The pot lid rattles and you know dinner is almost ready.
That sound kinda makes you catch your breath. It’s that steam cue telling you the pressure’s doing its thing deep inside. You feel this little buzz of excitement ’cause whatever’s cooking is about to be really good.
Inside the cooker, chicken chunks soak up all that broth depth with taco seasoning magic. Okay, no magic here, but the way those flavors meld is something you recall every time you make this dish.
The Real Reasons You Will Love This Method
- Fast cooking means you don’t gotta wait long for dinner.
- The pressure cooker locks in juices to keep chicken super tender.
- You get this rich broth depth that a skillet alone can’t deliver.
- Steam cues let you know exactly when to check, no guesswork.
- The slow release lets flavors settle in nicely without rushing.
- Sealing ring keeps the pressure perfect every time so no surprises.
If you want to try more quick and flavorful chicken dishes, check out our Easy Chicken Caesar Pasta Salad and Quick High Protein Greek Pasta Salad recipes for more inspiration.
Your Simple Ingredient Checklist
- 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
- 1 (1.25-ounce) package taco seasoning
- 1 tablespoon olive oil
- 4 large burrito-size flour tortillas, about 10 inches each
- 2 ripe avocados, halved, peeled, seeded and diced
- 1 cup shredded mozzarella cheese
- ¼ cup sour cream
- ¼ cup Ranch dressing
- ¼ cup fresh cilantro, chopped
Each ingredient plays a role that’s simple yet important. The chicken thighs stay juicy under pressure. Taco seasoning brings that spicy kick that hugs the meat good. Olive oil helps brown the chicken before sealing in moisture.
And the freshness from the avocados? You gotta try that creamy, cool green with each bite. Cheese, sour cream, and ranch give this burrito its rich, comforting vibe that keeps you coming back.
Your Complete Cooking Timeline
Step one: Heat olive oil in your pressure cooker’s skillet mode or a separate pan over medium heat. You wanna see that slight shimmer but no smoke, yeah?
Step two: Toss in your chicken chunks and stir ’em around with the taco seasoning until all the pieces are nicely coated. The smell at this point is already teasing you!
Step three: Cook the chicken about 8 to 10 minutes ’til they’re no longer pink inside and start getting that tender pull you love. You’re not done yet though so keep going.
Step four: Now transfer everything into the pressure cooker pot if you browned the chicken outside, seal that lid up tight using the sealing ring. You want it nice and snug so no steam escapes.
Step five: Set it to cook on high pressure for around 8 minutes. Watch for the steam cues — that little release of vapor means your food’s almost ready.
Step six: When time's up, do a slow release to keep all that broth depth locked in. Then carefully unlock the lid, warm up your tortillas quickly either in micro or on a skillet. Layer chicken, diced avocado, shredded cheese, sour cream, ranch, cilantro on tortillas, roll ’em up tight, and serve right away.
Easy Tweaks That Make Life Simple
- Swap chicken thighs for breasts if you like leaner cuts but watch cooking time.
- Use store-bought rotisserie chicken for a quicker assemble if you’re in a rush.
- Add chopped bell peppers or onions in step two for extra crunch and flavor.
- Prep your avocado mix ahead and keep it chilled until you roll your burritos.
- Double the recipe so you got next day lunch all ready to go — leftovers rock.
Looking for more ways to put avocados to good use? Our Zesty Avocado Egg Salad Recipe and Creamy Avocado Deviled Eggs have fresh ideas you’ll love.
What It Tastes Like Fresh From the Pot
First bite hits with tender chicken spiced just right like a warm hug. The taco seasoning sorta sings on your tongue layered with that mellow broth depth.
The creamy avocado pieces bring a cool, fresh touch that’s just what your mouth needed after the zip of seasoning.
Cheese melts a little into the warm chicken creating a gooey texture that’s totally comforting. Ranch and sour cream bring that dreamy tang that makes every forkful feel like a little celebration.
Overall, it’s juicy, fresh, tangy, and filling all wrapped up in a soft, warm burrito shell you can’t help but smile at.
Your Leftover Strategy Guide
- Store burritos wrapped tightly in foil or plastic wrap in the fridge up to 3 days.
- Freeze for longer storage by wrapping in foil then a sealable bag to avoid freezer burn.
- Reheat by microwaving covered with a damp paper towel for 1-2 minutes to keep moist.
- Alternatively, you can reheat in a skillet over medium heat to crisp up the tortilla outside.
Keep your cilantro and avocado fresh by adding them right after reheating if you kept them separate.
This way you don’t lose the bright flavors even if you’re eating leftovers a day or two later.
What People Always Ask Me
- Can I use chicken breasts instead? Yes, you can, but breasts cook a bit faster so reduce pressure cooking time by a couple minutes.
- Is it okay to use frozen chicken? Yep, just add a few extra minutes to the cooking time and make sure it reaches safe temp.
- Can I make this spicy? Totally, toss in some chopped jalapeños or use a spicier taco seasoning mix.
- What if I want to make it vegetarian? Swap chicken with seasoned beans or grilled veggies, same cooking method works great.
- How do I keep tortillas soft after reheating? Wrap ’em in a damp paper towel before warming to keep ’em nice and pliable.
- Can I prep everything ahead of time? Absolutely, cook the chicken and prepare avocado mix a day ahead but assemble burritos fresh.
For even more delicious and convenient meal ideas, explore our Creamy Garlic Shrimp and Rice Skillet and Creamy Garlic Butter Steak Pasta recipes.
Chicken and Avocado Ranch Burritos in the Pressure Cooker
Equipment
- 1 Pressure Cooker with skillet mode
Ingredients
Main ingredients
- 1 pound boneless skinless chicken thighs cut into 1-inch chunks
- 1.25 ounce taco seasoning
- 1 tablespoon olive oil
- 4 large burrito-size flour tortillas about 10 inches each
- 2 ripe avocados halved, peeled, seeded and diced
- 1 cup shredded mozzarella cheese
- ¼ cup sour cream
- ¼ cup Ranch dressing
- ¼ cup fresh cilantro chopped
Instructions
Instructions
- Heat olive oil in your pressure cooker’s skillet mode or a separate pan over medium heat.
- Add chicken chunks and taco seasoning, then stir until nicely coated.
- Cook for 8 to 10 minutes until chicken is no longer pink inside.
- Transfer to pressure cooker, seal lid tight with sealing ring.
- Cook on high pressure for 8 minutes. Watch for steam cues.
- Do a slow release, then carefully unlock the lid.
- Warm tortillas, then layer with chicken, avocado, cheese, sour cream, ranch, cilantro, roll and serve.
