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. 

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:

1. Set the Instant Pot to sauté and let it heat up for about a few minutes. 
2. Add the avocado oil to the bottom of the pot.
3. Add the onions and sea salt and sauté until the onions are translucent (about 2 minutes). 
4. Add the garlic and sauté until fragrant (about 30 seconds. 
5. Add the ground beef and season with sea salt, ground cumin, smoked paprika. 
6. Brown the beef, breaking it up with a wooden spoon as you go. 
7. Add the bell peppers, black beans, frozen corn, enchilada sauce, salsa, and chicken stock to the taco meat mixture and stir to combine. 
8. Add the rice on top of the mixture. Do not stir to avoid getting the burn notice. 
9. Seal the pressure cooker and cook on high for 10 minutes. 
10. Manually release or quick release of the pressure.
11. Stir in the shredded Mexican blend cheese. Stir until it melts. 
12. 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

Serves: 4 servings

Instant Pot Ground Beef Burrito Bowls

3 from 1 vote

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!

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Print Pin

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

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
• 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

Equipment

• Instant Pot
• Wooden Spoon

Recipe Details

Course: Main Course

Cuisine: American

Cost: $10

Author: Steph Loaiza