Pressure Cooker BBQ Chicken Bowls

Pressure Cooker BBQ Chicken Bowls

Using a pressure cooker is such a time saver, without sacrificing flavor! These BBQ chicken bowls are great for the whole family and are meal prep friendly.

Pressure Cooker BBQ Chicken Bowls

Pressure Cooker BBQ Chicken Bowls

For those busy weeknights, most of my meals look similar to this – some pressure cooker meat, beans, rice, and avocado. I’m big on the burrito bowls, because they just come together so quickly, are hearty, and jam packed with essential nutrients. They’re also easy to serve to the baby, because you can segment everything onto a plate and make the meal look a bit more exciting!

This pressure cooker BBQ chicken is simple: dump everything into a pressure cooker, let cook, and then shred with forks or with a mixer. You’ll be amazed at how juicy and flavorful the chicken is, I always am.

Pressure Cooker BBQ Chicken Bowls

To save even more time, I use canned black beans and frozen sweet corn. It really doesn’t get any easier than that! For the brown rice, I always batch cook rice in the beginning of the week, so I have some in the refrigerator, but there are plenty of great microwavable brands you can use to save even more time. And you can save leftovers easily – except for the avocado, because that will most likely brown.

If you’re vegetarian, just omit the chicken, increase the amount beans, and perhaps swapping in quinoa for extra protein – or add some chopped bell peppers for extra crunch and heartiness. It’s a total versatile bowl, and I hope your family loves it!

And as a bonus: save that leftover chicken and make quesadillas the next day! What kid (or adult) doesn’t love a chicken quesadilla?

Serves 4 adult bowls

Pressure Cooker BBQ Chicken Bowls

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 1.5 boneless skinless chicken breasts
  • ½ cup water
  • 1 cup barbecue sauce*
  • 2 cups cooked brown rice (or rice of choice)
  • 1 (15oz) can black beans, drained and rinsed
  • ½ cup defrosted or canned corn (or if you can use fresh corn, even better!)
  • 2 cups chopped romaine lettuce
  • 1 large avocado, peeled, pitted, cubed or thinly sliced
  • *I like naturally sweetened barbecue sauce with minimally processed ingredients. Use whatever works for your family here. I love True Made Foods Vegetable BBQ Sauce.


  1. For the chicken (can be prepped ahead!): Place the chicken, water, and barbecue sauce to the inner pot of a 6 quart pressure cooker. Place the lid on the pot, turn the vent to Sealing position and hit Pressure Cooker for 12 minutes. After the 12 minutes, let naturally release for 10 minutes, then quick release to release any remaining pressure. Note: if using frozen chicken, pressure cook for 20 minutes, let naturally release for 10 minutes, and then quick releas to release any remaining pressure.
  2. Remove the lid and shred the chicken. To do this, you can transfer the chicken to a stand mixer and shred. Or, you can remove the chicken with tongs and set onto a cutting board and shred with two forks. Or, you can also just use a hand mixer in the pressure cooker and mix until shredded. Once chicken is shredded, add back to the pot and stir well to combine with sauce.
  3. Divide the rice, beans, corn, and romaine lettuce into bowls. Top with chicken and avocado slices.

Pressure Cooker BBQ Chicken Bowls

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elizabeth says:
Thanks for sharing this, it looks delicious. How would I make this in a slow cooker?
Meaghan says:
It should be very similar. Just follow the specifications of the cooker you're working with!

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