Instant Pot Santa Fe Chicken Burrito Bowls

IngredientsSanta Fe Chicken

• 3 boneless, skinless chicken breasts about 1 1/2 lbs
• 1 can (10 oz) diced tomatoes with green chilies drained
• 1 can (15 oz) black beans drained & rinsed
• 1 can (14.5 oz) chicken broth
• 1 1/2 cups frozen corn
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• Burrito Bowls
• Shredded lettuce, avocado, sour cream, lime wedges, shredded cheese, etc
• cilantro lime rice or any rice you prefer

Instructions

• In the insert of the Instant Pot or Crock Pot Express Cooker, add the diced tomatoes, black beans, chicken broth, frozen corn, cilantro, green onions, garlic powder, onion powder, and cumin. Stir together until combined. 
• Cut each chicken breasts into 2 or 3 pieces. So instead of a giant chicken breasts you will have 2-3 smaller chunks. Sprinkle both sides of each piece of chicken with salt. Lay on top of the mixture in the insert. Lightly stir together so that most of the chicken breasts are covered with the mixture. 
• On the crock pot express cooker, push the 'poultry' button and adjust the cook time to 25 minutes. With the Instant Pot, set the cook time manually to 25 minutes. 
• When done, release the steam valve. Shred chicken with two forks and return to the insert. Stir together. It will be "soupy" but that is ok. Thats what gets the chicken so moist and tender. When serving, use tongs or a slotted spoon so you don't add the liquid to the burrito bowls. 
• Serve santa fe chicken filling in burrito bowls with your favorite toppings and cilantro lime rice or any other rice you like. 
• SLOW COOKER: follow directions above but instead cook on low for 6-8 hours.

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