Instant Pot Breakfast Chicken Burrito
- 2 tbsp olive oil
- 16 ounce boneless chicken breasts browned and chopped
- 1/4 cup purple onion
- 1/2 cup diced tomatoes
- 1/4 cup cilantro chopped
- 1/4 cup water
- 1 tsp salt
- 4 giant flour tortillas
- 1 cup cooked black beans
- 1 avocado peeled and sliced
- cheddar cheese shredded (optional)
Select “Sauté” function on Instant Pot pressure cooker.
Add olive oil and boneless chicken pieces. Sauté until golden brown.
Stir in tomatoes, cilantro, onions, and salt.
Select “Manual” function with high pressure for 6 minutes.
Cover the lid and seal it carefully.
Release the steam through quick pressure release. Remove the lid.
Spread a tortilla sheet on the serving plate.
Add a spoonful of cooked chicken mixture, 2 tablespoons black beans and avocado slice.
Roll the sheet tightly.
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