Instant Pot Beef Burrito Bowls

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!

Course Main Course

Cuisine American, Mexican

Prep Time 10

Cook Time 18

Time to Pressure 10

Total Time 38

Servings servings

Calories 561kcal

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.

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.