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Instant Pot Beef Burritos Recipe

Katerina | Diethood
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!
Servings : 8 servings
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins


  • 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
  • hot sauce
  • shredded cheddar cheese
  • lettuce
  • sour cream


  • 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.
  • 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.


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


Serving: 1 burrito | Calories: 301 kcal | Carbohydrates: 26 g | Protein: 17 g | Fat: 8 g | Saturated Fat: 4 g | Cholesterol: 35 mg | Sodium: 318 mg | Potassium: 381 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 305 IU | Vitamin C: 1.4 mg | Calcium: 57 mg | Iron: 3.1 mg | Net Carbs: 25 g

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.

Course: Dinner
Cuisine: Mexican/Southwest
Keyword: easy beef recipe, instant pot burrito recipe, instant pot dinner ideas, simple dinner ideas