Meal Prep: Pressure Cooker Chicken Burrito Bowl
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken thighs
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon oregano
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- 1 (14½ ounce) can whole tomatoes
- ½ cup chicken broth
- 1 teaspoon kosher salt
- 4 cups cooked white or brown rice
- 1 cup cooked corn
- 1 red bell pepper, sliced
- 1 (14½ ounce) black beans, drained and rinsed
- 1 cup shredded Cheddar cheese
- 1 cup sliced red onion
- ¼ cup chopped fresh cilantro
- Heat oil inner steel pot of pressure cooker set to Sauté on High. Sear chicken in hot oil until browned, about 3 minutes per side. Transfer chicken to a plate.
- Cook onions in same hot oil until soft and translucent, 2 to 3 minutes. Stir garlic, tomato paste, oregano, cumin, chili powder, and cayenne pepper into onion and cook for another 30 seconds; add tomatoes, chicken broth, and salt. Bring mixture to a boil. Press Cancel to turn off Sauté.
- Return chicken to the pot and submerge completely in braising liquid.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook for 15 minutes on High pressure. When cooking cycle is complete, turn steam vent handle to Venting to quick-release pressure.
- Transfer chicken thighs to a large bowl and shred with two forks.
- Select Sauté on High and bring remaining liquid to a boil; cook until reduced by about a third, 10 to 15 minutes.
- Transfer reduced liquid to a blender or use an immersion blender to blend until smooth. Stir about ⅓ cup of blended liquid into shredded chicken.
- Divide rice, chicken, black beans, corn, red bell peppers, Cheddar cheese, sliced red onion, and cilantro between 4 sealable meal containers; refrigerate until cool before sealing.
Have you found yourself getting bored always cooking with chicken breasts? Give boneless, skinless chicken thighs a try! Not only are they inexpensive and delicious, but they are also very easy to cook. They also tend to stay more tender and juicy throughout the cooking process.
What others are saying
Aja A says:
Made this for lunch prep this week and it's really quite delicious and easy to make. I used chicken breast instead of thighs with brown rice. I also crumbled some tri-color tortilla strips for added crunch when I am ready to heat this up for lunch.
Tarragon Boi says:
The shredded chicken was really good! I used it in a burrito bowl for work, but used the rest of it for taco night.
Jen the Mighty says:
I recently got into the meal prep world and this is one of my first forays. Excellent. The chicken is so tender. Agreed that some tortilla strips are a great add-on when you are ready to eat.
Tal Levitas says:
I liked this a lot. Ate it for 3 days in a row and it was still good. Yum.
Katie Hason says:
These chicken burrito bowls are so good! Definitely one of my favorite meal prep dinners I don't mind eating over and over again.
Bethany Tracy says:
I’ll be honest - I didn’t love the amount of prep that went into this. I know, it’s a meal PREP. Lol. I was insistent on using one pot for everything so that dragged it on. However, I will probably have to make this again because it’s some of the most delicious, tender chicken I’ve ever had and the flavors meld beautifully. I topped with some fresh avocado and it was soooo good. I love that it’s balanced as well. I’m probably going to sear all chicken before pressure cooking now. Great hack!
Leah Pritchard says:
Kid approved!!! I used the chicken thighs but next time I’ll do the breast- it was good! Will make again!
Stacey Delcau says:
First time I’ve ever tried this type of chicken in my pressure cooker. It was one of the most delicious chicken recipes I’ve ever made at home. Don’t skip the step at the end to make the sauce. Yummy!