Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

Step 6

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.

Step 7

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.

Step 8

Tear 17 sheets of aluminum foil for wrapping the burrito.

Step 9

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.

Step 10

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.

Step 11

If frozen, thaw first overnight in the fridge.

Step 12

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.

Step 13

That's why I like to broil for 10-15 minutes.

Step 14

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.