This recipe makes 6 large burritos.
Equipment needed:
- InstantPot
- 9×13 baking dish
- large skillet
- Sharp knife
- Tongs
- Stirring spoon
Ingredients:
- 1 lb boneless skinless chicken breast
- 1/2 c. chicken broth or water
- 2 t. chili powder
- 1 t. cumin
- 1/2 t. garlic salt
- 1/4 t. black pepper
- 1 bunch sturdy leafy greens (though I used chard in the original, the chard season is now over at market – a very worthy substitute would be curly kale available from Solway Farms or Modern Heritage Farm)
- 3 minced garlic cloves
- 1 quart Golden Oyster mushrooms
- 2 T. Avocado Oil
- 6 whole grain tortillas
- 1 package shredded Mexican cheese
- 24 oz. medium salsa (I used Casa Mamita from Aldi)
- 16 oz. mango salsa (I used Newman’s Own Mango Salsa)
Using the saute function on your InstantPot, and with steamer rack in place, spray the inside of your InstantPot with non stick spray. Add the chicken broth, and then lay the chicken on the rack being careful to overlap as little as possible. Evenly sprinkle the chili powder, cumin, garlic salt, and pepper – and set for high pressure / 30 minutes.
Wash your greens, and then de-stem them. (For a quick tip on how to do this, be sure to check out Elizabeth Ray’s video on her Farmers’ Market Nutritionist Page). Roughly chop the greens and set aside. Give the Golden Oyster mushrooms a quick wipe with a damp cloth, and remove the thick center stem. Put the stems in a separate container, and then freeze – they can be used later to make wonderful stock. Roughly chop the mushrooms.
In a large skillet, add the avocado oil and turn to medium heat. Once the oil begins to gently ripple, add mushrooms and garlic, and cook for approximately 2-3 minutes stirring frequently – just enough to let them get a little bit of color. Add the large jar of salsa, stir well, and then turn heat to low.
Preheat oven to 350 degrees.
Once the chicken is done, quick release and put the chicken on a plate or cutting board to either shred or chop into rough chunks.
Spray a 9 x 13 baking dish with non-stick spray. Add approximately 1/2 – 3/4 cup of the salsa mixture to the bottom of the baking dish.
Next, add the chopped chicken to the salsa left in the pan, and stir well to coat. Then, add the chopped greens and let them wilt, approximately 2 minutes. I found that turning the mixture with tongs at this point makes it a little bit less messy.
Place a generous scoop of the salsa/chicken/greens filling in a tortilla, roll it, and then place seam-side down in the baking dish. Repeat until all tortillas are filled and there is no more chicken/salsa mixture left.
Pour the jar of Mango Salsa over the top of the burritos, and then sprinkle the cheese on top of the burritos.
Bake in a pre-heated oven for 7-8 minutes, until cheese is completely melted and bubbly.
Serve with sour cream and Goodin’s Garden Cowboy Candy.
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