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Instead of your traditional chicken breast recipe in the Instant Pot, try out this tasty Instant Pot Ground Beef Burrito Bowls recipe, of course, made on a bed of rice topped with your favorite taco toppings.
You can make this up in the Instant Pot with a short cooking time and know that the whole family will love it. Not to mention it’s a great way to have a healthy dinner on those busy weeknights.
If you aren’t a huge fan of beef, you can easily turn this into an Instant Pot chicken burrito bowl recipe by swapping out the ground beef for ground chicken.
Ingredient Notes:
- Avocado oil (or olive oil)
- yellow onion, chopped
- Cloves garlic, minced
- Ground beef (I prefer 80/20 — ground turkey or ground chicken can work too!)
- Sea salt
- Taco seasoning
- Bell peppers, chopped
- Cans black beans
- Frozen corn
- Mild enchilada sauce
- Mild, chunky salsa
- Chicken stock (beef broth or vegetable broth can work as well)
- Rice (don’t stir in) – White rice, jasmine rice, brown rice, or cauliflower rice will work
- Shredded Mexican blend cheese
- Avocados, sliced
- Sour cream
- Chopped fresh cilantro
How to make Instant Pot Ground Beef Burrito Bowls:
- Set the Instant Pot to sauté and let it heat up for about a few minutes.
- Add the avocado oil to the bottom of the pot.
- Add the onions and sea salt and sauté until the onions are translucent (about 2 minutes).
- Add the garlic and sauté until fragrant (about 30 seconds.
- Add the ground beef and season with sea salt, ground cumin, smoked paprika.
- Brown the beef, breaking it up with a wooden spoon as you go.
- Add the bell peppers, black beans, frozen corn, enchilada sauce, salsa, and chicken stock to the taco meat mixture and stir to combine.
- Add the rice on top of the mixture. Do not stir to avoid getting the burn notice.
- Seal the pressure cooker and cook on high for 10 minutes.
- Manually release or quick release of the pressure.
- Stir in the shredded Mexican blend cheese. Stir until it melts.
- Serve in bowls with sliced avocado, sour cream, and chopped fresh cilantro.
Storing and Other Tips
Refrigerate leftovers in an airtight container in the refrigerator for up to 5 days.
This recipe will not work with frozen ground beef, it needs to be thawed.
Optional Toppings
- Lime juice
- Tortilla chips (crushed up)
- Cooked pinto beans
- Cilantro
- Green chiles
- Pico de Gallo
- Your favorite salsa
- Cheese
Serving Suggestions
- 2 Ingredient Cheesy Queso Dip Recipe
- (The BEST) Fresh Tomato Salsa Recipe
- Fresh Lime Salsa (Easy Homemade Salsa)
- Black Bean and Corn Salsa
Instant Pot Ground Beef Burrito Bowls
Instead of your traditional chicken breast recipe in the Instant Pot, try out this tasty Instant Pot Ground Beef Burrito Bowls recipe, of course, made on a bed of rice topped with your favorite taco toppings!
Serving servings
Ingredients
- 1 Tablespoon avocado oil
- 1 medium yellow onion, chopped
- 1 teaspoon sea salt
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 garlic cloves, minced
- 1 pound ground beef
- ½ taco seasoning packet, (½ of a 1.3 ounce seasoning packet)
- 1 bell pepper, chopped
- 15 ounces can of black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup mild enchilada sauce
- 1 cup mild, chunky salsa
- 1 cup chicken stock
- 1 cup rice, (don't stir in)
- 1 cup shredded Mexican cheese blend
- 1 avocado, sliced
- ½ cup sour cream
- ½ cup Fresh chopped cilantro
Equipment
Instructions
- Set the Instant Pot to sauté and let it heat up for about a minutes
- Add the avocado oil
- Add the onions and sea salt and sauté until the onions are translucent (about 2 minutes)
- Add the garlic and sauté until fragrant (about 30 seconds
- Add the ground beef and season with sea salt, ground cumin, smoked paprika, and taco seasoning
- Brown the beef, breaking it up with a wooden spoon as you go
- Add the bell peppers, black beans, frozen corn, enchilada sauce, salsa, and chicken stock and stir to combine
- Add the rice on top of the mixture. Do not stir.
- Seal the pressure cooker and cook on high for 10 minutes
- Manually release the pressure
- Stir in the shredded Mexican blend cheese. Stir until it melts
- Serve in bowls with sliced avocado, sour cream, and chopped fresh cilantro.
Notes
You can also use olive oil or whatever cooking oil you have on hand for this recipe.
Nutrition
Calories: 861 kcal · Carbohydrates: 95 g · Protein: 51 g · Fat: 32 g · Saturated Fat: 12 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 14 g · Trans Fat: 0.4 g · Cholesterol: 116 mg · Sodium: 1891 mg · Potassium: 1608 mg · Fiber: 18 g · Sugar: 12 g · Vitamin A: 2364 IU · Vitamin C: 52 mg · Calcium: 309 mg · Iron: 7 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Just wondering what to do with the 1/2 packet of taco seasoning? It is on the ingredients list but not in the recipe directions.
How would I so this in a pot on the stove or a crockpot
I would do the first few steps (steps 2-6) in a skillet on the stove top. Then transfer the beef mixture into your slow cooker. Add in the remaining ingredients (other than the toppings) and cook on low for 2-3 hours or on high for about an hour and a half, or until the rice is cooked through. Then add in the cheese and let cooke another 20 minutes until it’s melted. Dish up and add your toppings!
I was wondering where you add the taco seasoning as well.
Add the Taco seasoning in step 5 with the other seasonings.
Made this tonight, didn’t end up using the 1/3 packet of seasoning and it still tasted great with the cumin, smoked paprika and enchilada sauce doing the heavy lifting. I was wondering if this can be frozen? We have so much leftover. Thank you!
I loved this recipe! After seeing a coworkers lunch we were talking about new insta pot meals and she her family really liked it and she shared the recipe! Thank you for this tasty creation! We added pico, sour cream and chips.
Is the rice precooked? Is it long grain or Instant?
The rice is uncooked. White rice, jasmine rice, brown rice, or cauliflower rice will work