Instant Pot Meal Prep | Chipotle Barbacoa Burrito Bowl

grilled chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat and higher in protein.

Cut up 4 cloves of garlic and 1 onion.

Turn on the Instant Pot to the sauté setting and add about 1 tablespoon of olive oil.

Brown both sides of the Chuck steak in the Instant Pot.

Add 1 cup of beef broth to the pot.

Add the chopped onion and garlic to the pot.

Add 1/4 cup of rice vinegar to the pot.

Add 6 ounces of diced tomatoes to the pot (half of a 12-ounce can).

Add half a can of chipotle peppers (or more for extra spice).

Add 2 teaspoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of paprika, and salt and pepper to taste.

Juice 1 lime into the pot and stir the ingredients together.

Turn the Instant Pot to manual mode and set it for 44 minutes.

After cooking, perform a quick release of the pressure, covering with a towel to manage steam.

Once the pressure is released, turn the Instant Pot back to sauté mode to reduce the liquid by half.

Shred the meat in the pot after it has cooked and become tender.

Prepare cilantro lime rice by mixing cooked rice with chopped cilantro and juice from 1 lime to taste.

Heat up black beans and corn as side dishes.

Pack the barbacoa and sides into meal prep containers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens