Pressure Cooker Chicken Bean Burritos


I love easy meals, especially in the summer, and these Pressure Cooker Chicken Bean Burritos are just that! They are packed with flavor and protein and make the best weeknight meal. You simply cook the chicken in the pressure cooker and throw in the rest of the ingredients. The best part is frying up the tortilla in a skillet so you have a perfectly crisp burrito and a warm gooey filling. You've got to try these!

Pressure Cooker Chicken Bean Burritos

Makes 8-10 burritos

2-3 boneless chicken breasts

1 (16 oz.) jar salsa verde

1 (15 oz.) can refried beans

1 cup shredded cheddar cheese

8-10 flour tortillas

1. In a pressure cooker pot, add chicken breasts and pour salsa over the chicken. Seal and cook on high pressure for 20 minutes. Let natural pressure release.
2. Take the chicken out and shred it with two forks on a plate. Return the meat to the pressure cooker pot.
3. Add a can of refried beans and cheese. Set to sauté setting and cook for a few minutes until cheese has melted.

4. In a large frying pan or a griddle, melt a tablespoon of butter over medium-high heat. In the center of each tortilla, scoop 1/4-1/3 cup of chicken bean mixture. Fold the top and bottom of the tortilla an inch over and then take remaining sides and fold into the middle, forming a burrito. Repeat with remaining tortillas.

5. Place burritos seam-side down into the pan and fry for a few minutes until golden brown. Flip over and repeat. Serve warm.

Adapted from The Girl Who Ate Everything


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