Yesterday was one of those day where I just did not feel like cooking. I knew I had chicken in the fridge that I had to use. I was too tired to grill and it was too hot to light my oven. I had taco fixings, but no shells. I felt uninspired and knew I had to think of something that would be a crowd pleaser with minimal effort on my part. When I opened my cupboard and found a jar of salsa, I knew dinner could be saved. Instant Pot® to the rescue with these amazing Chicken Burrito Bowls. I even made an easy salsa rice that I will share with you soon.
Bowls are a favorite at my house because they are highly customizable, healthy, and the meat can be easily omitted for my son, who is a vegetarian. I microwaved frozen corn and vegetarian refried beans. Then I shredded some cheddar cheese and put out a variety of salsa and hot sauce for everyone to top their bowls as they like. I always make a pot of either white or brown rice, usually in the pressure cooker. Tonight I threw the chicken in the Instant Pot® to cook while I prepped the toppings. When the chicken was finished, I set it aside, washed out the pot and quickly made some rice. If you are ever feeling uninspired, open your cabinets and put your Instant Pot® to work. You might be pleasantly surprised!
Chicken Burrito Bowls
Serves 4
Ingredients:
3 boneless skinless chicken breasts, cut into 1/2 inch chunks
1/2 cup jarred salsa
1/2 cup water
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Topping Ideas (get creative):
Cooked rice
Shredded Cheese
Salsa
Hot Sauce
Sour Cream
Corn
Refried or Black Beans
Avocado
Guacamole
Cilantro
Directions:
1. Place all of the ingredients in the Instant Pot®. Stir to combine. Set the pot to manual – high pressure for 6 minutes, making sure the valve is set to sealing. When finished, do a quick pressure release. Serve with any combination of the above toppings or with some of your favorites.
Enjoy,
Julie
Serves 4
Ingredients:
3 boneless skinless chicken breasts, cut into 1/2 inch chunks
1/2 cup jarred salsa
1/2 cup water
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Topping Ideas (get creative):
Cooked rice
Shredded Cheese
Salsa
Hot Sauce
Sour Cream
Corn
Refried or Black Beans
Avocado
Guacamole
Cilantro
Directions:
1. Place all of the ingredients in the Instant Pot®. Stir to combine. Set the pot to manual – high pressure for 6 minutes, making sure the valve is set to sealing. When finished, do a quick pressure release. Serve with any combination of the above toppings or with some of your favorites.
Enjoy,
Julie
Elizabeth
8/11/2016 08:24:36 pm
This looks great. Thanks for the tips. Also, I really appreciate your site. I just found you last week and have already tried two of your recipes – shredded chicken taco meat and the black bean/sweet potato lasagna. Both were super easy to prepare and terrific tasting. Thanks for sharing.
Julie
8/12/2016 09:51:19 am
What a sweet thing to say! Thank you.
Michelle
12/4/2016 07:28:25 pm
I made this tonight and it was excellent. I had everything on hand. It was my first recipe other than oats and testing it with water.
4 Comments