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Ingredients

1 pound 85% lean ground beef 1 teaspoon kosher salt ½ 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 ¼ 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 ¼ cup sour cream, or to taste 2 green onions, chopped, or to taste

Nutrition Info

684.5 calories carbohydrate: 77 g cholesterol: 67.7 mg fat: 27.7 g fiber: 9.2 g protein: 29.6 g saturatedFat: 11.8 g servingSize: - sodium: 1804.8 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

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.

8 servings

Beef burrito ingredients all cooked in the Instant Pot®, making a tasty dinner in no time!