Ingredients
8
8 servings
- •1 pound 85% lean ground beef
- •1 teaspoon kosher salt
- •0.5 teaspoon ground black pepper
- •1 small onion, diced
- •1 tablespoon olive oil
- •1 cup uncooked long grain rice
- •1 (15 ounce) can black beans, drained and rinsed
- •1 (14.5 ounce) can fire-roasted diced tomatoes, drained
- •1 (14.5 ounce) can vegetable broth
- •2 (1 ounce) packets taco seasoning
- •0.25 cup chopped cilantro, or to taste
- •8 (10 inch) burrito-size tortillas, or as needed
- •2 cups shredded Mexican cheese blend
- •2 tomatoes, diced, or more to taste
- •1 avocado, diced, or more to taste
- •0.25 cup sour cream, or to taste
- •2 green onions, chopped, or to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; if available, select "more" option. Add ground beef, salt, and pepper. Cook and stir beef until browned and crumbly, 5 to 7 minutes. Add onion and cook until starting to soften, 1 to 3 minutes more. Add olive oil and rice. Cook and stir until some grains start to turn golden brown, about 2 minutes. Stir in beans, tomatoes, broth, and taco seasoning.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff burrito bowl filling with a fork and add cilantro.
- Serve filling in tortillas with Mexican cheese blend. Garnish with fresh tomatoes, avocado, sour cream, and green onions.
Nutritional Facts
Per 8 servings
- Calories: 685
- Carbohydrate: 77g
- Fat: 28g
- Fiber: 9g
- Protein: 30g
- Sugar: 6g
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