Instant Pot Burrito Bowls
A weeknight meal can’t get any more simple then dumping the ingredients into a pot and pressing a button. These instant pot burrito bowls are so easy to make, but that doesn’t mean they skimp on flavor. They’re absolutely delicious thanks to a bit of onion, bell pepper, taco seasoning, and red enchilada sauce. Once they’re done, you can top them with your favorite ingredients and enjoy! If you’re looking for high protein recipes in the instant pot, look no further!
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These instant pot burrito bowls are a great recipe for meal prep. Make a big batch for the week and store them in airtight containers. Simply warm them up in the microwave when you’re ready to enjoy.
Instant Burrito Bowls Recipe Tips:
+ Find yourself short on taco seasoning? Make it from scratch with this easy recipe.
+ If you don’t have an instant pot, you can make this recipe in your slow cooker. Just use this simple conversion trick.
Instant Pot Burrito Bowls
Ingredients
- 1 lb ground beef
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 3 tbsp taco seasoning
- 2 cups vegetable broth
- 1 1/2 cups white rice
- 10 oz red enchilada sauce
- 14 oz corn kernels
- 14 oz black beans
To Serve
- fresh cilantro
- radishes, sliced
- jalapeños, sliced
Equipment
Instructions
- Set the Instant Pot to the saute mode. Add the beef and saute, breaking up the beef, for about 5 minutes or until mostly browned.
- Add the corn, black beans, onion, bell pepper, taco seasoning, broth, rice, and enchilada sauce. Stir to combine.
- Close the lid and set to high pressure for 10 minutes, then slow release for 5 minutes, then quick release the pressure.
- Serve hot with desired toppings such as cilantro, sliced radish, and jalapeno!
