Instant Pot Salsa Verde Chicken Burrito

Description: https://lexiscleankitchen.com/meal-prep-freezer-burritos/

Prep Time: 60 minutes

Yield: 10

Ingredients

• 1 pound boneless skinless chicken breast
• 1 8-ounce jar salsa verde
• 2 cups brown rice
• 2 cups water
• 1 tablespoon tomato paste
• ½ teaspoons onion powder
• ½ teaspoons garlic powder
• ½ teaspoons cumin
• 1 teaspoon paprika
• ⅕ teaspoons cayenne powder
• ½ teaspoons sea salt
• ½ teaspoon black pepper
• 4 teaspoons avocado oil
• 3 whole red pepper, sliced
• 2 whole white onion, sliced
• ½ teaspoons sea salt
• ½ teaspoons black pepper
• 10 whole burrito-sized tortillas
• 2 cups romaine lettuce, shredded
• 2 whole roma tomatoes, diced
• 1 cup shredded cheddar cheese
• 1 whole jalapenos, diced
• 1 whole avocado, sliced
• 2 cups black beans, cooked
• 2 whole limes, cut into wedges
• 1 bunch cilantro

Instructions

1. Pat chicken dry and season with salt and pepper.
2. Place in a slow cooker and add 2 cups of salsa verde, or just enough to coat the chicken.
3. Set slow cooker to 4 hours on high (or Instant Pot for 18 minutes).
4. Shred and set aside.
5. Place all ingredients in your instant pot.
6. Secure the lid and using the “MANUAL” setting, set the Instant Pot to 5 minutes on high pressure.
7. Once five minutes is complete, let the Instant Pot slowly release pressure for at least 10 minutes.
8. Turn the valve to release the remaining pressure after 10 minutes.
9. Take off the lid and fluff with a fork.
10. Add oil to a medium skillet over medium-high heat.
11. Once oil is hot, add in peppers, onions, salt and pepper.
12. Let cook until peppers are soft and onions are translucent.
13. Set aside in a bowl until ready to assemble.
14. Warm the tortilla in the microwave or in a skillet to soften it slightly.
15. Add the filling to the bottom/center of the tortilla.
16. Fold in the left and right sides of the tortilla first, then wrap it up from the bottom, using your fingers or a spoon to make sure the filling stays in the burrito.
17. Fold in the left and right sides of the tortilla first, then wrap it up from the bottom, using your fingers or a spoon to make sure the filling stays in the burrito.

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