Cuisine

May 19, 2020 Condiment

Homemade Taco Sauce

This taco sauce made from scratch is so easy, yet tastes just as flavorful as the sauce you get at your favorite Mexican restaurant. Perfect on tacos, enchiladas, burritos, or in salads, and made with ingredients you probably already have in your pantry, you will never go back to store-bought taco sauce again!

This super easy taco sauce is made with just a couple cans of tomato sauces and a handful of spices. We love this sauce on homemade tacos, taco salads, frozen burritos, and even scrambled eggs. This recipe makes enough sauce to last you awhile, so pour it in a jar and enjoy zesty, spicy sauce with all your Mexican food. It’s way cheaper (and tastier) than the store-bought kind, too!

What You’ll Need To Make This Recipe

Canned tomato sauce
Water
White vinegar
Cumin
Garlic powder
Onion powder
Granulated white sugar
Chili powder
Paprika
Salt
Cayenne pepper

How To Make Homemade Taco Sauce

Add all the ingredients to a saucepan over medium heat. Stir everything to combine.
Bring the sauce to a boil, and then reduce the heat to low. Let it simmer for about 20 minutes or until it has thickened a little. Once the sauce is thick, remove the saucepan from the heat. Let it cool completely before serving.

Top Tips For Making

Add a little more cayenne pepper to taste if you like your taco sauce extra spicy.
You can also swap out the sugar for another granulated sweetener, like Swerve.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

A spoonful of taco sauce being poured into a jar

More Delicious Mexican Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Homemade Taco Sauce

This easy taco sauce tastes just as flavorful as the sauce you get at your favorite Mexican restaurant.

Prep Time1 min

Cook Time20 mins

Course: condiment

Cuisine: Mexican

Keyword: easy sauce, spicy, under 30 minutes

Servings: servings

Calories: 16kcal

Cost: $1

Ingredients

2 (8-ounce) cans tomato sauce
2/3 cup water
2 tablespoons white vinegar
1 tablespoon cumin
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Instructions

Add all ingredients to a saucepan over medium heat and stir to combine.
Bring to a boil, and then reduce heat to low. Let simmer 20 minutes or until thickened. Once thick, remove saucepan from the heat. Let cool completely before serving.

Notes

Spicier sauce: Add more cayenne pepper to taste
Sugar: Can substitute another granulated sweetener, such as Swerve

Nutrition

May 14, 2020 Appetizer

Cucumber Salsa

Light, refreshing, and super crunchy, this salsa is the perfect Mexican-inspired dip or taco topping. Made with fresh veggies, jalapenos, onion, and seasoned with garlic and a splash of lime juice, we are in love with this easy salsa.

This recipe uses simple ingredients, but is so flavorful and lightly spicy. Chopped cucumber, bell pepper, tomatoes, and red onion seasoned with garlic, cilantro, lime juice, and cilantro make a light but delicious salsa. We love this cucumber salsa recipe with tortilla chips, tacos, and Mexican bowls.

What You’ll Need To Make This Recipe

Cucumbers
Green bell pepper
Tomatoes
Jalapeno
Red onion
Garlic cloves
Lime juice
Cilantro
Garlic salt
Olive oil
Ground black pepper

How To Make Cucumber Salsa

Add the veggies, garlic, and cilantro to a medium bowl and combine.
In a separate bowl, whisk together the rest of the ingredients. Pour the liquid over the veggies and stir until the salsa is combined.

Top Tips For Making

This salsa is best chilled, so pop it in the fridge prior to eating.
For a spicier salsa, leave the seeds in the jalapeno. If you prefer a milder salsa, use only half a jalapeno.
To make an even easier dip, prep the veggies and dressing ahead of time and store in the fridge, then mix the salsa together right before eating.

More Delicious Party Food

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Cucumber Salsa

This light and perfectly seasoned salsa is just perfect with tacos and tortilla chips.

Prep Time10 mins

Course: Appetizer

Cuisine: Mexican

Keyword: cucumber salsa, dip, party food

Servings: servings

Calories: 50kcal

Author: Emily Stallings

Cost: $2

Ingredients

2
cucumbers
peeled and chopped
1
green bell pepper
diced
2
tomatoes
chopped
1
jalapeno
seeded and minced
1/2
red onion
chopped
2 cloved
garlic
minced
2 tablespoons
lime juice
2 teaspoons
cilantro
minced
1/4 teaspoon
garlic salt
1 tablespoon
olive oil
1/4 teaspoon
ground black pepper

Instructions

Add the cucumber, green pepper, red onion, jalapeno, garlic, and cilantro to a medium bowl and combine.
In a separate bowl, whisk together lime juice, garlic salt, olive oil, and black pepper. Pour the liquid over the vegetables and stir until the salsa is combined.

Notes

Serve chilled: Cool in fridge prior to eating.
Spicier salsa: Leave the seeds in the jalapeno.
Milder salsa: Use only half a jalapeno.
Prep ahead of time: Make vegetables and dressing separately. Store in the fridge and mix together right before eating.

Nutrition

May 12, 2020 Dairy-Free

Instant Pot Basmati Rice

Light, fluffy, and perfectly cooked, this basmati rice is just delicious! The Instant Pot makes the most tender rice you’ve ever made, and it couldn’t be easier.

Fragrant, long-grained basmati rice is the perfect accompaniment to all of our favorite Indian dishes. Cooking it in the Instant Pot ensures that it’s always fluffy, tender, and perfectly cooked.

Try it in our chicken tikka masala or chickpea tikka masala, Instant Pot dal, or Indian meatballs.

What You Need To Make This Recipe

Basmati rice
Water
Instant Pot or pressure cooker

How To Make Basmati Rice in the Instant Pot

Rinse the basmati rice until the water runs clear and then drain. Add the water to the Instant Pot, then the rice. Mix them together well.
Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 3 minutes high pressure. Wait 10 minutes or until the screen reads “L0:10” after the cooking time is complete. Set the valve to “Venting.” Open and the release the steam.
Wait a few minutes, then use a fork to fluff the rice.

Top Tips For Making

Rinsing the rice well is super important to making the perfect basmati rice. This will remove the top layer of starch from the surface, and will keep the grains from sticking together.
Don’t skip letting the Instant Pot release pressure itself before you flip the valve. The rice is still cooking a little bit!

What Do We Mean By “Healthy?”

Other Easy Instant Pot Recipes

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Instant Pot Basmati Rice

This fluffy, fragrant rice is so easy to make in the Instant Pot

Course: Side Dish

Cuisine: Indian

Keyword: basics, easy recipe, under 30 minutes

Servings: servings

Author: Emily Stallings

Cost: $1

Equipment

Instant Pot or pressure cooker

Ingredients

2 cups basmati rice
2 1/2 cups water

Instructions

Rinse rice until the water runs clear. Drain. Add water to the Instant Pot, then trice. Mix well.
Close lid and set the valve to "Sealing." Select “Manual” or “Pressure Cook” for 3 minutes high pressure. Wait 10 minutes or until the screen reads "L0:10" after the cooking time is complete. Set the valve to "Venting." Open and the release steam.
Wait a few minutes, then use a fork to fluff the rice.

Notes

Rinsing rice: This will remove the top layer of starch from the surface, and will keep the grains from sticking together.

April 9, 2020 Easy

Mexican Stuffed Peppers

These Mexican stuffed peppers are just delicious! Bell peppers stuffed with perfectly seasoned cheesy, ground turkey and veggies make the easiest, tastiest Mexican dinner.

Why These Stuffed Peppers Are So Good

These cheesy, seasoned stuffed peppers are the perfect easy weeknight dinner! Stuffing made with ground turkey, corn, onions, and a few canned pantry staples make this recipe simple but still delicious.
We love stuffed peppers for dinner, but they also make a delicious meal prep. Keep them in the fridge in an airtight container and then pop one in your lunchbox for an easy, midday fiesta.

How To Make This Recipe

Preheat the oven to 350º F.
Cook onions until soft in a large skillet over medium heat, then add the turkey and garlic. Cook until the turkey is browned the whole way through and no longer pink. Drain the liquid and return the turkey back to the skillet.
Add the Rotel, taco seasoning, and 3/4 cup water to the skillet and stir. Bring everything to a boil, then reduce heat to low. Allow to simmer until the sauce is thick, about 10-15 minutes. Add the rice, corn, and black beans and stir. Then add in half of the cheese and stir.
While the stuffing is cooking, cut off the tops of the peppers. Scoop out the insides so the peppers are hollow. Place in a baking dish.
Fill the peppers halfway with the cooked stuffing and top with a layer of cheese. Fill the peppers to the top with stuffing and then top with cheese. After stuffing the peppers, pour the remaining water around the bottom in the baking dish.
Cover the peppers with aluminum foil and bake for 25 minutes. Remove the foil and broil for 5 minutes.

Top Tips For Making Mexican Stuffed Peppers

Don’t skip broiling your peppers after baking! This helps make the cheese nice and crispy.
Your stuffed peppers can be prepared ahead of time to make dinner extra easy. Just follow all the steps prior to baking and keep them in the fridge covered in aluminum foil. Make sure to cook them within 24 hours!

What Do We Mean By “Healthy?”

More Easy Dinner Recipes

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Mexican Stuffed Peppers

These delicious, easy stuffed peppers are the perfect family-friendly dinner.

Prep Time5 mins

Cook Time45 mins

Course: Main Course

Cuisine: Mexican

Keyword: easy dinner, ground turkey, texmex

Servings: peppers

Calories: 472kcal

Cost: $4

Ingredients

6
bell peppers
1 pound
ground turkey
2 tablespoons onion chopped
1 cup rice cooked
2 cloves garlic minced
1 (10 ounce) can Rotel
1 (15 ounce) can black beans drained and rinsed
2 tablespoons taco seasoning
1 cup frozen corn
2 cups Mexican blend cheese shredded, divided
1 3/4 cup water divided
salt to taste

Instructions

Preheat the oven to 350º F.
Make the stuffing: Cook onions in large skillet over medium heat until soft. Add turkey and garlic. Cook until turkey is browned with no pink. Drain the liquid and return the turkey to the skillet.
Add Rotel, taco seasoning, and 3/4 cup water to the skillet and stir. Bring to a boil, then reduce heat to low. Allow to simmer until sauce is thick, about 10-15 minutes. Add rice, corn, and black beans. Stir. Add in half of the cheese and stir.
Prepare peppers: While stuffing is cooking, cut off tops of the peppers and scoop out the insides so the peppers are hollow. Place in baking dish.
Fill peppers halfway with stuffing and top with layer of cheese. Fill peppers to the top with stuffing and then top with cheese. After stuffing, pour the remaining water around the bottom in the baking dish.
Cover peppers with aluminum foil and bake for 25 minutes. Remove the foil and broil for 5 minutes. Remove and serve.

Notes

Broiling: Do not skip as it will make the cheese extra crispy.
Make ahead: Complete all steps prior to baking and store in fridge covered with aluminum foil.

Nutrition

March 3, 2020 Appetizer

Simple Asian Cucumber Salad

This easy cucumber salad is slightly sweet, tangy, and super crunchy. Fresh and healthy, it’s the perfect side dish for picnics and with your favorite Asian-inspired meals.

Why This Salad is So Good

This cucumber salad is light, fresh, and oh-so-crunchy with crisp cucumbers, tart rice vinegar, and rich toasted sesame seeds with just a taste of sweetness.
This incredibly simple recipe only takes a few ingredients to make and is an inexpensive side dish or meal.

How To Make This Recipe

Wash the cucumbers and slice very thin using a mandolin or a sharp knife.
Sprinkle with salt and mix well with a spoon. Place in a colander and set in the sink to drain for about 30 minutes.
Whisk together the rice vinegar, sesame oil, and syrup in a medium bowl to make the dressing.
Gently squeeze the sliced cucumbers dry in a paper towel or a clean kitchen towel and add to the bowl with the dressing. Toss to combine.
Season with additional salt to taste. Garnish with toasted sesame seeds.

Instructions for simple Asian cucumber salad

Top Tips for Making Asian Cucumber Salad

Draining the cucumbers is important to get rid of the excess water. A good amount comes out while they are sitting in the colander, but make sure they are extra dry by squeezing them prior to adding them to the dressing.
If you don’t have pre-toasted sesame seeds, it’s easy to toast your own. This part is optional, but toasted sesame seeds really enhance the flavor, so we definitely recommend using them!
This Asian cucumber salad is best fresh, but you can store in an airtight container in the fridge for 1-2 days after making.

How To Toast Sesame Seeds

To toast your sesame seeds, simply add them to a small saucepan over medium heat. Toss frequently using spatula until brown, about 5 minutes.

What Do We Mean By “Healthy?”

Simple Asian cucumber salad in a white bowl surrounded by bottles of sake and sesame seeds

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Simple Asian Cucumber Salad

This easy Asian salad is slightly sweet, tangy, and super crunchy.

Prep Time35 mins

Cook Time0 mins

Course: Appetizer, Salad, Side Dish

Cuisine: Asian, Chinese, Japanese

Keyword: easy cucumber salad, vegetables, vegetarian

Servings:

Calories: 185kcal

Cost: $5

Equipment

Mandolin or sharp knife
Colander or strainer

Ingredients

2 English cucumbers medium
¼ cup rice vinegar
1 tablespoon dark sesame oil
1 tablespoon maple syrup
1 teaspoon salt plus extra
2 tablespoons sesame seeds toasted

Instructions

Wash cucumbers. Slice very thin using a mandolin or knife. Sprinkle with salt and mix well.
Place in colander or strainer. Set in the sink to drain for 30 minutes.
Whisk together rice vinegar, sesame oil, and syrup in a medium bowl to create dressing.
Gently squeeze sliced cucumbers dry with paper towel or clean kitchen towel. Add to bowl with dressing and toss to combine.
Season with additional salt to taste and garnish with sesame seeds.

Nutrition

February 12, 2020 Appetizer

Crockpot Queso Dip

This slow cooker cheese dip is unbelievably creamy and highly addictive, and is super simple to throw together for get-togethers or just snacking!

chip being dipped into a bowl of white queso

Why This Queso is So Good

Our version of queso is thick, flavorful, and is perfect for scooping with chips, veggies, or even bacon chips.
Unlike some other cheese dips, this recipe uses real cheese and cream cheese.
This queso is so easy to put together — just throw a few ingredients in the Crockpot, and let it cook until it’s reached melty, cheesy perfection.

How To Make This Crockpot Queso Dip

Cut the monterey jack cheese and the cream cheese into cubes. Add both to the slow cooker.
In a bowl, whisk together evaporated milk and cornstarch. Pour the mixture into the slow cooker.
Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. For a milder queso, leave out the jalapeños’ juice.
Cook on low in the slow cooker for about 2 hours, stirring occasionally. You want to make sure to check your queso fairly frequently and make sure not to cook it longer than 2 hours, as the cheese will burn and ruin your dip!

Top Tips for Making This Recipe

Be sure to watch your slow cooker! This dip can burn easily (we learned from personal experience), so check your queso and stir fairly frequently!
Use the juice from a jar of jalapeños to kick up the spiciness a notch. You can add as much or as little heat as you’d like!
We love our cheesy Crockpot queso dip with real dairy, but you can swap out the cheese and evaporated milk for plant-based substitutes to fit a vegan diet. Try it and let us know what you think!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

More Easy Recipes You’ll Love

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Crockpot Queso Dip

A creamy and delicious cheese dip made with real ingredients in a slow cooker.

Course: Appetizer, Side Dish, Snack

Cuisine: Mexican

Keyword: cheese, queso, slowcooker recipe

Servings:

Calories: 379kcal

Author: Jenny Hurley

Cost: $5

Equipment

Slow cooker

Ingredients

1 pound monterey jack cheese
8 ounces cream cheese
12 ounces evaporated milk 1 can
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon salt
4 ounces green chiles 1 can
4 ounces jalapeños 1 can, including juice

Instructions

Cut monterey jack cheese and cream cheese into cubes and add both to the slow cooker.
Whisk together evaporated milk and cornstarch in a bowl. Pour the mixture into the slow cooker.
Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. Add the jalapenos' juice for a spicier taste.
Cook on low in slow cooker for about 2 hours, stirring occasionally. Check fairly frequently and do not leave cooking longer as cheese may burn.

Nutrition

August 20, 2019 Family Friendly

Creamy Chicken Enchiladas

These creamy chicken enchiladas are super easy and quick to make for a delicious weeknight Mexican dinner. Made with sour cream, salsa, green chiles, a chipotle pepper, chicken, corn, and cheese, the whole family will love these enchiladas.

Why These Creamy Chicken Enchiladas are So Good!

They are quick and easy to make so perfect for a weeknight meal.
The enchilada sauce is made from scratch with no added sugar.
You can use grain free tortillas for a gluten free dinner.
The chicken is creamy and full of flavor!

How to Make Creamy Chicken Enchiladas – Step by Step

Preheat oven to 350F degrees.
Spray a 9 x 13 baking dish with nonstick cooking spray.
In blender, blend together salsa, chipotle, sour cream, some salt (be aware of it, if it’s in taco seasoning), taco seasoning, and blend until smooth.
Stir in the green chilies after blended.
Take 1 1/2 cups and set aside. Pour remaining sauce over the shredded chicken and corn and stir. Stir in 1 cup of cheese.
Roll the mixture into the tortillas – about 1/3-1/2 cup per tortilla, and place the tortillas in the baking dish. Pour over the rest of the sauce and sprinkle with remaining cheese
Bake for about 20-25 minutes until bubbly and cheese is melted.

What are enchiladas?

Enchiladas have their origins in Mexico. A tortilla is filled and rolled and then covered in a chili sauce and baked. The fillings can contain meats, cheeses, vegetables and beans. The sauce can be tomato based, or cream based like this recipe.

Can you make these creamy chicken enchiladas ahead of time?

You can prep the enchiladas and keep them covered in the fridge for a few hours before you are ready to bake them. Cooked enchiladas will keep covered in the fridge for around 3 days and can be reheated once in the oven or microwave.

Top shot of creay chicken enchiladas in a white oven dish

What are the best tortillas to use for enchiladas?

Traditionally, corn tortillas are used for this Mexican dinner, but I prefer flour as they are much easier to roll. You can use your favorite tortilla wraps in this recipe; whole wheat, low carb, coconut flour or paleo cassava.

Top Tips to Make Creamy Chicken Enchiladas

Use a store bought rotisserie chicken for speed and convinience.
You can use frozen or canned corn in this recipe.
If you wish to reduce fat and calorie content, you can use low fat sour cream and cheese.

Close up of chicken enchiladas served on a white plate

Be sure to check out these other tasty chicken recipes!

What do we mean by “healthy”?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options, like a commercial, deep-friend tostada, for an easy homemade version.

Have you made this recipe? We would love to hear your feedback! Please leave a rating and comment so we can chat.

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Creamy Chicken Enchiladas

These creamy chicken enchiladas are super easy and quick to make for a delicious weeknight Mexican dinner.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Main Course

Cuisine: Mexican

Keyword: chicken enchilada recipe, easy enchilada recipe, mexican enchiladas

Servings:

Calories: 429kcal

Author: Cheryl Malik

Ingredients

2 cups shredded cooked chicken can use a store-bought rotisserie chicken
1 cup corn frozen or canned
6-8 flour tortillas taco size. You can use all different types but we prefer flour or flour-like (cassava flour, coconut flour, whole wheat, low carb etc).
2 cups shredded Monterey Jack cheese or mozzarella
1 cup salsa
1 chipotle pepper
1 cup sour cream or yogurt
1 tbsp taco seasoning
4 ounces canned diced green chiles

Instructions

Preheat oven to 350F degrees.
Spray a 9 x 13 baking dish with nonstick cooking spray.
In blender, blend together salsa, chipotle, sour cream, some salt (be aware of it, if it’s in taco seasoning), taco seasoning, and blend until smooth.
Stir in the green chilies after blended.
Take 1 1/2 cups and set aside. Pour remaining sauce over the shredded chicken and corn and stir. Stir in 1 cup of cheese.
Roll the mixture into the tortillas – about 1/3-1/2 cup per tortilla, and place the tortillas in the baking dish. Pour over the rest of the sauce and sprinkle with remaining cheese
Bake for about 20-25 minutes until bubbly and cheese is melted.

Nutrition

July 12, 2019 Cuisine

Instant Pot Burrito Bowls with Chicken

These Instant Pot burrito bowls with chicken are a true one pot meal! Made entirely in the pressure cooker, they’re filling and flavorful. Loaded with rice, chicken, beans, corn, and a delicious sauce, this quick and easy Mexican dinner recipe is perfect topped with cheese and avocado.

An instant pot burrito bowl with chicken served in a white bowl.

You guys are going to love these burrito bowls! They are so packed full of flavor and so easy to make!

What makes these Burrito Bowls with Chicken the best?

They are a one pot meal.
Full of healthy and flavorful ingredients.
Quick to make in an instant pot.

How to make Burrito Bowls with Chicken – step by step

Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, chicken, and onion. Cook until onion is soft and chicken is mostly opaque, about 4 minutes. Add garlic and sauté briefly. Add chipotle peppers, bell pepper, cumin, and oregano. Cook for 2 minutes, stirring frequently. Turn pot off.

Process shots of how to make burrito bowls in an instant pot

Add broth, salsa, rice, black beans, corn, and lime juice to the pot with the chicken. Stir to combine. Close and lock the lid. Select Manual function and set timer for 4 minutes. Allow 10 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Cook over sauté mode until thickened, about 3-5 minutes. It’ll seem way too soupy but trust me!

Ladle into serving bowls and garnish with desired toppings.

Cooked burrito bowl chicken in an instant pot with a wooden spoon

What is a burrito bowl?

A burrito bowl is exactly what it sounds like – a burrito in a bowl! It contains the classic Mexican ingredients and flavors of a burrito but without a wrap. It contains:

chicken
rice
beans
salsa
corn

Along with all of the spices and peppers you would expect to find in a Mexican bowl.

Instant Pot Burrito Bowls with Chicken for meal prep

These flavorful bowls are perfect for meal prep throughout the week. This recipe serves six, so any leftovers you have can be saved in the fridge for around 5 days. Serve some up with a salad for a quick and easy lunch option.

Instant pot burrito bowls with chicken served in two white bowls

What to serve with burrito bowls

Part of the fun with these bowls is adding the toppings! You can’t go wrong with sliced jalapeno, avocado, sour cream and a wedge of lime. Sprinkle over cilantro for freshness.

Top tips for making Instant Pot Burrito Bowls with Chicken

Use chicken breasts that are raised without antibiotics.
You can use fresh, canned or frozen corn in this recipe.
To make the dish spicier, add an extra chipotle pepper.

A fork lifting up some chicken from a white bowl

Be sure to check out these other delicious Mexican recipes!

I’d love to hear what you think of this recipe for Instant Pot Burrito Bowls! Be sure to leave a comment and a star rating below!

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3 from 1 vote

Instant Pot Burrito Bowls with Chicken

These Instant Pot burrito bowls with chicken are a true one pot meal! Made entirely in the pressure cooker, they're filling and flavorful.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main Course

Cuisine: Mexican

Keyword: chicken burrito bowls, instant pot burrito bowl, instant pot mexican chicken

Servings:

Calories: 554kcal

Author: Cheryl Malik

Ingredients

1 tablespoon avocado oil
2 pounds boneless chicken breasts cubed
1 small onion diced
3 cloves garlic minced
2 chipotle peppers in adobo sauce whole
1 tablespoon adobo sauce
2 tbsp taco seasoning
1 1/2 cups chicken broth
1 1/2 cups salsa
1 cup long-grain rice rinsed and drained
1 (15.25 ounce) can black beans, drained and rinsed
1 (15.25 ounce) can corn or 2 cups corn frozen or fresh, drained
1 1/2-2 tsp salt
1/2 lime juiced

Instructions

Turn on Saute function on Instant Pot. Add oil, chicken, and onion. Cook until onion is soft and chicken is mostly opaque, about 4 minutes. Add garlic and sauté briefly. Add chipotle peppers, adobo sauce, and taco seasoning. Cook for 2 minutes, stirring frequently. Cancel Saute function.
Add broth, salsa, rice, black beans, corn, and lime juice to the pot with the chicken. Stir to combine. Close and lock the lid. Select Manual function and set timer for 4 minutes. Allow 10 minutes for pressure to build.
Carefully use the Quick Release method to release pressure. Unlock and remove the lid. Cook over sauté mode until thickened, about 3-5 minutes. It’ll seem way too soupy but trust me!
Ladle into serving bowls and garnish with desired toppings.

Notes

Keep leftovers in an airtight container up to 3 days.

Nutrition