Tender and seasoned chicken, flavorful brown rice, hearty black beans, and lots of fresh toppings come together is this Pressure Cooker Chicken Burrito Bowl Recipe. Perfect for meal prep, and perfect for a quick week-night dinner.
What Is A Chicken Burrito Bowl Recipe?
A burrito bowl is all of the contents that would go into a burrito, but placed in a bowl instead of a tortilla. With the addition of fresh toppings, this recipe will knock your socks off and leave you coming back for more!
Is a burrito bowl healthy?
Burrito bowls incorporate a carb, protein, and vegetable - so it is a very rounded meal. They also have about 600 calories per bowl - so it's a meal you don't have to feel guilty about.
What Do I Need To Make Chicken Burrito Bowls?
For the base of this recipe, you'll need:
- chicken breasts
- brown rice
- chicken broth
- diced green chilis
- red enchilada sauce
- onion
- chili powder
- seasoned salt
- garlic salt
- ground chipotle
- cumin
- ground red pepper
I'll talk about toppings a bit later.
How Do I Make This Chicken Burrito Bowl Recipe?
Note: Add these ingredients to your pressure cooker in this specific order. Do not stir.
- Pour chicken broth into your pressure cooker inner pot.
- Add rinsed brown rice
- Place chicken breast on top of rice.
- Top with diced onion.
- Add diced green chilis, juice and all.
- Pour in red enchilada sauce.
- Sprinkle with seasonings.
- Cook on high pressure for 17 minutes. Allow a 15 minute natural release and then release remaining pressure using the valve. Remove chicken from pot and shred. Set aside.
**Check out the instructional video in the recipe card.
Let's Talk Toppings!
Now that you have the base of your burrito bowl finished, let's add some fresh toppings to amp up the flavor. You can add whatever you like, but here are a few suggestions:
- black beans
- avocado
- fresh lime
- jalapeno (canned or fresh)
- dice red onion
- salsa
- sour cream
- cheese (queso fresco or shredded cheddar)
- cilantro
- tortilla chips
Chicken Burrito Bowl Recipe Assembly
Now that you have your toppings prepped - let's put it all together!
- In a large bowl, start by placing ½ cup of brown rice.
- Add black beans.
- Layer your shredded chicken into the bowl.
- Add cilantro or fresh lettuce.
- Top with some diced red onion.
- Toss in some fresh lime wedges. A squeeze of these is heaven in these bowls.
- Add salsa and sour cream.
- Finish with cheese, jalapeño, and tortilla chips.
Perfect For Meal Prep!
This meal is perfect for portioning out meal prep style. Pictured above and below you can see how I package them up for my fridge or freezer. This meal freezes PERFECTLY! Don't be afraid to toss a few of these in the freezer to enjoy in a week or two. A few minutes in the microwave and they'll taste like you made them fresh.
Other Bowl Recipes
We are big fans of buddha bowls around here, so if you are looking for more bowl meals - check out:
- The Deconstructed California Roll Bowl
- The Greek Quinoa Bowl
- Lentil and Fried Cauliflower Curry Bowl
- Caribbean Shrimp with Mango Quinoa
- Sweet Potato Arugula Salad
LEAVE US A COMMENT!
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Pressure Cooker Chicken Burrito Bowl Recipe
Equipment
- Pressure Cooker
Ingredients
Chicken & Rice
- 2 cups chicken broth
- 2 cups brown rice rinsed
- 3 chicken breasts
- ½ onion diced
- 4 ounce diced green chilies canned
- 10 ounce can of red enchilada sauce
- ½ tablespoon chili powder
- ½ tablespoon seasoned salt
- ½ teaspoon cumin
- ½ teaspoon chipotle powder
- ½ teaspoon garlic powder
- pinch of ground red pepper
Additional Bowl Toppings
- black beans drained and rinsed
- fresh cilantro
- limes quartered
- corn chips
- avocado
- cheese queso fresco or shredded cheddar
- sour cream
- jalapeno canned or fresh
- salsa
Instructions
- Add ingredients to your pressure cooker in this specific order. Do not stir.
- Pour chicken broth into your pressure cooker inner pot.
- Add rinsed brown rice.
- Place chicken breast on top of rice.
- Top with diced onion.
- Add diced green chilis, juice and all.
- Pour in red enchilada sauce.
- Sprinkle with seasonings (chili powder, seasoned salt, cumin, chipotle, garlic salt, red pepper)
- Cook on high pressure for 17 minutes. Allow a 15 minute natural release and then release remaining pressure using the valve. Remove chicken from pot and shred. Set aside.
- In a large bowl or meal prep container, layer seasoned rice, and shredded chicken.
- Top with desired toppings.
Video
Notes
Nutrition
Dee says
Your instructions don’t make sense. Why are we removing chicken and shredding uncooked chicken that was never in the pot and how did the rice magically get cooked? I think something was typed wrong.
Kadee says
Hi Dee, it looks like that one instruction is just out of order. I will correct. Thanks for bringing it to my attention.
Janice says
This looks sooooo good, I can't wait to give it a try. It seems way better than my nachos el grande! I don't have a pressure cooker so will modify recipe.
Erin V says
meal prep is daunting but this looks like a great idea