Beef Beans and Cheese Burritos in Instant Pot

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 abroad, or make-ahead for later as they shop and freeze well.

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When it comes to Tex Mex cuisine, a chunky burrito with hearty fillings is always a oversupply-pleaser. Nosotros've come up with a ridiculously easy and fast mode to gear up 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 sweetness corn are pressure-cooked together in ane 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 shop in the fridge or frozen for later. You lot can, of class, add shredded lettuce or guacamole if you like.

HOW TO Make INSTANT POT BURRITO

You will find the total listing of ingredients, instructions and nutritional breakdown in the recipe card beneath. Here is a quick video to guide yous along and a few step-by-step photos.

WRAPPING A BURRITO

Nosotros are using large, soft wheat tortillas, which nosotros preheated in a hot oven for 1 infinitesimal. Y'all tin besides warm them upward in a microwave or use cold. For burritos, you need big-style tortillas or burrito-way tortillas. You tin, of course, too brand smaller size tacos or fajitas with this beefiness and rice filling.

You can use lower-carb brands, and for a gluten-free version, utilize 100% corn tortillas. The filling can be served as a naked burrito basin with guacamole and salad.

MAKING AHEAD & FREEZING BURRITOS

The recipe makes plenty rice and beef filling for viii large tortilla burritos. If you add other fillings besides cheese, you can stretch it out to ten-12 burritos and fifty-fifty more as tacos.

The filling tin can be fabricated ahead of fourth dimension and stored in an airtight container in the fridge for 2-3 days or in the freezer for 1 month. Alternatively, you can pre-brand the whole burritos and wrap them individually in some parchment newspaper or foil. Store them in the fridge for 2 days or in the freezer for up to 1 month.

REHEATING

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 and so reheat in the oven as above; or, microwave for 2 minutes.

If even so frozen, reheat in the oven at 200 C / 400 F for 20-25 minutes, until lightly browned.

PAN-FRYING BURRITOS

Burritos can be served as they are or pan-fried for that crispy finish and melted cheese. Estrus a pan over medium estrus, add a piffling oil and pan-fry for 1-2 minutes each side. If you lot reheat them in the oven, don't worry well-nigh pan-frying as they will go slightly browned and crispy.

MORE INSTANT POT TEX MEX RECIPES

Instant Pot Mexican Edible bean Salad

Mexican Quinoa With Cilantro Lime Dressing

Instant Pot Shredded Beefiness Tacos

Instant Pot BBQ Craven Tacos With Pineapple Salsa

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Description

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 every bit they store and freeze well.

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For rice and beef filling
1 cup uncooked Basmati rice or other long-grain rice

1.5 tablespoons olive oil

one/2 large onion, diced (most 1 loving cup )

one loving cup diced red pepper

0.ix lb / 400 k ground beefiness mince (5% fatty)

1.v teaspoon paprika powder

1 teaspoon chipotle chili flakes or powder (tin exist reduced or omitted)

1.5 teaspoon cumin powder

1 teaspoon coriander seed pulverisation

1 teaspoon garlic pulverization

1/5 teaspoon salt

i cup sugariness corn (tinned or frozen)

1 cup love apple passata or crushed tinned tomatoes

1/two cup h2o (add two/3 cup if using a piffling more than beef or vegetables or if using an eight-quart Instant Pot to prevent the Burn observe)

For burritos
eight large soft tortillas (about x″)

4 tablespoons barbecue sauce

7 oz / 200 m cheese, grated (or more if you like, we used Cheddar)

1/ii cup chopped scallions/jump onions

1/2 loving cup chopped fresh cilantro/coriander

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• Soak the rice in a bowl of cold water for 5 minutes, then rinse under running water 3-4 times until the water runs articulate. 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-four minutes, until desaturated in colour, stirring a few times. Add together the spices and salt and stir through. Make certain non to burn the beef. Press Cancel to stop the Saute function.
• Finally, add together the rice, lycopersicon esculentum passata or crushed tomatoes, sweet corn and water. Stir well, making sure y'all scrape any stuck on $.25 from the bottom to prevent a Burn observe. Pop the lid on superlative and lock. Ready to Manual/Pressure Cook for 5 minutes. The pressure will have about 5 minutes to build up and the timer volition start. Once it's washed, quick-release the pressure manually as shortly as possible.
• While burrito filling is cooking, set up other ingredients: grated cheese, scallions and cilantro. We like to make unproblematic lettuce, tomato and avocado salad as a side dish.
• Warm large tortillas in the oven or the microwave. Place on a cut board and make full 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 heart. Fold the sides of the tortilla and so wrap information technology upwardly tightly.
• Serve as they are or pan-fry for i-ii minutes on each side over medium-loftier estrus for that crispy finish and melted cheese.

Notes

Beef tin exist replaced with basis pork, chicken or turkey.

Burn down notice warning: 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 together a little more liquid just in example. Also, people that accept 8-quart models sometimes experience the burn discover because the lesser surface is wider and so the food tends to dry /absorb liquid faster and we've heard of people having issues with some recipes that are commonly fine in 6-quart IPs (not our recipes per se, simply in full general). We would recommend that you add extra 1/3 cup h2o or and then if yous take a larger Instant Pot.

Another primal to avoiding the Burn discover is that aught is stuck to the bottom before you close the lid. You first have to brown the beef and once you lot add the rice and liquids, brand sure to stir eveyrthing well, scraping the bottom with a spatula. This should prevent any burning during pressure cooking.

Nutrition

• Serving Size: ane burrito
• Calories: 382
• Sugar: 4.five thou
• Sodium: 1177.7 mg
• Fatty: 15.half dozen thousand
• Saturated Fatty: 7.half-dozen g
• Carbohydrates: 32.seven g
• Fiber: 5.8 g
• Poly peptide: 27.six g
• Cholesterol: 51.8 mg

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Source: https://instantpoteats.com/instant-pot-burritos/

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