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We’re making weekly lunch meal prep easy again with these ultra simple Pressure Cooker Chicken and Rice Burrito Bowls!
My husband gets 10 gold stars for taking lunch to work 100% of the time that he doesn’t have a lunch scheduled with coworkers. He’s the king of taking day 3, 4, 5, leftovers and also the king of grabbing unknown (to him) containers out of the freezer. I, of course, am well acquainted with what’s in the freezer, but since I never label anything, and sometimes I forget to update him, sometimes he ends up with some strange lunches. Yesterday he texted me to say he thought he had grabbed chili, but instead it was just a container of pasta sauce and sausage. No noodles. He then proceeded to find one of those tiny microwaveable velveeta mac and cheese containers, remove the noodles, cook them, and add them to his pasta sauce and sausage. Quite resourceful, but also disturbing. In his exact words, “I’ve reached a new low.” HA!
Don’t worry, he does eat pretty well the majority of the time, but we did get off the healthy prepped lunches train for a few weeks so it was time to get back to it! Enter, pressure cooker chicken and rice burrito bowls.
This chicken and brown rice burrito filling really couldn’t be any more simple. Chicken, brown rice, a little onion and garlic, cumin, chicken broth, and a cup of your favorite salsa is all it takes to make a nutritious, tasty, and filling lunch for the week!
I like to throw it in a glass container (we just got these) along with some salad mix, a tortilla, a little cheese and avocado for the easiest lunch ever! It’s also the perfect mixture to throw in the freezer and have on hand for last minute enchiladas or speedy taco night.
Other Burrito Recipes You’ll Love!
Pressure Cooker Pinto Bean and Chard Burritos
Pressure Cooker Chicken and Rice Burrito Bowls
- Total Time: 45 minutes
- Yield: 4-6 1x
Description
We’re making weekly lunch meal prep easy again with these ultra simple Pressure Cooker Chicken and Rice Burrito Bowls!
Ingredients
Scale
- 1 tablespoon olive oil (affiliate)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup salsa (affiliate)
- 1 cup chicken broth (affiliate)
- 1 cup brown rice, rinsed
- 1 1/2 teaspoons cumin (affiliate)
- 1 teaspoon salt
- 2 chicken breasts
Instructions
- Sauté onion and garlic in olive oil in pressure cooker until starting to soften.
- Add salsa, broth, rice, cumin, and salt.
- Stir, then lay chicken breasts on top of rice mixture.
- Lock lid and set to high pressure for 20 minutes.
- When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
- Shred chicken and stir into rice mixture then add to burrito bowls or freeze for later.
Notes
**The mixture will seem watery when you remove the lid, but once you shred the chicken and let everything sit for 5-10 minutes, the rest of the liquid will be absorbed.
- Prep Time: 10 mins
- Cook Time: 35 mins