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Instant Pot Beef Burritos

These beef burritos are perfect for a quick and easy weeknight meal. I love making this early in the week because it makes lunches for the rest of the week so easy with all the leftovers! This recipe is also very easy to customize to fit your nutrition plan. Simply leave out or add ingredients to it as you wish...the flavors of the spices make just about every possible combination delicious, so don't be afraid to empty out your produce drawer for this recipe! (Last time, I added zucchini and green pepper.) Enjoy!


  • 2 tbsp olive oil

  • 1 yellow onion, diced

  • 3 cloves garlic minced

  • 1 tbsp chili powder

  • 2 tsp ground cumin

  • 1 c beef broth, divided

  • 1 lb lean ground beef (I use 93/7)

  • 15 oz black beans, drained and rinsed (can also substitute lentils)

  • 15 oz corn kernels, drained and rinsed

  • 16 oz diced tomatoes, undrained

  • 1 c jasmine rice

  • salt and pepper, to taste

  • whole wheat flour tortillas (optional)


  • hot sauce

  • shredded cheddar cheese

  • lettuce

  • sour cream or Greek yogurt

  • avocado


  1. Turn the Instant Pot on saute setting and add the oil. Once the oil is hot, add in the diced onions (and any additional vegetables if you choose) and cook until translucent (about 3 minutes).

  2. Stir in the garlic and cook for about 30 seconds.

  3. Add the chili powder and cumin; add in 1/4 cup of beef broth, stir and simmer for 1 minute.

  4. Add in the ground beef, breaking it up with a wooden spoon, seasoning it to taste with salt and pepper.

  5. Stir in the beans, corn, and tomatoes.

  6. Add the rice on top of the mixture, but do not stir. (It's very important that the rice sits on top!)

  7. Add remaining broth over the rice.

  8. On manual setting, set the pressure to HIGH for 10 minutes.

  9. Close and lock the lid. Instant Pot will take about 10 minutes to pre-heat and then the 10 minutes to cook.

  10. When cooking time is complete, do a quick release of the pressure.

  11. Remove the lid and stir everything together.

  12. Enjoy on its own or in a tortilla with toppings.


(My recipe made 12 servings. I substituted lentils for the black beans, added a green bell pepper and medium zucchini, and used 1.5 c of rice.)
Per serving: Calories: 248; Fat: 6g, Carbs: 34g, Protein: 15g


If you make a recipe from Fueled and Fit, make sure to post it and tag me so I can see your creation! @fueledandfitwellness on Instagram!
Original recipe and photo credit given to Diethood. Original recipe can be viewed by visiting:

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