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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!
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.
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!
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
- 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.
- We’re then going to add in our ground beef, corn, beans, tomatoes, and rice.
- 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.
- When done, you will want to stir everything together and then fill up your flour tortillas with the filling.
- Optionally, you can top the burritos with hot sauce, shredded cheddar cheese, lettuce and sour cream.
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.
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.
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
- Instant Pot Sticky Chicken Thighs
- Tender and Juicy Instant Pot Chicken Breasts
- Instant Pot Barbecue Pulled Pork
- Instant Pot Honey Garlic Chicken Thighs Recipe
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Instant Pot Beef Burritos Recipe
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
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
Nutrition
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.
Very nice recipe-made this for my small family and froze enough for two meals-used converted rice and 10 minutes HP created a slightly mushy rice but OK for a filling. Put some left over red sauce and cheese on top and popped it under the broiler-very satisfying dinner- will make this often. Thanks for sharing.
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Great recipe! I added some canned green chilles to add some heat and added a touch more of the chili powder and cumin, touch of medium salsa too before cooking. Everything cooked perfectly! For people who are having issues with their rice, make sure the rice is still pushed under the liquid or else it wont cook! Don’t stir but make sure its in the broth 🙂
And also worth it to mention that I couldnt stop eating this stuff while it was cooling to go in the burritos!
These are in the pot right now – hope they turn out.
FYI the cook time for the recipe is WAY off.
My calculations make total cook time closer to 40 minutes than 20.
You sauté veggies for 3
Wait for IP to preheat for 10
Pressure it for 10
Natural release for 12
Stir and put the lid back on for 5 more.
My rice didn’t cook at all. All of the liquid went to the bottom of the pot, so when I opened the lid there was just a layer of dry rice sitting on top. I just dumped in a cup of water and reset it for 10 more minutes. Disappointing.
Basmati Rice works excellent!
I think you’ll find if you make sure you have 50/50 liquid to rice and DON’T quick release regular white rice will work fine.
Can you use chicken instead?
To clarify, I don’t need to cook the beef before using the saute setting? I just don’t usually see recipes where you don’t cook the ground beef first before sealing and pressure cooking so I wanted to make sure! 🙂
I can’t find my comment now, but thank you for replying! Unfortunately I don’t have chicken stock either, but hoping water and extra spices will help! Thx!
If you don’t have beef stock – can you just use water??
Hi!
Yep, absolutely, but it will lack a bit of flavor. You can also use chicken or vegetable broth.