| Tools | |
|---|---|
| Instant Pot | |
| Measuring cups | |
| Baking sheet | |
| Mixing bowl |
| Ingredients | Amount |
|---|---|
| Northern Classic Chili Package | 1 |
| water | 6 cups |
| butternut squash | 3 lb |
| vegetable oil | 1 tbsp |
| salt | 1/2 tsp |
| maple syrup | 1 tbsp |
| corn, frozen, thawed (or fresh if avaliable) | 1 cup |
| cilantro, chopped | 1/2 cup |
| sriracha | 2 tsp |
| lime, juice of | 1 |
| monterey jack cheese (or cheddar), grated | 3 1/2 cups |
| whole wheat tortillas | 6 |
| salsa | 1 cup |
Instant Pot Northern Chili Burrito: Instructions
- Combine 1 package of Northern Classic Chili Mix (321g) with 3 cups of water in the bowl of an instant pot or other electronic pressure cooker.
- Seal pot and set timer for 60 minutes.
- While the beans are cooking, prepare the butternut squash. Start by preheating the oven the 375F
- Peel, seed, and dice the squash. Toss with oil, salt and maple syrup.
- Roast at 375F for about 30 minutes or until tender.
- Place squash into a mixing bowl and cool.
- After 60 minutes cooking time for the beans, allow the pot to depressurize naturally.
- Open the pot and stir beans for 15 -30 seconds. Drain them and set aside.
- Add corn, beans, cilantro, sriracha and lime juice to the squash and mix. Taste and adjust seasoning.
- Place your tortilla on a plate and then add about 1/6 of your mixture. Top with shredded cheese, salsa, and any other ingredients you desire for your burrito.
- Roll your tortilla while tucking in the sides.
- Repeat for 5 other servings
- OPTIONAL: Place seam side down on a lightly greased baking sheet and top with salsa and remaining cheddar. Cover with foil and bake at 350F until heated through.
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