Home Cooking: InstantPot Bean & Rice Burrito Filling

Black bean and rice burrito with pepper jack cheese and avocado

I’m not using my InstantPot much these days. I used to fix meat-based dishes in it frequently, but most of the recipes we’re trying these days are easily fixed on the stove top and don’t require the time, heat, or pressure that’s needed to cook meat. This bean burrito filling is a wonderful exception, and the InstantPot makes preparation and clean-up a snap.

There’s lots to love about this recipe. It’s full of flavor and it’s vegan, but it can easily be changed up to include meat (add cooked ground or shredded meat before serving) or rolled with scrambled eggs to make a breakfast burrito. Spoon some over rice and it’s a burrito bowl. It also freezes well – Brett and I have a burrito each for our meal, then roll some of the remaining filling into tortillas, wrap individually in foil, and freeze. To fix, all we have to do is remove the foil and microwave for around 2 1/2 minutes on high. Whatever doesn’t go into burritos is frozen for later – the recipe makes a good-sized amount of filling.

Topping ideas are added at the bottom of ingredients. They can either be rolled into the tortilla, placed on top (and the burrito eaten with a knife and fork), or added on top if making a burrito bowl.


  • 2 TBSP olive oil, divided
  • 1 cup thinly sliced onion
  • 1 cup red bell pepper, thinly sliced
  • 2 tsp minced garlic (about 2 cloves)
  • 1 jalapeno pepper, deseeded, deveined, and finely diced
  • 1/2 tsp salt
  • 1 TBSP chili powder
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper (can be adjusted for preference or omitted)
  • 1 cup frozen or fresh corn kernals
  • 1 14.5-ounce can black beans, drained and rinsed
  • 1 cup long-grain rice, rinsed
  • 1 1/4 cup water
  • 1 cup salsa
  • Regular or whole wheat burrito-size flour tortillas
  • Toppings (optional): shredded cheese, sour cream, chopped avocado, Pico de Gallo, chopped onions, cilantro

Select saute on the InstantPot and allow to get hot. Add 1 TBSP olive oil and saute onion and red pepper for around 2 minutes or until soft. Add the rest of the oil, the jalapeno, and the garlic and saute for another minute. Finally, add salt, chili powder, coriando, cumin, paprika, and cayenne pepper and saute another 30 seconds. Turn off Saute.

Add black beans, corn, rice, and water to the InstantPot; combine well with onions, pepper and spices. Gently stir in salsa.

Close the lid on the InstantPot, set the vent to sealed; and cook on HIGH for six minutes. Let naturally release for 5 minutes, then carefully quick release the rest of the steam. Open the lid, and fluff the filling with a fork.

Spoon about 1/2-3/4 cup of the filling (depending on the size of the flour tortilla) toward the bottom edge of a warmed tortilla and add the toppings of choice if desired. Roll the bottom edge of the tortilla up and over the filling, tucking it in underneath, then fold over the sides, and continue rolling until the back edge.

The filling can also top additional rice to make a burrito bowl.