Instant Pot beef burrito bowls are easy, one-pot shredded beef burrito bowls. These simple bowls take just a few minutes of prep to make!
Instant Pot beef burrito bowls are an easy weeknight dinner. This simple recipe takes just a few minutes of prep and one pot to make.
It makes delicious burrito bowls that you can top or easily customize to your liking. I’ve included some tips and suggestions below to get you started.
No matter how you make them, they’re delicious! Give this beef burrito bowl recipe a try, and it’s sure to become a favorite at your house.
Ingredient notes and substitutions
Oil: You can use vegetable oil, canola oil, or a similar oil.
Chili powder: I like to use ancho chile powder, but you can use regular chile powder if you prefer. Also, feel free to adjust the amount to taste.
Beef broth: I use reduced-sodium beef broth so that I can better control the sodium level in this recipe, but you can use regular if you prefer.
Beans: Free free to sub black beans, kidney beans, or another type of canned beans if you prefer.
Corn: You can use frozen (not thawed) corn in place of the canned corn.
Salsa: Feel free to use salsa that’s as hot or as mild as you like. I usually use a chunky garden-type salsa.
How to make Instant Pot beef burrito bowls
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Press sauté.
Step 2: When hot, add oil.
Step 3: Stir in onion and cook until softened, about 2-3 minutes.
Step 4: Add garlic, and cook for about 1 minute, stirring the entire time.
Step 5: Stir in ancho chile powder, cumin, and oregano. Press cancel.
Step 6: Pour in ½ cup broth broth and stir to scrape up any browned bits. This is important because it helps to prevent a burn message.
Step 7: Season beef with salt and pepper. Add to inner pot.
Step 8: Tops with beans, corn, and salsa.
Step 9: Sprinkle rice over the top.
Step 10: Drizzle remaining broth over the rice. Don’t stir.
Step 11: Close and lock the lid. Turn the pressure release valve to sealing. Press manual high pressure and adjust the cooking time to 15 minutes.
Step 12: When cooking time is up, carefully turn the pressure release valve to venting.
Open the lid and then stir to shred the beef and combine.
Recipe tips
- Budget tip: I often add an additional can or two of beans to stretch the recipe.
- Meal prep: This is one of my favorite meal prep recipes! The burrito bowls are easy to make, keep well, and reheat well.
Serving suggestions
The burrito bowls go well with pico de gallo, queso fresco, fresh cilantro, sour cream, and guacamole. I like to serve chips and salsa or chips and queso on the side.
Storage
Store any leftover burrito bowls in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More Instant Pot recipes!
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Instant Pot Beef Burrito Bowls
Equipment
Ingredients
- 1 tablespoon oil
- 1 cup diced white or yellow onion
- 3 cloves garlic minced
- 2 teaspoons ancho chile powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 cup reduced-sodium beef broth divided
- 2 pounds boneless beef chuck roast in 1/2-inch x 1/2-inch pieces
- Salt and pepper
- 15 ounce can pinto beans drained and rinsed
- 14 ounce can corn drained
- 16 ounce jar chunky tomato salsa
- 1 cup uncooked long-grain rice
Instructions
- Press sauté.
- When hot, add oil.
- Stir in onion and cook until softened, about 2-3 minutes.
- Add garlic, and cook for about 1 minute, stirring the entire time.
- Stir in ancho chile powder, cumin, and oregano.
- Press cancel.
- Pour in ½ cup broth broth and stir to scrape up any browned bits. This is important because it helps to prevent a burn message.
- Season beef with salt and pepper.
- Add to inner pot.
- Tops with beans, corn, and salsa.
- Sprinkle rice over the top.
- Drizzle remaining broth over the rice. Don’t stir.
- Close and lock the lid.
- Turn the pressure release valve to sealing.
- Press manual high pressure and adjust the cooking time to 15 minutes.
- When cooking time is up, carefully turn the pressure release valve to venting.
- Open the lid and then stir to shred the beef and combine.
Notes
- Oil: You can use vegetable oil, canola oil, or a similar oil.
- Chili powder: I like to use ancho chile powder, but you can use regular chile powder if you prefer. Also, feel free to adjust the amount to taste.
- Beef broth: I use reduced-sodium beef broth so that I can better control the sodium level in this recipe, but you can use regular if you prefer.
- Beans: Free free to sub pinto beans, kidney beans, or another type of canned beans if you prefer.
- Corn: You can use frozen (not thawed) corn in place of the canned corn.
- Salsa: Feel free to use salsa that’s as hot or as mild as you like. I usually use a chunky garden-type salsa.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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Very easy and very flavorful!
Thank you!