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    Home » All Recipes

    Pressure-Cooker Chicken, Black Bean and Rice Burrito Bowls

    Jul 21, 2017 · 438 Comments

    Jump to Recipe

    These burrito bowls cook under pressure for only ten minutes. The result is a one-bowl meal that’s loaded with flavor!

    Chicken, Black Bean, and Rice Burrito Bowls in white bowl topped with cheese and chopped cilantro. A fork sits beside the bowl.

    The Chicken

    One of my favorite things about using an electric pressure cooker is that it gives me the ability to make a “one bowl” meal in minutes. Take these burrito bowls. Combine chicken, black beans, rice, and salsa with some sautéed onions and garlic, and, after ten minutes under pressure, you’ve got yourself a tasty meal.

    So little work! So much reward!

    When using a pressure cooker, I often use boneless, skinless chicken thighs instead of boneless chicken breasts. The meat always cooks up moist and flavorful. Where, in my experience, the chicken breasts sometimes come out rubbery.

    To make life easier, buy a package of boneless, skinless thighs. They’re sometimes labeled, “Thigh Filets”. Then cut the chicken into bite-size pieces, about one to two inches each. (update: see note below about chicken breasts)

    The Black Beans

    Next up: Black Beans. In my opinion, black beans are the BEST beans. I love ’em so.very.much. Use low sodium or no salt added black beans. If you don’t like black beans, replace them with pinto beans.

    The Rice

    For these bowls, I like plain, ‘ol long grain white rice. You could use any white rice that you have in the house. Just don’t replace the white rice with brown rice. The cooking time for brown rice, even in a pressure cooker, is vastly different.

    The Chili Powder

    Do you love chili powder? I LOVE chili powder! Since it’s a spice blend (usually containing dried chili powder, cumin, garlic), the flavor varies from brand to brand. I use Penzey’s Regular Chili Powder. It doesn’t add much heat but it adds a nice kick of flavor.

    If you want to add some heat, use Penzey’s medium or hot chili powder.

    The Salsa

    Confession time: There are two types of salsa in my kitchen: cooking salsa and all the other salsas.

    The collection of salsa that I use for chips and as a topping on foods salsa is REALLY spicy and flavorful. It would take over a dish in 0.02 seconds flat. So I tend not to cook with it.

    For cooking, I want something that adds flavor but doesn’t overpower the dish.

    Bottle of Chi-Chis brand salsa.

     

    Enter: Chi-Chi’s Medium Thick and Chunky salsa. Yes. I said Chi-Chi’s.  No, that’s not a typo.

    This salsa works really well in dishes like this one. It’s a simple blend of tomatoes, peppers, onions, and garlic. That’s it. And that’s all I want from it.

    If you have another salsa that you love and enjoy cooking with, use it! (And then let us know in the comments what you used. The salsa affects the flavor. If you find something amazing, share the love!)

    The Chicken Stock

    Two cups or one can of chicken stock helps build and maintain the pressure needed for the pressure cooker to seal. Don’t skip this ingredient.

    To keep the amount of salt in check, I always use a low sodium or unsalted chicken broth. Two really good ones are Trader Joe’s and Kitchen Basics Unsalted Chicken Stock

    Chicken, rice, and black bean burrito bowl in white bowl.

    Topping it: Cilantro and Cheddar Cheese

    As soon as you open the lid of the pressure cooker, this dinner is ready to eat. You don’t need to top it with anything. But what fun would that be?

    A sprinkle of Cheddar cheese and, if you don’t hate it, cilantro finishes the burrito bowls nicely.  If I have some sour cream hanging out in my fridge, a dollop always seems to find it’s way into my bowl. And my husband always adds some pickled jalapeños and a spoonful of hot salsa to his bowl. So dress it up–or not–as much as you’d like.

    Lunches or Leftovers

    Consider making a batch of these burrito bowls and dividing it into four or five containers for a week’s worth of easy lunches. To heat, add about a half teaspoon of water. Cover with a microwave cover/steamer and heat for a minute or so. (Reheat time varies based on your microwave.)

    If you have a small portion leftover and want to get another meal out of it, cook up an egg, and plunk it onto the hot rice. This makes such a delicious dinner!

     

    UPDATE: Chicken Breasts

    Lots of folks have wondered if chicken breasts can be used in this recipe. Absolutely! Simply swap the chicken thighs for boneless breasts. You don’t need to adjust the cooking time.

    Chicken, Black Bean, and Rice Burrito Bowls in white bowl topped with cheese and chopped cilantro. A fork sits beside the bowl.
    4.97 from 32 votes
    Print

    Pressure Cooker Chicken, Black Bean, and Rice Burrito Bowls

    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 4 people

    Ingredients

    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 1 clove garlic minced or put through a garlic press
    • 1 teaspoon chili powder (I used Penzey's Regular Chili Powder)
    • 1/2 teaspoon Kosher salt
    • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
    • 1 (15.5 ounce) can black beans, rinsed (preferably low or no salt added)
    • 1 cup long grain white rice uncooked
    • 1 cup salsa (I used Chi-Chi's Thick and Chunky Medium Salsa)
    • 2 cups OR 1 (14.5 ounce) can chicken broth (preferably low or no sodium)
    • 1/4 cup chopped cilantro for serving, optional
    • 1/4 cup grated Cheddar cheese for serving, optional

    Instructions

    1. Set electric pressure cooker to the saute setting. Heat olive oil until it shimmers but doesn't smoke. Add the onion and cook until soft, about two minutes. Add the garlic and cook an additional minute. Add chili powder and salt. Stir to combine. Add the chicken, black beans, rice, and salsa. Stir. Pour chicken broth over the mixture.

    2. Lock the lid in place. Set a 10-minute cook time on high pressure.

    3. Once the cook time completes, quickly release the pressure.

    4. Open the lid away from your face. Stir with a wooden spoon or rubber spatula. 

    5. Serve with chopped cilantro and grated cheddar.

    Reader Interactions

    Comments

    1. Barbara says

      September 19, 2020 at 6:51 pm

      5 stars
      This tastes exactly like Chipotle’s burrito bowl. Not kidding. I’m a very picky home chef and it takes A LOT to impress me. I made this exactly to the letter. I HIGHLY recommend topping your bowl with cilantro, cheddar cheese and most important – fresh cut salsa (like pico de gallo) and crushed tortilla chips. No need to go to Chipotle anymore! Thanks for a great recipe! So happy to have found your blog

      Reply
    2. Nicole says

      September 29, 2020 at 2:47 pm

      4 stars
      Used instant pot Plus mini (3 quart) so the cooking time varied for pressure. Took me 30 min and stirring halfway through. Also took lid off and stirred for 1 or 2 min to cook off excess liquid

      Reply
    3. Lori says

      November 07, 2020 at 8:23 pm

      5 stars
      Really enjoyed this delicious recipe. The mixture was nicely thickened. I used chicken breast and cut it into cubes. Will definitely make again.

      Reply
    4. Chris R says

      December 17, 2020 at 1:41 pm

      Hi. I’m in self isolation and loved this the first time I made. Craving a burrito bowl and I don’t have salsa. Can I substitute a can of rotel tomatoes and just add a little more garlic? Thanks

      Reply
      • Elizabeth says

        December 18, 2020 at 4:05 pm

        Yes! That will work. The flavor will be a little different but I think adding a little bit of garlic would be great!

        Reply
    5. Nick says

      December 29, 2020 at 3:28 am

      I tried this recipe twice and want to share what I learned.

      First: one of the comments says this is “just like Chipotle”. It’s not. Chipotle’s ingredients are prepared and seasoned independently, and it’s just not the same!

      Second: I used low sodium chicken broth AND omitted the half teaspoon salt. This was a mistake – it needs that half teaspoon.

      Third: the rice came out overcooked. On my second attempt, I left my pressure cooker on saute mode after adding all the ingredients EXCEPT the rice, and I let it come to a boil. Then I stirred the rice in, waited 1 minute, and then threw the lid on and flipped it to pressure cook. MUCH better – the rice was nearly perfect. If I cook it again, I’ll wait 2 minutes before throwing the lid on and starting the pressure cook.

      Fourth: it came out with no heat or chili/spice flavor at all. 1 teaspoon chili powder just isn’t enough. The second time I made it, I added an extra teaspoon of ground ancho chile powder, and an extra teaspoon of cayenne pepper powder. This was MUCH better – still no “heat” or spiciness, but it brought out flavor.

      Fifth: there’s quite a bit of rice in the end result. I might add more beans next time.

      Reply
    6. Ron says

      December 31, 2020 at 2:30 pm

      I make this all the time and my son loves it. I’m about to go away and won’t have access to my instant pot for a few weeks. Do you have any tips on a stovetop method that might work?

      Reply
      • Elizabeth says

        January 01, 2021 at 5:18 pm

        Hi Ron,
        I don’t but now I want to make a stovetop version. That’s a great idea!

        Reply
    7. Victoria Clark says

      January 26, 2021 at 12:20 pm

      5 stars
      Do you know how many calories per serving? I track on MyFitnessPal and can’t find anything comparable.

      Reply
    8. Maria says

      January 30, 2021 at 10:01 am

      Is there a way to sub cauliflower rice?

      Reply
      • Elizabeth says

        February 01, 2021 at 11:38 am

        I don’t think so.

        Reply
    9. Pam graffice says

      February 13, 2021 at 2:36 pm

      5 stars
      Am I the only person that gets the burn notice when they cook rice in instant pot? I rinse it but when I stir into a recipe I get burn every time. I have learned to not stir in the rice but lay on top and pat down so liquid covers it.

      Reply
      • Elizabeth says

        February 17, 2021 at 9:51 am

        You aren’t. It seems that some Instant Pots do this. I’m not sure why. It’s super frustrating!

        Reply
    10. Fred Flint says

      February 23, 2021 at 8:35 pm

      For chicken breast I would cut it a little thinner than 1 inch squares for more flavor soaking in. Maybe 1/2″ by 1″.

      Reply
    11. Jenna says

      March 07, 2021 at 8:55 am

      Has anyone tried freezing leftovers? Does it work well?

      Reply
    12. Darryl says

      March 08, 2021 at 4:12 pm

      Instant pots require a cup of thin liquid to build pressure. If you stir everything together you are making a thick liquid and you will get a burn notice as food will stick to the bottom of the pan. This is especially true of a recipe with tomato paste. Don’t stir it until the cooking is finished!!!

      Reply
    13. Debi says

      March 20, 2021 at 9:22 pm

      5 stars
      Followed recipe exactly and so delicious that I’m going to add it to the menu again next week! We scooped into small flour tortillas bowls and topped with green onions, sour cream and cheddar.

      Reply
    14. Jennifer Coke says

      April 07, 2021 at 6:45 pm

      5 stars
      This was excellent! I paid attention to the people who said it wasn’t spicy enough and added extra Chile powder, cumin, and black pepper. Served with guacamole and sour cream.

      Reply
    15. Morgan says

      April 20, 2021 at 2:27 pm

      5 stars
      This has been made several times and for varying people in my house…all with rave reviews! I add a can of corn to mix. I also added sour cream and guacamole to my toppings.
      I forgot to dice the chicken first last time I made it so I shredded it instead…so good!!

      Reply
    16. Simone says

      February 13, 2022 at 4:58 am

      5 stars
      Yummo, first time making this and oh so delicious. I didn’t have any salsa so used a small jar of taco sauce, 3 extra diced tomatoes, more garlic and the consistency was perfect. So quick and easy! Topped with Greek yoghurt as I had no sour cream.

      Reply
    17. Pam says

      April 22, 2022 at 6:49 pm

      Hi, will a stove top pressure cooker be okay to make this delicious recipe? Because I don’t have an electric instant pot.

      Reply
      • Elizabeth says

        April 25, 2022 at 1:20 pm

        Yes. But I haven’t tested it in a stovetop cooker. So I’m not sure of the cooking time. It’s usually a little less on the stovetop.

        Reply
    18. Jean says

      January 19, 2023 at 5:47 pm

      My daughter sent this to me. She made it and her son age 10 loved it so much he ate two bowls. The a day to two later when his mom asked what he would like for dinner he asked for the burrito bowls. since they had just had it, his mon suggested beef. She tweaked the recipe using ground beef and ranch style beans. Plus about 1/2 packet of taco seasoning. Then added 1/2 can southwest corn mixture. He loved this version also. Now I must try it.

      Reply
    19. Travis says

      February 17, 2023 at 10:21 pm

      5 stars
      How many calories are each serving?

      Reply
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    Elizabeth Barbone

    Elizabeth Barbone is the founder and recipe developer behind Cook Fast, Eat Well. A food writer for over 15 years, she's built a reputation for creating easy recipes that work.

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