If you're new to the pressure cooking (Instant Pot) world, I highly recommend Salsa Chicken Burrito Bowls for your first foray into pressure cooking. In about an hour with very little hands-on time, you'll have a perfectly cooked, complete meal made with 5 ingredients. Prepare to be impressed!
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| Optional toppings of cheese and cilantro shown. Salt not shown. |
Yield: 4-6 servings
Approximate Total Time: 1 hour, 5 minutes
Electric Pressure Cooker Size: 6 quarts
1.5 - 2 pounds boneless, skinless chicken thighs, fat removed (breast instructions below*)
Salt
1 (16 oz.) jar salsa
1 cup white rice, rinsed**
Water
Optional toppings: sour cream, cilantro, black olives, cheddar cheese, green onions, avocado, tomatoes, black beans, etc.
Place the chicken thighs or breasts into the inner pot of the pressure cooker and season with salt. Pour the entire jar of salsa on top. If it seems really thick, add a splash of water to help the pot come up to pressure; stir. Place a trivet over the top of the chicken. Ideally, the legs of the trivet should rest on the pot, not on top of the chicken, so shimmy it around until it feels right.
In a 1.5 qt. heatproof bowl***, combine 1 cup rinsed white rice with 1 cup water. It's very important to rinse the rice to reduce stickiness. Place the bowl on top of the trivet. Lock the pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual) and cook for 15 minutes on High pressure. Once the 15-minute cooking cycle is complete, allow the pressure to release naturally, which will take about 13 minutes.
Remove lid. Remove bowl of rice and fluff with a fork. Remove chicken from pot and shred; return to pot. If the mixture has more liquid than desired, select CANCEL, and then select SAUTE. Cook, stirring frequently, until the liquid reduces to your liking. Select CANCEL to turn off SAUTE feature. Place the desired amount of rice into a bowl and top with chicken and optional toppings.
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Recipe adapted from mealthy.com: https://mealthy.com/cook-smarter/dinner-smarter-salsa-chicken-burrito-bowls-an-intro-to-pot-in-pot-cooking
*1.5 - 2 pounds of boneless, skinless chicken breasts can be substituted if desired. Increase cook time to 22 minutes. Approximate total time of recipe will be extended.
**If more rice is desired, increase the rinsed rice to two cups and the water to two cups. No change in time or size of bowl is needed.
***Because of the high pressure, I recommend a stainless steel bowl for PIP (pot-in-pot) cooking. This is the one I use: https://www.amazon.com/Tovolo-Stainless-Steel-Mixing-Quart/dp/B001C0B02E/ref=sr_1_3?ie=UTF8&qid=1539612149&sr=8-3&keywords=1.5+qt+stainless+steel+bowl
Salsa Chicken Burrito Bowls 101:
Place the chicken thighs or breasts into the inner pot of the pressure cooker and season with salt. Pour the entire jar of salsa on top. If it seems really thick, add a splash of water to help the pot come up to pressure; stir. Place a trivet over the top of the chicken. Ideally, the legs of the trivet should rest on the pot, not on top of the chicken, so shimmy it around until it feels right:
In a 1.5 qt. heatproof bowl, combine 1 cup rinsed white rice with 1 cup water. It's very important to rinse the rice to reduce stickiness. Place the bowl on top of the trivet. Lock the pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual) and cook for 15 minutes on High pressure. Once the 15-minute cooking cycle is complete, allow the pressure to release naturally, which will take about 13 minutes:
Remove lid. Look how perfectly the rice cooked! Remove bowl of rice and fluff with a fork. Remove chicken from pot and shred; return to pot:
Place the desired amount of rice into a bowl and top with chicken and optional toppings. Enjoy! :)
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