Instant Pot Chicken, Beans & Rice Bowl

Looking for a quick Instant Pot one-pot meal? This recipe is just for you.

Enjoy these Mexican inspired dinner bowls that are filling and tasty as well. These bowls are packed with the mildly spicy chicken, rice, black beans, salsa,cheddar cheese and fresh cilantro.

If you want to use fish instead, you can try this Instant Pot Salmon and Rice.

Instant Pot Chicken, Beans & Rice Bowl
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: black beans, chicken thighs, Chicken, Beans & Rice Bowl
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 1 garlic clove minced
  • 1 tsp red chili powder
  • 1 1/2 lb boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 (15½-ounce) can black beans rinsed and drained
  • 1 cup salsa
  • 1 cup long grain white rice
  • Place the oil in the Instant Pot and select “Sauté”. Then add the onion and cook for about 3-4 minutes. 
  • Add the garlic and chili powder and cook for about 1 minute. 
  • Select “Cancel” and stir in chicken, beans, salsa and rice and top with broth.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 10 minutes. 
  • Press “Cancel” and do a quick release.
  • Remove the lid and transfer chicken mixture into serving bowls.
  • Top with cilantro and cheese and serve.
Calories: 1785kcal Carbohydrates: 286g Protein: 129g Fat: 17g Saturated Fat: 4g Polyunsaturated Fat: 5g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 162mg Sodium: 631mg Potassium: 4329mg Fiber: 92g Sugar: 3g Vitamin A: 563IU Vitamin C: 1mg Calcium: 329mg Iron: 24mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

3 thoughts on “Instant Pot Chicken, Beans & Rice Bowl

  1. This recipe came out fantastic! Everybody loved it. I served it with fresh corn tortillas. I used fresh black beans (pre-cooked them for 10 minutes) and real peeled tomatoes (I didn’t have canned). Because I didn’t have salsa, I almost doubled the spices. Leftovers were good the next day. Thank you!!

  2. I have tried several instant pot chicken and rice bowl recipes and this one is by far the best. I used chicken breasts. The directions call for broth but broth is not listed on the ingredients. I added one cup of chicken broth and that seemed like the right amount— I don’t think the rice would cook without it. I also deglazed the pot with a little bit of broth after sautéing the onions/garlic/chili powder. Will add this meal to our regular rotation— thanks Corrie.

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