Pressure Cooker Chicken, Black Bean, and Rice Burrito Bowls
Try this Pressure Cooker Chicken, Black Bean, and Rice Burrito Bowls recipe.
Try this Pressure Cooker Chicken, Black Bean, and Rice Burrito Bowls recipe.
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 small onion diced
- 1 clove garlic minced or put through a garlic press
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inc
- 1 teaspoon chili powder ((i used penzey's regular chili powd
- 1 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
- 2 cups or 1 (14.5 ounce) can chicken broth ((preferably
- 1/4 cup chopped cilantro (for serving optional)
- 1/4 cup grated cheddar cheese (for serving optional)
- Carbohydrate 18.3438872859624 g
- Cholesterol 0 mg
- Fat 1.23053760619987 g
- Fiber 6.25602242470967 g
- Protein 6.19747812541657 g
- Saturated Fat 0.220538291182344 g
- Serving Size 1 1 people (267g)
- Sodium 152.938422418226 mg
- Sugar 12.0878648612527 g
- Trans Fat 0.112386482450683 g
- Calories 106 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.
Pressure Cooker Chicken, Black Bean, and Rice Burrito Bowls: A Weeknight Winner
As a busy working mom, finding quick and healthy dinners is a constant challenge. My family loves Mexican-inspired food, but sometimes the thought of chopping vegetables and simmering sauces feels overwhelming after a long day. That’s where my pressure cooker comes in. This Pressure Cooker Chicken, Black Bean, and Rice Burrito Bowls recipe has become a lifesaver, transforming a potentially time-consuming meal into a 20-minute wonder.
The beauty of this recipe lies in its simplicity and versatility. The pressure cooker does all the heavy lifting, resulting in tender, flavorful chicken and perfectly cooked rice in a fraction of the time it would take on the stovetop. The ingredients are readily available – no exotic spices or hard-to-find items required. And the best part? You can customize it to your liking! Want more spice? Add extra chili powder or a diced jalapeño. Prefer different beans? Swap the black beans for pinto or kidney beans. Craving a different protein? Ground turkey or shredded pork would work equally well.
This recipe isn't just about speed and convenience; it’s also incredibly healthy. It’s packed with protein from the chicken and beans, fiber from the rice and beans, and plenty of vegetables. The vibrant salsa adds a burst of freshness, while the optional cilantro and cheddar cheese bring a satisfying creaminess. It's a complete meal in a bowl, perfect for a busy weeknight or a relaxed weekend lunch. I often double the recipe and have leftovers for lunches throughout the week – another huge time saver!
Beyond the Bowl: The possibilities with this recipe are endless. You can easily turn it into burritos, tacos, or even quesadillas. The cooked chicken and rice can also be incorporated into salads or used as a filling for baked potatoes. The versatility is a key selling point for me as a busy professional. One pot, multiple meals!
Tips and Tricks for Success:
- Don't overcook the chicken: The pressure cooker works quickly, so keep a close eye on the cooking time. Overcooked chicken can become dry.
- Rinse your beans: Rinsing canned beans helps remove excess sodium and improves the overall texture.
- Experiment with flavors: Feel free to add other spices and seasonings, such as cumin, oregano, or paprika. A squeeze of lime juice at the end adds a lovely citrusy zing.
- Make it your own: Add your favourite toppings, such as avocado, sour cream, or a drizzle of hot sauce.
- Prep ahead: Chop the onion and garlic ahead of time to save even more time on busy weeknights.
This recipe is more than just a meal; it’s a testament to the power of efficient cooking without sacrificing flavour or nutrition. It’s a recipe that has become a staple in my household, and I hope it becomes a favourite in yours too. So, ditch the takeout menus, embrace the pressure cooker, and get ready to enjoy a delicious and satisfying meal in minutes!
Serving Suggestions:
- Serve with a side of tortilla chips for dipping.
- Add a dollop of Greek yogurt or sour cream for extra creaminess.
- Garnish with fresh avocado slices for added healthy fats.
- Serve with a side salad for a complete and balanced meal.
