Instant Pot Burrito Chicken + More Healthy Instant Pot Recipes
Instant Pot Burrito Chicken
1/6th of recipe (about 1 cup): 216 calories, 3g total fat (0.5g sat. fat), 587mg sodium, 20g carbs, 4g fiber, 4.5g sugars, 26g protein
Click for WW Points® value*
Prep:
5 minutes
Cook:
25 minutes
Ingredients:
1 1/4 lbs. raw boneless skinless chicken breast
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
1 cup chopped red onion
3/4 cup salsa, or more for topping
One 15-oz. can black beans, drained and rinsed
1 cup frozen sweet corn kernels, thawed
1/3 cup chopped fresh cilantro, or more for topping
Optional toppings: light sour cream, shredded reduced-fat Mexican blend cheese
Directions:
Place chicken in the Instant Pot, and sprinkle with cumin, salt, and pepper. Add onion, salsa, and 1/4 cup water.
Seal with lid. Press Manual/Pressure Cook, and set time for 6 minutes. (It will preheat for about 10 - 12 minutes.)
Once cooked, press Keep Warm/Cancel, and let sit for 5 minutes.
Vent to release steam.
Transfer chicken to a medium bowl. Shred with two forks.
Return chicken to the pot, along with all remaining ingredients. Mix well.
MAKES 6 SERVINGS
4 Fantastic Ways to Enjoy This Recipe
Sure you could wrap it in a warm whole-wheat tortilla, but that’s not all! Try it…In soup: Heat up a cup of chicken broth, and add a scoop of this tasty dish. Burrito soup, anyone?
In lettuce cups: Grab a few medium-large lettuce leaves, fill 'em with chicken, and eat!
Over cauliflower rice: Hello, easy burrito bowls. Heat up some frozen cauliflower rice, add a serving of the chicken, and dress it up with those optional toppings.
In an egg scramble: Eat leftovers for breakfast! Throw some into a skillet with egg whites/substitute, and a tasty morning meal is just minutes away.
Hungry for More Instant Pot Chicken Recipes?
Chew on this:
We just checked the calendar, and today (February 18th) is National Drink Wine Day. A 5-oz. pour has around 120 calories -- not bad!
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