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.
Salsa
1 lg can crushed or diced tomatoes (or 2 16oz cans)
1 dash vinegar
1-2 t garlic salt
Pinch of oregano
½ t basil
2 pinches crushed red chili peppers
¼ c chopped onion
4 green onions with tops, sliced
1 can chopped green chilies
Fresh cilantro, chopped (if you have it)
Put tomatoes in blender. Add spices (next 5 ingredients) and blend. Add remaining ingredients and stir, do not blend. Serve with chips, etc.
