Instant Pot Beef Burritos

Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Mexican
Servings 8


  • 2 tbsps vegetable oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 2 tsps ground cumin
  • 2 cups low-sodium beef broth divided
  • 1 pound lean ground beef
  • salt and ground pepper to taste
  • 15 ounces black beans drained and rinsed
  • 15 ounces corn kernels drained and rinsed
  • 16 ounces diced tomatoes undrained
  • 1 cup Jasmine rice
  • low carb whole wheat flour tortillas


  • hot sauce
  • shredded cheddar cheese
  • lettuce
  • sour cream


  • Turn the Instant Pot on saute mode and add the oil. Once the oil is hot, add in the diced onions and cook for about 3 minutes.
  • Stir in the garlic and cook for anotehr 30 seconds.
  • Season with chili powder and cumin. Add in 1/4 cup of beef broth, stir and simmer for 1 minute.
  • Add ground beef, break it up with a spoon, and season with salt and pepper.
  • Stir in the beans, corn, and tomatoes until combined.
  • Add the rice on top of the mixture. Do not stir.
  • Add remaining broth over the rice.
  • Close and lock the lid. On manual setting, set the pressure to HIGH for 10 minutes.
  • Allow natural release for 10-15 minutes, then turn the valve to quick release.
  • Remove the lid and stir. Place the lid back on and let stand for 5 minutes.
  • Remove lid and divide mixture between low carb tortillas and top with your choice of toppings. Enjoy! 🙂
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