Instant Pot Burrito Bowls

So, pictured above is the standard chicken burrito bowl from Chipotle Restaurant. We love it. But, I can do you one better ... and cheaper. This is a go-to when you are pushed for time, and I have even used frozen chicken breasts, if you wish. Multiply it for a bigger family

2 large chicken breasts

2 Tbsp taco seasoning

1 cup chicken or veggie broth 

1 bag frozen fiesta corn

1 cup mild salsa

1 sm. can chopped chilies

1-2 Tbsp all-purpose salt-free seasoning

Salt to taste

Cilantro to taste 

Directions:

Add everything to the Instant Pot and gently toss to combine.

Select the manual-high setting; set for 15 minutes. Release pressure after about 5 minutes after cooking time ends.

Remove chicken to a separate bowl and pull apart into shreds; place back in pot and stir.

Serve over rice (we love brown rice in the instant pot!) with chopped avocado, salsa, shredded cheese, and sour cream. 

Corned Beef in the Instant Pot

This is the absolute best - and so easy!

Start with a 2.5 - 3 lb corned beef brisket. I buy this prepared in the meat department, it usually comes with a seasoning packet. If you purchase one without a spice packet, I have included a DIY mix below.

So, into the Instant Pot (6 qt or larger), place your beef on the rack to keep it off the bottom of the pot. Add 4 cups of beef broth, a tablespoon of minced garlic, and the seasoning packet (sprinkled on top the beef). I also spread the garlic on top the beef, as well.

Close and seal the lid, and set to the 'meat' setting for 90 minutes. Yep, you read that right (so plan to start this beauty enough ahead for your planned meal time).

When the timer sounds, release the pressure and remove the cooked beef to a plate to rest. I cover mine with foil - give it about 5-10 minutes to rest. Then you can slice it up for serving.

I also make a gravy with the liquid remaining in the Instant Pot. To do that, melt about a tablespoon (or two) of butter in small saucepan. Whisk in a tablespoon of flour - once that is incorporated, whisk in another. Make sure to incorporate the butter and flour well. Then, with a bulb syringe, add the cooking liquid from the beef a bit at a time, whisking to ensure there are no lumps. Keep adding cooking liquid and whisking until it is the consistency you like. I added a bit of my favorite all-purpose (salt-free) seasoning, just for fun.

You can also prepare potatoes, cabbage, and/or carrots to accompany this fantastic corned beef.

Enjoy!

Oh, I promised the DIY spice mix:

1/2 tsp mustard seeds

2 bay leaves

8 allspice berries

1/2 tsp salt

1.2 tsp pepper

This mix will make a bit more than what comes with the prepared beef from the grocery, but it will still taste fantastic!