InstantPot Shredded Chicken Burrito
Korean bbq can be made with any good quality cut of meat. Flank steak is full of beefy flavor but somewhat tough, but this marinade tenderizes the flank steak.
Ingredients
4 Chicken breasts
Large burrito tortillas
1 can hatch chili red enchilada sauce
Cheese of your choosing
Sour Cream
Bunch Cilantro
2 Red pepper
2 Poblano pepper (or whichever hotter pepper you like)
1 Yellow onion
1 cup chicken broth
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon mexican oregano
1 tablespoon chipotle powder
pinch of salt and pepper
Directions
Season chicken breasts with salt and pepper
Rough dice onions and peppers
Sear chicken on both sides in Instant Pot (for Crockpot sear in a pan)
Toss in chopped veggies, add broth, and seasonings
Cook on pressure for 15 mins, and let manual pressure release
Shred chicken with a fork
Warm up red sauce in pot over low heat
Build burritos, add cheese, then roll, warm on both sides in pan to seal
Place on a plate, pour sauce around the burrito and top with more cheese, sour cream, and cilantro.
Enjoy