Ingredients
For Rice and Beef Filling
- 1 cup Basmati rice or other long-grain rice, uncooked
- 1.5 tablespoons olive oil
- ½ large onion, diced (about 1 cup)
- 1 cup diced red pepper
- 0.9 lb ground beef (400 g), 5% fat
- 1.5 teaspoon paprika powder
- 1 teaspoon chipotle chili flakes or powder (can be reduced or omitted)
- 1.5 teaspoon cumin powder
- 1 teaspoon coriander seed powder
- 1 teaspoon garlic powder
- ⅕ teaspoon salt
- 1 cup sweet corn (tinned or frozen)
- 1 cup tomato passata or crushed tinned tomatoes
- ½ cup water (add ⅔ cup if using a little more beef or vegetables, or if using an 8-quart Instant Pot to prevent the Burn notice)
For Burritos
- 8 large soft tortillas, about 10 inches
- 4 tablespoons barbecue sauce
- 7 oz grated cheese (200 g), more if preferred
- ½ cup chopped scallions/spring onions
- ½ cup chopped fresh cilantro/coriander
Instructions
- Prepare the Rice: Soak the basmati rice in a bowl of cold water for 5 minutes, then rinse under running water 3-4 times until the water runs clear. Drain and set aside in a sieve to remove excess water.
- Sauté Vegetables: Turn the Instant Pot on and press the Sauté function. Once hot, add the olive oil, diced onions, and red peppers. Cook for 2 minutes, stirring occasionally to soften the vegetables.
- Cook the Beef: Add the ground beef to the pot, breaking it apart with a spatula. Cook for 3-4 minutes until the beef loses its red color and is partially cooked, stirring occasionally. Add paprika, chipotle chili flakes, cumin powder, coriander seed powder, garlic powder, and salt. Stir to evenly distribute spices without burning the beef. Press Cancel to stop sautéing.
- Add Remaining Ingredients: To the Instant Pot, add the soaked rice, tomato passata (or crushed tomatoes), sweet corn, and water. Stir well making sure to scrape any bits stuck to the bottom to prevent the Burn notice during pressure cooking.
- Pressure Cook: Secure the Instant Pot lid and lock it properly. Set the pot to Manual/Pressure Cook for 5 minutes. It takes about 5 minutes to build pressure before the timer starts. Once cooking is complete, perform a quick pressure release manually.
- Prepare Burrito Fillings: While the filling cooks, grate the cheese, and chop scallions and fresh cilantro. Optionally, prepare a simple side salad with lettuce, tomato, and avocado.
- Warm Tortillas: Warm the large tortillas in the oven or microwave until pliable and soft, ready for filling.
- Assemble Burritos: Lay each warm tortilla on a cutting board. Spread about a teaspoon of barbecue sauce in the center, add approximately one cup of the beef and rice filling, a few tablespoons of grated cheese, and sprinkle with chopped cilantro and scallions. Fold the sides over the filling and roll the burrito from the bottom tightly upwards.
- Optional Crispy Finish: Serve the burritos as they are, or pan-fry them over medium-high heat for 1-2 minutes on each side to create a crispy outside and melted cheese inside.
Notes
- If using an 8-quart Instant Pot or increasing meat/vegetable quantities, increase water to ⅔ cup to avoid Burn notices.
- Chipotle chili flakes can be reduced or omitted for less heat.
- Pan-frying burritos is optional but adds a delightful crispy texture and melted cheese.
- Leftover burrito filling can be refrigerated for up to 2 days and used as a filling for tacos or served over salad.
- Use gluten-free tortillas to make this recipe gluten-free if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-inspired
