Continuing with my complete obsession with my Instant Pot I am bringing you a new South West Instant Pot Burritos to try out. This is probably a very easy recipe to follow, and if you are a Tex-Mex type of family you will devour this. It is an Instant Pot South West burritos recipe. Savory meat, Mexican seasonings, rice, beans, and corn, served with your favorite toppings and warm tortillas!
What I love about this Instant Pot South West burritos recipe is
that it is so easy and versatile. If you don’t like beans, leave them out, want chicken or ground beef, or even turkey, go for it! 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.
We were having a pretty busy week last week and I just needed something really fast to make because to be honest supper slipped my mind. I don’t know if you ever get that way, but I get busy and then the next thing I know I look at the clock and think what do I make! I try to keep a schedule with meals for the week, but I decided to wing it for the week and that didn’t go well for me. So I raided the pantry, fridge, and freezer and figured I had all the ingredients for these South West Instant Pot Burritos so I whipped them up. They hit the spot perfectly, and dinner was a success. No one knew it was a last minute meal idea, or I had spaced out about the time.
More Quick Instant Pot Meals: Homemade Instant Pot Hamburger Helper, Instant Pot Beef Tips and Mashed Potatoes, And Instant Pot Utica Chicken Riggies
Plus with the weather starting to get warm, I like having quick and hearty meals to serve my family so we can spend more time outdoors and enjoy nature and the nice weather. So add this to your menu and see what you think! Instead of tacos whip these burritos up for Taco Tuesday!
How to Prepare Instant Pot South West Burritos ahead of time for the Freezer
- In a large gallon size zip log bag place the following ingredients in the bag.
- 1 small onion, chopped,
- 1 packet taco seasonings
- 1 pound ground beef (Cooked) See instructions to cook ground beef
- 16 oz black beans
- 10 oz Rotel tomatoes
- 16 oz salsa
- Freeze for up to 6 months
Can You Cook South West Instant Pot Burritos from frozen?
- Place contents of freezer bag in the Instant Pot
- Add 2 cups water
- Cook on manual high pressure for 4 minutes.
- Do a Quick Release.
- Option 1 uses Prefrozen rice thaw and stir in
- Option 2 (I used)Add 1 Cup Rice uncooked
- Cook on manual low pressure for 12 minutes
- Do a Quick Release.
Instant Pot South West burritos
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
- Place Instant Pot on Saute
- Brown ground beef and crumble
- Onions, Half of taco seasonings and stir
- Add Rice, and water do not stir
- Add Salsa, Tomatoes, Beans, rest of seasonings
- Place on Rice button or low pressure for 12 minutes
- Do a Quick Release
- 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
- In a large gallon size zip log bag place the following ingredients in the bag.
- 1 small onion, chopped,
- 1 packet taco seasonings
- 1 pound ground beef (Cooked) See instructions to cook ground beef
- 16 oz black beans
- 10 oz Rotel tomatoes
- 16 oz salsa
- Freeze for up to 6 months
How to cook from frozen:
- Place contents of freezer bag in the Instant Pot
- Add 2 cups water
- Cook on manual high pressure for 4 minutes.
- Do a Quick Release.
- Option 1 uses Prefrozen rice thaw and stir in
- Option 2 (I used)Add 1 Cup Rice uncooked
- Cook on manual low pressure for 12 minutes
- Do a Quick Release.
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: 1Amount Per Serving: Calories: 271Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 30mgSodium: 595mgCarbohydrates: 32gFiber: 5gSugar: 3gProtein: 15g
Sharon V commented
When do you add the corn and beans?
Adventures of a Nurse commented
Sorry fixed the recipe 🙂
Darin commented
How would it change the cook time if you were to use brown rice instead?
Carlene Mcneal commented
Can I double this in a 6 qt?
Jennifer commented
Did you end up doubling in a 6 qt Carlene? I have the same question!
Margaret Houchin commented
This looks good. It looks easy to make and can be adapted to individual taste. Can not wait to try it!
Shari commented
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?
Adventures of a Nurse commented
Sorry all fixed I changed the recipe that’s why
JayC commented
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!
Trina commented
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
Marie commented
I think this recipe would be amazing in a taco bowl(created by making a bowl from a corn or flour tortilla)
AJ commented
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!
Adventures of a Nurse commented
Regular rice
Stacilyn Bellemare commented
Do you add rice in beginning with freezer meal or remove meal after cooking then cook rice in pot separate
Stacie commented
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??
Jess commented
Could this be adapted for a slow cooker?
Mavis Saari commented
In the description you mention corn but in the recipe it is not there. How much corn do you add?
Mavis Saari commented
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?
Karley commented
I just made this and it seems more like soup. I don’t see how I will fill tortillas with this. Has this happened to anyone else?