Instant Pot Chicken Burrito Recipe
Description
This Instant Pot Chicken Burrito recipe is perfect for a quick and easy dinner. Made with shredded chicken, beans, cheese, and salsa, these burritos are sure to be a hit with the whole family. They are also great for meal prep and can be frozen for later. The Instant Pot makes them super easy to make, and they come together in no time.
Prep Time
This burrito recipe comes together in less than 30 minutes. The bulk of the time is spent waiting for the Instant Pot to come to pressure and then naturally releasing the pressure. The actual hands-on time is very minimal.
Cook Time
The cook time in the Instant Pot is only 8 minutes. The rest of the time is spent waiting for the Instant Pot to come to pressure and then naturally releasing the pressure.
Ingredients
For this Instant Pot Chicken Burrito recipe, you will need:
- 2-3 boneless, skinless chicken breasts
- 1 cup of chicken broth
- 1 can of black beans, rinsed and drained
- 1 cup of salsa
- 1 cup of shredded cheese
- 4-6 large burrito-size flour tortillas
Instructions
To make these Instant Pot Chicken Burritos, start by adding the chicken breasts and chicken broth to the Instant Pot. Secure the lid and set the valve to sealing. Cook on manual/high pressure for 8 minutes. When the cooking time is finished, let the pressure release naturally for 10 minutes, then manually release any remaining pressure. Shred the chicken with two forks and add it back to the Instant Pot.
Next, add the beans, salsa, and cheese to the Instant Pot. Stir until the cheese is melted. Spoon the burrito filling onto each tortilla and wrap them up. Serve the burritos with your favorite toppings such as sour cream, guacamole, and diced tomatoes.
Equipment
For this Instant Pot Chicken Burrito recipe, you will need an Instant Pot or other electric pressure cooker. You will also need two forks for shredding the chicken, a wooden spoon for stirring, and a plate for serving.
Notes
This recipe can be easily doubled or tripled to feed a larger crowd. It also makes great leftovers, so feel free to make a bigger batch and save some for later. The burritos can be frozen as well, just make sure to wrap them tightly in foil or plastic wrap before freezing.
Nutrition: Per Serving
This recipe makes 4-6 servings. Nutrition information is based on 1 serving and includes the burrito filling only.
- Calories: 346
- Fat: 12 g
- Carbohydrates: 34 g
- Protein: 23 g
- Fiber: 6 g
- Sugar: 4 g
Recipe Tips
For this recipe, you can use any type of beans you like. If you don't have black beans on hand, you can use pinto beans, kidney beans, or even refried beans. You can also add diced bell peppers or onions to the burrito filling if you like.
For an extra cheesy burrito, use a mix of cheddar and Monterey Jack cheese. You can also add a dollop of sour cream or guacamole to the burrito before wrapping it up.
If you don't have an Instant Pot, you can make this recipe in a slow cooker. Just cook the chicken on low for 4-6 hours, shred it, and add it back to the slow cooker with the other ingredients. Cook on low for an additional hour, then fill and wrap the burritos.
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