by Olena

Instant Pot Chicken Burritos

by Olena

instant pot burrito

Your pressure cooker is meant for making Instant Pot chicken burritos in it. Because you do not have to soak the beans. If you don’t have a pressure cooker, I have included instructions below how to make this Mexican chicken burrito on a stovetop. And you should give this easy chicken burrito recipe a try asap. Because they are tasty, healthy and will save you a lot of time.

Mexican food can be healthy!

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This recipe yields 17 large burritos. We freeze them for school lunches to reduce deli meat consumption. For easy dinner. We pack them on the road. Instant Pot burritos are so easy to meal prep. My kids are obsessed with these homemade burritos. And so are their and our friends who tried them. Better than Chipotle’s!

instant pot chicken burritos

What is a Burrito?

Burrito is a traditional Mexican dish where filling with rice, beans, beef or chicken and veggies is wrapped in a tortilla. Served with sour cream (Greek yogurt in a healthy version) and salsa. It can be vegetarian.

What Goes into Instant Pot Burritos?

Forgot to photograph the salsa.:)

  • Brown rice
  • Black beans
  • Chicken breasts
  • Salsa
  • Corn
  • Cheese
  • Chicken burrito seasoning: taco seasoning, cumin, garlic powder and salt.
  • Cilantro, green onion and cabbage

chicken burrito

Can I Use White Rice?

Unfortunately, white rice requires different cooking time and amount of liquid than brown rice when cooked in Instant Pot. But if you are making burritos on a stovetop, you can use white rice. Use the ratio of liquid indicated on the package. I haven’t cooked white rice in 15 years.

What Tortillas Work the Best?

I honestly do not have tortillas to share to be proud of. I used whole wheat (not organic) tortillas because that is all that is available where I live. For best chicken burrito experience, you have to use pliable and soft large tortillas. Do not use corn tortillas. Some gluten free tortillas are soft too.

How to Make Chicken Burrito Filling

how to make chicken burritos

In Instant Pot

  1. Cook the filling. Add all ingredients including dried black beans (no soaking) to the pressure cooker and cook for 20 minutes on high pressure. Do Quick Release.
  2. Chop herbs and veggies. While rice is cooking, chop cilantro, cabbage, green onion and shred cheese. Get salsa and corn ready. Tear 17 foil sheets.
  3. Mix. Shred chicken and combine all ingredients in Instant Pot.

easy chicken burrito recipe

On a Stovetop

  1. Cook rice and chicken. The only difference with pressure cooker burritos, is that you cook rice with chicken and spices on the stovetop first. No dried beans.
  2. Chop herbs and veggies. Just like above mentioned.
  3. Add canned beans. Shred chicken. Add 2 x 15 oz cans of rinsed and drained low sodium black beans, shredded chicken and remaining ingredients. Mix.

Filling Tips

Veggies

  • Do not use watery ingredients like tomato, avocado and lettuce. They do not freeze well and make chicken and rice burrito soggy.
  • Use shredded cabbage instead of lettuce.
  • Pan fry ingredients like bell pepper, onion and zucchini before adding to a burrito filling.
  • For eating right away, you can add any veggies.

Cheese

  • I do not have a cheese to be proud of. Simply because not all stores I shop at carry organic cheese. And sometimes I do not have energy or time for that extra store. Hello, real life.
  • Use any soft cheese that you can shred. It melts better and is healthier without extra preservatives found in store-bought shredded cheese.
  • This time I added a bit of smoked gouda. It was the bomb dot com!

shredded chicken burrito

How to Wrap a Burrito

  1. Set up wrapping station with 17 torn foil sheets, tortillas, filling, more fillings and cheese.
  2. Place tortilla on top of foil. Add 3/4 cup of filling below the center and close to the edge near you. Top with a bit of shredded cabbage and cheese.
  3. Fold up the bottom to almost cover the filling. Then fold up edges.
  4. Roll up tightly. Roll again in foil.

instant pot burrito bowl

Can I Turn Burrito into a Bowl?

Absolutely. In a bowl, add filling and top with veggie fixings and cheese that you wrap in a burrito. Burrito minus the tortilla. Low carb Instant Pot burrito bowl.

Freezing and Reheating Burritos

baked chicken burritos

  1. If frozen, always thaw burrito first overnight in the fridge.
  2. Bake at 450 for 20-25 minutes. It takes a while for baked chicken burritos to get warmed through and cheese to melt. I was surprised as well.
  3. That’s why I like to broil them for 10-15 minutes.
  4. You can also warm burritos up in a microwave without tin foil. Keep your eye on it as ovens vary. I would start with 2 minutes.

More Healthy Mexican Recipes to Try

best chicken burrito recipe

Healthy Chicken Burritos

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Print

Instant Pot Chicken Burritos

4.8 from 6 reviews

Busy? Meal prep 17 burritos in 30 minutes in your pressure cooker and freeze for later. Or turn into a low carb burrito bowl.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 17 burritos 1x
  • Category: Meal Prep
  • Method: Instant Pot
  • Cuisine: Mexican

Ingredients

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)
  • 23 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

Instructions

Instant Pot

  1. In Instant Pot, add brown rice, black beans, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water. No need to stir.
  2. Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. In the meanwhile, chop cilantro and onion; shred cabbage and cheese.
  3. 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.
  4. 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.

Stovetop

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

  1. 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.
  2. 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

  1. Tear 17 sheets of aluminum foil for wrapping the burrito.
  2. Place tortilla on top of foil. Add 3/4 cup of filling below the center and near to the edge closer to you. Top with some shredded cabbage and cheese.
  3. Fold up the bottom to almost cover the filling. Then fold up the edges. Roll up tightly and then roll again in foil. Picture tutorial above will help.

How to Reheat Burrito

  1. If frozen, thaw first overnight in the fridge.
  2. Bake at 450 for 20-25 minutes. It takes a while for burritos to get warmed through and cheese to melt. I was surprised as well.
  3. That’s why I like to broil for 10-15 minutes.
  4. You can also warm burritos up in a microwave without tin foil. Keep your eye on it as ovens vary. I would start with 2 minutes.

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

Notes

I like to meal prep burritos. That’s why I don’t add fillings that will make them soggy, like tomato and lettuce. But you can add to a few burritos that you will be consuming shortly after making.

You can use any large pliable tortillas. Corn tortillas will not work as they break.

 Did you make this recipe? Please give it a star rating in the comments.

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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12 comments on “Instant Pot Chicken Burritos

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  1. Made these on the stovetop, and loved that everything was made using just one pot. They are really good, but the cabbage doesn’t stay crisp once you freeze and reheat. I didn’t put the cilantro in the mix, because I like it as a fresh element to add when I’m ready to eat. All in all, I will be making these again. Appreciate that it makes so many burritos!

    1. So happy to hear you are enjoying these chicken burritos.:) No vegetable can stay crispy after being frozen. But it has never been an issue for us because burritos originally do not have crunchy vegetables in them. I am happy they are not dry or soggy. Cabbage adds so much juice! Enjoy!:)

  2. Was in the mood for beef so subbed a 2 pound roast for the chicken. Ended up with 8 very large overstuffed and delicious beef burritos!

  3. What a hit!! I wanted to make something hearty but healthy for my teen girls for dinner and remembered I spotted this recipe yesterday. I made it with ground turkey on stovetop instead and it turned out so good!!! My girls loved it!!! Plus, I have tons of leftovers now so I can freeze for later!! Love this sooo much!!! 😀

    1. You are very welcome. Glad you could feed your growing teenagers without having to listen to whining LOL. Chicken burritos for the win! Mucho burrito. Can never go wrong with kids.

  4. These burritos are amazing! The smoked cheese is the bomb – never would have thought of this. Can’t wait to make these again! Thank you so much!

    1. Oh, yay! Really? I remember from childhood how that expensive smoked cheese made any day better lol. Shooting this recipe as a video tomorrow. So requested. And having a burrito for lunch today haha.

  5. Just made these for dinner prep and had a bowl of just the filling for lunch and so delicious! I’m so excited to have burritos in the freezer for the nights we are eating dinner in the car (SPORTS MOM LIFE). My favorite is the added cabbage and green onion, so smart and bulks it up. Left out the beans for the non bean eater but next time I will probably separate and make half and half 🙂

    1. Yay! Yes I can totally relate with this never ending rush of kids playing sports. What other recipes do you like to eat in the car? I mean not “like” because I can’t see anyone eating in a car by choice, but you like to bring in a car to eat in a car? LOL

  6. We gathered last night and these burritos were on the menu. We will never go back to canned beans (or Qdoba) again! The only change we will make when we have these again will be to soak the black beans for a couple of hours before putting them into the instant pot. Otherwise, the flavor was fantastic and everyone loved it. We fed eight people and many leftover burritos to put in the freezer. Thank you for the wonderful recipe!