Pressure Cooker Chicken, Black Bean, and Rice Burrito Bowls
Try this Pressure Cooker Chicken, Black Bean, and Rice Burrito Bowls recipe, or contribute your own.
Try this Pressure Cooker Chicken, Black Bean, and Rice Burrito Bowls recipe, or contribute your own.
- 1 tablespoon olive oil
- 1 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 small onion diced
- 1 can black beans rinsed
- 1 clove garlic minced or put through a garlic press
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inc
- 1 cup long grain white rice uncooked
- 2 cups or 1 (14.5 ounce) can chicken broth
- 1/4 cup chopped cilantro for serving optional
- 1/4 cup grated cheddar cheese for serving optional
- Carbohydrate 90.1117291573968 g
- Cholesterol 0 mg
- Fat 5.54963042514572 g
- Fiber 29.5646897732546 g
- Protein 28.891692504999 g
- Saturated Fat 0.997342164794299 g
- Serving Size 1 1 recipe (1324g)
- Sodium 2160.88369097136 mg
- Sugar 60.5470393841422 g
- Trans Fat 0.460020929781092 g
- Calories 498 calories
Step-by-step
- 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.
Managing Pressure and Liquid Ratios
Lock the lid securely only after checking that the sealing ring sits flat inside the rim. When scaling this recipe down for smaller electric cookers, maintain a strict one-to-one ratio of long-grain white rice to chicken broth so the starches gelatinize properly without scorching the bottom of the insert. Cut boneless chicken thighs into uniform one-inch cubes to ensure they reach a safe internal temperature of 165 degrees Fahrenheit during the ten-minute high-pressure cycle.
Adapting Yields for Compact Cookers
Standard six-quart pressure cookers handle this exact ingredient volume comfortably, filling roughly half the capacity. Reducing the batch by half works well in smaller three-quart models, but never fill the pot past the halfway mark when expanding recipes containing expanding grains like rice. Quick-release the pressure immediately after the timer chimes to prevent the residual heat from overcooking the tender poultry.
Balancing Textures on the Plate
Pairing these rich grains with crisp, acidic toppings cuts through the density of the beans and cheese. Scatter raw diced radishes or pickled jalapeños over the bowls just before eating to introduce contrasting crunch. Store any leftover grains in an airtight container in the refrigerator for up to four days.
