Pressure-Cooker Chicken, Black Bean and Rice Burrito Bowls
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 clove garlic minced or put through a garlic press
  • 1 teaspoon chili powder (I used Penzey's Regular Chili Powder)
  • 1/2 teaspoon Kosher salt
  • 1 1/2 pounds 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

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