Instant Pot Cilantro Lime Chicken Burrito Bowl by Oh Sweet Basil!

Instant Pot Cilantro Lime Chicken Burrito Bowl

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 -6

A cilantro lime rice, flavorful Mexican chicken and delicious toppings for a quick and easy dinner!

Equipment

• Instant Pot

Ingredients

Bowls

• 2 Boneless Skinless Chicken Breasts, chopped
• 1 Tablespoon Oil
• 1 1/2 Teaspoons Cumin
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Garlic Powder
• 1/4 Teaspoon Pepper
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Chili Powder
• 1 Clove Garlic Minced
• 1 Cup White Rice
• 2 1/4 Cups Chicken Broth
• 4 ounce Diced Green Chiles
• 1/3 Cup Chopped Cilantro
• Zest of a Lime
• Juice of a Lime
• 1 Can Pinto Beans Drained
• 1 Cup Colby Jack Cheese Shredded

Toppings

• Chopped Tomatoes
• Chopped Avocados
• Jalapeno sliced
• Cheese
• Salsa
• Sour Cream

Instructions

• Heat an instant pot to the saute high mode. Add the oil.
• Mix all of the seasonings together and toss with the chopped chicken until well coated.
• Add the chicken to the pot and cook, stirring occasionally until golden, about 3 minutes.
• Add the rice and garlic and stir for 20-30 seconds. Add the broth, chiles, cilantro, lime zest and juice. Stir and add the beans, stirring again.
• Add the lid and set the valve to "seal". Turn the pot to high pressure for 7 minutes.
• Allow a natural release for 2 minutes then quick release.
• Stir the rice well and top with cheese. Add the lid back on for a minute to melt the cheese.
• Serve with toppings and enjoy!

Nutrition Facts

Instant Pot Cilantro Lime Chicken Burrito Bowl

Amount Per Serving (1 bowl)

Calories 353Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 6g38%

Polyunsaturated Fat 9g

Cholesterol 60mg20%

Sodium 960mg42%

Carbohydrates 28g9%

Fiber 7g29%

Sugar 4g4%

Protein 25g50%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Over 500 Family Dinner Recipes Ideas

Cuisine: Mexican

Versatile Meal

I mentioned at the beginning that the meat can be swapped out for whatever you have in the fridge/freezer and the toppings are totally up to you. I’ve done this same recipe with ground beef, steak and pork and it has always turned out amazing. I have also changed the pinto beans to black beans…yes please! Do what your family will love!

Cafe Rio Creamy Tomatillo Cilantro Ranch Dressing

4.06 FROM 18 VOTES

Prep Time: 2 minutes

Total Time: 2 minutes

Servings: 15

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Looking for a Cafe Rio copycat recipe that wont take all day to make and tastes like the real thing? Try cafe rio creamy tomatillo cilantro ranch dressing!

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Ingredients

• 1 Jalapeno
• 1 Clove Garlic
• 1 Tomatillo
• 1 Handful cilantro
• 1 lime juiced
• 1 cup milk
• 1 cup mayonnaise
• 1 Package dry ranch dressing packet

Cafe Rio Tomatillo Ranch dressing

Instructions

• Place all ingredients except the mayonnaise into the blender and blend until smooth.
• Whisk in the mayo and place in the fridge.

Nutrition Facts

Cafe Rio Creamy Tomatillo Cilantro Ranch Dressing

Amount Per Serving (1 g)

Calories 115Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 10g

Cholesterol 8mg3%

Sodium 112mg5%

Carbohydrates 2g1%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Sweet Basil

Course: 50+ Homemade Condiment Recipes

Keyword: dressing, ranch, salad, salad dressing

© 2020 OH, SWEET BASIL

Mississippi Pot Roast

Instant Pot

3-4 # chuck roast
salt &pepper
3 Tbsp vegetable oil
1 medium onion, sliced
3/4 cup beef broth
10 pepperonicinis
1/3 cup juice from jar of pepperoncinis
1 packet dry ranch dressing
1 packet Au Jus
4 tbsp butter, cut into 4 pieces

Gravy
3 tbsp butter, softened
3 tbsp flour

Season meat with salt and pepper.  Turn instant pot on saute mode.  When display says hot, add oil

Place meat in hot oil.  let cook for 5 minutes without moving.  Flip over and cook 5 more minutes

Remove meat to plate and tent with foil to keep warm

Ad onion to pot along with 1/4 cup of beef broth.  Use wooden spoon to scrape up browned bits on bottom

Add remaining beef broth, pepperoncinis, pepperoncini juice, ranch seasoning, au jus, and butter.  stir to mix

turn saute mode off and add meat and any juices back to pot

close lid and set knob to sealing position.  set to pressure and cook/manual for 90 minutes.  natural release (recipe says 55 minutes and cut meat before cooking, haven't tried)

gravy: I don't do this -- in small bowl, mix butter and flour to make paste.  Turn saute mode on.  Once comes to simmer, add flour mixture.  whisk until thickened.  shred meat and return to pot.  (I don't do this step.  I use ultra gel)



IN CROCKPOT:

3-4 # chuck roast
1 medium onion, sliced
3/4 cup beef broth
10 pepperonicinis
1/3 cup juice from jar of pepperoncinis
1 packet dry ranch dressing
1 packet Au Jus
4 tbsp butter, cut into 4 pieces

Put roast in bottom.  Top with all ingredients.  Cook covered on low for 8 hours.  Shred meat and enjoy!

Oreo Cheesecake

Crust:
15 oreo cookies
3 Tbsp melted butter

Batter:
2 (8ounces each) packages cream cheese, at room temperature
1/2 cup white sugar
1 tbsp cornstarch
3 large eggs at room temperature
1/2 cup heavy cream at room temperature
1 tsp vanilla extract
10 oreo cookies, chopped

White Chocolate Ganache (optional):
1/3 cup heavy whipping cream
1 cup white chocolate chips

Garnish:
8 Oreo Cookies, chopped

_________________________
Crust Instructions:
1. Lightly coat 7x3 inch springform pan with nonstick spray and set aside
2.  Add the cookies to a food processor and finely process until crumbs are formed.  Or add the cookies to a ziplock bag, and crush them using a rolling pin.
3.  Add the cookie crumbs and melted butter to a large bowl and stir until well combined
4.  Press the mixture into the prepared springform pan.  Using a measuing cup, press the crust and try to line the sides about to the middle of the pan edges.
5.  Refrigerate for at least 20 minutes

Cheesecake Batter:
1.  Make sure all ingredients are at room temperature before you begin.
2.  In the bowl of a stand mixer or in a large bowl using a hand mixer, add the cream cheese, sugar and cornstarch, beat until light and fluffy on medium-low speed
3.  scrape the sides and bottom of the bowl.
4.  With the mixer on low speed, beat in heavy cream.  Scrape the sides and bottom of the bowl.
5.  Add the eggs one at a time and beat after each addition until well combined.  Beat in the vanilla extract.
6.  Stir in chopped oreo cookies
7.  remove crust from freezer and pour cheesecake batter mixture into the prepared pan.

Cook:
1.  Place metal trivet into 6 qt instant pot and add 1 1/2 cups water.
2.  Gently transfer cheesecake pan on top of the trivet.  Cover the top of the cheesecake pan (not the IP) with foil
3. Select manual setting and adjust pressure to high.  If using a springform pan that is 7x3 inch, cook for 28 minutes, if using 6 inch pan, add 5 more minutes and cook 33 minutes
4.  Note 28 minutes worked perfectly for me, sometimes based on elevation and other factors, cooking time can be different.  If you have never made cheesecakes in your IP and you are not sure what cooking time works best, I would recommend cooking for 33 minutes to be safe.
5.  When finished cooking and the IP beeps, release pressure naturally for about 20-30 minutes.
6.  Carefully open the pot and transfer cheesecake to cooling rack.  let cool 1 hour, after which run a paring knife around edges
7.  transfer cheesecake to the refrigerator for at least 6 hours or overnight.

White Chocolate Ganache (optional):
1. Heat heavy cream in a heat proof bowl in microwave 45 seconds, until it just begins to bubble
2.  Add white chocolate chips in a medium bowl, and pour the hot heavy cream over them, making sure they are fully covered with cream.  Allow mixture to sit 1 minute.
3.  Stir slowly until cream and white chocolate chips are combined.  Some bit of the chocolate will not be fully melted yet, in that case heat the mixture again 20 seconds and stir.  Repeat as necessary until all the chocolate bits are fully melted.
4.  If mixture is too thin or thick, you can add a touch more chocolate chips or heavy cream
5.  remove cheesecake from pan, place on serving plate and pour white chocolate ganache over it.
6. Immediately garnish with chopped oreo cookies
7. wait for white chocolate ganache to settle/harden before cutting and serving.
8.  refrigerate cheesecake covered loosely with foil or plastic wrap.  Good for 1 week.

** very dense, but Jace loves

Mini Pressure Cooker Cheesecakes

https://ohsodelicioso.com/mini-pressure-cooker-cheesecakes/

Ingredients

• 1 1/2 c graham cracker crumbs
• 6 T melted butter
• 3 T sugar
• 1 t cinnamon
• 8 oz. cream cheese completely room temperature
• 1/2 c sugar
• 1 t vanilla
• 1 T lemon juice
• 2 eggs completely room temperature
• 1/2 c canned pitted cherries
• 1/2 c cherry juice from canned cherries
• 1/2 c sugar
• 2 1/2 T flour
• 1/8 t salt
• 2 T butter

Instructions

1. For crust, combine all ingredients and press into bottoms of ramekins (I used five 3 1/2" ramekins).
2. For cheesecake, beat cream cheese with electric mixer. Add remaining ingredients, eggs last.
3. Beat just until combined. Place 1 c water in bottom of pressure cooker. Layer ramekins with tray or trivet. Set to steam vegetables, adjust time to 3 minutes.
4. Make cherry topping by simmering cherry juice with sugar, flour, and salt. Whisk until flour is completely incorporated, simmer 1-2 minutes until slightly thickened. Remove from heat, add butter, mix until melted. Add cherries to mixture. Refrigerate until cool.
5. When cheesecakes are done, let the cooker naturally release the pressure. When lid is not locked and all the pressure is released, remove lid and carefully remove ramekins from cooker with sturdy tongs.
6. Let cool to room temperature, then chill in fridge. Top with cherry topping when ready to serve.

Recipe Notes

These can be baked in the oven at 350 degrees. Remove from oven after about 15 minutes, or once the edges have puffed up.

Nutrition Facts

Mini Pressure Cooker Cheesecakes

Amount Per Serving

Calories 674 Calories from Fat 342

% Daily Value*

Total Fat 38g 58%

Saturated Fat 21g 105%

Cholesterol 164mg 55%

Sodium 584mg 24%

Potassium 189mg 5%

Total Carbohydrates 77g 26%

Dietary Fiber 1g 4%

Sugars 57g

Protein 7g 14%

Vitamin A 25.4%

Vitamin C 1.7%

Calcium 8.4%

Iron 10.4%

* Percent Daily Values are based on a 2000 calorie diet.