Ground Beef Burrito Bowls
This Instant Pot ground beef burrito bowl recipe delivers tender seasoned beef, fluffy rice, beans, and all your favorite toppings—ready in about 30 minutes! A fast, flavorful weeknight win.
Servings: 6
Ingredients
Bowls
- 1 Pound Ground Beef 85/15
- 3 Tablespoons Olive Oil
- ½ Onion yellow, minced
- 2 Tablespoons Taco Seasoning
- 1 Cup Rice uncooked extra-long grain
- 15 oz Black Beans drained and rinsed
- 14.5 oz Tomatoes fire roasted with Diced Green Chiles, diced, drained
- 1 Cup Corn frozen
- 2 ¼ Cups Beef Broth
- 1 Cup Colby Jack Cheese shredded
Toppings
- Cheese
- Tomatoes chopped
- Avocado chopped
- Sour Cream
- Jalapeno sliced
Instructions
- Press the Sauté button on the Instant Pot.
- Once hot, add ground beef to the pot, using a ground beef chopper to break up the meat.1 Pound Ground Beef
- Add 2 tablespoons of olive oil and the onions and taco seasoning and cook until onions start to soften.3 Tablespoons Olive Oil, ½ Onion, 2 Tablespoons Taco Seasoning
- Add an additional tablespoon of olive oil and uncooked rice and toast uncooked rice for a minute.3 Tablespoons Olive Oil, 1 Cup Rice
- Stir in black beans, canned tomatoes, corn, and broth.15 oz Black Beans, 14.5 oz Tomatoes, 1 Cup Corn, 2 ¼ Cups Beef Broth
- Lock the Instant Pot lid in place and set to Manual, High Pressure for 7 minutes.
- Use Quick Pressure Release, and once pressure drops, open Instant Pot and fluff the rice.
- Sprinkle with the cheese, recover and let set for 1-2 minutes to melt cheese.1 Cup Colby Jack Cheese
- Garnish with fresh tomatoes, sour cream etc.Cheese, Tomatoes, Avocado, Sour Cream, Jalapeno
Video
Notes
Refrigerate left overs for up to 5 days.
Nutrition
Serving: 1cup | Calories: 601kcal | Carbohydrates: 52g | Protein: 30g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 731mg | Potassium: 836mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 12mg | Calcium: 218mg | Iron: 4mg