These Instant Pot Ground Beef Burrito Bowls are a flavor-packed, one-pot wonder that’s ready in just 32 minutes. Juicy ground beef mingles with fluffy rice, zesty spices, and vibrant veggies, creating a hearty meal that’s as satisfying as it is quick. The blend of smoky, savory, and slightly sweet flavors will have your taste buds dancing, while the tender textures make every bite irresistible.
Perfect for busy weeknights, this dish delivers a restaurant-quality experience without the hassle. With 18 grams of fiber and 51 grams of protein, it’s a nutritious powerhouse that keeps you full and energized. The Instant Pot locks in bold flavors, ensuring each spoonful is bursting with warmth and comfort. Dinner has never been this easy—or this delicious!
Ingredients for Instant Pot Ground Beef Burrito Bowls
- 1 Tablespoon avocado oil (or substitute with olive oil)
- 1 medium yellow onion, chopped
- 1 teaspoon sea salt (adjust to taste)
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 garlic cloves, minced
- 1 pound ground beef (85% lean recommended)
- ½ taco seasoning packet (½ of a 1.3 ounce packet)
- 1 bell pepper, chopped (any color works)
- 15 ounces canned black beans, drained and rinsed
- 1 cup frozen corn (no need to thaw)
- 1 cup mild enchilada sauce
- 1 cup mild, chunky salsa
- 1 cup chicken stock (or substitute with vegetable stock)
- 1 cup rice (long-grain white rice recommended; do not stir in)
- 1 cup shredded Mexican cheese blend
- 1 avocado, sliced (for serving)
- ½ cup sour cream (for serving)
- ½ cup fresh chopped cilantro (for garnish)
Step-by-Step Instructions
- Set the Instant Pot to sauté mode and let it heat up for about 1 minute.
- Add the avocado oil to the pot, followed by the chopped onions and sea salt. Sauté until the onions are translucent (about 2 minutes).
- Add the minced garlic and sauté until fragrant (about 30 seconds).
- Add the ground beef and season with sea salt, ground cumin, and smoked paprika. Brown the beef, breaking it up with a wooden spoon as you cook (about 5-7 minutes).
- Stir in the taco seasoning, chopped bell pepper, black beans, frozen corn, enchilada sauce, salsa, and chicken stock. Mix well to combine.
- Add the rice on top of the mixture. Do not stir the rice into the mixture.
- Seal the Instant Pot and set it to cook on high pressure for 10 minutes.
- Once cooking is complete, manually release the pressure carefully.
- Open the lid and stir in the shredded Mexican cheese blend until melted and well combined.
- Serve in bowls topped with sliced avocado, a dollop of sour cream, and a sprinkle of fresh chopped cilantro.
Toppings and Sauces to Elevate Your Burrito Bowl
Take your Instant Pot Ground Beef Burrito Bowls to the next level with creative toppings and sauces! Try adding a dollop of guacamole or a drizzle of chipotle mayo for extra creaminess. For a spicy kick, sprinkle on some pickled jalapeños or a splash of hot sauce. If you love freshness, add a squeeze of lime juice or a handful of diced tomatoes.
How to Store and Reheat for Maximum Freshness
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave individual portions for 1-2 minutes, stirring halfway through. For a crispier texture, reheat in a skillet over medium heat, adding a splash of chicken stock to keep it moist. Avoid freezing the rice, as it can become mushy when thawed.
Quick Swaps for Recipe Variations
Customize your burrito bowls to suit your taste or dietary needs! Swap ground beef for ground turkey or plant-based crumbles for a lighter option. Use quinoa or cauliflower rice instead of regular rice for a low-carb twist. For a different flavor profile, replace the enchilada sauce with green salsa or mole sauce.
Time-Saving Tips for Busy Cooks
Save time by prepping ingredients ahead! Chop your onions, bell peppers, and cilantro the night before and store them in the fridge. Use a pre-made taco seasoning or double the batch and freeze half for future recipes. If you’re in a rush, skip the sauté step and toss everything into the Instant Pot—just add an extra minute to the cooking time.
Perfect Pairings: What to Serve with Your Burrito Bowls
Round out your meal with delicious sides! Serve your burrito bowls with warm tortilla chips and queso dip for a fun appetizer. Pair with a refreshing corn and black bean salad or a simple green salad with lime vinaigrette. For drinks, try a margarita or a glass of sparkling water with lime to complement the flavors.
Instant Pot Ground Beef Burrito Bowls
Equipment
- Instant Pot
Ingredients
- 1 Tablespoon avocado oil
- 1 medium yellow onion, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1 pound ground beef
- 1/2 packet taco seasoning (½ of a 1.3 ounce seasoning packet)
- 1 bell pepper, chopped
- 15 ounces can of black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup mild enchilada sauce
- 1 cup mild, chunky salsa
- 1 cup chicken stock
- 1 cup rice (don’t stir in)
- 1 cup shredded Mexican cheese blend
- 1 avocado, sliced
- 1/2 cup sour cream
- 1/2 cup fresh chopped cilantro
Instructions
- Set the Instant Pot to sauté and let it heat up for about a minute.
- Add the avocado oil.
- Add the onions and sea salt and sauté until the onions are translucent (about 2 minutes).
- Add the garlic and sauté until fragrant (about 30 seconds).
- Add the ground beef and season with sea salt, ground cumin, smoked paprika.
- Brown the beef, breaking it up with a wooden spoon as you go.
- Add the bell peppers, black beans, frozen corn, enchilada sauce, salsa, and chicken stock and stir to combine.
- Add the rice on top of the mixture. Do not stir.
- Seal the pressure cooker and cook on high for 10 minutes.
- Manually release the pressure.
- Stir in the shredded Mexican blend cheese. Stir until it melts.
- Serve in bowls with sliced avocado, sour cream, and chopped fresh cilantro.