Instant Pot Burrito Bowls

Instant Pot Burrito Bowls

Easy, made at home Burrito Bowls, full of tender steak, beans, corn, and Mexican rice all topped with a flavorful enchilada style blender sauce.
Course Main Course
Cuisine Mexican
Keyword burrito bowl healthy, instant pot bowls, instant pot taco bowl
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 people
Author Susie


  • 1.5 lbs. Top Round Steak cut into 1/2-1 inch cubes, bite sized
  • 1 tbsp oil
  • 2 cups carrots, peeled and cut into 1 inch chunks (about 5 carrots)
  • 1 large yellow onions, cut into 1/8th's
  • 2 cups beef broth
  • 1 tbsp chili powder (heaping tablespoon)
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/4 tsp onion powder
  • pinch ground clove (a very small amount goes a long way!)
  • 1 tsp salt
  • 1 tsp white vinegar
  • 1 tsp sugar
  • 1 tsp tomato paste
  • 1 15.5 oz can black beans (lightly drained)
  • 2 cups frozen corn (can use canned if that is what you have, just drain the corn before serving)

Mexican Rice

  • 2 cups white rice
  • 2 tsp chili powder
  • 1 10 ounce can rotel tomatoes
  • 1 tsp kosher salt
  • 3 3/4 cups water

Optional Toppings for Serving:

    pickled jalapenos, lime wedges, chopped cilantro, fresh jalapenos, red onions, salsa, pico de gallo, shredded cheese, green onions, sour cream, plain greek yogurt, fresh avocado, guacamole


      • Turn your Instant Pot to saute mode, add the oil and the steak. Saute the beef, stirring occasionally, until it is browned, about 5 minutes. 
      • Turn the saute mode off and add the carrots, onions and chili powder, cumin, garlic powder, oregano, onion powder, clove, and salt. Stir to coat the steak and veggies with the seasoning. Pour the beef broth into the pot. 
        Instant Pot Burrito Bowls
      • Close and lock the lid on the Instant Pot. Seal the pressure vent on top. Set the pot to Meat/Stew mode for 20 minutes. 
      • After the 20 minutes, let the pot do a 5 minute natural release. At the end of 5 minutes turn the pressure valve to "vent" and do a quick release.  
      • Using a slotted spoon remove the steak chunks from the pot and set aside. 
        Instant Pot Burrito Bowls
      • Pour the remaining liquid and veggies into a blender or food processor. Add the vinegar, sugar, and tomato paste. Blend until smooth, about 30 seconds.
        Instant Pot Burrito Bowls
      • Mix 1 cup of the blender sauce with the steak, stir to coat the beef. Set the remaining sauce aside for serving.
      • Heat the corn and black beans in the microwave or on the stove top.

      Mexican Rice (Tip: to save time make this while the steak cooks in the Instant Pot)

      • In a large pot on the stove top add all the ingredients for the Mexican Rice and stir to combine. Bring to a boil over medium high heat. Once the pot comes to a boil lower the temp to low and cover the pot. Cook for 15-18 minutes until all the liquid is absorbed. Fluff with a fork for serving.

      Serving/Assembling the Burrito Bowls

      • Add desired amount of Mexican Rice to the bottom of the bowl. Add one portion of the steak mixture, black beans, and corn to the bowl. Pour desired amount of the blender sauce to the bowl and any additional toppings you would like. Dig In!!!  
        Instant Pot Burrito Bowls