Instant Pot Burrito Bowls Recipe

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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.


  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





4.56 from 18 votes
instant pot burrito bowls, ground turkey, burritos

Instant Pot Burrito Bowls

10 10 10
WW Freestyle: 6
Prep Time20 mins
Cook Time7 mins
Total Time27 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
Servings: 8 Servings
Calories: 345


  • 2 tablespoons vegetable oil
  • 1 yellow onion diced
  • 2 to 3 cloves garlic minced
  • 1 tablespoon Homemade Fajitas Seasoning
  • 1 1/2 cups 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


  • 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


  • Turn the Instant Pot on saute setting and add the oil.
  • Once the oil is hot, add in the diced onions and cook for 3 minutes.
  • Stir in the garlic and cook for 30 seconds.
  • Season with Fajitas Seasoning Mix; add in 1/4 cup of the chicken broth, stir and simmer for 1 minute.
  • Add in the ground turkey, break it up with a wooden spoon, and season with salt and pepper.
  • Stir in the beans, corn, and salsa; stir until combined.
  • Add the rice on top of the mixture, but don't stir.
  • Add remaining broth over the rice.
  • On manual setting, set the pressure on HIGH for 8 minutes.
  • Close and lock the lid. Instant Pot will take about 10 minutes to pre-heat and then the 10 minutes to cook.
  • When cooking time is complete, do a natural release for 12 minutes. 
  • Remove the lid and stir. Place the lid back on (powered off) and let stand for 5 minutes.
  • Remove lid; transfer the burrito mixture to serving bowls.
  • Add avocado slices, chopped salad, cherry tomatoes, and shredded cheese over or around the burrito mixture.
  • Squeeze lime juice over each bowl.
  • Garnish with chopped cilantro.
  • Serve.
Nutrition Facts
Instant Pot Burrito Bowls
Amount Per Serving
Calories 345 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g20%
Cholesterol 44mg15%
Sodium 696mg29%
Potassium 610mg17%
Carbohydrates 43g14%
Fiber 6g24%
Sugar 4g4%
Protein 21g42%
Vitamin A 420IU8%
Vitamin C 13.1mg16%
Calcium 117mg12%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Keywords: easy burrito bowl recipe, instant pot burrito recipe

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33 Responses
  1. Zoey

    I’m not sure why some people are saying their rice didn’t cook. This was literally the first meal I have made with my instant pot and it was so easy and turned out perfectly.

  2. Christie Anderson

    Just to clarify: when you add the ground turkey in are you supposed to brown it or cook it? Or will it just cook when you turn the IP on?

    Also, the directions say 7 min but recipe says 8?

  3. Erika

    So, I’m making this for the first time and have found some glaring inconsistencies. Your recipe info says 7 minutes cook time, but you’re directions say cook on high for 8 and it’ll take about 10 minutes to come to pressure and 10 minutes to cook… Soooo, which is it? 7,8 or 10?

    Also, some comments have stated they received burn messages after sauteeing. Your instructions never say to saute the turkey. I went with it cooking while under pressure and I hope that was the right choice.

  4. Paul

    I bet it’s tasty if you can pull it off. I followed instructions as described except I have kasmati rice not jasmine. I got burn message first try so I had to mix in the rice to deglaze. I then entered into a losing battle with burning to the pot. Transitioned to stove pot but by that fine it was just a weird mush of questionably cooked turkey.

    I should know to never sauté with the IP before pressure cooking, that never works out for me.

  5. Melissa

    I’m wondering if the folks saying the rice isn’t cooked aren’t new with with using an IP. Normal white rice cook time is about 7 mins and NR for about 12 mins. Your rice does have to be covered in liquid. Once I poured the rice over and added the last of the broth, I just used a spoon to push the rice under the liquid. The rice needs to stay above the meat mixture, otherwise it will burn but still does need to be submerged in the liquid to cook. My rice was perfectly cooked – I didn’t bother opening the IP and stirring, I just let it sit for 15 mins before manually releasing the steam. Everything was cooked fine.

  6. Carol

    I wondered why I had so much liquid left… and then while reading the other comments I realized why…. I cooked the rice before putting it in the IP.

    After reading the comments from those who had uncooked rice, perhaps it was a good thing. I think I’ll continue to cook the rice first (might use brown rice) and reduce the amount of chicken stock.

    I also accidentally bought ground chicken instead of turkey — it works 🙂

    We like a bit more “bite”, so maybe I’ll find a stronger salsa or make some homemade pico de gallo.

    All-in-all it was a good dinner. I also think it the mixture will be great as a filling for stuffed peppers.

    BTW, the recipe says to cook on manual for 8 minutes while the page itself says 7 minutes. I cooked for 8.

  7. Kay

    Hi. I want to make this a bit more diabetic friendly by using brown rice. I would also want to use dry black beans I stead of canned to account for the added cooking time of the rice.
    Will all the other ingredients still be ok to cook for longer?

  8. Chelsie

    I just made this for the 2nd time and it was so yummy both times. I only made 2 subs. I used basmati rice, only because it was the only rice i had the 1st time. Turned out tasting great and perfectly cooked! Also i used kale instead of regular lettuce. Adds a really nice crunch and doesn’t wilt. This is definitely going to be my go to meal! And its one of my husbands favorite!!

  9. Mary

    I followed to recipe exactly and kept getting the burn notice… it looked like the spices burned on the bottom when the pressure was building. So twice I tried adding liquid and deglazing and trying again. Didn’t work, waste of a ton of ingredients.

  10. Kimberly Adams

    Hello Katerina! This is the 2nd dish I’ve made as I just got my instant pot. I really enjoyed it. I followed the recipe and my jasmine rice turned out perfect. Based on comments I did use 2 tablespoons of your homemade fajita seasoning. I used a more liquid based salsa I think as afterward when I looked back at the picture of yours in the pot, I think you used a more chunky salsa. Anyway, I loved it. Thanks for the recipe. So quick, easy and fast.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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?

  16. 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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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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