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Dinner Smarter: Salsa Chicken Burrito Bowls + An Intro to "Pot-In-Pot" Cooking

Dinner Smarter: Salsa Chicken Burrito Bowls + An Intro to "Pot-In-Pot" Cooking image

Salsa chicken is an all-time fan favorite in the pressure cooking world, and now I'm going to make it even better by teaching you how to cook rice in the pot at the same time!

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You had a long day at work. Your #saddesklunch was especially sad today thanks to some wilted romaine and undercooked quinoa. Your favorite spin instructor called in sick at the last minute and you got stuck with the dude who likes to yell and only plays techno.

You deserve an easy, delicious, hassle-free dinner.

Enter: Salsa Chicken Burrito Bowls.

You probably already know how easy Salsa Chicken is to whip up - but I'm about to blow your minds. Using the method below, you can cook not only your chicken in less than 30 minutes, but you can also cook a bowl full of fluffy white rice at the exact same time. Add a couple of no-cook toppings like avocado, sliced radishes, and cheese, and BAM, dinner is served.

I took a trip to Trader Joe's to grab everything I needed, but you can hit any grocery store for these basic items.

Here's what you'll need to make Salsa Chicken Burrito bowls:

  • 1 1/2 - 2 pounds boneless, skinless chicken thighs
  • salt
  • 1 (16 ounce) jar salsa
  • 2 cups white rice, rinsed
  • Optional toppings: sour cream or Greek yogurt, shredded cheese, green onions, avocado, tomato, sliced radishes, black beans

Place the chicken thighs in the inner pot of your pressure cooker and season with salt.

Dump the entire jar of salsa on top. Use whatever salsa you like! If it seems really thick, add a splash of water to help the pot come up to pressure. The Trader Joe's salsa that I used here worked perfectly in it's own.

Stir it all together.

Then place the trivet that is included with your Mealthy MultiPot over top. Ideally the legs of the trivet should rest on the pot, not on top of the chicken, so shimmy it around until it feels right.

In a small heatproof bowl, combine 2 cups rinsed white rice with 2 cups water. Place the bowl on top of the trivet.

Seal pressure cooker lid and cook on High for 15 minutes. Allow the pressure to naturally release.

Open the lid. Check out that perfectly cooked rice!

Transfer the bowl to a countertop and throw the trivet in the dishwasher. Use a fork to fluff the rice.

Now use two forks to shred the chicken right in the sauce. If your salsa chicken is too liquidy, turn your pressure cooker onto Sauté mode and cook, stirring frequently, until the liquid reduces to your liking.

It's burrito bowl time! Scoop your desired amount of rice into a bowl, and top with chicken. Now add whatever toppings you fancy! Enjoy!