Instant Pot Burrito Bowls
These Instant Pot Burrito Bowls are a customizable and quick weeknight meal. They feature perfectly cooked rice, your choice of protein, and all your favorite burrito toppings, ready in a fraction of the time compared to traditional methods. This recipe is perfect for meal prepping and can be easily adapted to suit any dietary preferences.
Equipment
- Instant Pot
- Measuring cups and spoons
- Skillet (for ground beef option)
- Cutting board
- Knife
- Fork
- Bowls
Ingredients
- 1 cup long-grain white rice, rinsed
- 1 ½ cups chicken broth or water
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 pound ground beef, browned and drained OR 1 pound chicken breast, cut into bite-sized pieces OR 1 15-ounce) can black beans, rinsed and drained OR 1 (15-ounce
- 1 packet taco seasoning or homemade blend: 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, ¼ teaspoon onion powder
- Shredded lettuce
- Diced tomatoes
- Shredded cheese cheddar, Monterey Jack, or a blend
- Sals a
- Sour cream or Greek yogurt
- Guacamole or avocado slices
- Corn kernels fresh, frozen, or canned
- Pickled jalapeños optional
- Cilantro, chopped
- Lime wedges
Instructions
- **Cooking the Rice:** Add the rinsed rice, chicken broth (or water), olive oil, and salt to the Instant Pot.
- Stir to combine.
- Secure the lid and set the valve to the sealing position.
- Cook on High Pressure for 3 minutes.
- Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Fluff the rice with a fork.
- **Preparing the Protein (Ground Beef):** Brown the ground beef in a skillet over medium heat. Drain off any excess grease.
- Add the taco seasoning, chili powder, cumin, garlic powder, and onion powder. Stir to combine.
- Cook for another 2-3 minutes, until the beef is heated through and the seasoning is evenly distributed.
- **Preparing the Protein (Chicken Breast):** Add the chicken breast pieces, taco seasoning, chili powder, cumin, garlic powder, and onion powder to the Instant Pot.
- Add ½ cup of chicken broth or water.
- Stir to combine.
- Secure the lid and set the valve to the sealing position.
- Cook on High Pressure for 8 minutes.
- Allow for a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Shred the chicken with two forks.
- **Preparing the Protein (Beans):** Simply heat the rinsed and drained beans in a saucepan over medium heat or in the microwave until warmed through.
- Alternatively, you can add the beans to the Instant Pot after the rice is cooked and set to saute for a few minutes to warm them.
- **Assembling Your Bowl:** Spoon a generous amount of rice into a bowl.
- Top with your choice of protein (ground beef, chicken, or beans).
- Add your favorite toppings: shredded lettuce, diced tomatoes, shredded cheese, salsa, sour cream, guacamole, corn, jalapeños, cilantro, and a squeeze of lime.
- Enjoy!
Notes
For optimal rice texture, always rinse the rice before cooking to remove excess starch. To prevent sticking, ensure the Instant Pot is clean before adding ingredients. If using brown rice, increase the cooking time to 22-25 minutes. You can customize the protein and toppings to your liking. To store leftovers, keep rice, protein and toppings separate to maintain freshness. Reheat rice and protein before combining with fresh toppings. For a vegetarian option, use a combination of black beans, pinto beans, and sauteed vegetables. Spice it up by adding cayenne pepper or hot sauce to the protein while cooking. You can also add roasted vegetables like sweet potatoes or bell peppers for a boost of nutrients and flavor.