Chicken and Avocado Ranch Burritos in the Pressure Cooker
These come together with just 15 min prep! You can also make this ahead of time and bake right before serving. SO EASY!
Equipment
- 1 Pressure Cooker with skillet mode
Ingredients
Main ingredients
- 1 pound boneless skinless chicken thighs cut into 1-inch chunks
- 1.25 ounce taco seasoning
- 1 tablespoon olive oil
- 4 large burrito-size flour tortillas about 10 inches each
- 2 ripe avocados halved, peeled, seeded and diced
- 1 cup shredded mozzarella cheese
- ¼ cup sour cream
- ¼ cup Ranch dressing
- ¼ cup fresh cilantro chopped
Instructions
Instructions
- Heat olive oil in your pressure cooker’s skillet mode or a separate pan over medium heat.
- Add chicken chunks and taco seasoning, then stir until nicely coated.
- Cook for 8 to 10 minutes until chicken is no longer pink inside.
- Transfer to pressure cooker, seal lid tight with sealing ring.
- Cook on high pressure for 8 minutes. Watch for steam cues.
- Do a slow release, then carefully unlock the lid.
- Warm tortillas, then layer with chicken, avocado, cheese, sour cream, ranch, cilantro, roll and serve.
Notes
Boneless, skinless chicken breasts can be substituted. This can also be baked at 375 degrees F until heated through, about 15-18 minutes.