Instant Pot Chicken Potato Burrito

The Floured Countertop
by The Floured Countertop
6 Burritos
35 min

I promise no witchcraft (photoshop) was involved with getting this burrito to stand up on it’s own 😆

So there’s this fast food Mexican restaurant in Arizona. People either love it or hate it, but my husband and are in the camp that love it! So every time we’re in town, we have to stop by and grab our favorite menu items. Mine is always the Texas Burrito- it’s filled with tender shredded chicken, lots of sour cream and cheese, and potatoes. It’s such a simple combination, but man, it’s delicious! I’ve been trying to replicate it for years now, and I think I finally perfected it by throwing it all in the Instant Pot! This dinner could be on your plate in about 30 minutes from starting it- it’s great for those busy weeknights! Or nights you simply don’t feel like cooking.

Instant Pot Chicken Potato Burrito
Recipe details
  • 6  Burritos
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 1.5-2 lbs of chicken thighs
  • 7 Oz can Diced Green Chiles
  • 1 1/2 Tbsp Montreal Steak Seasoning
  • 3/4 cup Chicken Broth
  • 1/4 cup Lime Juice
  • 4 medium peeled, diced Potatoes (Russett or Yellow)
  • Salt, to taste
  • Your choose of toppings (sour cream, cheese, salsa, avocados, etc.)

To your Instant Pot, add all of the ingredients except for the salt- 1.5-2 lbs of chicken thighs, 7 Oz can Diced Green Chiles, 1 1/2 Tbsp Montreal steak seasoning, 3/4 cup chicken broth, 1/4 cup Lime Juice, and 4 medium diced Potatoes. Stir it all together, and pressure cook it for 12 minutes, with a 15 minute natural pressure release.
Shred the chicken and salt to taste. Use a slotted spoon to serve into tortillas. I like to use a generous dollop of sour cream and cheese. Makes 5-6 large burritos. Enjoy!
The Floured Countertop
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