Pressure Cooker Chicken Burrito Bowl

Name: Pressure Cooker Chicken Burrito Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500 g boneless, skinless chicken breasts (cut into cubes); 1 cup long-grain white rice (rinsed); 400 g canned black beans (drained and rinsed); 1 cup salsa (mild or spicy); 1 cup chicken broth; 1 tbsp chili powder; 1 tsp cumin; 1 tsp garlic powder; 1 tsp salt; 1 medium bell pepper (diced); 1 medium onion (diced); shredded cheese (optional, for garnish); sour cream (optional, for garnish); fresh cilantro (optional, for garnish)

40 min 4 servings Easy

All Recipes

Delicious and easy-to-make chicken burrito bowl using a pressure cooker for a flavourful and quick meal.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

If you're looking for a flavour-packed, quick, and hearty meal, the pressure cooker chicken burrito bowl is a perfect choice. This recipe brings the vibrant flavours of a traditional burrito into a convenient bowl format, making it a favourite for busy weeknights. Using a pressure cooker not only speeds up the cooking process but also locks in the moisture and flavour, ensuring that the chicken is tender and the rice is perfectly cooked. This dish is versatile, allowing you to adjust ingredients to your taste, whether you prefer it mild or spicy.

Ingredients

Servings

For the burrito bowl

For serving

Instructions

Prepare the ingredients

Dice the chicken breasts into cubes, and rinse the rice under cold water to remove excess starch.

Pro tip: Use a sharp knife for clean cuts on the chicken.

Sauté vegetables

Set the pressure cooker to sauté mode. Add diced onion and bell pepper, cooking until softened, about 3-4 minutes.

Pro tip: Add a splash of olive oil if the vegetables start to stick.

Add chicken and spices

Add the cubed chicken, chili powder, cumin, garlic powder, and salt. Stir well to coat the chicken with spices.

Pro tip: Ensure chicken is evenly coated for consistent flavour.

Add rice and liquids

Stir in the rinsed rice, black beans, salsa, and chicken broth. Mix thoroughly.

Pro tip: Ensure rice is submerged in liquid to cook evenly.

Pressure cook

Pressure cook Lock the lid of the pressure cooker. Set to high pressure for 10 minutes. Once done, allow natural pressure release for 10 minutes before opening. Check the chicken by inserting a meat thermometer into the thickest piece; it should read 165°F / 74°C.

Pro tip: Ensure the lid is properly sealed before starting.

Finish and serve

Once the pressure is released, fluff the rice mixture with a fork. Serve in bowls with optional toppings like cheese, sour cream, and cilantro.

Pro tip: Taste and adjust seasoning before serving.

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Tips & Tricks

<ul><li>Use boneless chicken for quicker cooking.</li><li>Rinse rice to remove excess starch.</li><li>Adjust spice level by varying chili powder.</li><li>Garnish with fresh cilantro for added freshness.</li></ul>

Serving Suggestions

Serve your chicken burrito bowl with a side of tortilla chips or a fresh salad for a complete meal. For a refreshing drink pairing, try a cold glass of limeade or iced tea. To make ahead, prepare all ingredients except for the toppings, and store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, and add fresh toppings before serving.