I stole this recipe for Instant Pot Quick and Easy Ground Beef Burrito Bowls from ohsweetbasil.com. Using a pressure cooker makes this recipe a quick and easy weeknight meal. First beef is sautéed in the pressure cooker. Then onions and spices are added. Uncooked rice is added and toasted briefly before canned black beans, tomatoes, corn and beef broth are added to the pot. Next the pressure cooker is sealed cooked on high. After cooking, shredded cheese is stirred in before serving with lettuce, tomatoes and sour cream. This easy to make recipe is perfect for when giving kids a cooking lesson.

The ingredients for this recipe are: 1 lb ground beef, 3 tbsp olive oil, ½ onion, 1 cup rice extra-long grain, 14.5 oz can tomatoes with diced green chiles, 15 oz can black beans, 1 cup corn, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, 2 tsp chili powder, 1 ½ tsp cumin, ¼ tsp ground coriander, ¼ tsp oregano, 2 ¼ cups beef broth and 1 cup Colby jack cheese

Press the sauté button and adjust to more. Then add the ground beef to the pot, using a ground beef chopped to break up the meat.

Next add 2 tbsp of olive oil, onion and seasonings and cook until the onions soften.

Then add 1 tbsp olive oil and uncooked rice, and toast rice for 1 minute.

Stir in drained black beans, tomatoes, corn and broth. Lock the pot and cook on HIGH pressure for 7 minutes.

While the pressure cooker is cooking, I bake tortillas in shell forms to make edible bowls.

Use quick release to release steam. Open pot and fluff rice. Then sprinkle with cheese, recover and let sit for 1-2 minutes to melt cheese.

Serve in a bowl.

Don’t forget the toppings like chopped tomatoes, lettuce, sour cream, black olives and shredded cheese.

If you liked the recipe for Instant Pot Quick and Easy Ground Beef Burrito Bowls you can also try Slow Cooker Chicken Burrito Bowl or Chorizo Burrito Bowls.

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Instant Pot Quick and Easy Ground Beef Burrito Bowls

Using a pressure cooker makes this recipe a quick and easy weeknight meal. First beef is sautéed in the pressure cooker. Then onions and spices are added. Uncooked rice is added and toasted briefly before canned black beans, tomatoes, corn and beef broth are added to the pot. Next the pressure cooker is sealed cooked on high. After cooking, shredded cheese is stirred in before serving with lettuce, tomatoes and sour cream

Course Entree

Prep Time 5 minutes

Cook Time 15 minutes

Servings 6 people

Ingredients

• 1 lb ground beef
• 3 tbsp olive oil
• ½ onion minced
• 1 cup rice extra-long grain uncooked
• 14.5 oz can tomatoes with diced green chiles diced and drained
• 15 oz can black beans drained and rinsed
• 1 cup corn frozen
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• 2 tsp chili powder
• 1 ½ tsp cumin
• ¼ tsp ground coriander
• ¼ tsp oregano
• 2 ¼ cups beef broth
• 1 cup Colby jack cheese shredded

Instructions

1. Press the sauté button and adjust to more.
2. Add the ground beef to the pot, using a ground beef chopped to break up the meat.
3. Add 2 tbsp of olive oil, onion and seasonings and cook until the onions soften.
4. Then add 1 tbsp olive oil and uncooked rice, and toast rice for 1 minute.
5. Stir in black beans, tomatoes, corn and broth.
6. Lock the pot and cook on HIGH pressure for 7 minutes.
7. Use quick release to release steam. Open pot and fluff rice.
8. Sprinkle with cheese, recover and let sit for 1-2 minutes to melt cheese.
9. Garnish with tomatoes, sour cream, etc.