4 people?