Easy Instant Pot Turkey Burrito Bowl Recipe
Instant Pot Turkey Burrito Bowl is a favorite healthy and delicious weeknight dinner — or even lunch. Easy to meal prep, and a breeze to cook in under 20 minutes. Add topping to this flavorful burrito bowl filling and it’s a go-to recipe you’re going to love!
Plus — it’s become a gameday favorite at our house. It serves six, but often stretches to more.
While this recipe makes for perfect, comfort bowl food — it’s also delicious as a take and heat, or freeze and eat later burrito. Healthy, filling… and perfect for lunches, snacks, or easy dinners.
Instant Pot Turkey Burrito Bowl Ingredients
These simple ingredients make the most delicious and easy Turkey Burrito Bowl. Exact measurements are in the recipe card below.
Protein:
You will need one pound of ground turkey. However, switch it up with ground beef, chicken, or even ground pork.
Produce:
Two to three green onions sliced is all that’s needed for the recipe. But I like to add chopped avocados, tomatoes, and greens for fresh toppings once cooked.
Seasoning:
Chili powder, smoked paprika, ground cumin, salt, and pepper. In a pinch, taco seasoning works well too.
Pantry:
You will need white long grain rice, but basmati and jasmine work too. Also gather chicken broth, black beans, corn (this can be frozen or canned) and tomatoes with chilis.
Burrito Bowl Topping Ideas
A burrito bowl isn’t finished without its toppings. Be creative and pile on your favorite Mexican condiments. Here are a few ideas:
- avocados, chopped
- salad greens
- grape or cherry tomatoes, halved or quartered
- shredded cheese
- quartered limes
- chopped fresh cilantro
- sour cream
- green onions, sliced
- guacamole
- peppers
- red onions
Kitchen Equipment
You will need an Instant Pot, pressure cooker, or multi-cooker for this burrito bowl recipe. I’m using a 6-quart Instant Pot.
Making the Healthy Instant Pot Turkey Burrito Bowl
Step by step instructions are in the recipe card below. Here’s a quick overview:
Heat a bit of oil in the Instant Pot, set to the sauté setting, and brown the ground turkey and onions until the turkey is no longer pink.
Stir in the broth, beans, corn, rice, and seasoning until combined. Then pour the tomatoes with their juices over the top.
Cook on manual high pressure for 5 minutes, naturally release pressure for 5 minutes and then quickly release remaining pressure.
Spoon filling into bowls, add toppings like chopped avocados, sliced green onions, sour cream, shredded cheese, spicy peppers, quartered limes, cherry or grape tomatoes… and always some salad greens.
Tips for Making Instant Pot Burrito Bowls
- Cook the turkey until no longer pink and scrape the Instant Pot insert to remove any stuck-on pieces before proceeding.
- Add the ingredients in the order given.
- Be sure the rice is fully submerged in the liquid before adding the tomatoes.
- When adding the tomatoes with their juices, don’t stir them in.
- Once cooked, fluff the burrito bowl filling with a fork.
Note: I have not tested this recipe with brown rice — which requires a bit longer cooking time. If you do — I’d love to hear about it!
More Mexican Recipes to Love
- Quick Instant Pot Chicken Burrito Bowls
- 8 New Burrito Bowls You Have to Try
- Easy Mexican Corn Salad
- Instant Pot Mexican Rice Recipe
- Easy Mexican Shredded Chicken – 3 Ways
- Instant Pot Mexican Rice with Corn and Black Beans
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Instant Pot Turkey Burrito Bowl Recipe
Instant Pot Turkey Burrito Bowl, a go-to healthy, delicious weeknight dinner. Easy to meal prep, 8 minutes to make, personalized toppings for everyone!
Ingredients
- 1 tablespoon cooking oil
- 3-4 green onions, sliced
- 1 lb ground turkey (or ground meat of choice)
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 2 ½ cups low sodium chicken broth (I use 1 15-ounce can of chicken broth and add water to make the liquid measurement)
- 1 (15-ounces) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained and rinsed (or 1 cup frozen)
- 1 ½ cups white rice
- 1 (15-ounce) can tomatoes with green chilis
Instructions
- Set the Instant Pot or pressure cooker to the sauté function and add the oil. Once hot, add the ground turkey and green onions. Cook until the turkey is no longer pink, breaking it up with a spatula as it cooks; about 4 to 5 minutes. Once the turkey is no longer pink, cancel the sauté function.
- Stir in the broth, black beans, corn, rice, and seasoning until combined. Be sure the rice is fully submerged under the liquid. Pour the tomatoes with their juices over the top but do not stir.
- Lock the lid into place and cook on High Pressure for 5 minutes. Once the turkey burrito filling has cooked, naturally release the pressure for 5 to 6 minutes, and then quickly release any remaining pressure.
- Transfer the turkey burrito filling to bowls and top with your choice of condiments. I love avocados, tomatoes, green onions, shredded cheese, cilantro, and sour cream.
Notes
This is a favorite go-to for lunches throughout the week. Easy to pack -- and oh-so-delicious!
Topping Ideas
- avocados, chopped
- salad greens
- grape or cherry tomatoes, halved or quartered
- shredded cheese
- quartered limes
- chopped fresh cilantro
- sour cream
- green onions, sliced
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 353Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 80mgSodium: 174mgCarbohydrates: 26gFiber: 4gSugar: 2gProtein: 26g
31Daily.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although 31Daily.com attempts to provide accurate nutritional information, these figures are only estimates.
Can this be made with brown rice? Any difference to cooking?
Hi Stephanie! I love the idea of using brown rice, but I have not tested this recipe with it. My concern is that brown rice requires a significantly longer cooking time. This, I think, would then overcook the meat. It’s a great idea though and I plan to excitement with it.
Our family loved this, everyone had seconds! Turned out just right.
The rice didn’t cook for us either! We used Jasmine rice but I’m not sure any white would have cooked fully. What’s the trick here? because it seems we’re adding water to finish cooking the rice which will kill the flavor!
I’m not sure what is going on. The night before last, I made this recipe again to test, as I frequently do with all our recipes. I followed the instructions exactly as written. And again the rice was cooked perfectly without any added liquid.
I use long-grain white rice and the exact measurements as written. The only thing I can think of is to be sure to allow the full cooking time along with the full natural release time as written.
One more thing just came to mind – and I’ll add this to the recipe; when you spread the layer of rice on top of the other ingredients in the Instant Pot, I do use the back of a spoon to slightly press the rice so that it makes contact and is slightly submerged into the liquid. I’m so sorry you had trouble with this recipe!
I was scrolling through and wanted to add that the rice concern may have to do with elevation differences ..I know bc we live in a higher elevation rice and other things, take around 5 min longer for us
Thank you, Brandie!
rice did not cook accord to the recipe