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Instant Pot Burritos

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Welcome to the ultimate solution for your weeknight dinner dilemmas Instant Pot Burritos. If you’re seeking a delicious meal that’s quick, easy, and bursting with flavor, look no further than these Instant Pot Burritos. Created with busy schedules and hungry appetites in mind, this recipe is a game-changer. Imagine tender, flavorful ground beef, perfectly cooked rice, and a fiesta of spices, all lovingly embraced within a soft tortilla. The best part? It all comes together effortlessly thanks to the magic of the Instant Pot. Get ready to elevate your burrito game and revolutionize your dinner routine with this must-try recipe. Let’s dive in!

Instant Pot Southwest Burrito

I adore Instant Pot rice recipes, but among them all, this one truly steals the show. Not only does this burrito dish yield ample leftovers perfect for work lunches, but it also offers a delightful departure from the usual Taco Tuesday routine.

What you’ll love about this recipe:

  • KID FRIENDLY – Picky eaters and adventurous little ones alike will adore the vibrant flavors and customizable nature of these Instant Pot burritos. From the fun assembly process to the delicious combination of ingredients, it’s a surefire hit with kids of all ages.
  • HEALTHY – Say goodbye to greasy fast food burritos and hello to a healthier homemade alternative! By using lean ground beef, whole grains like rice, and plenty of nutritious veggies, these burritos offer a balanced meal that’s packed with protein, fiber, and essential vitamins and minerals. Plus, you have full control over the ingredients, allowing you to customize the recipe to suit your dietary preferences and health goals.
  • INEXPENSIVE -With simple, affordable ingredients like ground beef, rice, beans, and vegetables, this recipe is a budget-conscious choice for families looking to save money without sacrificing flavor or nutrition. It’s a wallet-friendly option that doesn’t compromise on taste.

Instant Pot Burritos Ingredients

  • 1 small onion, chopped
  • 1 packet of taco seasoning Or Homemade Taco Seasoning
  • 2 cups of white rice
  • 1 pound of ground beef
  • 3 cups of water
  • 16 ounces of black beans
  • 10 ounces of Rotel tomatoes Or Homemade Salsa
  • 6 tortilla shells
  • 16 ounces of salsa
Instant Pot Burrito

Instant Pot Burritos Recipe

  • Set your Instant Pot to Saute mode.
  • Brown the ground beef, ensuring it’s nicely crumbled.
  • Add the chopped onions and half of the taco seasonings, giving everything a good stir.
  • Layer in the rice and water without stirring.
  • Add the salsa, tomatoes, black beans, and the remaining seasonings.
  • Select the Rice function or set to low pressure for 12 minutes.
  • Perform a Quick Release once the cooking time is complete.
  • Fill each burrito shell with the taco rice and top with your favorite toppings.

Tips & Tricks

  • Prep Ahead: Chop your onions, prepare your ingredients, and measure out your seasonings before you start cooking. This will streamline the cooking process and make everything run more smoothly.
  • Use High-Quality Ingredients: Opt for fresh, high-quality ingredients whenever possible. Fresh vegetables, lean meats, and flavorful spices will elevate the taste of your burritos.
  • Customize to Taste: Don’t be afraid to customize the recipe to suit your preferences. Add extra spices for more heat, incorporate different types of beans or proteins, or swap out ingredients to accommodate dietary restrictions or personal tastes.
  • Layer Flavors: Layering flavors is key to creating depth in your burritos. Sautéing the onions and beef with taco seasoning before adding the other ingredients allows the flavors to meld together beautifully.
  • Don’t Stir the Rice: When adding the rice and water to the Instant Pot, resist the urge to stir. This helps prevent the rice from becoming too sticky or mushy during cooking.
  • Use the Right Setting: Select the appropriate cooking setting on your Instant Pot based on the recipe instructions. For this burrito recipe, using the Rice function or low pressure for 12 minutes ensures perfectly cooked rice and tender ingredients.
  • Quick Release Safely: When it’s time to release the pressure from the Instant Pot, use caution to avoid steam burns. Use a long-handled spoon or towel to turn the release valve, and stand back to allow the steam to escape safely.
  • Warm Tortillas: Before filling your burrito shells, warm them slightly in the microwave or on a skillet. This makes them more pliable and easier to roll without tearing.
  • Get Creative with Toppings: Experiment with different toppings to add extra flavor and texture to your burritos. Try options like shredded lettuce, cheese, sour cream, diced avocado, salsa, fresh cilantro, or pickled jalapeños.
  • Meal Prep and Leftovers: This recipe yields plenty of leftovers, making it perfect for meal prep. Store any leftover filling in an airtight container in the fridge for easy lunches or dinners throughout the week. Just reheat and assemble fresh burritos as needed.
Burrito Rice in the instant pot

FAQs about Instant Pot Burritos

Absolutely! While the recipe calls for ground beef, you can easily substitute it with ground turkey, chicken, pork, or even a meatless alternative like crumbled tofu or seasoned black beans for a vegetarian option.

Yes, you can! Once assembled, allow the burritos to cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When ready to eat, simply thaw overnight in the refrigerator and reheat in the microwave or oven.

To prevent tortillas from tearing, warm them slightly before filling by heating them in the microwave for a few seconds or quickly heating them in a dry skillet. This makes them more pliable and easier to roll without cracking.

Absolutely! Feel free to get creative with the fillings and toppings to suit your taste preferences. Add ingredients like diced bell peppers, corn, olives, or jalapeños for extra flavor and texture. Experiment with different types of cheese, sauces, and garnishes to make the burritos your own.

To reheat leftover burritos, simply wrap them in a damp paper towel and microwave them on high for 1-2 minutes until heated through. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed to your liking.

Yes, you can adapt this recipe for a slow cooker. Brown the ground beef and sauté the onions in a skillet on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the rice is cooked and the flavors have melded together.

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! 

Ingredients

  • 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

Instructions

  1. Set your Instant Pot to Saute mode.
  2. Brown the ground beef, ensuring it's nicely crumbled.
  3. Add the chopped onions and half of the taco seasonings, giving everything a good stir.
  4. Layer in the rice and water without stirring.
  5. Add the salsa, tomatoes, black beans, and the remaining seasonings.
  6. Select the Rice function or set to low pressure for 12 minutes.
  7. Perform a Quick Release once the cooking time is complete.
  8. Fill each burrito shell with the flavorful mixture and top with your favorite toppings.

Notes

toppings for Burritos

sour cream

shredded cheese

pico de gallo

guacamole

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

Did you make this recipe?

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© Adventures of a Nurse
Cuisine: American / Category: Main Course

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Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

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36 Comments

      1. Hi,
        I made the burrito recipe and it is delish. And the best part, it was very easy and hardly any mess to clean up. Family was very happy with the burritos.
        thank you

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

    Reply

  7. 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?

    Reply

  8. 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!

    Reply

  9. 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

    Reply

  11. 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!

    Reply

  13. 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??

    Reply

  16. 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?

    Reply

    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!

      Reply
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  21. 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.

    Reply

  23. 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.

    Reply
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