Place the chicken breasts and chicken broth in the Instant Pot. Sprinkle the salt, cumin and paprika over the chicken. Pour the green chiles over top.

Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Set the time to 12 minutes. It will take the Instant Pot about 10 minutes to reach pressure.

Once the time is expired, use natural release for 10 minutes, then quick release.

Transfer the chicken breasts to a cutting board, shred with 2 forks, then transfer to a bowl.  Using a slotted spoon, scoop out the diced chiles and stir into the shredded chicken. Taste and add salt, if desired. If not making the burritos right away, store the chicken in a resealable container and pour some of the cooking liquid over the chicken.

Scoop ⅓ cup rice and bean mixture and ⅓ cup shredded chicken into the center of a tortilla. Top with 1 ½ tablespoons salsa, 2 tablespoons cheese and some cilantro. Fold in the sides of the tortilla and roll into a burrito. Wrap in wax paper, then in plastic wrap.

Repeat with the remaining ingredients. Place all of the wrapped burritos in one or two large resealable freezer bags.

Freeze until ready to use.

From frozen, remove the plastic wrap and loosen the wax paper slightly. Microwave on HIGH for 1 minute, turn over the burrito and microwave for an additional minute. The timing will vary depending on the wattage of your microwave.