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Instant Pot Burrito Bowls Recipe – Quick and easy, healthy and cheesy burrito bowls prepared in the Instant Pot! Get ready for a fantastic lightened up meal that the whole family will love.

instant pot burrito bowls, ground turkey, burritos
A delicious, protein packed Instant Pot Burrito Bowls dinner that’s perfect for those busy weeknights or Sunday get togethers! All you need is your instant pot and about 30 minutes, from start to finish. This is also a great recipe for those that are just beginning to use their Instant Pot because you just layer all your ingredients in the pot and let the IP do its thing.

When I first tried to make those Instant Pot Beef Burritos, it took me about 4 tries to finally get it right. However, what’s great about those 3 failed attempts is that I actually learned from my mistakes! ME! I can do that. Learn from my mistakes… what a profound conscious discovery… 

instant pot burrito bowls, ground turkey, burritos

Anywho. What I’m trying to get to is that this recipe took only 1 try to get it right. Woohooo! You don’t even know what that means to a person that tries to develop recipes, and how it affects (positively or negatively) their groceries-budget. 

Unlike my beef burritos, for this recipe I used lean ground turkey, and kept the rest of the recipe relatively the same.

HOW TO MAKE INSTANT POT BURRITO BOWLS

  1. We will first sauté our onions and garlic inside the Instant Pot before sprinkling it all with my Homemade Fajitas Seasoning.
  2. We’re then going to add in some chicken broth, ground turkey, corn, beans, salsa, and rice.
  3. Next, we will set the pressure manually on HIGH for 7 minutes.
  4. When done, you will want to stir everything together and then transfer the prepared burrito filling inside your bowls.
  5. Finally, top the burrito bowls with shredded cheese, lettuce, tomatoes, and avocados.
  6. Dig in.

Instant Pot Burrito Bowls Recipe - Quick and easy, healthy and cheesy burrito bowls prepared in the Instant Pot! Get ready for a fantastic lightened up meal that the whole family will love. A delicious, protein packed Instant Pot Burrito Bowls dinner that's perfect for those busy weeknights or Sunday get togethers!

The Instant Pot Burrito Bowls Recipe makes a lot of food which is perfect for those that like to prepare their weekly meals ahead. All leftovers can be stored in airtight containers and kept in the fridge for an entire week.

instant pot burrito bowls, ground turkey, burritos

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4.42 from 12 votes
instant pot burrito bowls, ground turkey, burritos
Instant Pot Burrito Bowls
Prep Time
20 mins
Cook Time
7 mins
Total Time
27 mins
 

Quick, cheesy & healthy burrito bowls made in the Instant Pot! Get ready for a fantastic lightened up meal that the whole family will love.

Course: Lunch/Dinner
Cuisine: Mexican/Southwest
Keyword: easy burrito bowl recipe, instant pot burrito recipe
Servings: 8 Servings
Calories: 345 kcal
Ingredients
  • 2 tablespoons vegetable oil
  • 1 yellow onion diced
  • 2 to 3 cloves garlic minced
  • 1 tablespoon Homemade Fajitas Seasoning
  • 1 cup chicken broth divided
  • 1 pound 98% lean ground turkey
  • salt and fresh ground pepper to taste
  • 1 can (15-ounces) black beans, drained and rinsed
  • 1 can (15-ounces) corn kernels, drained and rinsed
  • 1 cup salsa
  • 1 cup jasmine rice
TOPPINGS:
  • 2 avocados, cut into slices
  • 4 cups chopped salad
  • 10 ounces cherry tomatoes
  • 1 cup low fat shredded cheddar cheese
  • 1 whole lime cut in segments, for serving
  • finely chopped fresh cilantro for topping
Instructions
  1. Turn the Instant Pot on saute setting and add the oil.

  2. Once the oil is hot, add in the diced onions and cook for 3 minutes.

  3. Stir in the garlic and cook for 30 seconds.

  4. Season with Fajitas Seasoning Mix; add in 1/4 cup of the chicken broth, stir and simmer for 1 minute.

  5. Add in the ground turkey, break it up with a wooden spoon, and season with salt and pepper.

  6. Stir in the beans, corn, and salsa; stir until combined.

  7. Add the rice on top of the mixture, but don't stir.

  8. Add remaining broth over the rice.

  9. On manual setting, set the pressure to HIGH for 7 minutes.

  10. Close and lock the lid. Instant Pot will take about 10 minutes to pre-heat and then the 7 minutes to cook.

  11. When cooking time is complete, do a quick release of the pressure.

  12. Remove the lid and stir everything together.

  13. Transfer the burrito mixture to serving bowls.

  14. Add avocado slices, chopped salad, cherry tomatoes, and shredded cheese over or around the burrito mixture.

  15. Squeeze lime juice over each bowl.

  16. Garnish with chopped cilantro.

  17. Serve.

Nutrition Facts
Instant Pot Burrito Bowls
Amount Per Serving
Calories 345 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 44mg 15%
Sodium 696mg 29%
Potassium 610mg 17%
Total Carbohydrates 43g 14%
Dietary Fiber 6g 24%
Sugars 4g
Protein 21g 42%
Vitamin A 8.4%
Vitamin C 15.9%
Calcium 11.7%
Iron 14.9%
* Percent Daily Values are based on a 2000 calorie diet.

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19 Responses
  1. Kelly Conrad

    This recipe was amazing! I made a couple changes, use a full container of salsa, used brown rice, added extra broth to try and cover the rice, and set the timer to 15 minutes. Like the other reviewers the rice wasn’t cooked even with the extra time. I gave it a stir and cooked it for another 5 minutes. I think part of the problem is not stirring the rice and not adding enough liquid to cover it. The guide says 20 to 22 minutes for brown rice. A couple other things, I used frozen Turkey and broke it up during the saute and added a big old jar of 505 green chili. Everyone loved the heck out of this. Thanks for posting it.

  2. Debbie

    I made this last night and it was incredibly delicious! I will definitely be making this recipe again. My husband and I even ate it for breakfast this morning. I made a couple of changes based on comments: I doubled the Fajita seasoning, and used a rice and ancient grains mix that I get at Costco instead of Jasmine rice. This was perfect as the rice/grain mix was fully cooked in the 7 minute time. The other thing I added as a topping along with the other suggested toppings was sour cream. The squeeze of lime really gave the dish a wonderful fresh flavor – but I love lime anyway. I love simple, easy, delicious IP recipes and this is one of them.

  3. Ann Marie

    The rice was not done at all. I’m going to add time on now, but my poor kids are starving. Such a bummer. I would not cook this again.

  4. Mike

    Didn’t work out. Dish was bland and rice was still crunchy. In my experience, 7 minutes is nowhere near enough time for rice dishes. This dish is much better made in a skillet and adding precooked rice to the dish. It takes about the same amount of time too.

  5. Cybil

    I made this and while it tasted really good, it was kind of watery. Dumb question: was I supposed to use uncooked rice? What did I do wrong?

  6. Kelsie

    What changes would I need to make on the IP if I leave out the ground turkey and only use veggie stock to make this vegetarian?

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I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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