Cilantro Lime Shredded Chicken Burrito Bowl
Pressure-cooked shredded chicken with cilantro lime rice, black beans, corn salsa and avocado crema.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
A pressure cooker turns chicken breasts tender enough to shred in about 10 minutes at pressure. The chicken cooks in salsa and lime, so the shredded meat is already seasoned. Avocado crema replaces sour cream and guacamole in one sauce.
Why this recipe works
Cooking the chicken in salsa seasons it from the inside and leaves a sauce to stir back in after shredding. The natural pressure release keeps the meat from tightening up.
Ingredient notes
Use a thick jarred salsa; very watery salsas can trigger a burn warning on some pressure cookers. The crema browns after a day; press plastic wrap onto its surface to slow that.
Common mistakes
- Quick-releasing the pressure right away, which makes the chicken tougher.
- Making the avocado crema hours ahead without covering it.
What to serve with it
Tortilla chips, hot sauce or pickled jalapeños.
Meal prep
The chicken freezes well in its juices for up to 3 months.
More bowls like this
Cooking tips
Shred the chicken in the cooking liquid to keep it juicy. Taste the shredded chicken and add salt or lime if needed.
Swaps and variations
Use chicken thighs; cook 10 minutes at pressure. Slow-cook the chicken on low 3 1/2 to 4 hours instead.
Storing and reheating
Refrigerate within 2 hours for up to 4 days; the crema is best within 1 day. Reheat chicken, rice and beans until hot (165°F / 74°C).
Recipe
Cilantro Lime Shredded Chicken Burrito Bowl
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
- For the chicken
- For the rice and beans
- For the corn salsa
- For the avocado crema
You’ll need: electric pressure cooker; medium saucepan with lid; blender or bowl and fork; instant-read thermometer
Method
-
Put the chicken, salsa, 2 tablespoons lime juice, cumin and salt in the pressure cooker. Seal and cook on high pressure 10 minutes, then let the pressure release naturally for 10 minutes before venting.
-
Check the thickest piece reads 165°F (74°C). Shred the chicken in the pot and stir it into the cooking juices.
-
Meanwhile, cook the rice: bring the rice and water to a boil, cover and simmer on low 15 minutes, rest 5 minutes and fluff with 1 tablespoon lime juice and half the cilantro.
-
Mix the corn, red onion, 1 tablespoon lime juice and the remaining cilantro for the salsa. Warm the black beans.
-
Blend or mash the avocado with the yogurt, 1 tablespoon lime juice and a pinch of salt until smooth for the crema.
-
Divide the rice among 4 bowls and add the chicken, beans and corn salsa. Top with avocado crema.
Questions
Can I use frozen chicken?
Yes. Increase the pressure-cooking time to 15 minutes and check for 165°F (74°C).
Is it spicy?
It depends on the salsa you choose.
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