Make all the fixin’s for a burrito in the pressure cooker in one pot – the beans, the chicken and the rice. Serve it in a bowl or wrap it into a burrito.

I used a few healthy substitutions in this recipe – the kind that, mostly, no one will notice.

The typical white rice is replaced with parboiled (also called converted rice). To make parboiled rice he whole rice kernel (brown rice) is actually steamed before the bran is removed. This process transfers some of the extra nutrients to the “white” parboiled rice. The process changes the rice’s starch so that the grain has more fiber and a lower glycemic impact (38 GI for parboiled vs. 89 for white rice) – even lower than brown rice (which averages a 50 GI).

I replace the lettuce with raw cabbage – that’s an extra dose of Vitamin C and a little extra fiber, too.

My favorite, most-used, substitution is swapping out the typical sour cream for plain whole milk yogurt. That’s a significant savings if you’re watching your fat-intake (3.5% fat for plain yogurt vs. 30% for sour cream).

I generally don’t recommend pressure cooking boneless-skinless chicken breasts because they’re easily over-cooked. However, the chicken breast works in this recipe for several reasons. First I use a whole half-breast which is nice and thick – the thicker something is, the slower it pressure cooks. Next, the meat is on top of the beans and primarily steaming – steamed meat pressure cooks slower than boiled meat. Then, the bowl that’s cooking the rice is right on top of the chicken so it will protect it a bit and slow down its cooking time even more. Lastly, we actually want the chicken to over-cook so that it can be easily shredded.

Don’t forget that while the chicken, beans and rice are pressure cooking you can make the tomato salsa and guacamole from scratch. Here are my recipes for accompaniments to use to dress the burrito (or burrito bowl):



Pressure Cooker Accessories Pr. Cook Time Pr. Level Open 6 L or larger steamer basket/trivet, heat-proof bowl(s) 4-6 min. High(2) Natural