Recipe
Weekday Burrito in a Bowl Instant Pot Recipe
Published: April 1, 2024
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.
Read more: Instant Pot Korean Lime Chicken Bowl Recipe
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
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Ingredients:
- 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
Instructions:
- Set the Instant Pot to sauté mode and brown the ground beef.
- Add the onion and bell pepper, and cook until softened.
- Stir in the rice, salsa, chicken broth, black beans, corn, chili powder, cumin, salt, and pepper.
- Close the Instant Pot lid and set to manual high pressure for 5 minutes.
- Once done, allow for a quick pressure release.
- 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.
