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Instant Pot Burritos

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Instant Pot burritos have savory meat, Mexican seasonings, rice, beans, and corn, served wrapped in a warm tortilla with all your favorite toppings. Serve this rice dish for your next taco Tuesday.

Instant Pot Southwest Burrito

I love rice recipes made in the instant pot, but this meal really is my favorite. You will have tons of leftovers with this burrito dish to take to work or have for lunch plus; it’s a great switch from taco Tuesday.

Why Make Instant Pot Burritos

You can adapt this recipe to fit the needs and flavors you want. This recipe is easy to whip up; serve it to your family, and watch them walk away feeling stuffed and smiling because the flavors are so scrumptious.

Instant Pot Burrito

What do you need?

  • White Rice
  • Onion
  • Salsa
  • Rotel tomatoes with chilis
  • Black Beans
  • Corn (optional)
  • Ground Beef or Turkey
  • Taco Seasonings or homemade


  • Shredded Lettuce
  • sour cream
  • salsa
  • tomatoes
  • green onions
  • cilantro
  • refried beans

How to make Instant Pot Burritos

  • Place the pressure cooker on Saute
  • Brown ground beef and crumble
  • Onions, Half of the taco seasonings, and stir
  • Add Rice and water. Do not stir
  • Add Salsa, Tomatoes, Beans, rest of the seasonings 
  • Place on Rice button or low pressure for 12 minutes
  • Do a Quick Release
  • Fill each burrito shell with the taco meat mixture and add your favorite topping.

Chef Tips and Tricks

To avoid the dreaded “burn” message on the instant pot, do not stir!

Cook on Low Pressure instead of High pressure, or use the rice button.

Burrito Rice in the instant pot

Frequently Asked Questions

Can I use ground turkey for this meal?

Yes, you can replace the ground beef with ground turkey for a healthier option.

Can I use brown rice instead of white?

Yes, you can, but you will need to increase the cooking time to 20 minutes with a quick release.

How to store Instant Pot burritos

You can store the leftovers in an air-tight container in the fridge for 4 days or freeze for up to 3 months.

How to reheat

You can reheat this dish on the stovetop or in the microwave for one minute. If you want to reheat in the instant pot, you can do a pot in pot and cook on pressure for one minute with a quick release.

Can I omit the beans?

Yes, beans and corn are optional.

More Quick Instant Pot Meals: Homemade Instant Pot Hamburger Helper, Instant Pot Beef Tips and Mashed Potatoes, And Instant Pot Utica Chicken Riggies

Instant Pot Burrito

Instant Pot Burrito

Instant Pot burritos

Yield: 6
Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: 14 minutes

Savory meat, Mexican seasonings, rice, beans, and corn, served with your favorite toppings and warm tortillas! 


  • 1 small onion, chopped
  • 1 packet taco seasonings
  • 2 cups White Rice
  • 1 pound ground beef
  • 3 cups Water
  • 16 oz black beans
  • 10 oz rotel tomatoes
  • 6 tortilla Shells
  • 16 oz salsa


  1. Place Instant Pot on Saute
  2. Brown ground beef and crumble
  3. Onions, Half of taco seasonings and stir
  4. Add Rice, and water do not stir
  5. Add Salsa, Tomatoes, Beans, rest of seasonings 
  6. Place on Rice button or low pressure for 12 minutes
  7. Do a Quick Release
  8. Fill each burrito shell with mixture and add your favorite topping.

How to Prepare Instant Pot South West Burritos ahead of time for the Freezer 

  1. In a large gallon size zip log bag place the following ingredients in the bag.
  2. 1 small onion, chopped,
  3. 1 packet taco seasonings
  4. 1 pound ground beef (Cooked) See instructions to cook ground beef  
  5. 16 oz black beans
  6. 10 oz Rotel tomatoes
  7. 16 oz salsa
  8. Freeze for up to 6 months

How to cook from frozen:

  1. Place contents of freezer bag in the Instant Pot
  2. Add 2 cups water
  3. Cook on manual high pressure for 4 minutes.
  4. Do a Quick Release.
  5. Option 1 uses Prefrozen rice thaw and stir in 
  6. Option 2 (I used)Add 1 Cup Rice uncooked 
  7. Cook on manual low pressure for 12 minutes
  8. Do a Quick Release.


toppings for Burritos

sour cream

shredded cheese

pico de gallo


whatever other fillings you like

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Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 271Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 30mgSodium: 595mgCarbohydrates: 32gFiber: 5gSugar: 3gProtein: 15g

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  1. This looks good. It looks easy to make and can be adapted to individual taste. Can not wait to try it!

  2. I see no corn in the original recipe. When do you add the water? Do you drain the black beans? What kind of pressure release?

  3. so I was skeptical at first because I hadn’t used the Rice setting yet! BUT I am so glad I tried this recipe last night, it was really, really good and easy to put together. The only things I changed was that I didnt use corn and only used 1 cup of rice and I stirred it 🙂
    Thank you for sharing!

  4. In making this recipe, it doesn’t say if the beans are to be drained and rinsed and when to add the 3 cups of water to the pot. Can u add this info?

    Thank you

  5. Do you use instant rice or regular rice? Also, the recipe doesn’t say if the black beans are supposed to be drained or not? Thanks!

  6. I made this tonight and loved it. I do have a question though – I cooked it from frozen and wondering if I can refreeze all of the left overs now?? If so, how long would I cook it for in the pot once I want to make it a dinner again??

  7. 2 cups of rice? Is this a misprint. Made it last night for a party and the entire pot was filled to the rim. There is enough mixture for 80 burrittos. No word of a lie. Next time maybe 1 cup of rice if that?

    1. @Mavis Saari, It sounds as though the recipe needs a lot of corrections! With 2 cups of rice one review says it was like soup and you had a pot full of rice. 😊 I’m afraid to try it!

  8. The recipe says 2 c of rice but the freezer recipe says 1 c. I used 1 c and less water it was delicious! I might reduce the rice even more as it’s still a lot of rice for me. Yum.

  9. Amazing recipe. Makes much more than 6 burritos though! I have 7 made and I’m only halfway through the stuff! Will definitely halve next time.

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