Instant Pot Chipotle Beef Burrito Bowls—flavorful, seasoned beef chuck roast (that shreds like a dream) is piled on rice and then topped with salsa, corn, sour cream and guacamole.
Get the SLOW COOKER chipotle beef burrito bowls recipe here
Instant Pot Chipotle Beef Burrito Bowls
These Instant Pot chipotle beef burrito bowls are a perfect dinner, in my opinion. They fill you up and leave you satisfied but have lots of fresh ingredients to make you feel healthy. I loved serving the shredded beef over brown rice and then topping my bowl with lots of pico de gallo, guacamole, shredded lettuce, sweet corn and sour cream.
Keys to getting tender, flavorful roast in the Instant Pot
- I used a beef chuck roast. This cut of beef does really well in the Instant Pot and slow cooker. It was on sale at Winco for only $2.99 a pound.
- I used a full natural pressure release for the beef (partly because I wasn’t home to release the pressure). By using a natural pressure release all the moisture stays in the beef. Never use a quick release on roast.
- I cut the beef roast into 6 equal pieces. This ensures that all the beef cooks in a reasonable amount of time and each piece gets coated in the delicious sauce.
- I cooked it for a long time. Beef chuck roast needs the long cooking time to get tender and break down the connective tissue. Even when cut into 6 smaller pieces (about ½ pound each) it still needed a 60 minute pressure cook time. If you’re plopping a huge roast into the Instant Pot it will need an even longer cooking time. Up to 90 minutes…plus the natural pressure release.
- I browned the beef to add an extra flavor dimension. Yes this does take some extra time up front but it bumps up the depth of flavor a lot.
- I added in some liquid. A flavorful beef broth plus the other seasonings help the beef to be tender and flavorful.
More Beef Instant Pot Recipes You’ll Love…
Can I make my rice at the same time?
Because this has a long pressure cooking time of 60 minutes you’ll want to add in your pot-in-pot rice in the middle of the cooking cycle. Add desired amount of rice and water to a pan* that fits inside your Instant Pot. When there is the 22 minutes left on the pressure cooking time perform a quick release and open up the pot. Lower the pan on top of the roast pieces with a sling*. Then cover the pot and start a new pressure cooking cycle of 22 minutes. Make sure to finish off with a natural pressure release for the most tender roast. For white rice you can do this same process but you’ll only need 10 minutes, not 22. Follow the water to rice ratios in this chart:
Flavorful, seasoned beef chuck roast (that shreds like a dream) is piled on rice and then topped with salsa, corn, sour cream and guacamole.
- 2 Tbsp vegetable oil
- 3 ½ pounds beef chuck roast
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup beef broth
- 4 chipotle chilies in adobo sauce (canned)
- 6 garlic cloves, minced
- 4 tsp ground cumin
- 1 Tbsp dried oregano
- ½ tsp ground cloves
- 3 bay leaves
- ¼ cup fresh lime juice
Burrito bowls topping ideas:
- Hot cooked rice (I used brown rice)
- Shredded lettuce
- Chopped cilantro
- Sour Cream
- Black beans, rinsed and drained
- Sweet corn
- Pico de gallo or salsa
- Grated cheese
- Diced red onion
- Diced tomatoes
- Turn your Instant Pot to the saute setting and let it heat up.
- Cut your roast into 6 equal size pieces. Cut off all excess fat and silver skin. Use a paper towel to pat the roast dry. Sprinkle the kosher salt and pepper all over the meat and use your fingers to press it into the meat.
- When the display on the Instant Pot says HOT add in the oil and swirl it around. Use tongs to place each piece of meat in the bottom of the Instant Pot so that each piece is touching the bottom of the pot. Let the meat sit there and sizzle and brown for 5 minutes. Use tongs to turn the meat over and let it brown on the other side for 5 minutes.
- While the meat is browning add the beef broth, chipotle chilies, garlic, cumin, oregano and ground cloves to a blender. Blend until smooth.
- Scrape off any bits on the bottom of the Instant Pot. Turn off the Instant Pot saute setting. Add in the mixture from the blender. Add in the bay leaves. Cover the Instant Pot and press the manual/pressure cook button. Adjust the time to 60 minutes. Make sure the valve is set to sealing.
- When the time is up let the pot sit and release the pressure naturally. Remove the lid and place the beef on a cutting board. Discard the bay leaves. Shred the meat and return it to the juices in the pot. Add in the lime juice.
- Use a slotted spoon to strain off juices from meat and then serve over the top of rice. Top with desired burrito bowl toppings.
For the most tender and shreddable meat allow time for a full natural pressure release.
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can make this in your 8 quart pot (increase broth to 1.5 cups) or 3 quart pot (no changes).
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Beef
- Method: Instant Pot
- Cuisine: Mexican
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.