Instant Pot Burritos
A quick and flavorful recipe for hearty burritos made effortlessly in the Instant Pot, perfect for a satisfying meal.
Ingredients
Rice
- 1 cup Basmati rice (or other long-grain rice, uncooked)
Oil and vegetables
- 1.5 tablespoons olive oil
- 0.5 large onion (diced) (about 1 cup)
- 1 cup diced red pepper
Meat and spices
- 0.9 lb ground beef (5% fat) (400 g)
- 1.5 teaspoons paprika powder
- 1 teaspoon chipotle chili flakes or powder (can be reduced or omitted)
- 1.5 teaspoons cumin powder
- 1 teaspoon coriander seed powder
- 1 teaspoon garlic powder
- 0.2 teaspoon salt
Additional fillings
- 1 cup sweet corn (tinned or frozen)
- 1 cup tomato passata or crushed tinned tomatoes
- 0.5 cup water (add more if needed)
Tortillas and toppings
- 8 large soft tortillas (about 10")
- 4 tablespoons barbecue sauce
- 7 oz cheese (grated)
- 0.5 cup chopped scallions/spring onions
- 0.5 cup chopped fresh cilantro/coriander
Instructions
- Soak and rinse the rice, then set aside.
- Saute onions and peppers in olive oil, then add beef and spices, cooking until browned. Add rice, tomatoes, corn, and water, then pressure cook for 5 minutes. Quick-release pressure.
- Prepare cheese, scallions, and cilantro. Warm tortillas and fill with sauce, filling, cheese, and herbs. Fold and serve, optionally pan-fry for crispy edges.
Notes
For extra flavor, add a squeeze of lime or hot sauce.