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! 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…
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
- We will first sauté our onions and garlic inside the Instant Pot before sprinkling it all with my Homemade Fajitas Seasoning.
- We’re then going to add in some chicken broth, ground turkey, corn, beans, salsa, and rice.
- Next, we will set the pressure manually on HIGH for 7 minutes.
- When done, you will want to stir everything together and then transfer the prepared burrito filling inside your bowls.
- Finally, top the burrito bowls with shredded cheese, lettuce, tomatoes, and avocados.
- Dig in.
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.
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TOOLS USED IN THIS RECIPE:
Instant Pot Burrito Bowls
- 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.
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.
33 comments on “Instant Pot Burrito Bowls Recipe”
I make this almost every week and we love it. I’m wondering if I can freeze some if I make extra?
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.
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?
Good question. Does it mean sauté until turkey is cooked or just use the Sauté setting?
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.
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.
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.
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.
Carol, I never thought of using it for stuffed pepper filling. Great idea!
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?
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!!
Should have read the comments. Rice was nowhere near cooked. Trying to add time and hope for the best.