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  • Writer's pictureThe Tatted Home Chef

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.


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


  1. Season chicken breasts with salt and pepper

  2. Rough dice onions and peppers

  3. Sear chicken on both sides in Instant Pot (for Crockpot sear in a pan)

  4. Toss in chopped veggies, add broth, and seasonings

  5. Cook on pressure for 15 mins, and let manual pressure release

  6. Shred chicken with a fork

  7. Warm up red sauce in pot over low heat

  8. Build burritos, add cheese, then roll, warm on both sides in pan to seal

  9. Place on a plate, pour sauce around the burrito and top with more cheese, sour cream, and cilantro.

  10. Enjoy


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