Instant Pot Chicken Burritos

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10 mins
20 mins
Instant Pot Chicken Burritos

With these quick & easy Instant Pot Chicken Burritos, getting your kids to eat their vegetables will never be a challenge! AND they’re perfect meal prepping and reheating later! Make 17 burritos and less than an hour!


Add to Cook in Instant Pot:

  • 1 1/2 cups brown rice rinsed & drained

  • 1 cup dried black beans rinsed & drained (skip if cooking on the stove)

  • 2-3 large chicken breasts boneless & skinless

  • 2 tbsp taco seasoning low sodium

  • 1 tbsp cumin

  • 1 tbsp garlic powder

  • 1 tsp salt

  • 3 cups water or low sodium broth

Add After:

  • 2 x 15 oz cans of low sodium black beans rinsed and drained (only for stovetop)

  • 1 cup salsa

  • 2 cups corn frozen or cooked

  • 1 bunch cilantro chopped

  • 1 bunch green onion chopped

  • 12 oz any soft cheese shredded

  • 2 cups green or red cabbage thinly shredded

  • 17 large whole wheat tortillas


Instant Pot

  • In Instant Pot, add brown rice, black beans, chicken breasts, taco seasoning, cumin, garlic powder, salt, and broth or water. No need to stir.

  • Close the lid, turn the pressure vent to Sealing, and press Pressure Cooking on High for 20 minutes. In the meanwhile, chop cilantro and onion; shred cabbage and cheese.

  • After Instant Pot has finished cooking, do Quick Release by turning the valve to Venting. If beans look a bit dry on top, it's OK. They will soak up more liquid as you stir.

  • Shred chicken using 2 forks right in the pressure cooker. Then add salsa, corn, cilantro, and green onion. Stir. Your chicken and rice burrito filling is ready.


  • The only difference is that you will have to use 2 x 15 oz cans of low sodium black beans, rinsed & drained.

  • In a large pot, add brown rice, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water (everything but black beans). Cover, bring to a boil, reduce heat to low and cook for 45 minutes or until water is absorbed.

  • Shred chicken right in the pot. Add canned black beans, salsa, corn, cilantro and green onion. Stir. Your chicken and rice burrito filling is ready.

How to Wrap Burrito

  • Tear 17 sheets of aluminum foil for wrapping the burrito.

  • Place tortilla on top of the foil. Add 3/4 cup of filling below the center and near to the edge closest to you. Top with some shredded cabbage and cheese.

  • Fold up the bottom to almost cover the filling. Then fold up the edges. Roll up tightly and then roll again in foil. 

How to Reheat Burrito

  • If frozen, thaw first overnight in the fridge.

  • Bake at 450 for 20-25 minutes. It takes a while for burritos to get warmed through and cheese to melt. Then broil for 10-15 minutes.

  • You can also warm burritos up in a microwave without tin foil. Keep your eye on it as ovens vary. Start with 2 minutes.

Store: Refrigerate burritos for up to 2-3 days. Freeze for up to 3 months. Reheat as per instructions above.


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