Burrito bowl

A burrito bowl is a deconstructed version of tortilla burrito. Burrito bowls are one of my favorite meals.  I’m sharing an easy method to make this burrito bowl using an instant pot, pot in pot method. Burrito bowl in instant pot is easiest way for preparing easy lunches or dinners.

WHAT GOES IN BURRITO BOWL in instant pot

  • Lime rice    
  • Guacamole    
  • Grilled chicken    
  • Black beans    
  • Chili corn salsa      
  • Tomato salsa    
  • Sour cream
  • Shredded cheese
  • Grilled fajita veggies      
  • Shredded lettuce  
burrito bowl

HOW TO MAKE A BURRITO BOWL IN INSTANT POT

  1. Soak black beans overnight.
  2. In Instant pot, add soaked black beans, water, cumin powder, salt, oregano, and chipotle chili powder.  
  3. On stand place, the second bowl with rice and water and similarly in the last bowl add corn kernels or corn cob, water, and salt.
  4. Close the instant pot lid and set it on MANUAL or PRESSURE COOK mode for 8 min and QR (quick release).
QDOBA BOWL

HOW TO MAKE BURRITO BOWL CHOICES

burrito bowl IN INSTANT POT

CILANTRO AND JALAPENO PEPPERS

  1. Finely chop the cilantro.
  2. Slit the jalapeno in halves, remove seeds. Chop them into fine pieces.
  3. Finely chop an onion for guacamole. The quarter piece is enough for one avocado.
burrito bowl IN INSTANT POT

How to make GUACAMOLE for burrito bowl

  1. After scooping the avocado immediately add lime juice and start mashing it.
  2. Next, add salt, finely chopped jalapeno peppers, black pepper powder, finely chopped red onion, finely chopped tomato, cilantro. Combine all together.
  3. Tip: I add half lime juice on the top layer of guacamole and keep it in the refrigerator it stays fresh up to an hour or more.
guacamole FOR BURRITO BOWL

GRILLED FAJITA VEGGIES

  1. Chop the bell peppers and onions long stripes. You can use any color bell peppers (red, yellow, green) and for onions, I prefer red ones. 
  2. On a large skillet, heat oil until its shimmering, add peppers and toss them for 2 -3 minutes, then add onions, salt, cumin powder.
  3. Toss them until slightly soft but tender-crisp. Remove from heat and plate them.

GRILLED CHICKEN

  1. In a bowl, add chicken thigh, cumin powder, black pepper powder, salt, oregano, chipotle chili powder, olive oil, lime juice, Mix it and marinate for at least 30 min.
  2. On a skillet, heat oil over medium to high flame, place a marinated chicken thigh on the pan and cook, turning occasionally.
  3. Remove the chicken from skillet and let it cool down for about 5 min then slice or chop. 
GRILLED chicken FOR BURRITO BOWL

LETTUCE

  1. Shred the lettuce into long strips and keep them in the refrigerator until ready for serving.
lettuce

TOMATO SALSA

  1. In a bowl add chopped tomatoes, finely chopped jalapeno pepper, salt, lime juice, cilantro. Mix it well and serve it.

CHILI CORN SALSA

  1. Drain the water from corn. Add lime juice, salt, finely chopped jalapeno, cilantro. Mix it.
tomato salsa and corn salsa

WHITE LIME RICE

  1. Puff up the rice. Add the salt, lime juice, cilantro, mix, and serve it.
lime rice FOR BURRITO BOWL

HOW TO ASSEMBLE A BURRITO BOWL

  1. Start with rice in the bottom of the bowl, then top it with grilled chicken, black beans, corn salsa, lettuce, fajita veggies, and other ingredients like tomato salsa, guacamole, sour cream, cheese.

You can completely customize the bowl according to your taste.

Burrito bowl in instant pot
qdoba bowl – chipotle bowl

YOUTUBE VIDEO FOR BURRITO BOWL RECIPE

Burrito bowl in instant pot

Burrito Bowl

Yield: 3 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A burrito bowl is a deconstructed version of tortilla burrito. Burrito bowls are one of my favorite meals.  This burrito bowl is perfect for meal prep during for easy lunches or dinners.

Ingredients

Base ingredients

  • 1/2 cup Soaked black beans
  • 1 cup Water
  • 1 tsp Cumin powder
  • 1 tsp Salt
  • 1 tsp Oregano
  • 1 tsp Chipotle chili powder

Guacamole

  • 1 Avocado
  • 1 tsp Jalapeno pepper
  • 1/2 tsp  Black pepper
  • 1 tbsp Red onion
  • 1/2 tbsp Tomato
  • 1 tbsp cilantro
  • Salt

GRILLED FAJITA VEGGIES:

  • 1/2 cup Bell peppers
  • 1/2 cup Onion  
  • 1/8 tsp Salt
  • 1/4 tsp Cumin powder

GRILLED CHICKEN:

  • 3 pieces Chicken thigh
  • 1 tsp Cumin powder
  • 1 tbsp Chipotle chili powder
  • 2 tsp Olive oil
  • 1 tbsp Lime juice
  • 1 tsp Oregano
  • 1 tsp black pepper powder
  • 2 tsp Salt

TOMATO SALSA:

  • 1/2 medium Chopped tomato
  • 1/4 tsp Finely chopped jalapeno
  • 1/8 tsp Salt
  • 1/4 tsp Lime juice
  • 1/2 tsp Cilantro

CHILLI CORN SALSA:

  • 1 cup Corn
  • 1 tbsp Lime juice
  • 1 tsp Salt
  • 1 tbsp Finely chopped jalapeno
  • 1 tsp Cilantro

WHITE LIME RICE:

  • 1/2 cup Rice
  • 1/2 tsp Salt
  • 1 tbsp Lime juice
  • 2 tbsp Cilantro

Instructions

HOW TO MAKE A BURRITO BOWL: 

  1. Soak black beans overnight.
  2. In Instant pot, add soaked black beans, water, cumin powder, salt, oregano, and chipotle chili powder.  
  3. On stand place, the second bowl with rice and water and similarly in the last bowl add corn kernels or corn cob, water, and salt. 
  4. Close the instant pot lid and set it on MANUAL or PRESSURE COOK mode for 8 min and QR (quick release).

BOWL CHOICES: CILANTRO & JALAPENO PEPPERS:

  1. Finely chop the cilantro.
  2. Slit the jalapeno in halves, remove seeds. Chop them into fine pieces.
  3. Finely chop an onion for guacamole. The quarter piece is enough for one avocado.

GUACAMOLE:

  1. After scooping the avocado immediately add lime juice and start mashing it.
  2. Next, add salt, finely chopped jalapeno peppers, black pepper powder, finely chopped red onion, finely chopped tomato, cilantro. Mix it well.

GRILLED FAJITA VEGGIES:

  1. Chop the bell peppers and onions long stripes.
  2. On a large skillet, heat oil until its shimmering, add peppers and toss them for 2 -3 minutes, then add onions, salt, cumin powder.
  3. Toss them until slightly soft but tender-crisp. Remove from heat and serve them.

GRILLED CHICKEN:

  1. In a bowl, add chicken thigh, cumin powder, black pepper powder, salt, oregano, chipotle chili powder, olive oil, lime juice, Mix it and marinate for at least 30 min.
  2. On a skillet, heat oil over medium to high flame, place a marinated chicken thigh on the pan and cook, turning occasionally.
  3. Remove the chicken from skillet and let it cool down for about 5 min then slice or chop. 

LETTUCE:

  1. Shred the lettuce into long strips and keep them in the refrigerator until ready for serving.

TOMATO SALSA:

  1. In a bowl add chopped tomatoes, finely chopped jalapeno pepper, salt, lime juice, cilantro. Mix it well and serve it.

CHILLI CORN SALSA:

  1. Drain the water from corn. Add lime juice, salt, finely chopped jalapeno, cilantro. Serve it.

WHITE LIME RICE:

  1. Firstly we are going to puff up the rice then add salt, lime juice, and cilantro. Mix it and serve it.

TO ASSEMBLE:

  1. Start with rice in the bottom of the bowl, then top it with grilled chicken, black beans, corn salsa, lettuce, fajita veggies, and other ingredients like tomato salsa, guacamole, sour cream, cheese.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 587Total Fat: 33gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 166mgSodium: 4212mgCarbohydrates: 43gFiber: 12gSugar: 7gProtein: 39g

How much do you love this recipe?

Follow me on Pinterest for more, and use the little pin on top of the card.

Similar Posts

16 Comments

  1. That looks so yummy. I love burrito bowl as it is perfect when you want a burrito but do not have a wrap.

  2. Now I want this for dinner tonight. Looks like a really tasty recipe, I do want to make this, hopefully, I can pick up the things I don’t have this weekend.

  3. Burrito bowls really capture the colorful, visual foodie version of the joy of life. What’s not to love of these delightful dishes?

Leave a Reply

Your email address will not be published. Required fields are marked *