The Freckle Face Farmer
Savouring the Salsa - Instant Pot Burrito Bowls
Every weekend we make up a batch of fresh salsa or bruschetta, many times both! And although not many people question whether they can eat a full litre of bruschetta, the salsa seems to cause some stress!
We hear it a lot "Hmmm should I get the big salsa..... I do love salsa, but will I eat it all? What if my guests don't show up and I have a tub of salsa... or what If I get the smaller one and it's not enough! How long is the fresh suff good for (its 10 days btw)?". Trust me guys, this is quite the weekly conundrum and we get it!! There are two situations a host/hostess would rather not be in....
1.) Not enough food ... THE WORST. You can't stop apologizing for it the whole time... searching into the depths of your soul and your fridge praying you can find a way to Ramsay some of your leftover ravioli or Oliver some of that onion dip stashed in the fridge door (you usually cant, forfeit and order a pizza at this point)... No. One. Wants. This. No one!
2.) Too much food... Admittedly not as stressful as #1 but it still leaves you racking your brain as to not be a FOOD WASTER... you don't want to waste food... nor money, no way!
So even though I personally can crush a whole tub of our fresh salsa.... in one sitting... ahem *cough* ...what? haha here is one of our favourite leftover salsa dishes made in the instant pot... and oh yeah.... BIG instant pot fans over here!
A recipe modified from ** This Old Gal Family Food Blog (LOVE this blog).
Instant Pot Burrito Bowl!
2 - 3 chicken breasts, thawed OR a 2-3 lbs beef roast, thawed and cubed into 2 inch pieces (chuck or round works perfect. If choosing this option add 1 tbsp chili powder, 2 tbsp olive oil , 1 onion - diced, 1.5 cups of beef broth, and 1 1/2 tsp sea salt to ingredient list. See separate set of instructions for same. Note this is a longer process.)
1.5 cup rice
1.5 tbsp olive oil
3 cups chicken broth
2 cans of black beans, rinsed
500ml-1 litre (depending on what you have left) of Lower Shannon Farms fresh salsa
3-4 assorted LSF sweet bell peppers (or 5-6 sweet toy peppers)
2 LSF jalapenos (optional)
1 pkg taco seasoning (optional to add a 1/2 pkg of fajita seasoning as well)
Chipotle cheddar cheese by the Old School Cheesery, 1-2 cups depending on preference.
Lower Shannon Farms Angry, Really Angry, or Lethal Leprechaun Hot sauce (depending on preferred spice level- also optional)
sour cream (optional)
Directions - Chicken Option
Place olive oil in pot, add peppers and turn to saute feature. Saute until peppers are soft. Turn sauté off.
Place chicken breasts in the pot with sautéed peppers, add rice.
Pour chicken broth over the chicken and rice and then add rest of the ingredients EXCEPT from salsa, sour cream, cheese, and hot sauce (sour cream, cheese and hot sauce are condiments for after).
Add salsa. Make sure all dry ingredients are covered.
Place lid (make sure seal ring is in) and lock. Make sure the cap is set to seal.
Place on manual high pressure for 10 minutes.
Once done, quick release the pressure. Remove lid once pressure has fully released.
Remove chicken and shred with fork or in food processor. Add back to mixture once shredded.
Mix all ingredients up with a large spoon, add shredded cheese as desired.
Serve up in bowls, top with sour cream, additional shredded cheese (optional) and hot sauce to your liking. Enjoy!
**Amended Directions for Shredded Beef Option
Coat cubed beef in chili powder and salt mix.
Add olive oil and onion to instant pot, press saute.
Saute onion until transculent, turn off saute.
Add seasoned beef and beef broth.
Place lid, lock and make sure the cap is set to seal.
Place on manual high for 30 minutes.
Once finished, quick release.
Drain excess liquid and shred beef.
Go to original directions and proceed through in full without adding the chicken.
Once pressure is released from the second pot, add shredded beef to mixture. Top with desired condiments listed above. Enjoy!