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
-
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.
-
Lock the lid in place. Set a 10-minute cook time on high pressure.
-
Once the cook time completes, quickly release the pressure.
-
Open the lid away from your face. Stir with a wooden spoon or rubber spatula.
-
Serve with chopped cilantro and grated cheddar.
Pam V says
Hello, Quick question. Do I drain the liquid from the can of beans before adding them ?
Elizabeth says
I do! Drain and rinse.
Enjoy!
ReeNee says
I made this with chicken breast, and it came out GREAT! A really quick, and easy throw together meal, truly ready in 10 min. Thank you! Ps, I have a Fagor Lux Multi-cooker, FYI, not an IP. Just in case anyone is wondering. 🙂
Nicole D says
This recipe is delicious! It works very well as written, the flavours are excellent. I used a mango salsa this round, but will try a spicier salsa next time to switch it up. I added a can of corn to it as well and that was a great addition!
Kathie says
I have an Instant Pot Ultra 6qt. I made this for my husband a couple of nights back. Just before it came to pressure, I got the BURN message and rice was stuck in bottom. I’d never had thIs happen before, but read about others. I cancelled, took everything out, cleaned the pot and even added more broth. I restarted it and it did the same thing a second time. I took out and finished on stovetop. I used thick salsa. Could this have caused it? TIA.
Elizabeth says
Interesting! Perhaps it is the thick salsa. I’m also wondering if the size of your Instant Pot might have also caused a problem.
April says
Would you make any adjustments if using the 6qt?
Elizabeth says
Nope! This recipe was developed with the six quart IP. So you’re good to go!
Judy says
So having his same issue. I’ve made this recipe for 2 years in my lux 60 with no issues at all. It’s one of our favorite recipes. Now I have a Duo 6qt and every time I make this I get the burn notice. Every single time. I’ve tries reaching out to IP about my unit and it passed their diagnostic test of course.
Amanda says
Can you use pre-cooked chicken?
Amanda says
Also do you switch the rice button after you saute?
Elizabeth says
No. Use the manual (or pressure) setting.
Elizabeth says
Hi Amanda,
I think pre-cooked chicken would taste overcooked in this recipe.
Tonya says
I just made this with leftover chicken and it was good. Didn’t taste to cooked.
Pamela Field says
Is it possible to omit the rice?
Elizabeth says
Not for this recipe because then the bowls would turn out too soupy.
Jessica says
This was very tasty! easy to prepare and done so quickly! 10 mins was perfect. Chicken was tender. We served it with extra salsa for those that like it hotter. Topped with cilantro, sour cream, and cheese. With a few tortilla chips it was a fun dinner. Thank you!
Nathan says
Just tried this following recipe exactly. Oil heated up way too fast and burned the onion and garlic in 6qt instant pot. Then when it finally reached pressure we got the burnt message. Not impressed with this as we ended up with too much liquid, undercooked chicken and burnt rice on the bottom.
Elizabeth says
I’m not sure what you meant by the “oil heated up too fast.” Sounds like your sauté setting might have been on high, not regular.
Kin says
I have to say thank you thank you thank you we love this recipe. I have shared it with so many friends and family and my weight watchers group, we use chicken breasts as they are free on the new freestyle program and for 1 1/2 cups it’s 5 points. It is so flavourful and absolutely delicious. Thank you again
Misty says
Kin, thank you for putting the WW points in your reply! I am making this today and was going to add up the points. So glad to have the recipe and points! ?
Teri says
I’ve made this twice, and it came out perfect and delicious both times! I’m wondering about the nutritional information.. how many calories, protein, etc. per serving?
Thanks!
Teri
Elizabeth says
Hi Teri,
I’m not sure. Best to plug the information into a nutrition calculator.
Jessica says
Just calculated the macros. If you make it 5 servings instead of 4, it is 484 calories per serving with 4 g fat, 50 g carbs, and 62 G protein.
Regina says
I just opened my IP and this was the first recipe that I tried. It worked great. My super picky 14 year old liked it, so that’s a win-win any day! I served it with extra salsa, Mexican blend cheese, and sour cream. I also served soft tortillas, so we made burritos out of it. I used mild salsa because I wanted to make sure I did’t overwhelm the dish with something hotter, but I think it can take it. Next time, I’m thinking about adding in a can of green chilies. Thanks so much for a wonderful recipe. I have “pinned” it for next time!
Jennifer Park Cox says
The recipe does not have garlic in it but you mention it in the instructions? Can you advise. Thanks!!!
Elizabeth says
Hi Jennifer,
Garlic is called for in the ingredient list. You need one clove.
Jennifer Park Cox says
JUSt made it. Yummmmmmmm and your Mac and cheese was a hit too!!!!
Edward John says
FAM makes a request to keep this recipe. Made it vegan, by subbing out chicken, cheese, & black beans. So, I changed the chicken for soy curls, cheese for Chao vegan cheese, and pinto beans for the black beans. Will be making again for sure.
Christina says
I, too, got the “burn” message, using my 8 qt IP. Rice was burned to the bottom. I scraped the bottom, added more broth just to make sure, got “burn” again. I’ve switched it to slow cooker mode to hopefully avoid having to throw it all out, but it certainly won’t be done in time for supper. Looks like cereal or sandwiches for tonight 🙁
Elizabeth says
I’m thinking that this recipe does not work in the 8 quart. I’ll update the recipe. Sorry you had this experience. 🙁
Kelly says
I have an 8 quart and have found that if I layer the rice on top instead of mixing it through as the recipe says and then pour the broth over everything it doesn’t burn. So, mix onion, spices, beans, chicken and salsa. Then evenly layer rice on top of that mixture, followed by broth being poured over top.
Keely says
I’ve made it in my IP 8qt multiple times with no burn notice! We love this recipe!
Stacey says
Mine is 8 quart and I had no problem with it overcooking or burning. I don’t know that it was on high but it cooked for 18 minutes after the pressure built up. It was so delicious. I added a bag of frozen corn and a bag of frozen peas.
Rebeca says
I just made it in a 8qt and it worked well. In another different recipe the author explicitly says to stir well after adding liquid, in this case the broth. Maybe when you add the broth you have to make sure you stir it well and nothing is stuck on the bottom or sides. I hope that helps
Shawna says
I made this exactly as the recipe described and it was perfect !! Will definitely make it again !!
Andrea says
When you double instant pot recipes do you need to alter times?
Elizabeth says
Most of the time, no. You don’t need to alter the cooking time. Always be sure that the pot is NOT more than half full whenever you double a recipe.
Ann Morelli says
I just received my 8 qt Duo yesterday and was interested in trying this recipe tonight, as I have all the ingredients. Elizabeth, I see that you said you would update the recipe, as someone mentioned that it might not work in the larger pot, but I was wondering if anyone has had success in the 8 qt. already?
Elizabeth says
I’m trying to get my hands on an 8-quart to do some testing. Right now, I can’t say for sure. 🙁
Dominique Butts says
I think I followed the directions and the result tastes great but there seems to be a lot of excess liquid. Any thoughts?
Elizabeth says
It might be the chicken. Some contain added “broth.” If your chicken breasts contain broth, I’d reduce the liquid by a 1/2 cup.
Kimberly says
My go to cooking salsa is walmarts black bean and corn. Looking forward to trying this recipe.
Colleen says
I want to make this without the rice. I prefer brown rice so I thought I might make that separate and combine after. That being said, what modifications would I need to make for this to work?
Monica says
What do you mean by pressure cooker for an instant pot? Sorry I’m still learning
Elizabeth says
Instant Pot is a popular brand of electric pressure cookers.
Judi says
Can you use frozen chicken breasts? Do I need to adjust the time?
Elizabeth says
Some folks have used frozen chicken breasts without adjusting the time and it worked out fine; others found this left them with undercooked chicken. I think it depends on the thickness of the breasts.
Kelly says
Do you use instant rice?
Elizabeth says
No. Standard long grain rice.
Lauren says
Could this be done with frozen chicken breasts?
Alicia Rymer says
I started out making barbecue chicken tonight and realized I had no chicken stock but I had a can of black beans so I change routes. I used on the some on the verge cherry tomatoes from my garden liquid some pre-chopped onion and then crushed up chili cheese Fritos for the seasoning, popped on the lid for 7 minutes of cooking and omg it was fabulous! Use the extra liquid to make rice and everyone was happy 🙂
Lacy says
Could I do this in an old fashioned, on-top-of-the-stove pressure cooker instead of in an IP?
Elizabeth says
Yes!
Leslie says
Just made this tonight and it was a success. I seasoned the chicken with salt, pepper, onion powder, garlic powder, chili powder, and a little cumin. I also used mild Pace salsa since my family doesn’t like spicy food. It turned out good. I have a Farberware that is my “beginners” pressure cooker, and used the sauté function and the chicken function. Next time we’re going to try using enchilada sauce ?
Diane says
Mmm I love this recipe! I often make it with frozen thighs and chop them up after they are cooked. And since I hate chopping onions, I keep dehydrated chopped onions on hand and make this as a “dump” meal (I don’t saute anything). So yummy. This last time, two cups of broth made it a little smushy, but I kind of like smushy so it works for me.
Rob says
I’m used to seeing a lot more chili powder used in recipes like this. Has anyone tried altering it?
Also, I’ve recently grown to love chipotle chili powder for the magic of its smokey heat (though it packs enough of a bunch that you need to use a LOT less than with regular chili powder). Has anyone tried it with that?
Elizabeth says
Feel free to increase the chili powder to suit your taste! I’ve used chipotle in this recipe–anywhere from a pinch to a 1/2 teaspoon is nice, depending on your heat preference.
Wendy says
Should the chicken be frozen or fresh?
Elizabeth says
I developed the recipe using fresh chicken.
Ron says
Yummy. Very easy and great mix of flavors. Good go to winter meal.
LaVeta says
Thank you for this recipe, it’s delicious! I’ve tried it with chicken as instructed and tonight I didn’t have chicken broth so I used hamburger meat and beef broth, all other ingredients as directed and served over crushed tortilla chips, oh my, it was wonderful!
Amy says
I have made this twice now and substituted ground beef for chicken. My husband likes it even better. Great recipe!
Carey Blankenship says
Has anyone used a 3 quart instant pot for this recipe?
Shelby McKay says
Do you need to sear the chicken before beginning the pressure cooking part?!
Elizabeth says
Nope!
Caroline says
Have you ever tried to tweak this for brown rice? That’s pretty much all we eat, I’ve made a chicken thigh/ veggie/ brown rice dish easily in the instant pot so I’m hoping it could work here too! More liquid or time? Let me know if you (or anyone) has us success. I may experiment myself next week!
Stephanie says
Can I substitute yellow saffron rice?
Elizabeth says
No. Yellow saffron rice is an instant rice and it will overcook and turn mushy under pressure.
Jana says
Can brown rice be substituted if the cooking time is adjusted? What would be the correct cooking time for brown rice?
Elizabeth says
Since brown rice takes much longer to cook than white, the other ingredients overcook by the time the rice is done. I’m working on a brown rice recipe and hope to post it soon! Sorry I can’t be of more help right now. If you haven’t already, sign up for the newsletter and you’ll know as soon as I publish the recipe.
Sherri says
I can’t remember where I heard or read about it, but in instant pots, if you parcook brown rice, you can then substitute it for white rice in recipes for pressure cookers to avoid overcooking the rest of the ingredients. Hope that helps!????
Pat Resende says
I haven’t tried this particular recipe, but I’ve had great luck in other recipes using whole, frozen-solid chicken breasts and brown rice – cook on high pressure for 20-22 minutes, then NPR for 10. Just take the chicken out after cooking and cut it up. Everything gets done perfectly. I’m going to try it with this recipe, leaving out the canned black beans until the end so they don’t turn to mush. Could probably substitute soaked dried black beans and run them through the whole pressure cycle with the rest of the ingredients.
TC says
This was good!! I had leftover chicken so I just added that. It wasn’t dry. I just realized I have a 6qt pot too so wondering if that’s why my rice stuck to the bottom of the pot too? I have made other rice dishes and it hasn’t stuck. Not sure why it stuck this time. Maybe I need more liquid? Or maybe because I didn’t rinse the rice and I usually do? Now trying to figure out the best way to get it off the bottom. Lol
Tom says
My favorite salsa, which I use when I make chili, is Mrs. Renfro’s Smoky Roasted Salsa.
It’s medium spicy with a light smoky flavor so it wouldn’t overwhelm the burrito bowls.
Elizabeth says
I need to give that a try!
Jen says
Say I did want to use brown rice instead of white…. do you know how long Id cook it for?
Elizabeth says
Hi Jen! I’m still working on a recipe that uses brown rice. Since brown rice takes so much longer to cook than white, the other ingredients are overcooked by the time the rice is done. So I don’t recommend the swap in this recipe.
Ernie Yukna says
Liz,
Don’t get discouraged because people do not follow instructions and mess up your recipe. Just because this takes only 10 minutes, it doesn’t mean you set it and forget it. Any home cook or restaurant chef knows that when you cook, stay in the kitchen where your food is. Remember: 50% of all the people you meet are idiots. LOL
Laura says
We absolutely love this recipe and have made it often. We have successfully prepared this with Rice Select Jasmati Brown Rice – we only put in a 1/2 cup. Otherwise we followed the recipe instructions. (We also added 1 t. cumin and have used fresh salsa on occasion.) It turns out great every time!
sandy says
Great, used chicken breast and was fine.
Maggie says
This recipe is delicious! If you’re thinking about trying it, stop thinking and do it! The flavors are great. I used the thighs which I haven’t before and they were so tender. I did have a little bit of burned stuck rice but not enough to get a burn message. This is so good, thank you for sharing!
Lisa says
Why did my rice get mushy
Elizabeth says
If you use a thin salsa, the rice can get soft. You can either use a thicker salsa or reduce the amount of liquid by 1/4 cup.
Pam Millard says
Do you think that firm tofu seasoned with salt and pepper and chopped into 1-2 inch pieces would work as a substitute for the chicken thighs in this recipe (my pot is 6 qt)? My teenager is vegetarian and I would like to try this recipe during football playoffs this Sunday. Thanks!
Elizabeth says
I don’t think that would work. However, I haven’t tested it.
Ashley says
If you use more chicken, how do you update recipe? Double chicken, double everything else?
Elizabeth says
You can simply increase the amount of chicken. You don’t need to double everything else.
Joni says
When you put the lid on do you change the setting from sauté ? I just received the instant pot LUX and the instructions state not to put lid on in sauté mode
Elizabeth says
Yes. You switch from saute to the pressure setting.