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.