Mexi Bowls

tTt’s Chipotle Chicken (We did Pork Loin, instead of Chicken)
tTt’s Pico + 1 Avocado, diced, mixed in
Instant Rice, cooked in Beef Broth.
Shredded Mild Cheddar Cheese
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Sauce:
1 part Salsa
2 parts Ranch
Good sprinkle of: Chili Powder, Cumin
Small sprinkle of: Salt, Garlic Powder
Splash of Lemon Juice

In Instant Pot, add 2c of Water or Broth to bottom of bowl. Add in a Grate. Top grate with a Stainless Steel Bowl. Add in Chipotle Chicken Ingredients (We used 1 Pork Loin). Instant Pot on high for 1.5hours. Slow release 20minutes. Remove all, shred up and mix with all juices it was cooking in. Sautee down juices, some.
Cook Rice in Broth.
Cut up Avocado and add to Pico.
In bowl add, Rice, Chipotle Pork, Pico, Shredded Cheese, drizzle with Sauce.
Also, great on Burrito Shells. Roll up. Butter Spray Skillet. Brown each side and sprinkle each wrap with Garlic Powder. Mmmm…