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 (add 2/3 cup if using a little more beef or vegetables or if using an 8-quart Instant Pot to prevent the Burn notice)
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. Make sure not to burn the beef. Press Cancel to stop the Saute function.
- Finally, add the rice, tomato passata or crushed tomatoes, sweet corn and water. Stir well, making sure you scrape any stuck on bits from the bottom to prevent a Burn notice. 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.
Burn notice alert: One of our readers got a burn notice when making this recipe. This seems to happen with newer models of IP as they are for some reason more sensitive. If you have a newer model, make sure to add a little more liquid just in case. Also, people that have 8-quart models sometimes experience the burn notice because the bottom surface is wider so the food tends to dry /absorb liquid faster and we’ve heard of people having issues with some recipes that are normally fine in 6-quart IPs (not our recipes per se, but in general). We would recommend that you add extra 1/3 cup water or so if you have a larger Instant Pot.
Another key to avoiding the Burn notice is that nothing is stuck to the bottom before you close the lid. You first have to brown the beef and once you add the rice and liquids, make sure to stir eveyrthing well, scraping the bottom with a spatula. This should prevent any burning during pressure cooking.
- Serving Size: 1 burrito
- Calories: 382
- Sugar: 4.5 g
- Sodium: 1177.7 mg
- Fat: 15.6 g
- Saturated Fat: 7.6 g
- Carbohydrates: 32.7 g
- Fiber: 5.8 g
- Protein: 27.6 g
- Cholesterol: 51.8 mg