With Thanksgiving all under our belt and as we head into December, I’m ready for a food detox – anyone else?! I recently had a craving for Chipotle since I haven’t had a burrito bowl in quite some time. So with that as an inspiration, I looked at some of the recipes I had for a burrito filling. I found one which I tweaked quite a bit to make a chicken filling that was perfect on top of rice and our favorite accompaniments.
You could use this chicken filling for a variety of Tex-Mex dishes including burritos, quesadillas, tacos, taquitos, enchiladas, lasagnas, paninis, etc. But more than anything, I love how I just put the ingredients in the Instant Pot, set it and let it cook away. The chicken came out so tender, flavorful and because it makes quite a bit, it even freezes well!
inspired by AllRecipes
For Salsa Chicken:
4 skinless, boneless chicken breast halves
1 cup jarred or homemade salsa verde
1 cup jarred or homemade salsa
1 tablespoon ground cumin
2 teaspoons onion powder
2 teaspoons garlic powder
salt and pepper to taste
For Rice Bowls:
cilantro rice or plain steamed rice
or whatever toppings you prefer
In your Instant Pot:
Plug in the IP with insert set in place.
Place all the chicken ingredients into the IP.
Press POULTRY and adjust the time to add 5 minutes.
Once at pressure, the display will reflect (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
To assemble the rice bowls, place some rice on the bottom of an individual serving bowl. Top with some chicken and garnish with your preferred toppings (lettuce, tomatoes, sour cream, etc).
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