Craving a mouthwatering meal that’s both quick and satisfying? Look no further than these Pressure Cooker Chicken Black Bean and Rice Burrito Bowls! In just 30 minutes, you can whip up a deliciously hearty dish that bursts with flavor and is perfect for busy weeknights or meal prep. With tender chicken, nutritious black beans, and fluffy rice all cooked to perfection in your pressure cooker, this recipe is not only a time-saver but also a crowd-pleaser. Get ready to impress your family and friends with a vibrant Mexican-inspired feast that’s as easy to make as it is to devour!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 cup uncooked white rice
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 pound of boneless, skinless chicken breast, 1 cup of uncooked white rice, 1 can of black beans (drained and rinsed), 1 can of diced tomatoes, 1 tablespoon of olive oil, salt, and pepper.
- Rinse the uncooked white rice under cold water in a fine mesh strainer until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy.
- Set your pressure cooker to the sauté function. Add 1 tablespoon of olive oil and allow it to heat up for about 1 minute.
- While the oil is heating, season the chicken breast with salt and pepper on both sides. Once the oil is hot, add the seasoned chicken to the pressure cooker and sear for about 2-3 minutes on each side, until golden brown.
- Remove the chicken from the pressure cooker and set it aside on a plate. In the same pot, add the rinsed rice, drained black beans, and the can of diced tomatoes (including the juices).
- Place the seared chicken breast back into the pressure cooker on top of the rice and bean mixture.
- Add 1 ½ cups of water to the pressure cooker. Ensure that the rice is submerged in the liquid. Stir gently to combine, making sure the rice is evenly distributed.
- Close the lid of the pressure cooker and ensure the valve is set to sealing. Cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow the pressure to naturally release for 5 minutes, then carefully switch the valve to venting to release any remaining steam.
- Open the lid and check that the chicken is cooked through (internal temperature should reach 165°F). Remove the chicken and shred it using two forks.
- Return the shredded chicken to the pressure cooker and stir to combine with the rice and beans. Taste and adjust seasoning with additional salt and pepper if desired.
- Serve the chicken black bean and rice mixture in bowls. You can garnish with toppings of your choice such as avocado, cilantro, lime wedges, or shredded cheese.
Tips
- Prep Ahead: To save even more time, consider prepping your ingredients in advance. Rinse the rice and season the chicken the night before to streamline your cooking process.
- Sear for Flavor: Don’t skip the searing step! Browning the chicken adds depth and enhances the overall flavor of the dish.
- Check Your Rice: Ensure the rice is fully submerged in the liquid before sealing the pressure cooker. This will help it cook evenly and prevent any sticking.
- Adjust Seasoning: After shredding the chicken, taste the mixture and adjust the seasoning with salt and pepper to suit your preferences. A squeeze of fresh lime juice can also brighten the flavors!
- Customize Your Bowls: Feel free to get creative with your toppings! Avocado, cilantro, jalapeños, or shredded cheese can elevate your burrito bowls and make them even more delicious.
Nutrition Facts
Calories: 489kcal
Carbohydrates: 57g
Protein: 44g
Fat: 8g
Saturated Fat: g
Cholesterol: 93mg
