Pressure Cooker Shredded Chicken with Black Beans and Rice

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 6 customer reviews
Pressure Cooker Shredded Chicken with Black Beans and Rice
Pressure Cooker Shredded Chicken with Black Beans and Rice


  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 2 cups low-sodium chicken broth, divided
  • 4 boneless, skinless chicken thighs
  • 1 cup white rice, rinsed until water runs clear
  • ½ cup dried black beans
  • 2 limes, juiced
  • salt and ground black pepper to taste
  • chopped fresh cilantro to taste (optional)


For best results, we recommend using:


  1. Heat oil in pressure cooker set to Sauté on Normal. Cook and stir garlic in hot oil until fragrant, about 30 seconds; add broth, chicken, rinsed rice, beans, and lime juice. Season rice mixture with salt and pepper.
  2. Lock pressure cooker lid in place. Set steam vent to Sealing.
  3. Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
  4. Allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure.
  5. Transfer chicken to a large bowl and shred with two forks.
  6. Spoon rice and bean mixture onto plates; top with chicken and fresh cilantro to serve.
Mealthy tip:

Try this with pinto beans or white beans instead of black beans.


4.5out of 5 Stars

(6 Reviews)

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What others are saying

Image of McKenzie C

McKenzie C says:

So surprised by how well dry black beans cook in the pressure cooker. Gone are the days of soaking them overnight, or forgetting to soak them and having to run to the store to buy some that are canned. I added extra garlic, and seasoned it well with salt and pepper. I'd make this again for sure.

Image of Joshua Soltysik

Joshua Soltysik says:

It was good, but not sure why it didn't turn out like the directions said. The black beans were really undercooked. I took the chicken out after cooking for 15 minutes and cooked rice and black wan mixture for 15 more minutes (30 total). They were still a little crunchy. The one thing I think I might try different next time is putting the thighs on the included basket so it sits above the mixture. Any tips why this might have happened?

Image of Jazzy Brewer

Jazzy Brewer says:

Used canned black beans and adjusted the cooking time accordingly. Really good recipe, classic rice and beans, can’t go wrong with that. Served it with tostones.

Image of Erin Hudson

Erin Hudson says:

Made a bowl out of this and added sour cream and guacamole for toppings, plus homemade pico de gallo. This was really good, glad I tried it.

Image of Kris Wilburn

Kris Wilburn says:

Simple, easy and budget friendly. We loved it!

Image of C Lee

C Lee says:

It said 45 minutes but cooking directions really only called for 25... maybe this is why the beans weren’t fully cooked? I would try it again and cook for longer. Simple recipe which is a plus for me.