Instant Pot Chicken Burrito Bowls

September 20, 2018

Once school starts, our lives get busy...very busy.

Back to School also means the start of the soccer season and this year all 3 kids are playing soccer.

3 kids with 2 soccer practices each means 6 soccer practices a week.

Kevin is coaching Luke's team and I am coaching Claire's team so that just adds to the chaos.

Meal planning is a MUST for me since this time of year is so crazy.

All 3 kids have soccer practice on Thursdays from 5-6, so it's so important that on those days I have dinner ready to go as soon as we get home.

Because of this, I use my Instant Pot on most Thursdays.

I dump all the ingredients in & turn it on before we leave for soccer practice and when we get home, dinner is ready!

Because the weather is still warm for us in August/September, I'm not into my Fall cooking mode of soups & casseroles just yet. A month or so ago, I created this Burrito Bowl recipe and it's a hit! I knew I had to share it with you guys!

Here is what you need:

- One 2.5 lb bag of frozen chicken tenderloins

-1/2 bag of frozen Bell Peppers/Onions (I love the fire roasted from Trader Joe's)

- 1/2 bag of frozen corn (I love the Trader Joe's roasted corn!)

- 1 can of black beans, drained

- 1 can of diced green chilies

- 1 (12 oz) jar of chunky Salsa)

- 1 packet of Taco Seasoning

- Lime Juice

Directions:

Dump everything into your Instant Pot:

Then I add a few squirts of lime juice to the top and give the mixture a big stir:

Then put the lid on your Instant Pot turn the knob to SEALING:

Cook for 12 minutes on manual high pressure:

After it's done cooking, let it naturally release pressure for 10-15 minutes. Then when you take off the lid, it will look like this:

I always check a piece of chicken to make sure it's cooked because I'm a freak show about making sure food is cooked. LOL.

The chicken is cooked & falling apart!

If you don't have an Instant Pot yet....what are you waiting for?!?!?!

You could make this in your Crock Pot...dump everything in and cook on low for 6 hours or high for 4 hours.

There will be a lot of liquid in the Pot from the chicken & peppers, so get a strainer and strain it in your sink:

I let it strain for a couple minutes & then I put the mixture into a serving dish.

Now it's time to make your Burrito Bowls! When we make these, I use either Brown Rice or Quinoa. Use whatever you like. I am obsessed with these from Trader Joe's:

You can find them in the freezer section and each box has 3 packets (each packet has 3 servings) You heat them up in the microwave for 3 minutes. Easy & quick!

(They also have white rice if you prefer that)