Instant Pot Taco Bowls

Easy Instant Pot Beef Taco Burrito Bowls. A one pot meal with ground beef, and rice. Topped with avocado, cilantro, lime, cheese, tomatoes, lettuce, and other traditional burrito bowl toppings. Taco bowls are served with tortilla chips and Queso Dip.
Course Main Course
Cuisine American, Mexican
Keyword Beef, Burrito Bowl, Instant Pot, Mexican, Tacos
Prep Time 15 minutes
Cook Time 8 minutes
Pressurize Time 15 minutes
Total Time 38 minutes
Servings 10
Calories 444
Author Jessica @


  • 2 pounds ground beef
  • 1 medium white onion, diced
  • 4 garlic cloves, minced
  • 1 1/2 cups low-sodium chicken broth, divided or water
  • 1 ounce packet taco seasoning
  • 5 ounces black beans, drained and rinsed
  • 15.5 ounces jarred salsa
  • 1 1/4 cup long grain white rice, rinsed read post for rice varieties as cooking with change
  • 1 lime, juiced


  • 1 head green lettuce
  • 4 tomatoes, diced
  • 2 avocados
  • shredded cheddar cheese
  • pickled jalapenos
  • Queso Dip
  • cilantro
  • sour cream
  • lime
  • tortilla chips


  • In an Instant Pot ( or pressure cooker ) insert, add ground beef. Set on sautee mode. Break beef up with spoon and cook until browned. Drain fat from pot then return beef to insert. Press CANCEL to stop cooking.
    Spray insert with cooking spray or oil.
    Add 1 cup chicken broth. 
    Add onions, garlic, taco seasoning, black beans, jar of salsa, and half a lime juiced.
    Stir mixture well.
    Rinse rice well until water runs clear.
    Top with rice BUT DO NOT STIR. add 1/2 cup chicken broth to the top. Again, do not stir! Rice does not cook well if mixed. 
    Secure lid. Set pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high-pressure 8 minutes.
    Select CANCEL. Allow the pressure valve to Natural Pressure Release 12 minutes. Quick-release pressure after 12 minutes. Once pressure pin drops, open lid and turn off device.
    Stir everything together or remove rice from top. 
    I like to stir in freshly chopped cilantro.
    Serve with tomatoes, lettuce, cilantro, cheese, jalapenos, queso dip, sour cream, avocados, and extra lime. Traditionally, I eat taco bowls with salt-free tortilla chips.


Calories: 444kcal | Carbohydrates: 35g | Protein: 21g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 627mg | Potassium: 886mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3610IU | Vitamin C: 19.3mg | Calcium: 71mg | Iron: 3.4mg