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Weekday Burrito in a Bowl Instant Pot Recipe Weekday Burrito in a Bowl Instant Pot Recipe


Weekday Burrito in a Bowl Instant Pot Recipe

Written by: Emily Smith

Enjoy a delicious and easy Weekday Burrito in a Bowl with this Instant Pot recipe. Perfect for a quick and satisfying meal.

This burrito bowl is my go-to weeknight savior. It's a hearty mix of beef, beans, and veggies, all cooked up in my trusty Instant Pot. Quick, tasty, and always a hit!

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Alright, let me tell you about my go-to Weekday Burrito Bowl! It's a lifesaver when life is wild, and time's not on my side. Picture juicy ground beef, crisp bell peppers, hearty beans and corn all perfectly intertwined with flavorful spices. Topped off with zesty salsa, it’s a bowlful of deliciousness in a jiffy. You'll taste every hint of chili, cumin, and fresh veggies. Best part? We're using an Instant Pot, so less mess, less stress! Ready to dive into the world of quick, savory, and satisfying meals? This recipe is your ticket!

Ingredients for a Quick and Easy Burrito Bowl

  • Ground beef: Provides protein and hearty flavor to the dish, adding richness and depth to the burrito bowl.
  • Onion: Adds a sweet and savory flavor base, enhancing the overall taste profile of the burrito bowl.
  • Bell pepper: Brings a pop of color and freshness, along with a subtle sweetness to balance the dish.
  • Rice: Serves as a staple base, absorbing the flavors of the other ingredients and providing a satisfying texture.
  • Salsa: Infuses the dish with a zesty kick and a blend of flavors, adding a tangy and spicy element.
  • Chicken broth: Provides moisture and depth of flavor, enhancing the overall savory profile of the burrito bowl.
  • Black beans: Offer a good source of fiber and plant-based protein, adding a creamy texture and earthy flavor.
  • Corn: Adds a touch of sweetness and crunch, complementing the other ingredients in the burrito bowl mixture.
  • Chili powder: Brings warmth and a hint of spice, elevating the flavor profile of the burrito bowl with a kick.
  • Cumin: Infuses a warm and earthy aroma, enhancing the overall savory and slightly smoky taste of the dish.

One interesting fact about this weekday burrito bowl instant pot recipe is that you can customize it by adding different vegetables like zucchini or spinach to sneak in some extra nutrients without changing the overall flavor profile.

Essential Tools for Making an Instant Pot Burrito Bowl

  • Instant Pot: Essential for pressure cooking the ingredients quickly and efficiently.
  • Spatula: Needed for stirring and mixing the ingredients in the instant pot.

Common Questions About Making Weekday Burrito Bowls in the Instant Pot

Can I use ground turkey instead of ground beef in this recipe?
Yes, you can easily substitute ground turkey for ground beef in this recipe for a lighter option.
Can I use different vegetables in this burrito bowl?
Absolutely! Feel free to customize the vegetables in this burrito bowl to suit your preferences or to use up what you have on hand.
How can I make this recipe vegetarian?
To make this recipe vegetarian, simply omit the ground beef and use additional beans or tofu as a protein substitute.
Can I make this recipe ahead of time?
Yes, you can make this burrito bowl ahead of time and store it in the refrigerator for a few days. Just reheat it when you're ready to eat.
Is this recipe spicy?
The level of spiciness in this recipe can be adjusted based on the salsa you choose. If you prefer a milder version, opt for a mild salsa or reduce the amount of chili powder used.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes


  • 1 lb ground beef
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 cup rice
  • 1 cup salsa
  • 1 cup chicken broth
  • 1 can black beans, drained and rinsed
  • 1 cup corn
  • 1 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, avocado, cilantro


  1. Set the Instant Pot to sauté mode and brown the ground beef.
  2. Add the onion and bell pepper, and cook until softened.
  3. Stir in the rice, salsa, chicken broth, black beans, corn, chili powder, cumin, salt, and pepper.
  4. Close the Instant Pot lid and set to manual high pressure for 5 minutes.
  5. Once done, allow for a quick pressure release.
  6. Serve the burrito bowl mixture in bowls and top with desired toppings.

Nutritional value:

Per Serving in Calories: 480 kcal | Carbohydrates: 55 g | Protein: 25 g | Total Fat: 18 g | Saturated Fat: 7 g | Trans Fat: 1 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 3 g | Cholesterol: 70 mg | Sodium: 800 mg | Dietary Fiber: 8 g | Sugar: 5 g | Calcium: 100 mg | Potassium: 600 mg | Iron: 4 mg | Vitamin A: 500 µg | Vitamin C: 20 mg

Meal Prep Tips: Making and Storing Burrito Bowls Ahead of Time

Make Ahead Instructions

  • Cook the burrito bowl mixture as directed in the recipe.
  • Allow the mixture to cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

  • Cook the burrito bowl mixture as directed in the recipe.
  • Allow the mixture to cool completely.
  • Transfer to a freezer-safe container or resealable bags.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

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