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Pressure Cooker Chicken, Black Bean, and Rice Burrito Bowls

  • 20 minutes
  • Serves 4


1 tbsp

olive oil


small onion, diced

1 clove

garlic minced or put through a garlic press

1 tsp

chili powder ((I used Penzey's Regular Chili Powder))

1/2 tsp

Kosher salt

1 1/2 lb

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)

4 people Recommend This Recipe