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  • Stephanie Wharton

Instant Pot Veggie Burritos

By Stephanie Wharton

An easy and tasty recipe that everyone in your family will love. If you want to skip the burrito altogether, simply throw a fried egg on top of the rice mixture. These burritos make great grab-and-go breakfasts, too!


  • 2 tsp avocado oil

  • 1 yellow onion, chopped

  • 1 red bell pepper, chopped

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • 1/2 tsp pink salt or sea salt

  • 1 can organic black beans, drained

  • 1 cup rice (brown or white)

  • 3/4 cups salsa

  • 1 1/2 cups water

  • 8 soft tortillas (I use Siete brand for a grain-free option)

  • 1 avocado, sliced

  • 1 cup cheddar cheese, grated (optional)


  1. Start by putting your pressure cooker in sauté mode and drizzling the avocado oil in the bottom of the pan. Once shimmering, add the onions, pepper, paprika, cumin, and salt and mix well. Allow to cook for 3-4 minutes until soft and fragrant. If needed, pour in a splash of water to help deglaze the bottom of the pan, stirring. Turn off sauté mode.

  2. Add the beans, rice, salsa, and water and mix well. Put the lid on and seal the vent. Press “rice” mode (which is 12 minutes of high pressure). Once finished, allow to release naturally for five minutes, then do a quick release.

  3. Take one tortilla and layer the optional cheese, rice mixture, and thin slices of avocado into the center. Roll up two of the adjacent sides and “seal” by placing the seam face down on a pan over medium heat. Flip and cook on the other side until both sides are evenly browned.

  4. Repeat this process with all 8 soft tortillas. Enjoy!


This is also delicious with extra salsa, cilantro, and/or sour cream.


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