Pressure Cooker Shredded Chicken with Black Beans and Rice

Image of Marrekus and Krysten Wilkes
Rated 4.0 based on 7 customer reviews
Pressure Cooker Shredded Chicken with Black Beans and Rice
Pressure Cooker Shredded Chicken with Black Beans and Rice


For best results, we recommend using:


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

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 362 Calories from Fat100
% Daily Value*
Total Fat 11g 17%
Saturated Fat3g 16%
Trans Fat0.1g
Polyunsaturated Fat2.6g
Monounsaturated Fat5.1g
Cholesterol 137mg 46%
Sodium 385mg 16%
Total Carbohydrate 32.3g 11%
Dietary Fiber5g 20%
Protein 36g
Vitamin A2% Vitamin C18%
Calcium5% Iron19%

* 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


4.0out of 5 Stars

(7 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.

Image of Manuel Cordovez

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.