Ingredients

• 1 pound 85% lean ground beef
• 1 teaspoon kosher salt
• 0.5 teaspoons ground black pepper
• 1 small onion , diced
• 1 tablespoon olive oil
• 1 cup uncooked long grain rice
• 1 , 15 ounce
• 1 , 14.5 ounce
• 1 , 14.5 ounce
• 2 , 1 ounce
• 0.25 cups chopped cilantro , or to taste
• 8 , 10 inch
• 2 cups shredded Mexican cheese blend
• 2 tomatoes , diced, or more to taste
• 1 avocado , diced, or more to taste
• 0.25 cups sour cream , or to taste
• 2 greens onions , chopped, or to taste

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; if available, select "more" option. Add ground beef, salt, and pepper. Cook and stir beef until browned and crumbly, 5 to 7 minutes. Add onion and cook until starting to soften, 1 to 3 minutes more. Add olive oil and rice. Cook and stir until some grains start to turn golden brown, about 2 minutes. Stir in beans, tomatoes, broth, and taco seasoning.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff burrito bowl filling with a fork and add cilantro.
4. 4 Serve filling in tortillas with Mexican cheese blend. Garnish with fresh tomatoes, avocado, sour cream, and green onions.

Nutrition per serving