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Pressure Cooker Pinto Bean and Chard Burritos

  • Author: Kitschen Cat
  • Total Time: 1 hour
  • Yield: 4-6 1x


Pressure Cooker Pinto Bean and Chard Burritos are meatless, cheesy, full of brown rice, and perfect for a grab and go dinner!


  • 1 tablespoon olive oil (affiliate)
  • 1 onion, diced
  • 6 garlic cloves, minced
  • 1 teaspoon salt
  • 1 cup long grain brown rice
  • 2 1/2 cups veggie broth
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons tomato paste (affiliate)
  • 1 teaspoon minced chipotles in adobo
  • 1 tablespoon ground cumin (affiliate)
  • 1 teaspoon dried oregano
  • 1 lb Swiss chard, stemmed, leaves sliced into 1 inch wide strips
  • 1 (28oz) can pinto beans, rinsed, half left whole and half smashed with a potato masher
  • 1 small lime, juiced
  • 6 (10 inch) flour tortillas
  • 8 ounces shredded Monterey Jack cheese


  1. Add olive oil to pressure cooker and sauté onion and garlic until starting to soften – about 3 minutes.
  2. Add salt, brown rice, veggie broth, cilantro, tomato paste, chipotles in adobo, cumin, oregano, and swiss chard to pot.
  3. Stir, lock lid, and set to high pressure for 22 minutes.
  4. When time is up, let pressure naturally release for 10 minutes then do a quick release for all remaining pressure.
  5. Stir in whole pinto beans and mashed beans and lime juice.
  6. Preheat oven to 400 degrees.
  7. Scoop 1/2 cup of filling into the center of each tortilla then sprinkle with shredded cheese.
  8. Roll into a burrito shape and place seam side down on a greased baking sheet.
  9. Repeat with remaining tortillas then bake for 15 minutes.
  10. Serve or freeze to enjoy later.


Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
  • Prep Time: 15 mins
  • Cook Time: 45 mins