Grammy's Kitchen · Burritos · Instant Pot Burrito Bowl
One of 111 burritos recipes we measured
11 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 1% |
| protein add | 100% | 100% |
| aromatics | 21% | 1% |
| vegetables and beans | 77% | 35% |
| liquid | 32% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 yellow onion |
| 350 g | 12 oz (350g) chicken breasts (cut into size bite pieces) |
| 15 g | 1 jalapeño |
| 6 g | 2 cloves garlic (minced) |
| 4 g | 2 teaspoons ground cumin |
| 8 g | 1 tablespoon chili powder |
| 2 g | 2 teaspoons dried oregano |
| 400 g | 1 15 oz-can (400g) black beans |
| 400 g | 1 15 oz-can (400g) diced tomatoes or salsa or Rotel |
| 175 g | 1 cup (175g) sweet corn (canned or frozen ) |
| 175 g | 1 cup (175g) long-grain rice (I prefer basmati) |
| 240 g | 1 cup (240ml) vegetable stock (or chicken stock) |
Method: 9 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am obsessed with your recipes! They are always so delicious! I used to make a burrito bowl recipe similar to this in the slow cooker, but it had lots of added dairy/fat. This looks faster & healthier! I've gotta try it for my taco-loving family. :) Thank” — a cook, 5.0★
“This was awesome!!! This was the first time I used my instant pot and the directions were so easy to follow. The only thing I was unclear on is if I should have sautéed at low or high. Turned out so well, the flavor reminded me of tortilla soup a bit. 10/10 re” — a cook, 5.0★