DURRELL FAMILY RECIPES
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instant pot chicken burrito bowls

Ingredients
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 (1.25-ounce) package taco seasoning
  • 1 cup chicken broth
  • 1 (15-ounce) can corn kernels, drained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup salsa, homemade or store-bought
  • 1 (4.5-ounce) can chopped green chiles
  • 1 cup long-grain rice
  • 1 cup shredded Mexican blend cheese
  • 2 tablespoons chopped fresh cilantro leaves (I usually leave this out because I don't have it)

Instructions
  • Add chicken, taco seasoning and chicken broth to Instant Pot and gently toss to combine.
  • Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
  • Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute.
  • Serve immediately, garnished with cilantro, if desired.


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  • Home
  • Main Courses
    • Mom's Crockpot Chili
    • Shepherd's Pie
    • Dilled Pot Roast and Noodles
    • Mom's Beef and Bean Enchiladas
    • Dad's favorite Chicken Enchiladas
    • Sausage and Peppers with Pasta
    • Homemade Mac and Cheese
    • Bratwurst Recipe
    • Arroz con Pollo With Apples
    • Red Curry-Glazed Salmon
    • Instant Pot Chicken Burrito Bowls
  • Baked Goods
    • Apple Pancake
    • Best Biscuit Recipe
    • Dad's Energy Bars
  • Dessert
    • Apple Crisp
    • Apple Pie
    • Wyman's Blueberry Pie
    • Caramel Corn
  • BECKER