Instant Pot Black Beans, Tomatoes, Corn and Brown Rice Burrito Wraps- Easily Serves a Crowd!
Recipe type: side, wrap
Cuisine: Californian
Prep time: 
Cook time: 
Total time: 
Serves:: 20 Makes: 10 cups
Easy to make and entertain guests, too!
  • 3 C Swanson Vegetable Broth, low-sodium
  • 2 ½ C Water
  • 2 C Brown Basmati Rice
  • 1 15oz can C S&W Petite cut Tomatoes diced in rich juice ( about 1 ½ Cup)
  • 1 C Dry black beans
  • 2 t Onion powder, or, 1 cup diced onion
  • ½ t Ground cumin
  • ½ t Ground paprika
  • 1 Bay leaf
  • Optional add-ins after cooking : 2 C corn kernals, 1 t kosher sea salt, ½ t ground black pepper, 1 C diced red onions, 4 plum tomatoes chopped, ¼ C fresh cilantro coarsely chopped, 3 avocados chopped, 2 C grated cheddar cheese and 1 T Sriracha. Keep 1 bag of chopped lettuce served separately, if desired. You’ll need about 20 dinner plate-sized spinach or whole wheat tortillas for wraps.
  1. Combine all the ingredients into your pressure cooker and stir.
  2. Close the lid and cook on high pressure for 30 minutes.
  3. With the warm up and cool down of your pressure cooker, it will add about another 15 minutes to the time needed.
  4. Once done, allow the pressure to come down and open carefully with a quick release in about 3 minutes.
  5. Remove the bay leaf; add in any optional extras, if desired; stir well.
  6. Serve warm on warmed tortillas.
  7. Lasts one week if tightly covered and refrigerated.
Recipe by My Sweet California Life at