Chipotle Burrito Bowls (in the Instant Pot!)

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Making a Chipotle-style burrito bowl at home couldn’t be easier with the help of your Instant Pot. Black beans and brown rice cook at the same time (from scratch!) in the same pot, in just a 30 minute pressure cooking cycle. No soaking required!

homemade chipotle bowl

I set out to create this recipe because my family has committed to eating at home for the next 30 days, and I knew we’d be missing Chipotle as an easy take-out option. We love their burrito bowls! I usually get the vegetarian burrito bowl with brown rice and guacamole, so I figured making that should be my top priority. I’ve already covered the guacamole recipe!

How to Make Chipotle Burrito Bowls

What I love about Chipotle’s black beans is that they are mildly spiced. They have a slightly spicy kick, but they’re not so hot that my two-year-old can’t eat them, too.

chipotle peppers in adobo sauce

I mimicked their flavor by using a whole chipotle pepper, cumin, and oregano. Chipotle actually uses a few more ingredients in their black beans (according to their ingredient statement) but if you know me, you know I’m a lazy cook and I know I’m not going to pull out too many ingredients to make an easy weeknight meal.

Chipotle Burrito Bowls at Home

The perk of making these burrito bowls at home is that you save money and calories. By making this at home, you are avoiding the added oil that Chipotle adds to both their rice and beans. And by making these items from scratch, this recipe is as cheap as possible!

This recipe uses the magic of pot-in-pot cooking. I use a 2.5-inch trivet and an oven-safe bowl that’s roughly 6 or 7 inches in diameter (I use my salad bowls from West Elm) to cook the brown rice at the same time as the beans. I’ve heard you can also place the trivet that comes with your machine directly on top of the beans, but that would be a little messier.

pot in pot brown rice

I think the flavor of this recipe is remarkably similar to Chipotle’s, while also being incredibly easy to throw together. The whole process should only take you 5 minutes before you seal the lid!

pot in pot brown rice

What You Should Know About Your Instant Pot

In case you’re intimidated by your Instant Pot, all you need to know is in the photo below. When the floating valve in the lid “pops up” you’ll know your Instant Pot is pressurized, and the cooking cycle should begin soon after.

instant pot steam release valve

When the natural release is done, you move the steam release valve to “venting” and then the remaining pressure will release through the top. You’ll know it’s safe to open the lid when the floating valve has dropped again, signaling that the pot is no longer pressurized.

Instant Pot Black Beans

This recipe produces cooked black beans from scratch, without the need to soak them ahead of time. (You can if you want to, but it will shorten the cooking time and changes the rice you can use. See the notes below.)

instant pot black beans

In my experience, it’s best to have the beans covered in water for even cooking results, so when this recipe is done there is a little bit of cooking liquid leftover. When I’m in a rush, I serve them right away with a slotted spoon, but if you prefer you can use the Instant Pot’s saute function

vegan chipotle burrito bowl

vegan chipotle burrito bowl
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5 from 17 votes

Chipotle Burrito Bowls (in the Instant Pot!)

These Chipotle Burrito Bowls are an easy one-pot meal in the Instant Pot. The black beans & brown rice cook from scratch at the same time! No soaking required.
Course Main Course
Cuisine Mexican
Keyword black beans, burrito bowl, chipotle, rice
Prep Time 5 minutes
Cook Time 30 minutes
Pressurization: 20 minutes
Total Time 55 minutes
Servings 4
Calories 339kcal


  • 1 cup dried black beans (not soaked)
  • 2 1/2 cups water
  • 1 whole chipotle pepper (from a can in adobo sauce)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 cup brown rice
  • sea salt
  • 1 1/4 cups water
  • lime slices & fresh cilantro , for serving


  • 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, 1/4 teaspoon of salt, and 1 1/4 cups of water. Place a 2.5-inch trivet into the beans at the bottom of the pot, so you can place the bowl of rice on top of that.
  • 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 that later), then stir the beans and test them to make sure they are tender by pressing one against the side of the pot with a fork. When they mash easily, you may season them with 1/2 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 a little bit of liquid, so you can use the SAUTE function if you'd like to get rid of that quickly. I've found that they become less watery the longer they sit in the pot, so I don't always use the saute function and simply serve them using a slotted spoon instead. 
  • 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.


Calories: 339kcal | Carbohydrates: 66g | Protein: 14g | Fat: 2g | Sodium: 16mg | Potassium: 855mg | Fiber: 9g | Sugar: 1g | Calcium: 85mg | Iron: 3.6mg
Per serving: Calories: 339, Fat: 2g, Carbohydrates: 66g, Fiber: 9g, Protein: 14g

Recipe Notes:

  • If you would prefer to use soaked black beans, they cook in just 9 minutes at high pressure. With that short of a cooking time, I would use white rice instead of brown in this recipe. You’ll still need to use a natural release of 10 minutes so that foam doesn’t spurt out of your steam release valve and make a mess.
  • For spicier beans, add another chipotle pepper before cooking. You can always add a teaspoon of the adobo sauce from the can if you like a little more smoke or spicy flavor, too.
  • To make the rice more like Chipotle’s, stir in a squeeze of lime juice and fresh cilantro before serving. You can add some lime juice to the beans, too! The perk of cooking your own is that you control the seasonings, so feel free to add more to your taste.

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 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.

Reader Feedback: Have you ever made your own beans from scratch before? I’ll admit, the Instant Pot makes me much more likely to do it now that it’s so hands-off!

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Megan, this recipe was so good! Who needs Chipotle with this recipe!The kids loved it. You know you have a winner when you keep hearing “Thanks, Mom. This so good. Thanks for another great recipe.

Gina Jankovich

I make beans from scratch in my crockpot often. After I soak them, I drain and rinse them. I put them in my crockpot with enough boiling water to cover them, and cook them on high until they are as soft as I want them. The time it takes depends on the volume of beans and the type of beans. One thing that helps me is an appliance timer. For example, I can set the crockpot to cook for four hours overnight, and I don’t have to be present to turn off the crockpot. They are still hot when I arrive in the kitchen in the morning, ready for me to put in a recipe or freeze for later.


Hi Megan! This recipe looks amazing and I can’t wait to try it out! Do you use the 6” diameter x 2.7” height trivet? I didn’t see a 2.5” choice on the link you provided for Amazon. Thanks for help with this question!

    Megan Gilmore

    Yes, they keep changing the dimensions in the Amazon description, but that is the same one I have!

Debra Lindsay

Hi Meagan. Love this recipe. However every time I’ve tried the pot in pot cooking with rice it’s under cooked, crunchy. In this case i added to the beans and sauteed until done. Any suggestions? Should I soak the rice before cooking?

    Megan Gilmore

    Are you definitely using white rice? If so, soaking might help or even adding 1/2 cup more water next time.


Hi there I’m from France and wonder How to replace the Chipotle pepper. Can you describe what it looks like? We only have red pepper cans soaked in olive oil. But it is not spicy at all.
Thank you so much, I’m looking forward to cooking this.


This recipe is GENIUS. Thank you for teaching me how to cook pot-in-pot with my Instant Pot, because it’s such a time saver for dinner. These beans were spiced perfectly to my taste, and the brown rice came out so fluffy! Thank you!


Made this for dinner the other night. It was a big hit! AND so simple to put together – I love it! Do you think there would be any problems with doubling the recipe? Thanks!!


    I would like to know this too!!


    I’ve thought about this but I’m not sure it would fit properly depending on the size of your pot. In my 6 quart, I would have to use a taller trivet and a bigger bowl for the rice and I just don’t think the lid would fit. If you have an 8 quart then it might work – I don’t see any reason why the cook time would be different!

Heather Yardy

I’ve made this twice now. Once with just beans and the second time with beans and quinoa instead of rice. 1 cup of quinoa to 2 cups water. It turned out perfectly! I loved being able to cook 2 things at once! It was so easy and delicious!


    Same cook time??

Gabriel Lee

Love it. Use it a lot. Thanks!


Love this, so good! Nailed it with the flavor of the rice. I made the recipe exactly as written, next time will add 5 more min of high pressure since my rice wasn’t fully cooked and had excess water. Whole family loved, thanks!


Our family is obsessed with this quick and easy weeknight meal. My two year old loves to help me measure the beans and rice! How would you recommend doubling the bean portion of the recipe? Would you double the water if you doubled the beans? And time? Or time would be the same? Thank you!


    So so good! Thanks Megan, for all your trials & testing to come up with such great recipes.


I have this in the instant pot cooking right now for the first time and I can’t wait to try it! Loved the red beans and rice from your cookbook, but this recipe was quicker to put together, which is awesome! I’m curious how long the leftover chipotle peppers will stay good in the refrigerator. Thank you!


    I keep my leftover canned Chipotle peppers in a sealed container for months at a time in the fridge and they have never turned. I add them to many dishes.

Lisa Middlebrooks

Great recipe! I had no idea I could use my pressure cooker to cook both beans and rice at the SAME time…

Alice Bair

Where’s the recipe for the dressing?


This is such a great recipe. Rice comes out perfectly; I do have to cook my beans a bit longer but they are older. My tip for the leftover chipotle peppers from the can: freeze them individually on a silicone mat (the sauce will stick to the pepper when frozen), then store in a jar in the freezer – you can take one out at a time!

amy tortorich

Game changer! beans and rice were perfect. I didn’t have the adobe chili and I used a black bean soup mix as those where the only black beans I had and just used that seasoning. IT was delicious and used her Vegan nacho cheese on top. I doubled the recipe as I have a big family and it all worked.

Carolyn Naylor

I finally got through using my insta pot after having it over a year. Thank you for the step by step. only thing I was a little disappointed that my meal turned out a little bland. I love the chipotle bowl, so flavorful. Would you recommend doubling the seasonings?

Thank you for sharing all your fabulous tip, tricks and recipes

Carolyn Naylor


This is on regular rotation in our home. So versatile and yummy!

Kacey Conyers

Can you double this with the pot in pot method? Or would there not be enough room? Thanks!


I make this almost every week. Usually I just use a packet of taco seasoning in the beans, and add some ground chipotle pepper instead of canned. I also use chicken stock in the rice. So easy and versatile.


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?


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 🙂

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