I love Cafe Rio. There is one just about 1 mile from my house, which is awesome. But I also like cooking at home and having leftovers. And I love my Instant Pot. There are lots of recipes out and about for Cafe Rio. I make no claims to this being exactly like theirs-but its close enough for me for a substitute for when I don't want to stand in line or circle the parking lot looking for a space.
2 lbs boneless, skinless chicken (I use thighs because they cook up better than white meat in the instant pot)
1 C. chicken broth
1 Tbsp vegetable oil
1/4 C. red wine vinegar
1 Tbsp cumin
1 Tbsp Cajun seasoning
1 Tbsp Italian seasoning
1 tsp dried onion pieces
1 tsp powdered garlic
1 tsp dried chili flakes/red pepper flakes
Put all ingredients in the Instant Pot. Set for 6 minutes then let it natural release for 7 minutes. Shred the chicken (I take the steaming hot chicken and a couple tablespoons of the liquid and put it in my KitchenAid mixer with the paddle attachment on low--watch it carefully and it will shred. Don't walk away, you'll end up with mush).
My dressing recipe is still on target for Cafe Rio--but everytime it seems to get better.
In the Magic Bullet blender
1/4 C. milk
2 Tbsp sour cream
2 Tbsp mayonaise (NOT Miracle Whip)
2 tsp ranch dressing powder (Winco sells in in the bulk section, so I keep a jar handy)
small chunk of onion (like 1 tsp or so)
small chunk of jalepeno (like 1/2" slice off the end)
handful of cilantro, stems and leaves--about 1/4 c
juice from 1/2 a lime
Make up your salad or burrito with lettuce, guac, sour cream, tortilla chip strips, rice, beans, cheese. I buy the foil pans at the Dollar Tree when I'm feeling fancy...but most of the time I just make it up on a plate (or pie pan).