12 Delicious Instant Pot Beef Burritos Recipes You Must Try

Zesty, flavorful, and utterly satisfying, beef burritos are the ultimate comfort food that never fails to delight. Whether you’re craving a quick weeknight dinner or planning a festive gathering, our roundup of 12 Delicious Instant Pot Beef Burritos Recipes is your ticket to a mouthwatering meal. Dive in to discover easy-to-make, crowd-pleasing burritos that will have everyone asking for seconds. Let’s get cooking!

Spicy Instant Pot Beef Burritos with Black Beans

Remember those nights when you crave something hearty, spicy, and utterly comforting but don’t want to spend hours in the kitchen? That’s exactly how I felt when I stumbled upon this gem of a recipe. It’s become my go-to for satisfying those deep, spicy cravings with minimal fuss.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup black beans, rinsed and drained
• 1 cup beef broth
• 1 cup shredded cheddar cheese
• 4 large flour tortillas

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 1 tbsp olive oil for 2 minutes.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: For extra flavor, let the beef get a slight crisp.
3. Stir in 1 cup diced onions and 2 cloves minced garlic, cooking until onions are translucent, about 3 minutes.
4. Mix in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper, stirring well to coat the beef.
5. Add 1 cup black beans and 1 cup beef broth, giving everything a good stir.
6. Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 10 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure. Tip: Natural release helps keep the beans intact.
7. Carefully open the lid and stir in 1 cup shredded cheddar cheese until melted.
8. Warm 4 large flour tortillas in the microwave for 20 seconds for easier rolling. Tip: Cover them with a damp paper towel to prevent drying out.
9. Divide the beef mixture among the tortillas, fold in the sides, and roll up tightly.

Craving satisfied with these burritos that pack a punch of flavor and spice, wrapped in a soft tortilla with a gooey cheese pull. Serve them with a side of cool sour cream or a vibrant salsa to balance the heat.

Cheesy Instant Pot Beef Burritos with Jalapenos

Remember those nights when you crave something hearty, cheesy, and a bit spicy but don’t want to spend hours in the kitchen? That’s exactly how I felt last Tuesday, leading me to whip up these Cheesy Instant Pot Beef Burritos with Jalapenos. It’s a game-changer for busy weeknights, combining the convenience of your Instant Pot with the irresistible flavors of beef, cheese, and jalapenos.

Ingredients

• 1 lb ground beef
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup beef broth
• 1 cup shredded cheddar cheese
• 1/2 cup diced jalapenos
• 4 large flour tortillas

Instructions

1. Set your Instant Pot to ‘Saute’ and heat 1 tbsp olive oil.
2. Add 1 cup diced onions and 2 cloves minced garlic, sauteing until translucent, about 3 minutes.
3. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Season with 1 tsp salt, 1 tsp black pepper, 1 tsp cumin, and 1 tsp chili powder, stirring to combine.
5. Pour in 1 cup beef broth, ensuring to scrape any bits off the bottom for extra flavor.
6. Secure the lid, set to ‘Manual’ high pressure for 10 minutes, then allow natural release for 5 minutes before quick releasing any remaining pressure.
7. Stir in 1 cup shredded cheddar cheese and 1/2 cup diced jalapenos until the cheese is melted.
8. Warm 4 large flour tortillas in the microwave for 20 seconds to make them pliable.
9. Divide the beef mixture among the tortillas, fold, and serve immediately.

Here’s how it turned out: the beef was incredibly tender, enveloped in melted cheese with just the right kick from the jalapenos. For an extra touch, serve these burritos with a side of sour cream or guacamole to balance the heat.

Instant Pot Beef and Rice Burritos

Zesty flavors and hearty ingredients come together in this Instant Pot Beef and Rice Burritos recipe that’s become a weeknight staple in my home. There’s something about the combination of tender beef, fluffy rice, and melty cheese that just hits the spot every time, especially when you’re short on time but craving something delicious.

Ingredients

• 1 lb ground beef
• 1 cup white rice
• 1.5 cups water
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp cumin
• 1 cup shredded cheddar cheese
• 4 large flour tortillas

Instructions

1. Set your Instant Pot to ‘Saute’ mode and heat 1 tbsp olive oil.
2. Add 1 lb ground beef to the pot, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Drain any excess grease from the beef, then stir in 1 tsp salt, 1 tsp garlic powder, and 1 tsp cumin.
4. Add 1 cup white rice and 1.5 cups water to the pot, stirring to combine.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 3 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Open the lid and stir in 1 cup shredded cheddar cheese until melted and well combined.
8. Warm 4 large flour tortillas in the microwave for 20 seconds to make them pliable.
9. Divide the beef and rice mixture evenly among the tortillas, fold in the sides, and roll up tightly to form burritos.

Every bite of these burritos offers a perfect balance of savory beef, cheesy rice, and soft tortilla. For an extra kick, serve with a side of salsa or sour cream, or wrap them in foil for a mess-free meal on the go.

Healthy Instant Pot Beef Burritos with Quinoa

Guess what I stumbled upon during my quest for quick, nutritious meals that don’t skimp on flavor? A game-changing recipe that combines the heartiness of beef with the wholesome goodness of quinoa, all wrapped up in a burrito. It’s my go-to for busy weeknights when time is tight but I’m not willing to compromise on a delicious, balanced meal.

Ingredients

• 1 lb lean ground beef
• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 4 large whole wheat tortillas
• 1/2 cup salsa
• 1/4 cup chopped fresh cilantro

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat 1 tbsp olive oil for 2 minutes.
2. Add 1 lb lean ground beef to the pot, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper until the beef is evenly coated.
4. Add 1 cup rinsed quinoa and 2 cups water to the pot, stirring to combine.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 1 minute.
6. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Open the lid and fluff the quinoa-beef mixture with a fork.
8. Stir in 1 cup shredded cheddar cheese until melted.
9. Warm 4 large whole wheat tortillas according to package instructions.
10. Divide the quinoa-beef mixture among the tortillas, top with 1/2 cup salsa and 1/4 cup chopped fresh cilantro, then fold into burritos.

These burritos boast a perfect balance of textures, from the tender beef and fluffy quinoa to the crisp freshness of cilantro. For an extra kick, serve with a side of spicy avocado crema or a simple lime wedge to brighten up the flavors.

Instant Pot Beef Burritos with Corn and Avocado

Why do I love making Instant Pot Beef Burritos with Corn and Avocado? Because it’s a lifesaver on busy weeknights, combining hearty flavors with the convenience of pressure cooking. Plus, the addition of fresh avocado and sweet corn brings a delightful contrast to the savory beef.

Ingredients

• 1 lb ground beef
• 1 cup corn kernels
• 1 avocado, diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 4 large flour tortillas
• 1 cup shredded cheese
• 1/2 cup water

Instructions

1. Set the Instant Pot to ‘Saute’ mode and heat 1 tbsp olive oil.
2. Add 1 lb ground beef to the pot, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp salt, ensuring the beef is evenly coated.
4. Pour in 1/2 cup water to deglaze the pot, scraping up any browned bits from the bottom.
5. Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 10 minutes, then allow natural pressure release for 5 minutes before quick releasing any remaining pressure.
6. Carefully remove the lid and stir in 1 cup corn kernels, letting the residual heat warm them through.
7. Lay out 4 large flour tortillas and evenly distribute the beef mixture, 1 diced avocado, and 1 cup shredded cheese among them.
8. Fold the tortillas into burritos, tucking in the sides as you roll.
9. For a crispy exterior, heat a dry skillet over medium heat and toast each burrito for 1-2 minutes per side.

So there you have it—tender, flavorful beef paired with the creaminess of avocado and the sweetness of corn, all wrapped up in a crispy tortilla. Try serving these burritos with a side of salsa or sour cream for an extra kick of flavor.

Quick Instant Pot Beef Burritos with Refried Beans

Very few things bring me as much joy as a meal that’s both hearty and easy to make, especially on those busy weeknights when time is of the essence. That’s why I’m sharing my go-to recipe for Quick Instant Pot Beef Burritos with Refried Beans—a dish that’s become a staple in my household for its simplicity and deliciousness.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup water
• 1 can (16 oz) refried beans
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat 1 tbsp olive oil.
2. Add 1 cup diced onions and sauté until translucent, about 3 minutes.
3. Add 2 cloves minced garlic and sauté for another 30 seconds.
4. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink.
5. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Pour in 1 cup water and scrape the bottom of the pot to deglaze.
7. Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 10 minutes.
8. Once done, perform a quick release and open the lid.
9. Stir in 1 can refried beans until well combined.
10. Warm 4 large flour tortillas in the microwave for 20 seconds.
11. Divide the beef and bean mixture among the tortillas.
12. Sprinkle 1 cup shredded cheddar cheese over the filling.
13. Fold the tortillas into burritos, tucking in the sides as you roll.
14. Serve topped with 1/2 cup sour cream and 1/4 cup chopped fresh cilantro.

Great for a quick dinner, these burritos are packed with flavor and have a satisfyingly creamy texture from the refried beans. Try serving them with a side of salsa or guacamole for an extra kick.

Instant Pot Beef Burritos with Cilantro Lime Rice

Zesty flavors and quick meals are my weeknight saviors, and nothing beats the convenience of throwing together these Instant Pot Beef Burritos with Cilantro Lime Rice. It’s a dish that reminds me of my college days, where a burrito was both my comfort food and my quick fix between classes.

Ingredients

• 1 lb ground beef
• 1 cup white rice
• 1.5 cups water
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 cup chopped cilantro
• 2 tbsp lime juice
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup diced onions

Instructions

1. Set the Instant Pot to ‘Saute’ and heat 1 tbsp olive oil for 2 minutes.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in 1 tsp salt, 1 tsp cumin, and 1 tsp garlic powder, cooking for another minute to blend the flavors.
4. Press ‘Cancel’ on the Instant Pot, then add 1 cup white rice and 1.5 cups water, stirring to combine.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 3 minutes.
6. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Fluff the rice with a fork, then mix in 1/2 cup chopped cilantro and 2 tbsp lime juice.
8. Warm 4 large flour tortillas in the microwave for 20 seconds to make them pliable.
9. Divide the beef and rice mixture among the tortillas, topping each with 1/4 cup shredded cheddar cheese, 2 tbsp diced tomatoes, and 1 tbsp diced onions.
10. Fold the sides of the tortillas in, then roll tightly to form burritos.

Kick back and enjoy the burst of flavors in every bite, where the tangy lime and fresh cilantro perfectly complement the savory beef. For an extra crunch, lightly grill the burritos in a pan for a minute on each side.

Savory Instant Pot Beef Burritos with Sour Cream

Goodness, have I got a treat for you today! There’s something about the combination of tender beef, warm tortillas, and cool sour cream that just feels like a hug in food form. I remember the first time I tried making these burritos in my Instant Pot; the house smelled incredible, and my family couldn’t wait to dig in.

Ingredients

• 1 tbsp olive oil
• 1 lb beef chuck, cut into 1-inch cubes
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 1 cup beef broth
• 1 cup salsa
• 4 large flour tortillas
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 1 tbsp olive oil for 2 minutes.
2. Season 1 lb beef chuck with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp cumin, then add to the pot. Brown the beef on all sides, about 5 minutes total.
3. Pour in 1 cup beef broth and 1 cup salsa, stirring to combine. Tip: Deglaze the pot by scraping the bottom to lift any browned bits for extra flavor.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 35 minutes.
5. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure. Tip: The beef should be fork-tender; if not, cook for an additional 5 minutes.
6. Shred the beef directly in the pot using two forks. Tip: For easier shredding, let the beef sit in the juices for a few minutes.
7. Warm 4 large flour tortillas in the microwave for 20 seconds or on a dry skillet over medium heat for 30 seconds per side.
8. Divide the shredded beef among the tortillas, top with 1/2 cup sour cream and 1 cup shredded cheddar cheese, then roll into burritos.

Deliciously savory with a perfect balance of spices, these burritos are a crowd-pleaser. Serve them with extra salsa on the side or a crisp salad for a complete meal that’s sure to impress.

Instant Pot Beef Burritos with Chipotle Sauce

Last weekend, I found myself craving something hearty yet easy to whip up after a long day. That’s when I decided to try making Instant Pot Beef Burritos with Chipotle Sauce, and let me tell you, it was a game-changer for my weeknight dinners.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth
• 1 cup canned black beans, rinsed and drained
• 1 cup canned corn, drained
• 1/2 cup chipotle sauce
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat 1 tbsp olive oil.
2. Add 1 cup diced onions and sauté until translucent, about 3 minutes.
3. Add 2 cloves minced garlic and sauté for another 30 seconds.
4. Add 1 lb ground beef, breaking it apart with a spoon, and cook until browned.
5. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Pour in 1 cup beef broth to deglaze the pot, scraping up any browned bits.
7. Add 1 cup black beans and 1 cup corn, stirring to combine.
8. Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 10 minutes.
9. Once done, perform a quick release and stir in 1/2 cup chipotle sauce.
10. Warm 4 large flour tortillas in a dry skillet over medium heat for about 30 seconds per side.
11. Divide the beef mixture among the tortillas, topping each with 1/4 cup shredded cheddar cheese, 2 tbsp diced tomatoes, and 1 tbsp chopped cilantro.
12. Fold the sides of the tortillas over the filling, then roll up tightly to form burritos.

Unbelievably tender beef paired with the smoky heat of chipotle sauce makes these burritos a standout. Serve them with extra sauce on the side for dipping, or slice them in half to showcase the colorful filling.

Easy Instant Pot Beef Burritos with Guacamole

Remember those nights when you’re craving something hearty but don’t want to spend hours in the kitchen? That’s exactly how I felt when I stumbled upon this Instant Pot beef burrito recipe. It’s become my go-to for a quick, satisfying meal that doesn’t skimp on flavor.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth
• 1 cup canned black beans, rinsed and drained
• 1 cup canned corn, drained
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1 avocado, mashed
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. Set your Instant Pot to ‘Saute’ and heat 1 tbsp olive oil.
2. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in 1 cup diced onions and 2 cloves minced garlic, cooking until onions are translucent, about 3 minutes.
4. Mix in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
5. Pour in 1 cup beef broth, scraping the bottom to deglaze the pot.
6. Add 1 cup black beans and 1 cup corn, stirring to combine.
7. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
8. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
9. While the beef mixture is cooking, mash 1 avocado with 1 tbsp lime juice and 1/4 tsp salt to make guacamole.
10. Warm 4 large flour tortillas in a dry skillet over medium heat for about 30 seconds per side.
11. Divide the beef mixture among the tortillas, top with 1 cup shredded cheddar cheese and a dollop of guacamole.
12. Fold the sides of the tortillas over the filling, then roll up from the bottom to enclose.

One bite into these burritos, and you’ll love the tender beef paired with the creamy guacamole. For an extra kick, serve with a side of salsa or sour cream.

Instant Pot Beef Burritos with Pico de Gallo

Finally, a dish that brings the vibrant flavors of Mexico right into your kitchen with minimal fuss. I remember the first time I tried making these Instant Pot Beef Burritos; the aroma alone was enough to transport me back to my favorite taqueria. Now, it’s a staple in my home, especially on those busy weeknights when time is of the essence but flavor can’t be compromised.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth
• 1 cup pico de gallo
• 4 large flour tortillas
• 1 cup shredded cheddar cheese

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil.
2. Add the beef cubes and brown on all sides, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
3. Add the onions and garlic, sautéing until softened, about 2 minutes.
4. Stir in the chili powder, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
5. Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 25 minutes. Tip: Natural release for 10 minutes for tender beef.
7. Once done, shred the beef using two forks.
8. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: Keep them covered to stay pliable.
9. Divide the shredded beef among the tortillas, top with pico de gallo and cheddar cheese, then roll into burritos.

Kick back and savor the tender, flavorful beef paired with the fresh crunch of pico de gallo, all wrapped in a warm tortilla. For an extra kick, serve with a side of spicy salsa or a dollop of sour cream.

Hearty Instant Pot Beef Burritos with Mixed Vegetables

There’s something incredibly satisfying about a meal that’s both hearty and easy to make, especially on those busy weeknights when time is of the essence. That’s why I love whipping up these Instant Pot Beef Burritos with Mixed Vegetables—they’re packed with flavor, come together in a flash, and are a hit with the whole family.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 cup diced onions
• 1 cup diced bell peppers
• 1 cup frozen mixed vegetables
• 1 tbsp taco seasoning
• 1/2 cup water
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat 1 tbsp olive oil.
2. Add 1 lb ground beef to the pot, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in 1 cup diced onions and 1 cup diced bell peppers, cooking until softened, about 3 minutes.
4. Add 1 cup frozen mixed vegetables, 1 tbsp taco seasoning, and 1/2 cup water to the pot, stirring to combine.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 5 minutes.
6. Once cooking is complete, perform a quick release by turning the valve to ‘Venting’.
7. Warm 4 large flour tortillas in the microwave for 20 seconds to make them pliable.
8. Divide the beef mixture evenly among the tortillas, top with 1 cup shredded cheddar cheese, and fold into burritos.
9. Serve the burritos topped with 1/2 cup sour cream and 1/4 cup chopped fresh cilantro.

With the perfect balance of tender beef, crisp vegetables, and melty cheese, these burritos are a texture lover’s dream. Try serving them with a side of salsa or guacamole for an extra kick of flavor that’ll have everyone asking for seconds.

Conclusion

These 12 Delicious Instant Pot Beef Burritos Recipes are a treasure trove of flavors waiting to elevate your mealtime. Whether you’re craving something spicy, cheesy, or downright hearty, there’s a recipe here for you. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!