This Mexican inspired Chicken Burrito Bowl has been deconstructed from the traditional burrito wrap into a bowl, and with the help of the pressure cooker, it is a one-pot weeknight wonder that will leave mouths watering and wanting more.
What made this dish for me…the third step in the cooking process. As soon as the cumin and chili paste hit the heat of the pan, the fragrance that emanated was amazing and you could have been mistaken for thinking you were standing in the heart of a well-known Mexican restaurant. It was sensationally warming, and authentically Mexican and it was at that point, I knew that this meal was going to frequent our house.
The meal itself is mildly spicy, however if spice isn’t your thing, you might want to halve the chili used or leave it out completely. I’m not a huge spice fan, in other words, if I have to chug down a litre of milk after each mouthful, it’s not for me.
In saying that, I personally didn’t find this meal to be spicy, mildly warming is where I would put it on the temperature scale.
PS. Got some leftover tortilla shells? Check out how to use them in Cheesy Turkey Enchiladas.
Chicken Burrito Bowl | Pressure Cooker
- 1 1/2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh chilli paste
- 1 1/2 teaspoons ground cumin
- 1 cup chicken stock
- 680 grams boneless chicken thighs diced about 1 inch thick
- 400 grams can black beans drained and rinsed
- 1 cup corn kernels drained and rinsed
- 300 gram jar mild chunky salsa
- 1 cup long grain white rice
- 1/2 cup extra sharp cheddar cheese grated
- 1 tablespoon lightly dried corriander
Turn on your electric pressure cooker to the Sauté setting, add the olive oil and allow to heat up for a couple of minutes.
Note: My Sunbeam Aviva Pressure Cooker, takes approximately 2 minutes to come up to temperature.
Add the onion and garlic and cook, stirring occasionally until softened. Approximately 4 minutes.
Add the cumin and chili paste and stir until fragrant, about 20 seconds. Add 1/4 cup of the chicken stock and cook. Gentle scrap the bottom of the pot with a wooden spoon to loosen up any stuck bits and simmer for 1 minute.
Turn the pot off for a moment.
Season the chicken with salt and pepper and then add it to the pot.
Next, add the beans, corn and salsa. Stir to combine.
Add the rice and the remaining 3/4 cup chicken stock. Do Not Stir.
Tip: It is important to follow the steps, if you place the rice in first, it will stick to the bottom of the pot and it will burn and become crunchy rather than soft. By adding it on top of the other ingredients, you will have perfect rice.
Add the lid to the pot and close and lock it. Turn the pressure valve to seal. If you are unsure on these steps, please refer to your manufacturers instructions.
Turn the setting to HIGH PRESSURE and the time setting to 12 minutes.
Note: that my pressure cooker takes around 10 minutes to come to pressure before it starts the cooking process.
Once it is cooked, manually/quick release the pressure, again refer to your manufacturers instructions on how to do this.
Unlock and remove the lid. Gently stir to combine.
Serve by dividing the burrito mixture evenly among the bowl, top with cheese and coriander.
Inspired by: The Kitchn