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Quick + Easy Instant Pot Veggie Burritos

By January 20, 2021No Comments

I love burritos, but to be honest, I’ve been buying them more lately than I have been making them. So things needed to change! I also wanted to keep in line with developing recipes that only take 15-20 minutes TOPS to prep and this one is a quick + easy (+ delicious) recipe perfect for when needing a nutritious meal…and fast.

Be sure to check out my Tomato Bursted Pasta and Rustic Italian Mushroom Bake for some other 15-minute prep recipes!

Pull out your pressure cooker (I use the Instant Pot), grab a few ingredients you probably already have on hand and get cooking! You won’t miss those frozen burritos once you’ve made this!

If you’re eating a gluten-free diet you might be thinking this looks great, but there’s no way you’ll be able to get your brown rice wrap to roll without cracking down the middle! Am I right? Have you tried Siete brand tortillas yet? Made with flours like almond, cassava, and chickpea, these tortillas (along with their other products) are totally grain-free, delicious, and burrito worthy. I’ve picked mine up from Wal-Mart, Wegmans, and Whole Foods. Look for them in the freezer section!

If you wanted to skip the burrito altogether, take the rice mixture and throw a fried egg on top of it for a dinner alternative or next morning breakfast! I love recipes with versatility!

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Quick + Easy Instant Pot Veggie Burritos

This is a really easy and tasty recipe that everyone in your family will love!

  • Author: Stephanie Wharton

Ingredients

Scale
  • 2 tsp avocado oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp pink salt or sea salt
  • 1 can organic black beans, drained
  • 1 cup rice (brown or white)
  • 3/4 cups salsa
  • 1 1/2 cups water
  • 8 soft tortillas (I use Siete brand for a grain-free option)
  • 1 avocado, sliced
  • 1 cup cheddar cheese, grated (optional)

Instructions

  1. Start by putting your pressure cooker in sauté mode and drizzling the avocado oil in the bottom of the pan.  Once shimmering, add the onions, pepper, paprika, cumin, and salt and mix well.  Allow to cook for 3-4 minutes until soft and fragrant.  If needed, pour in a splash of water to help deglaze the bottom of the pan, stirring.  Turn off sauté mode. 
  2. Add the beans, rice, salsa, and water and mix well.  Put the lid on and seal the vent.  Press “rice” mode (which is 12 minutes of high pressure).  Once finished, allow to release naturally for five minutes, then do a quick release. 
  3. Take one tortilla and layer the optional cheese, rice mixture, and thin slices of avocado into the center.  Roll up two of the adjacent sides and “seal” by placing the seam face down on a pan over medium heat.  Flip and cook on the other side until both sides are evenly browned. 
  4. Repeat this process with all 8 soft tortillas.  Enjoy! 

Notes

This is also delicious with extra salsa, cilantro, and/or sour cream. 

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