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Instant Pot Cheesy Beef Burrito Bowls

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes (plus 10 minute NPR)
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x


All the cheesy, delicious innards of a beef burrito made in one pot, your Instant Pot. Scoop it into bowls and top with sour cream, pico de gallo and avocado for a most desirable dinner experience. 


  • 1 pound lean or extra lean ground beef
  • 23 Tbsp taco seasoning
  • 1 1/3 cup beef broth (or chicken broth)
  • 1 cup uncooked brown rice
  • 1 (10 oz) can Rotel (diced tomatoes with green chilies)
  • 1 (14.5 oz) can black beans, rinsed and drained
  • 1 1/2 cup frozen corn
  • 4 oz Mexican cheese blend
  • Toppings: cilantro, pico de gallo, sour cream, avocados, etc.


  1. Turn your Instant Pot to the saute setting. When the display says HOT add in the beef and break it up*. Add in the taco seasoning. Brown the ground beef for about 5 minutes. Add in the broth and deglaze the pot. 
  2. Sprinkle in the rice. Layer the Rotel, black beans and corn on top. 
  3. Cover the Instant Pot and lock the lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
  4. Stir in the cheese. 
  5. Scoop into bowls and add your desired toppings.  


I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in your 3 quart pot with no changes. If you make this in your 8 quart pot increase the broth to 1.5 cups. 

I used brown rice for this recipe. However you can easily use white rice! Long grain white rice, basmati rice, converted/parboiled rice all need 1 ½ cups of broth to 1 cup of rice. Change the cooking time to 5 minutes with a 10 minute natural pressure release. For jasmine rice rinse it first and then use a 1 to 1 cup ratio of water to rice and pressure cook for 4 minutes with a natural pressure release.

  • Category: Beef
  • Method: Instant Pot