Tag: Instant Pot

Burrito Bowls with Cilantro Lime Rice



  • 3 lbs (48 oz) chicken breast cutlets
  • 2 packets taco seasoning (I like Ortega Chipotle Taco Seasoning Mix)
  • 2 medium onions, chopped
  • 2 tsp minced garlic (or 4 cloves, crushed)
  • 1 Tbsp olive oil
  • 2 cups water (divided)

Black Beans and Corn

  • 2 15.5oz cans black beans (drained)
  • 1 15.5oz can sweet corn (drained)

Cilantro Lime Rice

  • 1.5 cups basmati rice
  • 2 1/4 cups water
  • 1 bunch Cilantro (stems removed), chopped
  • 2 Tbsps lime juice


  • 1/4 cup shredded cheese
  • 2 oz salsa
  • 1 oz sour cream

Chipotle Chicken over Saffron Rice


Shredded Chicken:

  • 3 lb (48 oz) Boneless Chicken Breast or Thigh
  • 6 oz Goya Sofrito Tomato Cooking Base
  • 2 Tbsp. lime juice
  • 2 chipotle peppers (chopped finely), Chipotle Peppers in Adobo Sauce
  • 1 Tbsp. adobo sauce, Chipotle Peppers in Adobo Sauce
  • 1 tsp. salt
  • 1 container (6 oz) tomato paste


  • 16oz Vigo Saffron Yellow Rice
  • 3 Tbsp. olive oil (divided)
  • 1 medium onion, chopped
  • 3 Green Bell Peppers, chopped


Shredded Chicken:

  1. Place chicken in Instant Pot. Seal and set on Poultry/15 minutes. Use natural pressure release when done.
  2. Drain chicken and replace in Instant Pot.  Using a hand mixer with beater attachments, shred chicken (this can also be done using 2 forks instead of a hand mixer).
  3. Add sofrito base, lime juice, chipotle peppers, adobo sauce, and salt.  Mix well.
  4. Add tomato paste and mix well (mixture will be thick).


  1. Prepare saffron rice according to directions. Use 2 Tbsp olive oil when called for.
  2. Add 1 Tbsp olive oil to a frying pan.  When hot, add onion and fry for 3-4 minutes.
  3. Add green peppers to onions and fry 2 minutes more.
  4. Mix onion and peppers with prepared saffron rice.

Servings: 8
Calories per Serving: 471 kCal

Refried Beans


  • 1 lb dried pinto or roman beans
  • 8 cups water
  • 2 Tbsp. olive oil
  • 2 medium onion, chopped
  • 2 tsp. (~4 cloves) minced garlic
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 1/2 tsp. salt


Add dried beans and water to Instant Pot pressure cooker. Seal and set timer for 30 minutes. Let cool using natural pressure release.

Drain beans, reserving 1 1/2 cups of the water from the pressure cooker.

Set Intant Pot to sauté, add olive oil, onion, and garlic. Cook 2-3 minutes until onions are translucent.

Add drained beans, reserved bean water, chili, cumin, and salt to Instant Pot.

Mash beans and stir thoroughly to ensure beans don’t burn. If the beans start bubbling and splattering, turn off the Instant Pot or set it to Warm.

Once beans have desired consistency, transfer to another dish to cool.

Servings: 12