Quick and easy!
Instant Pot Chicken Burritos Stephani Jenkins
1lb. boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
2¼ c. broth or water
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. paprika
2 tsp. of chili powder
1 tsp. cumin
2 c. black beans, drained and rinsed (or 1 15-ounce can)
2 c. frozen corn
2 c. salsa, homemade or store-bought
1 c. uncooked, extra-long grain rice
2 cups shredded cheese (Colby jack, Monterey jack, or cheddar)
Optional Toppings:
Chopped Fresh Cilantro
Fresh Diced Tomatoes
Diced Green Onions
Sour Cream
Guacamole
In the Instant Pot, stir together the chicken, garlic, onion, paprika, chili powder, cumin, beans, corn, salsa, and broth. Pour the rice over the top of the ingredients, but do not stir it. Select manual settings; make sure the pressure is set to high and set the time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute. Serve in bowls immediately and top as desired.
