Tuesday, June 20, 2017

Instant Pot Cowboy Beans and Rice Burritos

Sometimes you just want a burrito!

This Instant Pot recipe makes super fast, inexpensive and easy burrito filling. It is even kid-approved: my six year old ate two, and my four year old had no complaints (a rare dinner!). You will find it easy to make, healthy and nutritious!

My version is vegetarian as I use a veggie "ground round", but you can certainly make it carnivore-friendly by using ground beef, and I've included instructions for that.

This version is also on the mild side. If you want to spice it up, here are some ideas: use chipotle sauce instead of barbeque, add more chili powder (or some cayenne), add a small can of jalapeños, or chopped fresh jalapeños as a topping, or hot salsa.

I used roti instead of tortillas, which added a really nice flavour and I recommend giving them a try for the wraps. I picked them up at Walmart of all places - $2 for a pack of 10 which is about half the price of tortillas where I live!

I've mentioned this before, but I love my Instant Pot. I use it pretty much daily, and it has make cooking fun again! This is an affiliate link for the 6-quart pot, which I have; I find it perfect for our family of 4. Most meals we end up with leftovers, which I freeze for busy days when dinner seems daunting.


Filling Ingredients:

·      ½ onion, diced
·      1 Tbsp oil
·      1 stalk celery, chopped
·      1 c. tomato juice
·      1 c. water
·      1 tsp chili powder
·      ½ tsp salt
·      1 tsp barbeque sauce
·      1 19 oz can beans, drained and rinsed (I used a 6-bean blend; use your favourite or whatever you have handy!)
·      1 c. white rice, rinsed
·      1 lb veggie ground round  (**I use Yves Cuisine veggie ground round, which is pre-cooked. You could use lean ground beef if you prefer.)

To Serve:

·      Grated cheddar
 ·      sour cream
·      Tortillas or roti

1.     Press Sauté button on Instant Pot, wait until it reads Hot, then add oil. Sauté onions until translucent. (** If you are using ground beef, add it with the onions and cook until it is brown and crumbling, then drain any grease off.)
2.     Add remaining ingredients in order. Crumble the ground round onto the top of everything else. Press it lightly so everything is submerged in liquid, but don't stir. Press Rice button and set vent to Sealing.
3.     When finished, allow to naturally release pressure for 10 minutes (that means just leave it alone after it beeps for 10 minutes!). Carefully release the vent to the Venting position, release remaining pressure and open lid. Stir to combine.
4.     Put in tortillas with grated cheese, sour cream and any other desired toppings to serve.

Optional toppings:

 Chopped tomatoes, peppers, lettuce, green onions, cilantro, salsa, whatever you like!

If you try this out, I'd love to hear how it turns out for you!