Meal Prep: Pressure Cooker Chicken Burrito Bowl

Image of Team Mealthy
Team Mealthy
Rated 4.5 based on 4 customer reviews
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  • 1 tablespoon olive oil
  • 2 pounds boneless, skinless chicken thighs
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 1 (14.5 ounce) can whole tomatoes
  • ½ cup chicken broth
  • ½ teaspoon kosher salt
  • 4 cups white or brown rice
  • 1 cup cooked corn
  • 1 red bell pepper, sliced
  • 1 (14.5 ounce) black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1 cup sliced red onion
  • ¼ cup chopped cilantro


For best results, we recommend using:


  1. Heat oil in a pressure cooker on Sauté function. Sear chicken in oil until browned, about 3 minutes per side. Remove chicken to a plate.
  2. Cook the onions in the hot oil until soft and translucent, 2 to 3 minutes. Stir the garlic, tomato paste, oregano, cumin, chili powder, and cayenne pepper with the onion and cook for another 30 seconds; add the tomatoes, chicken broth, and salt. Bring the mixture to a boil then pres Cancel.
  3. Return the chicken to the pot and submerge completely in the braising liquid.
  4. Seal cooker and cook on High Pressure for 15 minutes. Use the quick-release valve to relieve pressure.
  5. Remove chicken thighs to a large bowl.
  6. Cook the braising liquid on Sauté until reduced by about one-third, 10 to 15 minutes; transfer to a blender and blend until smooth.
  7. Shred the chicken by pulling it apart with two forks. Stir about ⅓ cup of the blended liquid into the chicken.
  8. Divide the rice, chicken, black beans, corn, red bell peppers, cheddar cheese, sliced red onion, and cilantro between four sealable plastic storage containers; refrigerate until cool and seal.


4.5out of 5 Stars

(4 Reviews)

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What others are saying

Image of Katie Hason
December 03, 2017 at 2:37am

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.

Image of Tal Levitas
October 09, 2017 at 9:38pm

Tal Levitas says:

I liked this a lot. Ate it for 3 days in a row and it was still good. Yum.

Image of Tarragon Boi
October 09, 2017 at 9:08pm

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.

Image of Aja A
October 06, 2017 at 10:52pm

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.