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Pressure Cooker Chicken and Rice Burrito Bowls

  • Author: Jessie
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 4-6 1x


We’re making weekly lunch meal prep easy again with these ultra simple Pressure Cooker Chicken and Rice Burrito Bowls!


  • 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


  1. Sauté onion and garlic in olive oil in pressure cooker until starting to soften.
  2. Add salsa, broth, rice, cumin, and salt.
  3. Stir, then lay chicken breasts on top of rice mixture.
  4. Lock lid and set to high pressure for 20 minutes.
  5. When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
  6. Shred chicken and stir into rice mixture then add to burrito bowls or freeze for later.


**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.