For a fast, hearty, and healthy meal at any time of the year, make these burrito bowls! This is intended to be an inexact recipe using whatever you have on hand, and I’m pretty sure I’ve never made this the same way twice! That said, I always keep the first four canned ingredients in my pantry so I can whip this up whenever I need a quick meal or I have a craving. Some favorite alternatives include—subbing in chicken (or loading up with veggies for a vegetarian option!), adding an adobo pepper to spice it up, mincing fresh garlic and squeezing in a lime to taste, or mixing in a jar of salsa to add some extra flavor. In general, plan to make this recipe your own!
[cooked-sharing]
In instant pot, saute beef until just cooked. Turn off saute function and add all remaining ingredients. Stir to combine. Cook on medium pressure for 20 Minutes or until rice is tender. Manual release if you’re hungry, or naturally release if you’ve got time! Top with favorite burrito bowl toppings—avocado, cilantro, lime juice, cotija cheese, chipotle tobacco sauce, tortilla chip strips—and enjoy!
Approximate crock-pot conversion: Brown meat in a skillet and add to crockpot. Add all desired ingredients and stir to combine. Cover and cook on low for 2 to 2 ½ hours or until rice is tender.
Ingredients
Directions
In instant pot, saute beef until just cooked. Turn off saute function and add all remaining ingredients. Stir to combine. Cook on medium pressure for 20 Minutes or until rice is tender. Manual release if you’re hungry, or naturally release if you’ve got time! Top with favorite burrito bowl toppings—avocado, cilantro, lime juice, cotija cheese, chipotle tobacco sauce, tortilla chip strips—and enjoy!
Approximate crock-pot conversion: Brown meat in a skillet and add to crockpot. Add all desired ingredients and stir to combine. Cover and cook on low for 2 to 2 ½ hours or until rice is tender.