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Beef Burrito Bowls (Instant Pot)

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This instant pot beef burrito bowls recipe is a simple dish for busy weeknights. A base of ground beef and rice is topped with black beans, zucchini, corn and tomatoes.

It’s perfect for easy meals on busy weeknights. Just dump all the ingredients into your instant pot and let it cook!

Looking for more quick healthy dinner ideas? Try the chickpea zucchini stir fry wraps or the pizza pasta casserole which are made easily in less than 30 minutes.

Instant Pot Beef Burrito Bowls with burrito bowl rice, chopped kale, and sliced cherry tomatoes. Topped with mozzarella cheese. In a bowl with a fork on the side.

Beef Burrito Bowl Recipe

Nothing beats a quick and easy dinner idea.

  • This recipe only takes about 30 minutes to make. Just dump the ingredients into your instant pot and cook. It couldn’t be easier.
  • It uses budget-friendly lean ground beef the perfect meat ingredient to use on busy weeknights. Ground beef can also be used in our ground beef sweet potato skillet, or easy one pot beef cabbage casserole, or the kid-friendly meatloaf muffins!
  • It’s cooked in an instant pot which is great for getting dinner on the table fast! This can also be cooked in a pot on the stove.
  • Serve with an easy side salad like our kale caesar salad or our garden salad.
Looking at the Instant Pot Beef Burrito Bowls in a bowl with chopped kale and cherry tomatoes on the side along with a fork.

Recipe Ingredients

This recipe comes together with fresh flavors from healthy ingredients.

  • GROUND BEEF: You’ll need 1 lb of extra lean ground beef. This recipe can also be made using ground chicken, ground pork or ground turkey.
  • RICE: I used short grain brown rice. You could also use white rice here.
  • VEGGIES: This recipe uses one yellow onion, garlic, a small zucchini, and frozen corn.
  • BASE: Grab a can of black beans, and crushed tomatoes (or tomato sauce). Spices are kept simple with ground cumin, salt and black pepper.
  • VARIATIONS: Substitute with cauliflower rice, bell peppers, green onions, and red onion. Add taco seasoning for more flavor.
  • TOPPINGS: Add favorite toppings like sour cream, shredded cheddar cheese, lime juice, fresh cilantro, crushed tortilla chips, fresh tomatoes, and hot sauce.
Looking down in an instant pot at the burrito bowl mixture with a wood spatula.

How To Make Instant Pot Beef Burrito Bowls

This recipe takes less than 30 minutes to make! Here’s a quick overview:

  1. Turn the instant pot to saute mode. Cook the onion and garlic until translucent.
  2. Add the ground beef and cook until browned.
  3. Add all the zucchini, corn, uncooked rice, crushed tomatoes, cumin, salt and pepper. Mix together, then add 1 cup of water on top. Close the lid and turn the steam release valve to “seal”. Cook on high for 10 minutes. Mix together then add to serving bowls.
  4. Top with shredded cheese and favorite veggies.

I served mine with a bit of kale (drizzled with olive oil, salt and pepper) and sliced cherry tomatoes. You can also use this recipe in a wrap for lunch!

  • TO STORE: Add beef burrito bowl leftovers to the fridge in an airtight container for up to a week.
  • REHEAT: This recipe can be heated in the oven at 375°F or in the microwave for a few minutes.
  • FREEZE: Yes, this recipe can be stored in the freezer which is perfect for easy meal prep! First, let the mixture cool completely. Then place each serving inside a ziploc freezer bag. Seal tightly and remove excess air. Label the bag with the name of recipe and date. This recipe will keep in the freezer for up to 3 months.
Looking into an instant pot with the burrito bowl rice mixture and a wood spatula.

More 30-Minute Dinner Recipes

Instant Pot Beef Burrito Bowls

Made with real food ingredients – it's whipped up fast with a base of ground beef and rice. I love this recipe for an easy one-pot meal when there's not enough energy for anything too fancy. Just dump it in and let it cook!
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Servings: 6 servings



  • Turn the instant pot to sautee mode. Add a bit of cooking oil along with garlic and onions. Cook until onion turns translucent, about 1-2 minutes.
  • Add in the ground beef and break apart with a spatula. Brown the beef on all sides.
    Ground beef cooking in instant pot
  • Turn off the saute setting. Add all the other ingredientes: zucchini, corn, black beans, tomato sauce, cumin, and rice. Stir everything together then add 1 cup of water.
  • Close the lid and turn the steam release valve to "seal". Set the instant pot to high and 10 minutes (The instant pot will take some time to fully pressurize before it starts cooking).
    When the cooking time is complete, let it naturally release the pressure for 10 minutes. Once that's complete, carefully turn the steam valve to "vent" position (I usually do this with a wooden spoon so that my hand is far away from the steam). Once all steam has released, open the lid.
  • Give it a stir.
  • Add to a bowl and top with grated mozzarella cheese (optional). Serve with your favorite fresh veggies like kale and cherry tomatoes.


Calories: 323kcal | Carbohydrates: 37g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 168mg | Potassium: 635mg | Fiber: 3g | Sugar: 3g | Vitamin A: 197IU | Vitamin C: 10mg | Calcium: 90mg | Iron: 3mg

The nutritional information provided is an estimate and is per serving.

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