Entrees, Handhelds, Poultry, Recipes

Instant Pot Chicken Fajita Burritos

Posted by Emmy and Mom on

These burritos are so quick and easy to make! I usually make a big batch once or twice each month and put them straight into the freezer. Emmy keeps us busy so these grab and go freezer meals are a life saver. Sometimes I replace chicken with ground beef or steak but the cook time of this recipe has been adjusted for chicken.

Ingredients

  • 3 large boneless skinless chicken breasts
  • 1 packet of fajita seasoning
  • 1 cup water
  • 1 cup uncooked Spanish style yellow rice
  • 1 package (22 oz) of frozen 3 pepper & onion blend OR 2 cups of thinly sliced bell peppers AND 1 cup thinly sliced sweet onions
  • 1 can (16 oz) of refried beans (we use the fat free kind)
  • 3 cups of finely shredded cheddar cheese
  • 1 teaspoon salt
  • 18 large (10 inch) flour tortillas
  1. Place the chicken breasts directly in the Instant Pot (IP).
  2. In a separate bowl, mix the fajita seasoning with water. Pour over the chicken
  3. Using the manual setting on the IP, set cooker to 8 minutes on high pressure and turn the valve to seal the steam. Once done, quick release the pressure.
  4. Take chicken out of the IP and shred into a separate bowl. Reserve the broth from the IP and set aside.
  5. Add rice and 1 cup of the reserved broth to the IP. Pour the onion and bell pepper blend over the rice.
  6. Using the manual setting on the IP, set cooker to 5 minutes on high pressure and turn the valve to seal the steam. Once done, quick release the pressure. (Note: To get the IP to seal a second time, either allow the lid to sit and cool completely or run the seal under cold water until it is cooled before cooking the rice mixture.)
  7. While the rice mixture is still hot, add shredded chicken, refried beans, cheese, and salt to the IP. Mix burrito filling together until well combined. Taste mixture and add salt as needed. Let filling cool. If you plan to eat right away, you don’t need to cool filling – just want sure to warm up your tortilla before stuffing.
  8. Measure out a ½ cup of filling per tortilla. Roll burrito and wrap individually in foil.
  9. Place burritos in a gallon size freezer Ziploc bag. I usually do 5 per bag. Place in the freezer.
  10. To eat, unwrap foil from frozen burrito, place burrito on a plate and microwave for 2 minutes (1 minute each side) on full power for an 1100 watt microwave. Optional: After warming, lightly toast the burrito in a pan, flipping so that each side gets a crisp golden color.