Pressure Cooker Shredded Chicken with Black Beans and Rice

Name: Pressure Cooker Shredded Chicken with Black Beans and Rice
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 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)

Marrekus and Krysten Wilkes Website

Pressure Cooker Shredded Chicken with Black Beans and Rice

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Tender shredded chicken tops a pile of cilantro-lime rice and black beans in this dish inspired by Cuban comfort food. This is a no-fuss, one-pot meal the entire family can enjoy. You'll be pleased by how much flavor is derived from a small collection of ingredients. Feel free to enhance this basic chicken, beans, and rice meal with your favorite tropical salsa, sour cream, and hot sauce.

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Appliances

For best results, we recommend using:

Mealthy Multipot
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Directions

Mealthy Tip

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

Nutrition Facts

Per Serving: 362 calories; 11g fat; 32.3g carbohydrates; 36g protein; 137mg cholesterol; 385mg sodium.

Full nutrition

Amount Per Serving
Calories 362		Calories from Fat 100
% Daily Value*
Total Fat 11g		17%
	Saturated Fat 3g	16%
	Trans Fat 0.1g
	Polyunsaturated Fat 2.6g
	Monounsaturated Fat 5.1g
Cholesterol 137mg		46%
Sodium 385mg		16%
Total Carbohydrate 32.3g		11%
	Dietary Fiber 5g	20%
	Sugars 1.3g
Protein 36g

Vitamin A 2%		Vitamin C 18%
Calcium 5%		Iron 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Dinner Weeknight Fusion One Pot Or Pan Rice Chicken Thighs Black Beans Pressure Cooker Gluten-free Legumes Cuban Multipot Dried Beans Boneless, Skinless Chicken Thighs

Reviews

4.0out of 5 Stars

(7 Reviews)

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What others are saying

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.

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?

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.

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.

Kris Wilburn says:

Simple, easy and budget friendly. We loved it!

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.

Manuel Cordovez says:

Simple recipe unfortunately I did not get good results with either the beans or the rice. The rice was too gooey and the beans definitely undercooked. Maybe suggest modifying it by using less broth and canned beans instead.