These burrito bowls cook under pressure for only ten minutes. The result is a one-bowl meal that’s loaded with flavor!
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.
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
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.
Pressure Cooker Chicken, Black Bean, and Rice Burrito Bowls
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
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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.
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Lock the lid in place. Set a 10-minute cook time on high pressure.
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Once the cook time completes, quickly release the pressure.
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Open the lid away from your face. Stir with a wooden spoon or rubber spatula.
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Serve with chopped cilantro and grated cheddar.
Patricia says
HI – Do you think this will work with frozen vegetarian chicken strips? Can I put them frozen in the pot with the other food or should I make them separately and then add them when everything is done? I never know whether the frozen veg products will get overcooked in the IP, so I usually add them at the end, but I’d like to get rid of this extra step.
That’s a nice looking bowl of food!
Elizabeth says
I’d worry they’d overcook. To test it, I’d put a few in and see how it goes.
Minnie says
This was very good. I used jasmine rice and Frontera mild tomato salsa with a little less broth and it turned out great. I also used a taco seasoning mix instead of the chili powder. I topped my bowl with some pico de gallo, jalapeño slices and sour cream. It’s a very versatile recipe. I’ll definitely make it again.
DeeDee T says
I just bought my Instant Pot and this recipe was used for the maiden voyage. I was so skeptical, couldn’t believe it would cook in 10 minutes and if it did, I didn’t think it would have much flavor. Boy was I wrong! Yes it was cooked to perfection in 10 minutes and the flavor was amazing. I added some black olives, cheese and chopped cilantro after cooking. Next time I’ll add some avocado and chopped peppers. You can have fun with this and add your favorite foods. Reminds me of the bowls at Moe’s. Thanks. Now I can’t wait to try another recipe in my new Instant Pot.
Sue Kaiser says
Thanks!! This sounds right up my alley!!
Terry Yarham says
Very Good! Made this tonight – added a green pepper with the onion, then after it was done stirred in a bit of hot sauce and a bit of Wright’s Liquid Smoke! We’re putting this on our regular rotation.
Naoko Fujimaki says
I just made this tonight and it was delicious! Added yellow pepper, green olives, cumin and paprika for fun. Thank you for the great recipe. One of my most successful Insta Pot dishes so far.
Viv says
This is my second time making this recipe. I used chicken breast only because of my daughter’s diet but it turned out just fine. If I was making it for myself, I would definitely use thighs. My daughter however ate it all up until it was gone!! Thank you. This recipe is a keeper!
Shawn says
Would cooking time change if I doubled the recipe?
Elizabeth says
I don’t believe so!
Cheryl says
Love this and have made it several times hVe you ever doubled the recipe
Cqndy says
Any replacement suggestions or adjustments if you need to leave the the salsa out. I can’t eat tomatoes.
Elizabeth says
I’d use a tomatillo salsa (also known as salsa verde).
Cindy Kurr says
I am confused on if it makes a difference if you use the steam, poultry or manual button. Thanks. Nesbie
Elizabeth says
Manual button.
Torey says
Amazing! Thank you so much for this. This has changed my life!
Elizabeth says
Glad you liked it!
Theresa says
What is the serving size….a cop, 2 cups? I log everything I eat and am not sure how to log this. Thanks!
Elizabeth says
I’m not really sure. Sorry. I think it’s about 2 cups but I can’t say for certain.
Dee says
I have thai jasmine rice, I don’t have the bag so I can’t say exactly but it’s white. Will this work ok in this recipe?
Elizabeth says
That will work!
Becky says
I’m very new to Instant Pot and I made this twice and both times the rice was mushy (I think I may have put it on Steam the first time so I tried again!). Flavor was good but I don’t like mushy rice. If I decrease the liquid will the rice be less mushy or will I need to decrease the time (and cut chicken in smaller pieces) to get that result? Thanks!
Elizabeth says
The rice shouldn’t be mushy. What type of rice are you using? Instant rice doesn’t work in this recipe.
Becky says
I’m using Jasmine rice
Robyn says
This is one of the best recipes I’ve made in my Instant pot! It is absolutely delicious! The 1st time I made it as written except I used homemade taco seasoning instead of the chili powder. The 2nd time, 2 days later I made it for a vegetarian with vegetable broth and without the chicken. Both times it was excellent! Thanks so much for sharing this:) I know I’ll be making this often!
Elizabeth says
I’m so glad you enjoyed it!
Erin Kubena says
This was so yummy! My kids (20 and 16) both really liked it and thought it needed to be added to the line up. I used frozen chicken breasts and cooked at pressure for 15 minutes.
Jan says
Print button doesn’t work 🙁
Elizabeth says
Oh no! I’ll look into that asap!
Teena Jefferson says
I made this as my first Instant Pot meal and it was delicious!! My husband and my son loved it. I followed the recipe exactly as written and it was perfect!
Kristin says
LOVED this super easy recipe. It had some extra liquid so I might try to decrease by a bit next time. We topped with some sour cream, avocado, and shredded cheese. This will be a regular in our home!
Elizabeth says
I just made this and it was a hit!! Easy and flavorful! I used brown rice instead of white, following the instructions another commentor Kozette helpfully listed, using one cup of brown rice with 1 1/2 cups of water and cooking everything for 20 minutes. I also browned the chicken in the Instant Pot first. Thanks for the great recipe!
Hayley says
Is the 1.5 cups of water in addition to the chicken stock? Do you rinse or soak the rice beforehand? Sorry if this seems obvious, I JUST opened the box. Not even the water test yet.
Elizabeth says
Yes. 1.5 cups of water plus chicken stock. I don’t rinse my rice but you can if you’d like. 🙂
Brianne Callister says
When EVERYONE at the dinner table LOVES it you know its a keeper. Not a single bad thing to say about it. Thanks for the treasure!
Nicole says
I made this—YUM! It was perfect…only issue is that I should have doubled it to have leftovers!
Jessica says
Made this tonight and It. Was. DELICIOUS ?
Made it with chicken breasts, added some frozen corn, 1/2 fresh lime juice, cumin and a little taco seasoning. Family approved too!
Sarah says
I finally caved and bought an Instant Pot. And made this for dinner tonight since I had chicken thighs. Turned out great and my picky 7 year old ate it without complaint! Thank you for the recipe!
Rhonda Tenderholt says
if you don’t use the rice, do you cook it the same length of time?
Elizabeth says
Yes, but I’d reduce the liquid to one cup. With no rice, it will be soup if you use the amount of liquid called for in the recipe. 🙂
Allison says
Hi! I don’t know if you’re still answering questions about this recipe since it was posted a while ago, but I am wondering if it is necessary to cut the chicken before cooking? Can I just throw the whole chicken thighs in and call it good? I’m trying this recipe tonight — it looks delicious!
Elizabeth says
You don’t need to cut them. If they are boneless thighs, you can cook as-is. For bone-in thighs, I’d increase the cooking time by two minutes. And, for either, I’d remove the skin or the bowls will end up greasy. Enjoy!
Nicole says
If I freeze this, what would be the best way to reheat?
Elizabeth says
I’d allow it to thaw overnight in the fridge. Then I’d reheat in individual portions in the microwave. Or I’d return it to the pressure cooker, add a splash of water and turn on the saute setting to low. Stir occasionally until warm. (I would not use the pressure setting for reheating this one.)
Pam says
I would like to make half of this recipe – would I still need to have a cup of broth so IP would come to pressure, would that be too much liquid for the rest of the ingredients being cut in half?
Elizabeth says
Half of the recipe would use 1/2 cup of salsa and 1 cup of broth. So you should be fine!
Sunny says
Can you freeze smaller portions for lunches???
Elizabeth says
Yes!
Courtney says
Could you use prepackaged yellow rice in this?and what about leaving out the chicken?
Elizabeth says
Leaving out the chicken would work. I’m not sure about the yellow rice. Some are instant rice and I think that would overcook.
Nicole Morris says
My rice hasn’t cooked the past two times that I’ve made this. The first time I tried doubling the recipe so I thought that was it but this time it was a regular recipe but there is too much liquid left and the rice didn’t cook….I followed the instructions above…
Elizabeth says
Nicole,
If you followed the directions and cook time, there might be an issue with your pot. Is it sealing?
Jennifer Morrison says
This was the first dish I made in my pressure cooker, and it turned out beautifully. I was amazed at how flavourful it was after such a short time.
I wanted to make it a true “one pot” meal with vegetables included, so I added added two large bell peppers, cut up into one inch pieces, and I was happy with they way they turned out.
Barbara says
Very very tasty! I made it with farro instead of rice, and did a natural release instead of quick release. Perfect!!
Karen says
Made this tonight–my first Instant Pot meal. It was a huge success! I used a combination of breast and thigh meat and a can of Trader Joe’s Cuban Black Beans–undrained. Otherwise I followed the instructions exactly, even down to the suggested brands. (I’m a huge Penzey’s fan!!) Thanks so much for a great recipe.
Desiree Morris says
I used quinoa instead of brown rice. I also added a teaspoon of cumin and grated a carrot. Tasty
Sandra :) says
Like previous posters, this recipe was my maiden voyage with my Instant Pot – I’m so glad I chose it because it worked out PERECTLY. I didn’t think the rice or chicken would be cooked in 10 minutes but they were, and the salsa added just the right touch of seasoning. I used diced chicken breasts and they were tender, not tough. There was enough left over (it’s just hubby and I) for another meal, so this was a cook once, eat twice deal – bonus! I think I’ll add black olives (along with the cheese, after cooking) like another poster suggested – that’s the great thing about comments – you get even more ideas from them!
Kat says
Delicious and easy, the third recipe I have made in my Instant Pot. I used frozen chicken and added corn and a few slices of hot pepper. I also used half of the rice and broth and depressurized at 8 minutes and cut up the chicken (which was done) and added riced cauliflower and pressure cooked for the last 2 minutes. Next time I will add the corn and some green peppers with the riced cauliflower at the 8 minute mark and pressure cook for 1 or 2 more minutes.
Sarah says
I just noticed I only bought one pound of chicken thighs, will I need to adjust cooking time or other ingredients?? I’m also trying chipotle seasoned thighs for an extra kick of flavor. Looking forward to dinner tonight!
Elizabeth says
You don’t need to adjust the cooking time. 🙂
Debbie Keller says
I know it says in the recipe that I shouldn’t use brown rice, but is there a way to use brown rice in this recipe? I like to avoid white rice if I can although I used it the first time I made this recipe, and it was delicious!
Elizabeth says
Brown rice takes so much longer to make. I don’t think there’s an easy swap for this one. I’ll work on a bowl that uses brown rice!
Katie says
Do you think dry beans could work ? Maybe if brown rice used for longer cooking time ? THANk you
Elizabeth says
I don’t think dried beans would work well in this recipe.
Krista says
Would you have to increase the cooking time at all if you changed the white long grained rice to a long grained brown rice or a brown basmati rice?
Elizabeth says
Yes. Brown rice takes much longer to cook. I don’t have the cooking time for a brown rice swap for this recipe yet.
Tim says
After owning my Instant Pot for about 8 months I finally used it for the first time today and I used this recipe. For one, it was very easy to use and put the ingredients together. Secondly this tastes soooo good. As a very busy single man I can see myself using this Instant Pot a lot and getting recipes from this site. Thank you.
Susanne M. says
This was awesome. I was worried that there wouldn’t be enough seasoning to satisfy me, but it absolutely did. It seemed a bit liquidy when I opened the lid, but the texture was very creamy and the little bit of cheese on top complimented it perfectly. Outstanding flavor!
I’m looking forward to playing with the seasonings and veggies on this one in the future, but it stands alone as is perfectly. I love a recipe that I can play with!
Mary says
tHi, Would this freeze nicely after cooked? I have a lot leftover.
Elizabeth says
Yes! This would freeze very well.
Brandy says
Hi. I was wondering if it would be the same cook time if I doubled everything. Any suggestions when I double it?
Elizabeth says
The cook time should remain the same. 🙂
Nick says
Doubled the chicken, added a small can of corn and 1/2 teaspoon of cumin and followed the recipe otherwise. Turned out awesome!!! Will definitely be making this one again.
Donna says
OMG!!! This is sooooo good!!!! And so easy! Just got my IP last week and this is the 3rd thing I’ve made. I love it!!! Can’t wait to take some for lunch tomorrow! Thanks for sharing your awesome recioe!
Cindy says
I made this tonight……so easy and yummy! It will be in my meal rotation for sure!