Pressure Cooker Chicken, Rice and Bean Bowl
Chicken breast, rice and black beans cook together in one pot, then get topped with salsa and melted cheddar. A savory, high-protein bowl that comes together with almost no cleanup.
- Total
- 45 min
- Prep 10 · Cook 25 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Absorption rice
- Savory
- Pressure cooker
Instructions
-
Cut the chicken breast into 3 cm pieces and season with the salt and black pepper. Drain the black beans. Grate the cheddar.
~10 min
Cutting chicken into uniform pieces ensures even cooking, and seasoning now lets salt penetrate the meat for better flavor.
-
Set the pressure cooker to the sauté setting. Add the chicken in a single layer and cook until lightly browned on the outside, about 4 minutes, stirring once.
~4 min
Searing the chicken in a single layer creates Maillard browning, adding savory depth to the final dish.
Searing Sear in a single layer over high heat without moving the chicken until it releases easily; a crowded pan steams instead of browning.
-
Add the rice, drained black beans, 600 ml water and 150 ml of the salsa to the pressure cooker. Stir to combine and scrape up any browned bits.
~3 min
Stirring and scraping up browned bits (deglazing) incorporates those flavorful fonds into the cooking liquid.
Absorption rice Use the right water-to-rice ratio and avoid stirring during cooking; natural release lets the rice absorb remaining liquid for fluffy grains.
-
Lock the lid and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then open the valve to release any remaining pressure.
~20 min
Natural pressure release prevents starchy water from spewing and allows the rice to finish cooking evenly.
Let the pressure release naturally for the full 10 minutes: a quick release can pull starchy water up through the valve and leave the rice unevenly cooked.
Absorption rice Use the right water-to-rice ratio and avoid stirring during cooking; natural release lets the rice absorb remaining liquid for fluffy grains.
-
Open the lid and fluff the rice with a wooden spoon. Check that the chicken reaches 74°C/165°F in the center; if not, lock the lid and cook on high pressure for 2 more minutes.
~2 min
Fluffing with a wooden spoon separates rice grains without breaking them, and checking temperature ensures safety.
-
Spoon the remaining 50 ml salsa over the top and scatter the grated cheddar across the surface. Cover and let stand until the cheddar melts, about 5 minutes.
~5 min