Instant Pot Beef Burritos

5 from 6 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

These Instant Pot beef burritos are a delicious combination of ground beef, rice, beans, corn, and cheese, making them a quick and filling meal option. They’re easy to prepare, perfect for busy weeknights, and packed with flavor!

beef burritos, instant pot beef, corn, tomatoes, instant pot beef burritos
Tender and super flavorful, this pressure cooker / instant pot beef burrito filling has just the right amount of spice and it’s perfect for your taco or burrito night. Also, nothing can beat the cooking time!

Dear friends, I am Instant-Pot(ting) all.the.things! It’s almost unbelievable just how fast our meals can come together in this fancy little pot. The food is moist, juicy, and it just tastes SO good.

I now know why my mom swore by her pressure cooker when we were little. A home cooked meal was on the dinner table night after night because of her pressure cooker. Now it’s my turn.

beef burritos, instant pot beef, corn, tomatoes, instant pot beef burritos

Although, I have to admit, I have always cooked and I am a huge fan of home cooked meals. Whether it’s fast or slow, I love to cook and always will. Stove top, oven, slow cooker, instant pot… I do not care so long as my food tastes good!

beef, burritos, instant pot beef burritos, instant pot recipe

These Instant Pot Beef Burritos are the perfect weeknight meal that you can enjoy, wrapped up with lots (or less) of cheese, hot sauce, sour cream and lettuce. All optional toppings, but man do they go well with a hot wrapped burrito!

Here’s how all this is gonna go down:

HOW TO MAKE INSTANT POT BEEF BURRITOS

  1. We will first sauté our onions and garlic in a bit of oil. A sprinkle of chili powder and cumin will be added to the pot, as well as a cup of broth.
  2. We’re then going to add in our ground beef, corn, beans, tomatoes, and rice.
  3. We are going to set the pressure manually on HIGH for 10 minutes. This means that it will take the instant pot/pressure cooker about 10 minutes to come to pressure, and then it will start the 10-minute cook time.
  4. When done, you will want to stir everything together and then fill up your flour tortillas with the filling.
  5. Optionally, you can top the burritos with hot sauce, shredded cheddar cheese, lettuce and sour cream.

instant pot beef burritos, burritos, rice

Here’s one thing I gotta tell ya about the rice. I had to test this recipe 4 times because of the rice. White long grain rice didn’t cook through in the instant pot. The meat did, but the rice just wasn’t having it.

I then tried it with brown rice… that caused an even bigger headache. It was just as crunchy as before I “cooked” it.

beef burritos, instant pot beef burritos filling, corn, tomatoes

Guess what DID work? JASMINE RICE. Aaaand, 5-minute brown rice. Putting the rice on top of everything AND pushing it down, was also a smart move. At the bottom, the rice burned fairly quickly and didn’t cook the rest of my food.

beef burritos, instant pot, corn, tomatoes, instant pot beef burritos

beef burritos, instant pot beef, corn, tomatoes, instant pot beef burritos

Beauty of this recipe is that it’s SO versatile. No ground beef? Take inspiration from my turkey enchiladas and use ground turkey! No tomatoes? Use salsa! Don’t want rice? Don’t use it! Hot sauce on the side? WHY NOT! Sour cream over the top? YAHS, please! Avocados? Of course!

Always make it your own because YOU are the one who is going to eat it.

ENJOY!

Want a lighter version of this recipe? Check out my Instant Pot Burrito Bowls Recipe and my Skillet Burritos Recipe.

MORE INSTANT POT RECIPES

Pin this now to find it later

Pin It
5 from 6 votes

Instant Pot Beef Burritos Recipe

Instant Pot Beef Burritos Recipe - Filled with beef, rice, onions, tomatoes, beans, corn and cheese, these Instant Pot burritos are simple, FAST, filling and packed with flavor!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings

Ingredients 

  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 2 cups low-sodium beef broth, divided
  • salt and fresh ground pepper, to taste
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 pound lean ground beef
  • 1 can (15-ounces) black beans, drained and rinsed
  • 1 can (15-ounces) 15-ounces corn kernels, drained and rinsed
  • 1 can (16-ounces) diced tomatoes, undrained
  • 1 cup Jasmine rice
  • low carb whole wheat flour tortillas

Toppings:

  • hot sauce
  • shredded cheddar cheese
  • lettuce
  • sour cream
Want to save this recipe?
Enter your email below and we'll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Turn the Instant Pot on saute setting and add the oil; once the oil is hot, add in the diced onions and cook for 1 minute.
  • Add in the ground beef, break it up with a wooden spoon, and season with salt and pepper; cook until browned.
  • Stir in the garlic and cook for 30 seconds.
  • Season with chili powder and cumin; stir around. Add in 1/4 cup of beef broth, stir and simmer for 1 minute.
  • Stir in the beans, corn, and tomatoes; stir until combined.
  • Add the rice on top of the mixture.
  • Add remaining broth over the rice; push down on the rice so the rice is under the liquid or else it won't cook thoroughly.
  • On manual setting, set the pressure to HIGH for 10 minutes. 
  • Close and lock the lid. Instant Pot will take about 10 minutes to pre-heat and then the 10 minutes to cook.
  • Allow pressure to naturally release for 12 minutes, then turn to quick release.
  • Remove the lid and stir. Place the lid back on (powered off) and let stand for 5 minutes. 
  • Remove lid and divide mixture between low carb tortillas and top with your choice of toppings.

OPTIONAL

  • Turn on the broiler.
  • Wrap up the burritos and transfer to a lightly greased baking dish.
  • Sprinkle with shredded cheddar cheese.
  • Set under the broiler for 2 minutes, or until cheese is melted.
  • Serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1burrito | Calories: 301kcal | Carbohydrates: 26g | Protein: 17g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 318mg | Potassium: 381mg | Fiber: 1g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 1.4mg | Calcium: 57mg | Iron: 3.1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Did you make a recipe? Leave a rating
5 from 6 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:




29 Comments

  1. Michelle says:

    The nutritional information says per burrito. Can you tell me what quantity that will be?

  2. Jen says:

    Think these burritos could be frozen?

    1. Katerina Petrovska says:

      Hi! Yes, but make sure all your ingredients are at room temperature before assembling the burritos… if you prepare them while ingredients are still warm, the burritos will be soggy. Once you assemble the burritos, wrap them up in plastic wrap, then aluminum foil, and stack them up in ziploc bags, and freeze.

      1. Jen says:

        Thanks! I’m also going to double the recipe, I shouldn’t have to add any time right?

  3. Mary says:

    Can this be made using a skillet , no instant pot

  4. Sandra | A Dash of Sanity says:

    This looks really good! Adding this to our menu this week!

  5. Cathy @ Lemon Tree Dwelling says:

    These look SO incredibly delicious! Exactly what I want for dinner tonight!

  6. Kimberly @ The Daring Gourmet says:

    I’m soooo craving one of these right now, yum!

  7. Nutmeg Nanny says:

    Sounds like the perfect dinner! Saving to make soon!

  8. Jen says:

    My family loves burritos so this makes it so much easier to prepare for all of them. Time to bust out my Instant Pot!!

  9. Sabrina says:

    These are so perfect to customize! You can really make just about everything in an IP!

  10. Dorothy at Shockingly Delicious says:

    I am loving all of these IP recipes!! This one will be hit at my house! \