These fabulous Tex Mex Instant Pot burritos feature tasty, spiced rice, beef and corn filling, grated cheese and fresh cilantro wrapped in a soft tortilla. Grill for a crispy finish, serve right away, or make-ahead for later as they store and freeze well.
When it comes to Tex Mex cuisine, a chunky burrito with hearty fillings is always a crowd-pleaser. We’ve come up with a ridiculously easy and fast way to prepare Instant Pot burrito that you and your family will love. It’s a one-pot kind pf recipe, in which the filling ingredients of rice, beef and sweet corn are pressure-cooked together in one go, creating a delicious mixture that is perfect for a burrito.
This burrito is bean-free, making these burritos a little easier to digest and faster to prepare. The rest of the fillings are super simple: grated cheese, scallions and cilantro. We’re keeping them minimal so that the burritos can be made ahead of time to store in the refrigerator or frozen for later. You can, of course, add shredded lettuce or guacamole if you like.
HOW TO MAKE INSTANT POT BURRITO
You will find the full list of ingredients, instructions and nutritional breakdown in the recipe card below. Here is a quick video to guide you along and a few step-by-step photos.
WRAPPING A BURRITO
We are using large, soft wheat tortillas, which we preheated in a hot oven for 1 minute. You can also warm them up in a microwave or use cold. For burritos, you need large-style tortillas or burrito-style tortillas. You can, of course, also make smaller size tacos or fajitas with this beef and rice filling.
You can use lower-carb brands, and for a gluten-free version, use 100% corn tortillas. The filling can be served as a naked burrito bowl with guacamole and salad.
MAKING AHEAD & FREEZING BURRITOS
The recipe makes enough rice and beef filling for 8 large tortilla burritos. If you add other fillings besides cheese, you can stretch it out to 10-12 burritos and even more as tacos.
The filling can be made ahead of time and stored in an airtight container in the fridge for 2-3 days or in the freezer for 1 month. Alternatively, you can pre-make the whole burritos and wrap them individually in some parchment paper or foil. Store them in the fridge for 2 days or in the freezer for up to 1 month.
If stored in the fridge, reheat the burritos in the oven at 200 C / 400 F for 10-15 minutes. If frozen, defrost overnight in the fridge and then reheat in the oven as above; or, microwave for 2 minutes.
If still frozen, reheat in the oven at 200 C / 400 F for 20-25 minutes, until lightly browned.
Burritos can be served as they are or pan-fried for that crispy finish and melted cheese. Heat a pan over medium heat, add a little oil and pan-fry for 1-2 minutes each side. If you reheat them in the oven, don’t worry about pan-frying as they will get slightly browned and crispy.
MORE INSTANT POT TEX MEX RECIPESPrint
These fabulous Instant Pot burritos feature tasty spiced rice, beef and corn filling, grated cheese and fresh cilantro wrapped in a soft tortilla. Grill for a crispy finish, serve right away, or make-ahead for later as they store and freeze well.
For rice and beef filling
1 cup uncooked Basmati rice or other long-grain rice
1.5 tablespoons olive oil
1/2 large onion, diced (about 1 cup )
1 cup diced red pepper
0.9 lb / 400 g ground beef mince (5% fat)
1.5 teaspoon paprika powder
1 teaspoon chipotle chili flakes or powder (can be reduced or omitted)
1.5 teaspoon cumin powder
1 teaspoon coriander seed powder
1 teaspoon garlic powder
1/5 teaspoon salt
1 cup sweet corn (tinned or frozen)
1 cup tomato passata or crushed tinned tomatoes
1/2 cup water
8 large soft tortillas (about 10″)
4 tablespoons barbecue sauce
7 oz / 200 g cheese, grated (or more if you like, we used Cheddar)
1/2 cup chopped scallions/spring onions
1/2 cup chopped fresh cilantro/coriander
- Soak the rice in a bowl of cold water for 5 minutes, then rinse under running water 3-4 times until the water runs clear. Set aside in a sieve.
- Turn the Instant Pot on and press the Saute button. Once the pot is hot, add the olive oil, onions and peppers and cook for 2 minutes, stirring a few times.
- Add the beef and break it apart with a spatula. Cook for 3-4 minutes, until desaturated in colour, stirring a few times. Add the spices and salt and stir through. Press Cancel to stop the Saute function.
- Finally, add the rice, tomato passata or crushed tomatoes, sweet corn and water. Stir well and pop the lid on top and lock. Set to Manual/Pressure Cook for 5 minutes. The pressure will take about 5 minutes to build up and the timer will start. Once it’s done, quick-release the pressure manually as soon as possible.
- While burrito filling is cooking, prepare other ingredients: grated cheese, scallions and cilantro. We like to make simple lettuce, tomato and avocado salad as a side dish.
- Warm large tortillas in the oven or the microwave. Place on a cutting board and fill each tortilla with a teaspoon of barbecue sauce, about a cup of burrito filling, a few tablespoons of grated cheese and a sprinkle of fresh cilantro and onions. Make sure to place these in the middle. Fold the sides of the tortilla and then wrap it upwards tightly.
- Serve as they are or pan-fry for 1-2 minutes on each side over medium-high heat for that crispy finish and melted cheese.
Beef can be replaced with ground pork, chicken or turkey.