Instant Pot Chicken Rice and Beans

Looking for a quick Instant Pot one-pot meal?

This recipe is just for you.

White bowl filled with rice, corn, black beans, lettuce, chicken cubes with nachos on side

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.

Can I use fish?

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

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Instant Pot Chicken Rice and Beans

A healthy version of the traditional rice and beans recipe…
5 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: black beans, chicken rice and beans, chicken thighs, Chicken, Beans & Rice Bowl
Prep Time: 5 minutes
Cook Time: 11 minutes
Total Time: 16 minutes
Servings: 3
Author: Corrie


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 clove garlic minced
  • 1 teaspoon red chili powder
  • 1 lb boneless, skinless chicken thighs cubed
  • 1 can black beans rinsed and drained
  • 1 cup long grain rice
  • 1 cup chicken stock
  • salt and pepper to taste
  • vegetables for serving
  • nachos for serving


  • Press "saute" and add olive oil.
  • Add onion and saute for 3 minutes.
  • Add chicken and saute for 3 minutes until brown.
  • Add garlic and chili powder and saute for 1 more minute.
  • Add beans, rice and chicken stock and stir well.
  • Close the lid and cook on high pressure for 4 minutes.
  • When cooking time is complete, wait for a natural pressure release for 10 minutes.
  • Do a quick release, open the lid.
  • Serve with fresh salad and nachos 🙂


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
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5 thoughts on “Instant Pot Chicken Rice and Beans

  1. 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.

  2. 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!!

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