Instant Pot Ground Beef Burrito Bowls
Enjoy these flavorful Instant Pot ground beef burrito bowls packed with rice, corn, and beans for a quick, easy dinner.
Serving4 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
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