Instant Pots are all the rage these days. Several of my friends and family own them. My mom bought herself one for her birthday. She uses it several times a week. For Christmas, we got her a stackable steamer insert pans that also came with tongs. She can steam vegetables and can even make a cake in it. We will definitely be trying that at some point, so look for a blogpost on that sometime this year.
Since my mom loves her Instant Pot so much, we thought we’d try making something different to see how it turned out. When we make tacos or tortillas, we usually have meat as our protein. By using your detective skills, you can see that we used chicken tonight.
If you’ve read GFS before, you know we’re all about easy recipes with limited ingredients.Make these delicious instant pot chicken tortillas Click To Tweet
3 individual chicken breasts
BFree Multigrain Wraps
-Put liquid (water, cooking oil, etc) into Instant Pot
-Cook chicken for 30 minutes
-Remove chicken and place wraps in pan and warm for 3 minutes
-Steam broccoli for 3 minutes in pan
That’s all there is to making Instant Pot Chicken Tortillas.
Of course, you can used whichever brand of wraps/tortillas that you like. We use BFree Foods Multigrain Wraps because they meet Nikki’s dietary needs and she likes the way they taste. Nikki recently discovered Earth Grown Vegan Mozzarella Style Shreds at Aldi’s. She really likes it and is a little cheaper alternative than other brands.
If you decided to steam broccoli, you can do it at the same times as warming the tortillas. We decided to do is separately so the tortillas wouldn’t take on the taste of broccoli (I don’t like broccoli, so I wasn’t trying to deal with having to taste it).
I have a couple Instant Pot recipes planned. Let me know if you’re interested in more Instant Pot recipes and what kind of recipes you’d like to see.
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