Instant Pot Shredded Chicken Burrito Bowls

Easy all-in-one dinner Instant Pot Chicken Burrito Bowls have all your favorite ingredients found in a burrito but served in a delicious burrito bowl where you can add all your favorite toppings.

 Course Main Course

 Cuisine Mexican

 Keyword Chicken Burrito Bowls, Instant Pot

 Prep Time 7 minutes

 Cook Time 23 minutes

 Total Time 30 minutes

 Servings 6

 Author Recipes Simple

Ingredients

• 3 boneless, skinless chicken breasts
• 2 ¼ cups chicken broth
• 1 packet of taco seasoning
• 15 ounce can sweet corn, drained
• 15 ounce can of black beans, rinsed and drained
• 1 can Rotel (diced tomato and chopped green chilies)
• 1 medium green bell pepper, sliced
• 1 medium red bell pepper, sliced
• 1 medium onion, sliced
• 1½ cups uncooked long-grain rice

Instructions

1. In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.

2. Sprinkle the taco seasoning evenly over the chicken.

3. Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.

4. Add both the green and red bell peppers, and the onion. Again, spreading them evenly along the top, so they don't pile up too much.

5. Rinse the rice and then add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it's covered by the broth.

6. Using your Instant Pot's instructions, pressure cook on high for 10 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.

7. Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.

8. Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.

9. Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!

Recipe Notes

For even more flavor you could add a 4 oz can diced green chiles, add a little cayenne red pepper (to your taste preference) or you could use a package of spicy taco seasoning.

3 Envelope Roast

This is a KEEPER!!! : ) Great Sunday meal!

I was asked to post this again, remember to save it to your timeline for future reference, hit the share button so you'll always have the recipe available!!!

Ingredients:

3 pound beef roast such as chuck roast

1 envelope of dry Italian salad dressing mix

1 envelope of dry ranch salad dressing mix

1 envelope of dry brown gravy mix

2 cups water

Instructions :

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.

Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Don't forget to share so it will save to your page

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Ingredients

2 big handfuls fresh cilantro leaves, finely chopped

1/2 jalapeno, sliced

1 teaspoon grated fresh ginger

1 garlic clove, grated

2 limes, juiced

2 tablespoons soy sauce

Pinch sugar

Sea salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

1 (6-ounce) block sushi-quality tuna

1 ripe avocado, halved, peeled, pitted, and sliced

Directions

1. In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
2. Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Warm Lentil Salad with Garlicky Sausage

By Catherine Newman 

Makes: 4 servings

Total carbohydrates: 15 grams per serving

Hands-on time: 30 minutes

Total time: 1 hour

This is a yummy, deeply satisfying, and highly nutritious main-dish salad that manages to be tender and crunchy and tangy and rich all at once. A few notes about the ingredients here: you can use definitely use regular brown lentils, but if you can find the tiny green or black ones, they’re still relatively inexpensive, and they hold their shape a little better in the salad. Also, celery leaves are, as far as I’m concerned, a free bonus herb that comes inside your bunch of celery—you might as well use them! And, finally, I’m using kielbasa (Polish smoked sausage) here, but certainly another way to say “garlicky sausage” is *hot dog*—feel free to sub in sliced franks that you’ve browned in a pan. (If you can, try to buy sausage with no nitrates or nitrites added.) Or skip the sausage and top each serving with a poached egg (which is how I serve it to my vegetarian daughter).

Ingredients

1 cup lentils

3 cups water

1 teaspoon kosher salt (or half as much table salt)

2 cups finely diced vegetables (I use something like 2 carrots, 2 stalks of celery, and ½ a red onion, but you can use any combination you like, or all one type, and/or add zucchini or bell peppers, if you like)

½ stick (1/4 cup) butter, cut into pieces (or ¼ cup olive oil)

¼ cup balsamic vinegar (or another vinegar of your choosing)

1 garlic clove, pressed or minced

1 tablespoons olive or vegetable oil

1 (12-ounce) link kielbasa, cut into ¼-inch diagonal slices (or an equal amount of hot dogs or another garlicky sausage, or skip this altogether)

2 tablespoon finely chopped celery leaves (or parsley)

Black pepper

Instructions

1. Put the lentils, water, and salt in a medium-sized pot and bring to a boil over high heat. Meanwhile, prepare the vegetables so that you can add a tablespoon or two to the pot while the lentils cook, to help flavor the lentils.

2. Once the lentils come to a boil, lower the heat, cover the pot, and simmer until the lentils are just tender, around 25-30 minutes (add boiling water if all the water ever seems to have cooked off).

3. Stir the rest of the vegetables into the lentils and simmer another 2 minutes, then gently drain all of it in a colander and return to the pot.

4. Add the butter (or olive oil), vinegar, and garlic to the hot lentils, and stir gently.

5. At some point (ideally while the lentils are cooking), sauté the kielbasa or hot dog slices in the oil over medium-high heat in a large frying pan, turning the slices so they get nice and brown.

6. Now stir the kielbasa slices into the newly dressed lentils, along with the celery leaves (reserve a bit for garnish) and a big grinding of black pepper. Taste the salad and add more salt or vinegar, if you think it needs brightening—or a splash of olive oil if it’s too acidic. Pour into a serving dish, garnish with the celery leaves, and serve warm, with a crisp green salad.

ITALIAN BAKED EGGS

ITALIAN BAKED EGGS

yield: 2 SERVINGS

prep time: 5 MINUTES

cook time: 10 MINUTES

total time: 15 MINUTES

You’ll never believe that these marinara cheesy baked eggs can be made in just 10 minutes for a complete breakfast!

INGREDIENTS:

• 1 cup marinara sauce
• 4 large eggs
• 1/4 cup fat free or lowfat milk
• 1/4 cup shredded gruyere cheese
• 2 tablespoons freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup basil leaves, chiffonade

DIRECTIONS:

1. Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
2. Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste.
3. Place into oven and bake until egg whites are cooked through, about 10 minutes.
4. Serve immediately, garnished with basil leaves, if desired.