Meal Prep: Pressure Cooker Chicken Burrito Bowl

Image of Team Mealthy
Rated 4.5 based on 5 customer reviews
Recipe Image for Print


  • 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
  • 1/2 teaspoon cayenne pepper
  • 1 (14.5 ounce) can whole tomatoes
  • ½ cup chicken broth
  • 1 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 pressure cooker set to Sauté on Normal. 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 press Cancel.
  3. Return the chicken to the pot and submerge completely in the braising liquid.
  4. Lock pressure cooker lid in place and set steam vent to Sealing.
  5. Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
  6. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
  7. Remove chicken thighs to a large bowl.
  8. Press Sauté and bring the liquid remaining in pressure cooker to a boil on High; cook until reduced by about a third, 10 to 15 minutes.
  9. Use an immersion blender to blend the reduced liquid until smooth.
  10. Shred the chicken by pulling it apart with two forks.
  11. Stir about ⅓ cup of the blended liquid into the shredded chicken.
  12. 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.
Mealthy tip:

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.


4.5out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

Image of Jen the Mighty

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.

Image of Katie Hason

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

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

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

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.