Whether it is Taco Tuesday, Cinco de Mayo, or you need a delicious and healthy dinner idea, this Burrito Bowl recipe is your answer!
Chicken, rice, black beans, and salsa flavored with various spices and cooked together all in one pot. Add in a little cilantro, cheese, and/or sour cream, and you have a delicious dinner ready in no time!
You can make it directly on the stove, however, if you have an Instant Pot or Ninja Foodi, your work just got easier!
For those that don’t know what either of these appliances are, let me take a minute to explain.
Instant Pot and Ninja Foodi Multi-Cookers
Both the Instant Pot and Ninja Foodi are brand names. Although they have several types of appliances on the market, their most popular product is the multi-cooker.
These products are used most often for pressure cooking, like we will use for this Burrito Bowl Recipe. However, they also have several additional functions which include: Steam, Saute, Soup, Slow Cook, Beans, Meat, Yogurt and even a Rice cooker function.
I first bought the Instant Pot 6 quart Duo many years ago. And I have to honestly say, after giving it a ‘full-steam’ ahead approach, I use it at least 4 days a week.
Since that time, I was also gifted a Ninja Foodi. Which in addition to being a multi-cooker, it is also an Air Fryer. Yes, this product gets used in our kitchen quite often too!
And as the years have moved on, the Instant Pot company has now come up with an Air Fryer Crisper lid as well.
So when I decided to cook this Burrito Bowl recipe, I used my pressure cooker instead of making it the traditional way. Although, I have to admit, in our house, the Instant Pot has become the traditional way of cooking many items.
Check out these two Instant Pot Recipe pages for further inspiration:
Burrito Bowl Recipe
First start by placing your multi-cooker on the SAUTE function. Once the front displays reads HOT, add the oil and diced onion. Saute for 2-3 minutes and then add the garlic.
After a minute of sautéing, add the chili powder and salt and press the CANCEL button.
Pour in the chicken stock and scrape any browned bits stuck on the bottom of the pan. This step is important because if you don’t, while your Burrito Bowl is cooking, it could cause the BURN message to occur.
Add the diced chicken, black beans, rice and salsa. Then give the pot a stir.
Lock the lid in place and move the valve to the SEALING position. Press Manual/Pressure Cook button and set the cook time for 5 minutes on HIGH pressure.
*Just like with all pressure cooker recipes, additional time is required for the pot to come to pressure. The cook time will not start until adequate pressure has built up inside the pot.
Once the cook time is up, allow for 10 minutes of Natural Pressure Release. Then slowly move the valve to the VENTING position. Once the pin drops, carefully open the lid and stir.
Allow the Burrito Bowl mixture to sit for a few minutes to thicken up before serving.
Garnish with cilantro, shredded cheese, and/or sour cream.
*This recipe can also be made on the stove. See the printable recipe card below for the instructions.
Mary and Jim
As always, feel free to email us at email@example.com with comments, questions, or to simply say hello! To receive our 3 Home, Garden, Recipe and Simple Life articles each week, sign up below for our free email list. This article may contain affiliate links.
Chicken and Rice Burrito Bowl
A Mexican inspired, one pot chicken and rice meal flavored with black beans and salsa and then topped with cheese, cilantro, and/or sour cream.
- 1 tablespoon olive oil
- 1 small onion diced
- 1 clove garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon Kosher salt
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 15.5 ounce can black beans, rinsed
- 1 cup long grain white rice uncooked
- 1 cup salsa
- 1 1/2 cups of chicken stock
- 1/4 cup chopped cilantro optional
- 1/4 cup grated Cheddar cheese optional
Set electric pressure cooker to the saute setting add olive oil.
Once olive oil is hot 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. Stir.
Lock the lid in place. Set the pressure cooker to high pressure for 5 minutes.
Once the cook time completes, allow for 10 minutes of Natural Pressure Release, then release any remaining pressure. Remove the lid and stir. Let the mixture sit for 5 minutes before serving.
Garnish with shredded cheese, cilantro, and/or sour cream if desired.
Top with cilantro, shredded cheese and/or sour cream if desired.
Stovetop: In a large stockpot brown your chicken until cooked through. Add rice and chicken stock ratio as instructed on rice package instructions (this may be different than the amount of chicken stock listed in the above ingredient list). Once cooked through, add remaining ingredients and continue to simmer until heated through.
Recipe courtesy of Old World Garden Farms