While in college I began cooking for myself and almost immediately I was creating delicious dishes. One of the first things I created was Black Beans and Rice…. of course I took short cuts like boil in bag rice and store bought salsa but none-the-less it was yummy. And surprisingly, when I was home from school on a break and made it for my parents, my super picky Dad loved it!
This recipe is actually quicker and easier than the way I made black beans and rice back in the 90’s, I was able to cut down the cooking time by using my pressure cooker. With the addition of chicken, I’ve made it into a one-pot-meal that’s perfect for a busy week night dinner.
I assume some of you are like WHOAAA… WHAT? Beans? Rice?! What am I thinking?
No need to worry friends! Nothing has changed, I still avoid grains but occasionally I’ll have a little rice since I’d proven to be non-reactive. And like-wise I don’t eat beans often either but having them a few times a year isn’t a big deal. It’s important to listen to your body and not feel guilty if you allow certain non-reactive foods in as part of your healthy lifestyle as an occasional treat so that you aren’t overwhelmed with being perfect all the time.
Ingredients
- 1 pound Boneless Skinless Chicken Breasts or thighs, cut into bite sized pieces
- 1 small Onion chopped
- 4 cups diced tomatoes in juice
- 1 tbsp chipotle peppers in adobo pureed
- 1/2 cup Water, filtered
- 1 cup Jasmine Rice uncooked
- 1/2 lime, juiced
- 2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 2 tbsp Organic Grass-Fed Butter or Ghee ghee or coconut oil
- 1 can black beans drained & rinsed
Instructions
- In your pressure cooker combine chicken, onion, tomatoes with juice, peppers, water, lime juice, rice, salt, pepper and butter.
- Cook under pressure for 6 minutes, following with quick depressurization.
- Once depressurized, open and add black beans. Stir to combine, season with additional salt & pepper, to taste.
- Serve with a garnish of shredded cheese, sour cream and guacamole for a complete meal!
Yum! What a delicious recipe and way to cook up rice and beans. I definitely need to pull out and use my slow cooker soon after seeing this.
Thalia – make sure you’re using a pressure cooker and not a slow cooker 🙂
Your photos are beautiful! If this tastes anywhere near as good as it looks, it must be delicious 🙂
Thanks!!!
I have been looking for a pressure cooker with a stainless steel pot ( without teflon) and I noticed the one you use is GoWise, are you happy with it? Thinking of ordering one!
Yes. I LOVE it.
hello! Sounds yummy and want to try in my new instapot! I’ve never used a pressure cooker so this may seem like a stupid question- Should the chicken breasts be pre cooked, or raw? If raw, they can really cook in 6 minutes??!!! Thank you!!!! Judy
Raw and yes 🙂 that’s the beauty of pressure cooking it greatly reduces the cooking time! just take the plunge trust me it will be wonderful!
wow it looks delicious :). I hope you will publish more articles on the use of pressure cooker to cook.
I have several pressure cooker recipes on my site 🙂 and will be posting more!
Thank you for this article
look like good! i want to have a try
I like the tutorial you write, long detail, I would like to cook it, too. thanks
Its a great recipe. I will give a try today.thanks for sharing!!!
It’s a great recipe. I’ll try it for my kids next weekend.
how much lime juice? 1/2 cup, 1/2 tsp?
1/2 of a fresh lime, juiced. No need to dirty a measuring instrument.
I have the bottled juice and the same question. How much juice is in half a lime??
IN the future, I always encourage you to use FRESH <3 - you can use 1 or 2 teaspoons of pasteurized lime juice for flavor.
Can jasmine rice be subbed for another type? If not where does one find jasmine rice?
I link to the type of rice I recommend in the post, just click it to purchase!
Tried this tonight and it is amazingly delicious and really easy to make! Thank you for sharing such a great recipe.
This looks DELISH!! Would it hold up to freezing, do you think?
Yes, generally rice freezes pretty well. Let me know how it works out for you!
I just made this with my mother and its really great ! Good recipe thanks for sharing !
Hello. I followed all instructions and ended up with a soggy mess. What did I do wrong?
Maria – if you followed the instructions perfectly and used the ingredients specified, then it wouldn’t be a soggy mess. I need more information from you to help you determine what went wrong.
I didn’t drain the juice from the 4 cups of diced tomatoes . I used canned. I think this might have been the problem.
I am about to try this tonight it will be my first pressure cooker recipe…just got it today! 🙂 I have canned diced tomatoes…should I drain?
I did not drain mine.
I have brown Jasmine rice. What adjustment would you recommend? (I’m new to the pressure cooker/Instant Pot.) Thanks.
from a health perspective, I don’t advocate eating brown rice. You will need to increase the cooking time for the brown rice, which would then over cook the shrimp. I’d suggest waiting until you get white jasmine on hand before making this dish 🙂 For more information on why white rice is a better choice, read the links in this post –> https://healthstartsinthekitchen.com/recipe/always-perfect-5-minute-pressure-cooker-rice/
Did you use an electric pressure cooker?
Mostly, yes. This recipe will work or both stove top and elecrtic models.
Got a pressure cooker for Christmas and first time using. High or low pressure??
Standard or high.
Delicious and easy. Definitely will make again.
Do the cooking instructions vary for an instant pot?
Ana – an “Instant Pot” is a brand of multi cooker that has a pressure cooking function. People have made it so confusing by calling out “instant pot” as opposed to pressure cooker. The instructions are the same for all pressure cookers – what’s important to pay attention is the time and the quick/natural depressurize
I made this tonight for my family and they loved it! I was a bit disappointed though because after 6 minutes the rice wasn’t done. I had to re-pressurize and cook for an add’l 3 minutes. My chicken was a little frozen though so that may have affected the cooking time. Will make again! Thanks for a delicious recipe!
What type of rice did you use? what size pieces was your semi-frozen chicken?
Yes the same thing happened to me. I cooked for another 3 mins on high after I added the beans. Then BURN came up on my display. The top was salvageable but it seems to me that I needed more water. I used Texmati Jasmine rice.
I’ve cooked jasmine and other types of white rice in my multi-cooker for 6 minutes literally THOUSANDS of times and every time it’s been cooked perfectly. Was there any liquid left after cooking initially? When you are pressure cooking there must ALWAYS be adequate liquid present or else it will burn. Liquid creates the steam/pressure. This is a very popular recipe and the number os people with issues is respectively tiny so logically we’ll have to assume that some modification you made did not work – it’s normal to modify recipes we all do it.
When I’ve ever encountered a problem with pressure cooking delicate foods, I will only add 1 minute under pressure and add an additional 1/4 cup of water by default as a safety precaution if there is not visibly enough liquid remaining.
Another factor is pressure cooking with the beans, they can absorb liquid and they probably got really mushy being pressure cooked for 3 minutes.
What brand of cooker are you using? The Instant Pots are notoriously difficult with their inconsistency in cooking temp/preheat/depressuirze conditions and more liquid loss, hence why I do not recommend that brand.
Can’t wait to try this recipe! Did you use cooked or uncooked beans to start with? Thanks!
Hey Trevor – there is a link directly to the beans I used in the recipe.
You have rice listed as an ingredient but I don’t see it mentioned in the instructions… Maybe I need to slowly re-read it but I’m not seeing it.
Ooo, I overlooked it. 😀
My chicken is still frozen! Any way to adapt? I am new to pressure cooking!
As long as you can cut it into bite sized pieces it will work perfectly fine. With this recipe using a whole, frozen piece of chicken will require additional cooking time which will over cook your rice.
Made this tonight and it was so very yummy!! Have you ever tried this in a slow cooker? Wondering if I could do it that way.
I haven’t tired but let me know if it works for you.
Chipotle Chicken Black Beans and Rice will be good menu for diet. I don’t have pressure cooker but I could try to use another utensil. thanks for sharing
Yummy and Testy! Chipotle Chicken Black Beans and Rice will be best food ever.
Hi, I tried this tonight, and while it smells delish, I’ve put it in the pressure cooker now for 2 iterations of 6 minutes, and it’s still very wet. I followed the directions completely, so I’m not sure what might have happened.
Megan – I’m going to need some more information in order to assist you in troubleshooting…
1. What brand/make/model pressure cooker are you using?
2. Specifically, are you following the recipe to a T – same type of rice? have you doubled or halved? etc. Nearly everyone modifies recipes slightly <3
Do the instruction stay the same for doubling the recipe?
yes, there are no modifications.
Oh! Lovely recipe! Looks delicious and tasty. Thanks, Hayley. One question, is it easy to make? I wanna try one.
very easy.
Thanks Hayley Ryczek, This looks so good! Thank you for sharing this article. We need more articles on Pressure Cooker. Actually, I need to check out some reviews to buy.
This looks and sounds yummy! Have you ever made this recipe without the rice? I want to make a separate batch of cilantro lime rice to eat with it instead. What kind of adjustments to the recipe do you think have to be made?
the rice absorbs most of the liquid in the recipe – so either just omit the rice or reduce the total liquid volume to 1 cup. The key to this meal is that everything cooks together and the flavors are combined.
Thank you! Excited to try it. It’ll be my first meal in my IP 🙂
I used brown rice and ended up with lots of liquid and undercooked rice after 7 minutes. Suggestions on correcting? Pressurize again? Cook open on high?
This recipe is NOT For brown rice, it takes significantly longer to cook. I don’t eat brown rice so I can’t help modify the recipe.
What is the butter or oil used for? I do not see it referred to in the recipe, only the ingredients. Are you sautéing the initial ingredients in it?
Anytime you cook rice, you want to add a fat/salt. It’s included in the recipe instruction #1.
How long for quick for quick depressurizing? Thank you!
?? you flip the thingie and let it depressurize. When the pressure is released it’s done.
Hey Hayley, I made this recipe at home. I think I should share it with you.It was simply delicious! Thanks for this amazing recipe.
Hi! This recipe looks so good and I’m really motivated to figure it out. Tried tonight and it was soupy. When you say 4 cups diced tomatoes, do you mean a 32oz can of tomatoes in juice? My can was 28 oz and so I poured it into a 4c measuring cup, then added water to the 4c line. Is there a certain brand that works perfectly?
There is basic ‘rice math’ that inspired this recipe, generally 1 cup of white rice needs 1 to 1 1/4 cups of liquid to be cooked in a pressure cooker.
4 cups/1 quart/32 ounces of diced or chopped tomatoes (including their juice) — essentially tomatoes are blanched/peeled/chopped and packed into cans/jars – most of the volume is tomato solids with some tomato juice.
When you added water (and not tomato solids) you just simply added too much liquid. You can use the sauté function to cook put the extra liquid.
Thanks! I’m excited to figure this one out! I think it will be a really handy recipe to have in my back pocket.
I used thigh part instead of breast for this recipe and it tasted really delicious. Good job with chicken + rice recipe Hayley, thank you for sharing!
Made this tonight for a family who just welcomed a new baby. Quick & made a lot!!! For anyone who’s wondering about how much it makes, I put it in a 9×9 foil pan to transport it & I kept some for us too!
Will make this again & hubby suggested baking it into enchiladas for leftovers – yum!
Thanks again 🙂
This is a really old thread, but maybe someone will see my post and respond. 🙂 Would I need to adjust anything else if I wanted to use riced cauliflower instead of the jasmine rice, since the rice would absorb moisture and the cauliflower wouldn’t? This looks like a great recipe! Thanks in advance!
The cauliflower rice needs about 1 minute under pressure and the recipe as is will be soup since cauliflower does not absorb liquid like rice. You’ll need a to create a recipe from scratch for the swap
Followed recipe to a T, same kind of rice and all. For some reason my pressure valve never popped up to start pressurizing and I got the burn alert. Some rice burnt to the bottom but I’m now finishing it on the stove. Any idea what could’ve gone wrong? It was my first time using my pressure cooker (instant pot duo) it worked fine for the test run with just water as they instructed in the manual so I don’t think it was a pot issue. Was the order you add ingredients important, I stirred them all together, should the rice have been on top?
Was the gasket in place, knob turned to pressure? You’d want to look at your manual or reach out to IP.
Pressure Cooker Chipotle Chicken Black Beans and Rice Woooooooo… the recipe of Chipotle Chicken Black Beans Rice is really amazing, it looks so phenomenal and delicious
Question: can we use the Slow Cooker instead of the Pressure Cooker?
This recipe is developed for a pressure cooker, not slow cooker