365 Days of Slow Cooking · by Karen Petersen★ 3.8
Instant Pot Chicken Rice Bowls
NUTRITION · PER SERVING32M COOK
CAL 35%·PRO 95%
CARBS 73G41% OF CAL
8G FIBER62G OTHER3G TOTAL SUGAR
FAT 25G32% OF CAL
7G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dump-and-go Instant Pot meal of chicken, brown rice, enchilada sauce, and black beans that cooks in one pot. Perfect for busy weeknights and meal prep.
mainmexicanbowlchicken🥘 pressure cookergluten free
View the full recipe on 365 Days of Slow Cooking →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ¼ cups uncooked long grain brown rice
- 1 ¼ cups water
- 1 (10 oz) can enchilada sauce (mild, medium or hot)
- 1 (15 oz) can black beans, rinsed and drained
- 1 ½ pounds boneless skinless chicken thighs or breasts (frozen is okay)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1 tsp cumin
- Toppings: sour cream, grated cheese, cilantro
At a glance
PER SERVING · TIME 32M
CAL 35%·PRO 95%
CARBS 73G41% OF CAL
8G FIBER62G OTHER3G TOTAL SUGAR
FAT 25G32% OF CAL
7G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 22m
- Sodium
- 1203mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1019mg
- Calcium
- 185mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1203MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.