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Instant Pot Burrito Bowls

A flavorful and hearty dish combining ground beef or turkey, rice, black beans, corn, and salsa, perfect for quick dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rice Regular white rice or quinoa can be used.
  • 1 can black beans, drained and rinsed Can substitute with pinto beans.
  • 1 can corn, drained Sweet corn works best.
  • 1 cup salsa Choose your favorite salsa.
  • 1 lb ground beef or turkey (Halal-certified) Can substitute with lentils for a vegetarian version.
  • 1 packet taco seasoning Adjust to taste, optional.
  • 1 cup chicken broth Vegetable broth can be used for vegetarian option.
Toppings
  • Shredded cheese (optional) Use your favorite type.
  • Sour cream (optional) For a tangy finish.
  • Chopped cilantro (for garnish, optional) Fresh cilantro enhances flavor.

Method
 

Preparation
  1. Set your Instant Pot to the sauté function and add the ground beef or turkey. Cook until browned, about 5-7 minutes, breaking the meat apart as it cooks.
  2. Once the meat is browned, add the taco seasoning, rice, drained black beans, drained corn, salsa, and chicken broth. Stir well to combine.
Cooking
  1. Close the lid of your Instant Pot, ensuring the valve is sealed. Set to manual mode and pressure cook on high for 10 minutes.
  2. After cooking, allow it to naturally release for 5 minutes, then manually release any remaining pressure.
  3. Open the lid, fluff the mixture with a fork, and serve in individual dishes.
Serving
  1. Top with shredded cheese, sour cream, and cilantro as desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze individual portions for up to 3 months. Reheat in microwave or stovetop, adding broth or water if needed.