Instant Pot Turkey Burrito Bowl is a favorite healthy and delicious weeknight dinner — or even lunch. Easy to meal prep, a breeze to make, in 8 minutes, with personalized toppings for everyone! A go-to recipe you’re going to love!
Plus — it’s become a gameday favorite at our house. It serves eight, 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.
Making the Healthy Instant Pot Turkey Burrito Bowl
1. The Equipment.
I use a 6-quart Instant Pot.
2. How To Cook a Turkey Burrito Bowl.
Heat a bit of oil in the Instant Pot, set to the saute setting, and brown the ground turkey for a minute or two. Add the seasonings followed by chicken broth, corn, black beans, salsa, and white rice. 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!
Lock the lid into place and pressure cook for 8 minutes on high. Once it has finished cooking, naturally release the pressure for 12 to 13 minutes. Stir and let sit another 4 to 5 minutes while you prepare the toppings.
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.
Instant Pot Turkey Burrito Bowl, a go-to healthy, delicious weeknight dinner. Easy to meal prep, 8 minutes to make, personalized toppings for everyone!
1 tablespoon cooking oil
3–4 green onions, sliced
1 lb ground turkey
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
salt and pepper to taste
1 1/2 cups chicken broth divided
One can (15-ounces) black beans, drained and rinsed
One can (15-ounces) corn, drained and rinsed
1 cup salsa
1 cup white rice
grape or cherry tomatoes, halved or quartered
chopped fresh cilantro
green onions, sliced
Set the Instant Pot or pressure cooker to the saute function and add the oil. Once hot, add the ground turkey and green onions; brown for 1 to 2 minutes, breaking up the ground turkey as it begins to cook. Add 1/4 cup chicken broth and the seasoning.
Stir in the beans, corn, and salsa until combined. Without stirring, sprinkle the rice on top of the turkey bean mixture. Pour the remaining broth over the rice. Lock the lid into place and set the Instant Pot to manual, high pressure, and cook for 8 minutes. Once the turkey burrito filling has cooked, release the pressure naturally for 12 to 13 minutes, quick releasing any remaining pressure. Stir and let sit about 5 minutes while you prepare the toppings, about 5 minutes.
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.
This is a favorite go-to for lunches throughout the week. Easy to pack — and oh-so-delicious!
Keywords: Instant Pot Turkey Burrito Bowls, Instant Pot Burrito Bowls, Pressure Cooker Turkey Burrito Bowls