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Pressure-Cooker Chicken, Black Bean and Rice Burrito Bowls

July 21, 2017 By Elizabeth 427 Comments

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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 26 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.

Filed Under: All Recipes, Chicken, Popular Posts

Reader Interactions

Comments

  1. Samantha says

    January 21, 2019 at 8:14 am

    If we did not want to invlude the rice, would that mess up the pressure/time?

    Reply
    • Elizabeth says

      February 7, 2019 at 10:00 am

      Yes. The recipe requires rice to work correctly or you’d end up with soup. 🙂

      Reply
  2. Sheila Holman says

    January 21, 2019 at 11:40 pm

    I made this for my family tonight. It was delicious. I added corn as well. The rice was plain white rice, and it was over cooked. But on the whole, it was a great meal.

    Reply
  3. Scott says

    January 24, 2019 at 12:41 pm

    Is it too spicy for little kids?
    Also, could you add some corn prior to pressure cooking?

    Reply
    • Elizabeth says

      January 24, 2019 at 1:59 pm

      The spice level depends on the chili powder you use. Most aren’t hot at all. 🙂 And corn would be a great addition!

      Reply
      • Donna says

        February 9, 2019 at 8:24 pm

        I would think the salsa would also affect the heat of the dish. Check it out before cooking.

        Reply
  4. Kelsey says

    January 26, 2019 at 1:32 pm

    I made this for a week of lunches and I gotta say I’m impressed! It came out a lot more liquidy than your photos, but I almost like it better that way! I added cheese and sour cream afterwards and it reminds me of a Mexican chili! Thank you for this recipe!!

    Reply
  5. Edna says

    January 27, 2019 at 9:27 am

    How would you cooked with dried black beans?

    Reply
    • Elizabeth says

      February 7, 2019 at 9:57 am

      I wouldn’t. The beans would take too long to cook and the other ingredients would be overdone.

      Reply
  6. Kaathy says

    January 27, 2019 at 10:11 am

    Didn’t read every conversation but was wondering if anybody ever asked you about par boiling the brown rice prior to adding to the recipe? Assuming that would be what sure experimenting with.

    Reply
  7. Kathy Eichholz says

    January 28, 2019 at 7:31 am

    Could I use rotes tomatoes rather then salsa I canned them this summer &would like to use them? Thank you.

    Reply
    • Elizabeth says

      February 7, 2019 at 9:55 am

      That should work. However, if the home canned tomatoes are thin, the rice might be a little mushy. A thick salsa prevents mushy rice.

      Reply
  8. Stacey says

    January 28, 2019 at 6:44 pm

    Could you use frozen chicken breasts, or would you thaw them first?

    Reply
    • Elizabeth says

      February 7, 2019 at 9:54 am

      Yes. Frozen chicken breasts can be used. I’d increase the cook time by a few minutes if using frozen breasts.

      Reply
  9. Jasmin G. says

    January 30, 2019 at 9:29 pm

    Thank you for this recipe! I made it in my 8 qt ultra and it turned out awesome! I will use a little less liquid next time, but I did use chicken breast and it came out just lovely!

    Reply
  10. Joe says

    February 1, 2019 at 1:51 pm

    Do you know how this recipe would need to be adjusted if one were to swap the rice with frozen riced cauliflower?

    Reply
    • Elizabeth says

      February 7, 2019 at 9:53 am

      I don’t believe that would work because cauliflower won’t absorb the liquid the way rice does.

      Reply
  11. Karen says

    February 3, 2019 at 2:03 pm

    I just tried this recipe today and it came out totally perfect. I used chicken breasts and left them whole and then after cooking was done I shredded them and added it back into the pot. They were tender!! I used Harris Teeter mild chunky salsa and instead of mixing it in I just poured it over the top to avoid the burn notice (and then poured the broth on top of that). My husband was disappointed that it doesn’t yield more because it was so good…and healthy too!

    Reply
  12. Brenda says

    February 4, 2019 at 5:58 pm

    I’ve made this a couple of times in my 8qt with chicken breasts and with the addition of frozen corn. It’s my favorite instapot recipe so far!

    Reply
  13. JP says

    February 20, 2019 at 12:21 am

    This looks great- quick question- have you tried this using the slow cook option in IP for this recipe? I’m always nervous with rice but I’d love to leave it and come home to a yummy meal 🙂 thanks!

    Reply
    • Elizabeth says

      April 2, 2019 at 10:28 am

      I haven’t attempted this one as a slow cooker recipe. My guess is that the rice would be very overcooked but that’s just a guess.

      Reply
      • Curt "bangboompow" heath says

        May 7, 2019 at 9:15 am

        So u put the raw chicken in with everything else?

        Reply
        • Elizabeth says

          November 4, 2019 at 2:25 pm

          Yup!

          Reply
  14. Kathy says

    February 26, 2019 at 7:15 am

    Does the 10 min cooking time not include the time it takes for the pot to get up to pressure? That usually takes longer then 10 min all by itself, so dinner could hardly be ready in 20 min. This sounds delish!

    Reply
    • Elizabeth says

      February 28, 2019 at 4:28 pm

      From the moment you hit start to finish, it takes about 20 minutes. Depending on your pressure cooker and the temperature of your ingredients the cook time might vary but usually not by much.

      Reply
  15. Toni Leli says

    March 5, 2019 at 6:23 pm

    Make this tonight. Delish and EASY! My husband thought it would be too spicy, but it was just right. If someone likes more of a kick, just add a bit more chili powder or use HOT salsa. Thanks for a great recipe. Taco bowl is next.

    Reply
  16. Andrea says

    March 10, 2019 at 9:46 am

    Can you use instant rice for this recipe?

    Reply
    • Elizabeth says

      April 2, 2019 at 10:26 am

      No. Instant rice doesn’t work. It gets too soft.

      Reply
  17. Barry says

    March 15, 2019 at 1:41 pm

    Do the beans need to be presoaked? I am going to try this recipe this weekend. Thank you for posting it.

    Reply
    • Elizabeth says

      March 15, 2019 at 3:46 pm

      The recipes uses canned beans, not dry. So no need to soak.

      Reply
  18. Jana says

    March 16, 2019 at 6:45 pm

    Can I substitute brown rice?

    Reply
    • Elizabeth says

      March 18, 2019 at 3:17 pm

      Nope! It won’t work in this recipe. Sorry.

      Reply
      • Stacey says

        March 29, 2019 at 8:42 pm

        I made it tonight and it was delicious. I added a bag of frozen corn and a bag of frozen peas. I have no idea how long it actually cooked but it ended up longer than 10 minutes.

        Reply
      • DS says

        August 19, 2020 at 9:46 pm

        5 stars
        I’ve made this a few times. Most recently I used frozen chicken breasts and cut them up after cooking. Everything was cooked perfectly. Thanks for a great recipe!

        Reply
    • Adrian says

      April 28, 2019 at 4:09 pm

      5 stars
      I substituted brown rice and it worked just fine! Rice was perfectly soft. Here is my work-around to make that happen (you just have to alter the steps a bit).

      1. Put brown rice in the instant pot with the broth and cook on high pressure for 10 minutes. Do not put “keep warm” to prevent extra liquid from escaping, which I think could result in the “burn” error later. When it is finished, do quick release and taste test the rice for half-doneness. Replace the lid to keep water from evaporating while you get other ingredients together.

      2. While the rice is cooking, saute your onions and garlic in olive oil on the stove top in the same way as the recipe.

      3. When rice is done, add the cooked onions and garlic and all other ingredients and stir to combine. Then I added an extra 1/2 cup of water because I wanted to be sure that there was enough liquid with this altered version. (I did not add the black beans until the end, I just mixed them in after cooking because I didn’t want them to get too mushy. But up to you.) Then I cooked for 10 minutes on High as the recipe called for. It came out perfect!

      Reply
    • Briana says

      May 4, 2019 at 3:20 pm

      5 stars
      I took a chance and tried it and the brown rice has always worked fine for me. I just cook for 20 min rather than 10. Comes out perfect 🙂

      Reply
    • Shelley says

      August 15, 2019 at 7:00 pm

      I cooked brown rice ahead of time (to use in multiple recipes this week), put in 2 cups cooked rice and cut the broth down to 1/2 cup (to make sure it would come to pressure) Came out a bit wet but delicious!

      Reply
  19. Sandra says

    March 23, 2019 at 2:17 pm

    Can I substitute riced cauliflower?

    Reply
    • Elizabeth says

      April 2, 2019 at 10:24 am

      No. That won’t work. Sorry.

      Reply
  20. Bethany says

    March 23, 2019 at 8:24 pm

    Can this be made then frozen for future use? Looking for some easy to thaw, fully made freezer meals for after my next baby arrives. 🙂

    Reply
    • Elizabeth says

      April 2, 2019 at 10:24 am

      Yes! Just note that sometimes rice gets a little soft after being frozen and thawed. Good luck with the baby!

      Reply
  21. Leslie says

    March 28, 2019 at 2:31 am

    Will this fit in a 3qt instant pot?

    Reply
    • Elizabeth says

      April 2, 2019 at 10:25 am

      I’m not sure. As long as the pot isn’t filled more than halfway, you’ll be fine.

      Reply
    • Steve says

      May 9, 2019 at 7:24 pm

      5 stars
      Made it with the 3 quart the other night. Came out great!

      Reply
    • Liz K says

      August 29, 2019 at 6:56 am

      Can I double this recipe using the same time?

      Reply
      • Elizabeth says

        November 4, 2019 at 1:54 pm

        Yes!

        Reply
  22. Brock says

    April 4, 2019 at 12:18 am

    5 stars
    I have made this several times and always turns out perfect.
    I however like things with a bit more spice so I increase my chili powder amount by double. I add about 3 ounce of lime juice as well.
    When I make this I do two batches and that allows me to add half a can of Rotel original tomatoes evenly divided undrained.

    Also as a black bean lover I split 3 cans between the 2 batches.

    I make my own topping for this dish,
    spicy chow chow, mixed with diced jalapeno peppers, a heavy hand of dry caribbean jerk seasoning, and to knock off some of the heat a pinch of white sugar and add more juice leftover pepperoncini juice. This with the cheese and some light sour cream make the dish perfect.

    When I heat this up at work my coworkers are always amazed it is home made.

    Thank you for this recipe idea.

    Reply
  23. Shelley says

    April 4, 2019 at 7:37 pm

    Can this recipe be made with frozen chicken breasts? And if so, how should I adjust the cooking time?

    Reply
    • Elizabeth says

      November 4, 2019 at 2:36 pm

      Yes. I haven’t tested it with frozen breasts. Some folks don’t adjust the cooking time, others add three minutes. If the breasts look thick, perhaps add the additional three minutes?

      Reply
  24. Nancy A Cervenak says

    April 5, 2019 at 5:58 pm

    I rinsed and soaked my white rice first, but feel I should not have done that. My rice was a little too soft. You did not state to rinse or soak the rice, so I’m going to try the recipe again and not rinse or soak the white rice.
    Nancy

    Reply
    • Elizabeth says

      November 4, 2019 at 2:35 pm

      Yes, there’s no need to rinse or soak the rice.

      Reply
  25. Nona says

    April 7, 2019 at 8:41 pm

    Can I use sautéed or uncooked lean ground beef?
    This is a favorite recipe!! Great for game night.

    Reply
    • Elizabeth says

      November 4, 2019 at 2:29 pm

      I have a recipe for taco bowls that uses ground beef. Recipe—> Instant Pot Ground Beef Taco Bowls

      Reply
  26. Sashi says

    April 12, 2019 at 3:53 pm

    I happened to stumble across this and already make something similar on a regular basis so I know this will be delicious!
    The only differences are I add a can of drained corn as well and use whole chicken breast which I shred into it afterward. I keep them whole to help keep them from drying out and turning rubbery.

    Our favorite salsa for cooking is the black bean and corn salsa from Brandless because it has no onions.

    Now I need to go peruse the rest of your site! 🙂

    Reply
  27. Steph Breckon says

    April 19, 2019 at 8:27 pm

    Should I increase the amount of rice if I do not use long grain rice? My husband is convinced we should … I’m not. Counting on you to solve all our marital strife – haha!!!!

    Reply
    • Elizabeth says

      November 4, 2019 at 2:28 pm

      No. The amount of rice remains the same. 🙂

      Reply
  28. Edna says

    April 24, 2019 at 6:58 am

    How can you use dry beans with this recipe?

    Reply
    • Nola Lewis says

      August 5, 2019 at 7:12 pm

      I just found this recipe and was wondering the same. I’m thinking 1/2 cup, soaked would work fine. I haven’t done a lot of beans yet though. I like to soak mine not just to soften, but if you change the water (or just strain in this one) it helps cut down on the gas from beans. 🙂

      Reply
  29. Jacqueline says

    April 28, 2019 at 8:28 pm

    5 stars
    I substituted quinoa for rice and it turned out well. Thanks for the recipe

    Reply
  30. Craig Marsh says

    May 12, 2019 at 5:26 pm

    5 stars
    We tried this and loved it. Have you tried doubling the recipe? We are having out of town family in and we’d love to feed this to the whole family.

    Reply
  31. Jodi says

    June 4, 2019 at 2:50 pm

    i have home canned chicken – can i cook all the ingredients except the chicken? Would there be time difference??

    Reply
    • Elizabeth says

      November 4, 2019 at 2:19 pm

      I believe this would work. I would not reduce the cooking time, however, because that’s how long the rice takes to cook.

      Reply
  32. Kathy Frank says

    June 14, 2019 at 11:54 am

    Is it easy to double this recipe? Would I just double the time in the instant pot?

    Reply
    • Elizabeth says

      November 4, 2019 at 1:57 pm

      No need to increase the cooking time. If you double the recipe, make sure the ingredients don’t fill the pot more than half full. Hope this helps!

      Reply
  33. Lori says

    June 20, 2019 at 1:48 pm

    Can this recipe be doubled?

    Reply
    • Elizabeth says

      August 21, 2019 at 3:26 pm

      If your pressure cooker is larger enough, then yes, it may be doubled. (Never fill a pressure cooker more than halfway full.)

      Reply
  34. Howard Reichert says

    June 28, 2019 at 10:36 am

    Howard says, we made this last night using the boneless, skinless chicken thighs, and my wife said , “we could eat this every night of the week, it’s so good”.

    Reply
  35. Sarah says

    August 5, 2019 at 4:39 pm

    I would like to make these without meat. Do I need to adjust the amount of liquid? Thank you.

    Reply
    • Elizabeth says

      August 5, 2019 at 4:44 pm

      No. Simply omit the chicken and the recipe should work just fine.

      Reply
  36. Betty Berg says

    October 10, 2019 at 2:29 pm

    Can this recipe be made without rice?

    Reply
    • Elizabeth says

      November 4, 2019 at 1:45 pm

      Not as written; you’ll end up with too much liquid.

      Reply
  37. Patty says

    October 13, 2019 at 10:02 pm

    5 stars
    Made this today and added peppers and corn! It was super yummy!

    Reply
  38. Claire says

    October 20, 2019 at 9:00 pm

    I only have brown rice. Does this mean I can’t make this dish?

    Reply
    • Elizabeth says

      October 23, 2019 at 10:07 am

      The recipe wasn’t developed for brown rice. Sorry.

      Reply
  39. Sylvia Sur says

    November 9, 2019 at 6:04 pm

    5 stars
    Chi Chi salsa not available in western states. Used Herdez in Southern California. Came out just fine.

    Reply
    • Elizabeth says

      November 10, 2019 at 10:32 am

      Fantastic!

      Reply
  40. Karen says

    November 11, 2019 at 9:09 pm

    5 stars
    I made this tonight for my family. It was my first time using my Instant Pot. It turned out really good. I used instant rice and it turned out fine.

    Reply
  41. Arielle Adamy says

    December 22, 2019 at 7:31 pm

    5 stars
    Loved this. I doubled the recipe for four adults and three kids. Everyone ate it. I didn’t add any spice and used mild salsa. I used home made chicken broth. I didn’t have a pressure cooker. I cooked it for 1 hour on 400 degrees.

    Reply
  42. Maureen E Warren says

    December 24, 2019 at 6:31 pm

    5 stars
    I made this tonight using homemade salsa and chicken broth. It was delicious and so quick and easy. I added cheddar cheese and sriracha when I served it.

    Reply
  43. Patti says

    December 29, 2019 at 6:53 pm

    5 stars
    I made this tonight. It was great and sooo easy. Will be making it again in the near future. I did pound the chicken and seared it with the onions and garlic before adding the other ingredients. I will be sharing the recipe and site with my family.

    Reply
  44. Courtney says

    January 2, 2020 at 9:35 pm

    Hi there, this is a family favorite at my house and we make it all the time. The first couple of times we made it it went off without a hitch but now every single time we make it we get the burn notice on the instant pot multiple times. Anything we can do to avoid that going forward? I follow the recipe and instructions exactly as written except I don’t use chicken in mine. Thanks!

    Reply
    • Elizabeth says

      April 28, 2020 at 3:14 pm

      Good question! It seems some models of Instant Pots have a very sensitive burn notice. I’d try stirring it after adding all the ingredients and see if that helps.

      Reply
  45. Dana says

    February 3, 2020 at 3:13 pm

    5 stars
    I’ve made this several times! First time I followed recipe exactly. The rest I’ve added corn and about half a can of green chilles and it’s come out fabulous every time!!!!! I also add sour cream and cheese as garnish.

    Reply
  46. JACKIE DESCOTEAUX says

    February 16, 2020 at 6:31 pm

    how many chicken breasts do you use for one recipe? I have 2 packs with each 2 breasts in them from BJ’S….is that too much for one recipe? thanks

    Reply
    • Elizabeth says

      February 16, 2020 at 7:01 pm

      You need about one and a half pounds. The label on your package should say how much it weighs. If it’s around that, you’re good to go!

      Reply
  47. Tierney says

    February 23, 2020 at 5:40 pm

    5 stars
    This is so easy and my family destroys the whole pot! We started doubling the recipe and It’s now in my rotation. Thank you for a delicious yet easy recipe. #husbandapproved #toddlerapproved

    Reply
  48. Stephanie says

    February 24, 2020 at 4:10 pm

    Hi. I’m still new to the IP. If you do not do a quick release when the time is up will the dish keep for a couple hours or do you need to quick release and eat right away? Thanks!

    Reply
    • Elizabeth says

      February 24, 2020 at 4:33 pm

      Hi Stephanie,
      For this recipe, you want to do the quick release right away or the rice will overcook and get mushy.

      Reply
  49. Lorianne says

    May 30, 2020 at 5:51 pm

    5 stars
    I love this recipe. Thank you.

    I love the sautéed onions and garlic at the beginning – so much easier for clean up!

    One time I added Italian sausage and leftover chicken breast that had already been cooked (we had both in the fridge so it was leftover night) and it was incredible. I am going to try it again when we have leftover farmer’s sausage for a bit of a smoky flavour alternative.

    Leftovers were great for lunches because your recipe is so great. Thanks for sharing.

    Reply
  50. Allastair Mitchell says

    July 25, 2020 at 12:40 pm

    Sencond try for me and it was very tasty. Made my own Salsa. Used breasts and added extra half cup rice. Chicken was very moist. I reated the pot for 2 minutes before quick release. Last time the pot was a little more moist. My rice ratio is normally 1:1

    Reply
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