Chicken Burrito Bowls


I’m so into food in bowls! Whether it’s açaí or a smoothie bowl for breakfast, or a Cobb salad packed with avocado, bacon and cheese for lunch, it’s such a fun way to eat. Bowl-Food works particularly well with the instant pot, blending a mix of taste and textures.  Here’s a super easy, kid-friendly burrito bowl that you can throw together in half an hour.


2 Tbl olive oil

1 medium onion, diced

2 clove garlic, minced

1 Tbl chili powder (I used Penzey’s Regular Chili Powder)

1/2 teaspoon sal

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

1 (15.5 ounce) can black beans, rinsed

1 cup uncooked white rice

1 cup salsa (I like the medium Paul Newman)

2 cups chicken broth

1/4 cup chopped cilantro for serving, optional

1/4 cup grated Cheddar cheese for serving, optional


1. Set electric pressure cooker to the saute setting. Heat the olive oil.

2.  Add the onion and cook until soft, about two minutes.

3. Add the garlic and cook an additional minute.

4.  Add chili powder and salt. Stir to combine.

5.  Add the chicken, black beans, rice, and salsa. Stir.

6.  Pour chicken broth over the mixture.

7.  Lock the lid in place. Cook on high pressure for 10 minutes.

8.  Quick Release. Once steam stops and button lowers, give it a good stir.

9.  Serve with chopped cilantro and grated cheddar.

Servings 4 people