by Olena

Chicken Burrito

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Olena Osipov
5 from 52 votes

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Chicken Burrito Recipe for busy people! Meal prep 17 chicken burritos in an hour in Instant Pot or on the stove and freeze for later. Or turn shredded chicken burrito into a low carb Instant Pot chicken burrito bowl.

If you love burritos but don’t feel like rolling, make chicken burrito skillet or one pan Mexican chicken and rice.

instant pot burrito

Chicken Burrito Recipe

Your Instant Pot is meant for making a huge chicken burrito batch. Just like with Instant Pot rice and beans, you do not have to soak the beans and can cook rice, black beans and chicken at same time. If you don’t have a pressure cooker, I have included instructions below how to make burritos on the stovetop.

We are huge fans of chicken quesadillas and chicken tostadas but the problem is they are not the best for meal prep. Unless you freeze them as a freezer meal and then have time to bake from frozen.

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. 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

Ingredients to Make Chicken Burrito

  • Brown 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.
  • Black beans: For Instant Pot version, only beans you can use are black beans, black eyed peas, small navy beans or pinto beans. When I make black beans in Instant Pot, they take 12 minutes. All other beans cook much longer.
  • Chicken breasts: These can be frozen or fresh. If you have cooked shredded chicken, add it to the mixture after.
  • Salsa: Use salsa with a spice level you like. To add more healthy fats use salsa guacamole.
  • Corn: Frozen or canned.
  • Cheese: 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!
  • Chicken burrito seasoning: Taco seasoning, cumin, garlic powder and salt.
  • Veggies: Cilantro, green onion and cabbage instead of lettuce if making for the freezer. For eating right away, you can add any veggies.
  • Tortillas: I used 10 inch wide whole wheat tortillas. 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.

chicken burrito ingredients

How to Make Shredded Chicken Burrito Filling

In Instant Pot

Still on a fence about Instant Pot? Check out which one I recommend to buy from my experience. Own one but still not 100% confident around it? Read my Instant Pot guide. Lot of tips and tricks. 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.

  • 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.
  • 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.
  • Mix: Shred chicken and combine all ingredients in Instant Pot.

Looking for more dinner ideas? Check out my most popular collection of 45 healthy Instant Pot recipes.

how to make instant pot chicken burritos step by step

On a Stovetop

  • 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.
  • Chop herbs and veggies: Just like above mentioned.
  • 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.

chicken burrito filling in instant pot

Tips and FAQs

  • Veggies variations: Do not use high water content like tomato, avocado and lettuce. They do not freeze well and make chicken and rice burrito soggy. Pan fry ingredients like bell pepper, onion and zucchini before adding to a burrito filling.
  • Cutting recipe in half for Instant Pot: Sure, you can do so but keep same cooking time.
  • Can I use any other rice besides brown or white? You can use any rice which package indicates cook time of 30 minutes and more. To my knowledge it would be red, black, purple and yellow rice. Wild rice might have to be soaked however wild rice blend from Costco will work.
  • Can I omit beans in Instant Pot recipe? Yes. If you use 1.5 cups rice and 1.5 cups water, it should be fine! With stove top version just omit a can of beans.

gouda cheese and mozzarella cheese

How to Wrap a Burrito

  • Set up wrapping station with 17 torn foil sheets, tortillas, filling, more fillings and cheese.
  • 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.
  • Fold up the bottom to almost cover the filling. Then fold up edges.
  • Roll up tightly. Roll again in foil.

Tip: Don’t wanna wrap? Turn burrito into an Instant Pot chicken burrito bowl. In a bowl, add filling and top with veggie fixings and cheese that you wrap in a burrito.

how to wrap a chicken burrito step by step

How to Freeze and Reheat Burritos

  • If frozen, always thaw burrito overnight in the fridge.
  • Bake at 450 degrees F 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.
  • That’s why I like to broil chicken burritos for 10-15 minutes.
  • 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.

Check out my full list of 20 healthy frozen dinners. I’m obsessed!

chicken burritos wrapped in tin foil and packaged in freezer bag

More Mexican Recipes

Chicken Burrito

Chicken Burrito {Instant Pot or Stovetop}

Chicken Burrito Recipe for busy people! Meal prep 17 chicken burritos in an hour in Instant Pot or on the stove and freeze for later. Or turn shredded chicken burrito into a low carb Instant Pot chicken burrito bowl.
4.97 from 52 votes
Print Save Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 17 burritos
Calories: 374kcal
Author: Olena Osipov


Add to Cook in Instant Pot:

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 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 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.
  • 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

  • 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. I was surprised as well.
  • That's why I like to 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. 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.



    • Veggies variations: Do not use high water content like tomato, avocado and lettuce. They do not freeze well and make chicken and rice burrito soggy. Pan fry ingredients like bell pepper, onion and zucchini before adding to a burrito filling.
    • Cutting recipe in half for Instant Pot: Sure, you can do so but keep same cooking time.
    • Can I use any other rice besides brown or white? You can use any rice which package indicates cook time of 30 minutes and more. To my knowledge it would be red, black, purple and yellow rice. Wild rice might have to be soaked however wild rice blend from Costco will work.
    • Can I omit beans in Instant Pot recipe? Yes. If you use 1.5 cups rice and 1.5 cups water, it should be fine! With stove top version just omit a can of beans.


    Serving: 1burrito | Calories: 374kcal | Carbohydrates: 44g | Protein: 19g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 692mg | Potassium: 488mg | Fiber: 5g | Sugar: 3g | Vitamin A: 386IU | Vitamin C: 5mg | Calcium: 208mg | Iron: 3mg
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    135 comments on “Chicken Burrito

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    1. Been playing around with this recipe for a while. as others have pointed out the beans are too hard if cooked as per the instructions. I’ve finally settled on a 2 hour cold soak of the beans to get them to cook perfectly alongside the rice and chicken with the 20 minute cook time.

    2. Hi Olena, I’m excited to try these! When you put them in your kids’ lunchbox for school, do they just eat them cold? Do you cook them first to melt the cheese or just defrost and send? Also, could you defrost and then cook in the sandwich press for an easy breakky? I have done this with other homemade burritos and it worked well 🙂

      1. Yes for the breakfast and sandwich prep. Since all the ingredients are cooked it really depends on your kids tastes or if they have microwave access at school.

    3. I made this tonight & loved the flavor! But my family had to pick all the beans out because they were undercooked 😕. I then read online that dried beans should be cooked for 40 min in the instant pot + 10 min slow release.
      I think next time we make it I’ll try with canned beans.

      1. Altitude can affect cooking time as well. Substituting canned beans, you will want to do that when you are adding your corn, salsa etc. since they are already cooked, cooking them more could result in a mushy mess in the Instant Pot.

    4. Was super excited to try this tonight. Followed the directions to the T but kept getting the “burn” notice on my instant pot ☹️ Had to open, stir & scrape the bottom of the pot multiple times. The instant pot also kept switching off on me because of the “burn” notice, which I’m sure will affect the finished product. Still cooking….we’ll see. Disappointed this was a difficult recipe for my pot

    5. I love this recipe and have made it a few times in my Instant Pot, but the beans are always uncooked. I tried adding 2 minutes to the cooking time, and they’re still undone. Any suggestions on what I can do?

      1. I had that problem the first time too so the next time I soaked the beans over night and then made it per instructions. They were delicious!

    6. 5 stars
      I just made this for my family, and these were SO good. We each had one and were stuffed, so now we have 3 meals worth of leftovers! Very easy to make (I’m new to cooking) and delicious! these are a new staple in my house. Thank you, Olena!

    7. About to make these for my family of 5. How long would I cook it in the instant pot if I use frozen chicken?

    8. 5 stars
      This is by far the easiest and tastiest healthful recipe I’ve EVER made. I used the stovetop method. It took longer than 45 minutes for the liquid to evaporate, but once it did the chicken was so tender it shredded very easily. I’ll definitely make this again!

    9. 5 stars
      These burritos were awesome! The family loved them so I will definitely make them again. Thanks for this recipe. 💜

    10. 5 stars
      My family and I loved this recipe. Especially my son who is into bodybuilding. It is important to him to use fresh veggies and lean proteins. I cooked this on the stove top. I first cooked the brown rice for 30 minutes at a rapid boil. Then drained it a followed the test of your recipe. Thanks.

    11. 5 stars
      DELISH and so easy. They were a big hit with the family. I love how many it makes so that you have leftovers to freeze. These will definitely be a staple in my house.

    12. 5 stars
      I can’t believe how good these are! Healthy and inexpensive also…I used kroger low carb wraps and I shredded a block of monterey jack cheese. I was out of green onions so added diced sweet yellow onion. These are perfect!! My next take on these are going to be carnitas meat with mango salsa. Thank you😊

    13. 5 stars
      The burrito mixture is so tasty and was a hit with the family. I used a rotisserie chicken and altered the cooking method since the chicken I used was already cooked. It was very easy to make and I will be definitely making them again.

    14. 5 stars
      My whole family LOVED this recipe! The only problem we had was with our wheat tortillas…. they kept breaking as we were eating them. It’s possible that we filled them too full :), but do you have a favorite tortilla brand that you use, Olena? Thank you!

      1. The ones I use are Dempster’s whole wheat from Costco here in Canada. It could be some healthier ones like I remember Trader Joe’s whole wheat are not pliable and yes they break easily. You need some tortillas with more wheat and gluten in them, almost half made with white flour. Hope this helps and I am so happy you enjoyed burritos otherwise.

    15. I am going to try the recipe very soon. I am not a huge fan of black beans, any other recommended? Thank you in advance.

      1. Hi Kristi. You can omit the black beans, or use other canned beans that you like such as red kidney beans or even chickpeas. You can also add pan fried veggies like bell pepper or zucchini. Hope that helps.

    16. These sound so good. The only thing is, it’s just me and my husband so I definitely do not need to make 17 burritos hahaha. Should the cooking time change if im halfing the recipe?

    17. This recipe looks great! My hubby isn’t a fan of beans, but I would still like to make the instant pot version. Do I need to change the liquid amount to cook the rice and chicken in the instant pot without the dried beans? Thanks! Can’t wait to make this for dinner tonight!

    18. 5 stars
      I cooked it about 5 minutes extra on a lower setting to get the beans the way I like them but honestly this recipe is so great. Very few recipes include dry beans like this and so I’m usually making tons of adjustments so I love being able to follow the recipe as is. In fact, I lay on the couch with morning sickness while my husband dumped in the ingredients. I got up when it was done and I was like, wow it’s ugly lol but once it’s in a tortilla all you know is that it’s delicious

    19. 5 stars
      This recipe was so delicious! I just purchased my first Instant Pot and this was one of the first recipes I tried in it. I love how easy, tasty and healthy it is! This recipe is a definite keeper. Thanks so much for this lovely recipe!

    20. 5 stars
      I was very impressed with how easy this was. My daughter, who is a very particular about her burritos, loved it. Thank you for the recipe.

    21. My wife used to sell burritos and kept them in an insulated bag (like a soft cooler/ice chest) they kept over 6 hours and were still sellable and delicious. If any were left haha I would eat them 8 or 9 hours later and still great

    22. 5 stars
      This was really easy to make and tasted delicious. Even the grandkids enjoyed it, minus the black beans though. Cant recommends trying it enough. This site is fast becoming my go to site for recipes.

    23. I made these burritos during the summer.. love this recipe! So easy and delicious! Thanks for all your wonderful recipes, I always look forward to receiving your recipes and suggestions!

    24. 5 stars
      My family loved this recipe. My middle child said it tastes like its from a restaurant and it belongs on a menu. My eldest said it tastes like authentic Mexican. Everyone went back for seconds and thirds. I still have plenty left to make many more burritos. This time I did make it with extra lean ground beef since we’ve been eating a lot of chicken breast lately. I will definitely try with chicken in the future. Another absolute winner. Thank you again for your fabulous, easy, quick and affordable recipes!

    25. 5 stars
      These burritos were AWESOME!!!!! And they really make a ton. We love the flavor. Everything was perfect, EXCEPT my black beans really did not get cooked well. They were still very, very crunchy. What can I do to cook them to a softer texture? Don’t get me wrong, we ate them, crunchy beans and all and they were still delicious, but to serve to guests I want the beans softer. HELP?!

    26. 5 stars
      Came across your blog during my google search and I am glad I did! I do have a question, I want to try this recipe but with white rice. Do I have to cook the rice separately on the stove?

      1. For Instant Pot: White rice cooks much faster than brown rice. And since you have dried black beans here they need 20 mins, so brown rice goes well with beans. You can use white rice but it will be mushy and overcooked and maybe it doesn’t matter for burritos. Stovetop, you can use white rice as per directions and add canned beans. Enjoy!

    27. 4 stars
      Super easy to make love to adding my own ingredients did need some extra spices to it. My family ate it all in one night!

    28. Are you supposed to leave them wrapped in the foil if you cook them in the oven after being thawed out?

    29. 5 stars
      Absolutely delicious! Using Gouda adds such a nice smoky flavor. Had plenty leftover to freeze. Can’t wait to enjoy again:)

    30. 5 stars
      These are better than Chipotle! Also seems healthier…family ate and we freezer some, win-win ?

    31. I’m prepping to make these burritos for supper. Because people commented on the beans not softening I plan to add canned beans after the rice and chicken cook. Would I still use 3 cups liquid? Your recipe for brown rice uses equal amounts rice and water and it turns out perfectly every time? Thanks Olena.

      1. Yes, you need 1:1 ratio water and brown rice in this recipe as well. You can add canned beans in the beginning. I think everyone has their own understating of cooked beans just like pasta and veggies – hence those comments. Just FYI from my decade long blog cooking and replying to comments experience. 🙂

        1. 5 stars
          I also think the beans are and the former almost not fully cooked side is because if the dry beans are old they take longer to cook. So make sure you don’t use old beans that’s been sitting too long. In my experience cooking black beans for 30 years ☺️

    32. Can you use frozen chicken for the filling? Do you have a link for the cheese shredder you have?

    33. 5 stars
      I have tried many varieties of chicken burritos and chicken enchiladas and these are The most wonderful chicken burritos we have ever tasted.

    34. 5 stars
      This recipe is great! Made at least 17 burritos which I froze for lunches. My husband really enjoys the grab and go aspect as do I. It tastes good too and I don’t have to go anywhere to get a Chipotle fix! Going to look for more make ahead recipes. Thanks, Olena.

    35. 5 stars
      I’ve made these three times now. Love them. Great to have on hand for a quick meal. I find that heating them up in the microwave is just as good as the oven.

      I do find that the beans come out firmer than I would prefer. I increased the cooking time to 25 minutes, but that did not seem to make any difference. Perhaps I’ll try soaking the beans next time.

    36. i look forward to trying a bunch of your recipes! is there a general rule to use to adjusting your recipes for use in a 3-quart instant pot? single guy, cooking for myself. while i can eat A LOT of burritos i think 15 is too many for me! thanks!

      1. You can freeze 15 burritos and have lunches for like 2 months. 🙂 If not, the rule of thumb with 3 quart is to half the amount of ingredients and keep same cook time as per my recipes.

    37. 5 stars
      Looking forward to trying this!!! Do you think adding Sauteed bell peppers and onions to it will be okay?My husband is a truck driver so have been looking for healthy but budget friendly things I can make in advance for him while he’s on the road for 10days at a time these will be perfect!!!! So much better than the premaid store-bought burritos and hotpockets! Also will definitely come in handy for me as a mom with one on the way in Oct!!!

    38. Was wondering if I could use frozen chicken breasts for this? I just bought a package of them for the first time and I’ve never cooked with them before, let alone in my Instant Pot. I’m also a relative Instant Pot newbie, so I’m still learning how to cook with it (but I LOVE it!!) Thanks so much. I’m enjoying your blog – really informative with great recipes!

    39. 5 stars
      Made this recipe today and it was fantastic! I didn’t have any salsa left so I threw in some crushed tomatoes and hot sauce but it was still amazing. I can’t wait to try it with salsa because I know that would be even better! Thanks so much

    40. 5 stars
      Great recipe. Has anybody tried the larger scales? I was thinking of doing a 2x batch, but I’m not sure if this would actually work well in the instant pot or if this is just something that the website puts on its recipes automatically.

    41. 5 stars
      What great flavor! I have been disappointed in my IP to date… nothing comes out tasty enough to make it worthwhile. But this recipe did it! Only question I have is how would you recommend cooking so the beans turn out a bit softer? My kids LOVE Chipotle so I’m excited for this healthier home-cooked alternative … but all felt the beans were a bit too tough.

    42. 5 stars
      This recipe is awesome! Even my toddler loved it! Although the black beans were still a little firm, it wasn’t enough for me to rate this anything under 5 stars! I also love that it makes so many, so that my husband and I have quick lunch to take to work. I will definitely be making this again and again!!

    43. 5 stars
      This recipe keeps on giving. We do it once every couple of months on a Sunday when we have some extra time and these delicious burritos serve as our “freezer” meal. My toddler loves them, which is critical, but so do my husband and I. I have passed this recipe on to so many friends that come to me asking for meal ideas that are easy. We add half a bag of frozen spinach (defrosted) when we add the corn so we are all getting even more veggies. So good!! And so worth all of the burrito rolling – we get about 26-28 burritos. Our tortillas must be smaller or the spinach just takes up more room. Thank you so much for this recipe!!

      1. That is so awesome. I have friends who run 2 IPs at same time and make like 40 burritos. # differs on size of tortilla and how you roll. I never get same # myself lol. Thank you for sharing with your friends!

    44. 5 stars
      Our family loves these! Even our youngest who is a very picky eater and told me she only wanted cheese in hers when I was filling the tortilla shells before taking them on the road with us, ate one with everything in it and asked for another one!

    45. 5 stars
      Just when I had lost faith in my Instant Pot….Olena restored it! My pot has been sitting collecting dust for months because I have found it very difficult to use. However, we followed Olena’s instructions and poof something wonderful happened! I had healthy beans…not canned, chicken and rice in one pot for a meal in 20 minutes. Instead of burritos we are making burrito bowls. I tasted the filling it was sooooo good. Instead of using taco seasoning, we use Trader Joe’s Chili Lime seasoning a great substitute. It was really nice to know we hadn’t wasted money on this Instant Pot purchase. Keep the recipes coming!

    46. 5 stars
      Incredibly delicious and so easy to make!!!! A fantastic one pot meal that uses simple healthful foods. The burrito was filling without being heavy. I appreciated the detailed instructions for wrapping and freezing the burritos.

    47. 5 stars
      This was delicious. We omitted the soft taco shell and just ate it as a “taco salad” on shredded cabbage. Loved the crunch of the cabbage. I froze it in individual serving sizes so I can just defrost and eat it on fresh shredded cabbage. I was surprised by how much food this recipe makes.

    48. This looks really yummy, filling and nutritious. I was thinking of prepping this for my teenage son to have as an after-school snack before the extra activities but was wondering how to keep the burrito warm for many (8) hours and not let it get soggy. Any suggestions?

      1. I honestly don’t think there is a way to do so. My kids often eat burritos after school and before hockey. I hear ya. We keep them thawed in the fridge and then our 12 year old warms them up in the oven. Your son can also use a panini press. My kids do a lot with cooking their own food. Lunches in the morning and breakfast too.

    49. 5 stars
      Wow these are SO good! I made them in the Instant Pot but didn’t have dried beans so I added canned beans after it was done. These are so flavorful, easy and fun to make. I had also never rolled burritos before so I appreciated the how-to on that! These are great for my work lunch paired with a guacamole cup. I will definitely be making these again!

    50. 4 stars
      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!:)

    51. 5 stars
      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!

    52. 5 stars
      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.

    53. 5 stars
      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.

    54. 5 stars
      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

      2. 5 stars
        First time tried burrito- and one of my boy ate three! My other boy couldn’t wait me wrapping, just kept stealing the filling from the pot!
        Thanks – really happy with the recipe. Next time may soak the black bean for a few hours ahead- it is a bit firm to me. My kids seem no complaints about that 🙂

    55. 5 stars
      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!

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