Description
This Instant Pot Chicken Burritos recipe combines tender shredded chicken with a flavorful mix of rice, black beans, corn, and taco seasoning, all cooked quickly under pressure for a satisfying meal. Perfect for a quick and delicious Mexican-inspired dinner, these burritos can be customized with your favorite toppings like avocado, salsa, and cheese.
Ingredients
Main Ingredients
- 2 tablespoons cooking oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno, seeds removed and finely minced
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 cup long grain white rice
- 1 can black beans, rinsed and drained
- 1 cup yellow corn
- 2 tablespoons lime juice (about 1 lime)
- 1 taco seasoning packet
- 1 to 1.5 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
Toppings
- 6 (10-inch) flour tortillas
- Avocado, sliced or diced
- Salsa
- Shredded cheddar cheese
- Lime wedges
- Chopped cilantro
Instructions
- Saute onion: Turn your Instant Pot on to Sauté mode and add the cooking oil. Once the oil is heated and shimmering, add the chopped onion and sauté until softened and slightly translucent, about 2 to 3 minutes.
- Add garlic, jalapeno, and tomato paste: Stir in the minced garlic, finely minced jalapeno, and tomato paste. Continue sautéing for another 1 minute, or until fragrant.
- Add liquids and dry ingredients: Pour in the chicken broth, then add the long grain white rice, rinsed and drained black beans, yellow corn, lime juice, and taco seasoning packet. Stir well to combine and incorporate the seasoning.
- Prepare chicken: Place the boneless, skinless chicken breasts on top of the rice and bean mixture in the Instant Pot (alternatively, place the chicken on a steamer rack or basket inserted into the Instant Pot). Season the chicken with salt and pepper evenly.
- Pressure cook: Close the Instant Pot lid and set to high pressure. Cook for 10 minutes. After cooking, allow the pressure to naturally release for 10 minutes before opening the valve to release any remaining pressure.
- Remove chicken and stir mixture: Carefully remove the cooked chicken breasts from the pot. Stir the rice, bean, and corn mixture to combine flavors.
- Shred chicken: Using two forks, shred the chicken breasts into bite-sized pieces.
- Combine chicken and rice mixture: Mix the shredded chicken back into the rice and bean mixture to evenly distribute the ingredients.
- Assemble burritos: Lay out a flour tortilla and scoop the chicken and rice mixture onto the center. Add any desired toppings such as avocado, salsa, shredded cheddar cheese, lime wedges, and chopped cilantro.
- Roll and serve: Fold the sides of the tortilla inwards and roll tightly to form a burrito. Serve immediately while warm.
Notes
- For a spicier kick, keep the jalapeno seeds or add extra jalapenos.
- Use brown rice if preferred, but increase the pressure cooking time to 22 minutes with a natural release of 10 minutes.
- Leftover burritos can be wrapped in foil and refrigerated for up to 3 days or frozen for up to 1 month.
- To reheat, warm in the microwave or oven until heated through.
- Feel free to substitute chicken breasts with thighs for a juicier result.
- Adjust lime juice and seasoning to taste before assembling the burritos.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
