Have you ever had a chicken wet burrito? This is one of my very favorite recipes ever! So yummy!
When I moved down to South Carolina I discovered that most people here had never heard of a wet burrito. It just wasn’t a common food here. Of course, where I grew up in Michigan we had a couple of wonderful restaurants that served wet burritos. They were absolutely delicious! In fact, every time someone in the family goes to visit relatives up in Michigan, they have to stop and get dinner at the Beltline Bar…our favorite burrito place!
A while back I shared a homemade recipe for wet burritos that is extremely popular! In fact, it’s one of the most popular recipes on my site!
But recently I was wanting to make chicken wet burritos. But I didn’t want to make a huge batch of them because I’m the only one eating them! And I wanted to see if I could make the filling quickly, because making wet burritos can be a little time consuming (although totally worth it!).
So I cooked the chicken in my 3 quart Instant Pot! Even though it takes a little time for the Instant Pot to pressurize, the hands on prep time for this recipe is next to nothing! You literally put some water in the base of the Instant Pot, add a nice size chicken breast, add the seasonings, close that sucker up, make sure the vent is closed, set it and go and do something else while it cooks! I will typically let it naturally release for about 10 minutes and then release the rest manually.
I take two forks and shred that chicken right on up. One large chicken breast easily makes enough filling for two wet burritos, so I often have one for lunch the next day, or use the filling on top of nachos…yum!
I do have a great recipe for enchilada sauce here on the site. But if I’m cooking for just myself, I cheat. My homemade recipe makes a very large batch. So I keep a couple of jars of organic enchilada sauce in my cupboard. I either use it to make another wet burrito the next day. Or freeze any extra in 1 cup portions to pull out when I get the urge to make another wet burrito.
So quick and simple!
I typically always keep some organic, gluten free wraps on hand because they make for quick and easy lunch wraps. But they are also the perfect size to make a wet burrito!
- 1 lg chicken breast (boneless and skinless)
- 1 cup chicken broth
- 1/2 can green chilies (small can)
- 1/2 tsp cumin
- 1/2 tsp sea salt
- Add all ingredients except green chilies to electric pressure cooker.
- If cooking frozen chicken, cook on high pressure for 10 minutes.
- If cooking from fresh, cook on high pressure for 6 minutes.
- Once the chicken has finished cooking, allow to naturally depressurize for 5-10 minutes.
- Release remaining pressure.
- Shred chicken with two forks.
- Add green chilies and stir well.