Instant Pot shrimp burrito bowls
Salsa rice and black beans cook together under pressure, then chili-lime shrimp go in for the last few minutes, a whole burrito bowl from one pot.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $3.25 a serving
- 530 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1½ cups long-grain white rice, rinsed
- 1½ cups vegetable broth
- ¾ cup salsa
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 12 oz frozen raw shrimp, thawed, peeled and patted dry
- 2 limes, 1 juiced, 1 cut into wedges
- ¼ cup cilantro, chopped
- ½ cup Mexican blend cheese (optional)
- ½ cup sour cream (optional)
From your pantry
- 1 tbsp olive oil
- 2 tsp chili powder, divided
- 1 tsp ground cumin
- ¾ tsp salt, divided
Each serving has about 530 calories, 31 g protein, 91 g carbs and 5 g fat, and costs about $3.25 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No salsa? Pico de gallo works.
- No black beans? Pinto beans or kidney beans work.
- No frozen corn? Canned corn works.
- No limes? Lemons work.
- No cilantro? Fresh parsley works.
- No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
Set the pressure cooker to , heat the oil and cook the onion for 3 minutes. Add the garlic for 30 seconds.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Timer: 3 min 30 sec
Add the rice and for 1 minute, then pour in the broth and scrape the bottom clean. Turn off .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Timer: 1 min
Dolly’s tip: Scrape until nothing is stuck. Stuck bits set off the burn warning.Spoon the salsa, beans and corn over the rice without , and sprinkle with 1 teaspoon of the chili powder, the cumin and ½ teaspoon of the salt.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Leave the salsa on top. Stirred in, the tomato sinks and scorches on the bottom.Lock the lid, set the valve to sealing and cook on high pressure for 4 minutes.
Timer: 4 min
Let the pressure come down on its own for 10 minutes, then turn the valve to venting to release the rest.
Timer: 10 min
the shrimp with the rest of the chili powder and salt.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Stir the rice, set the pot to , add the shrimp and cook 3 to 4 minutes, , until pink and opaque. Turn it off and stir in the lime juice and cilantro.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 3 min 30 sec
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Spoon into bowls and top with cheese, sour cream and lime wedges.
Dolly’s tip: For lunches, pack the bowls without the toppings. They keep 3 days in the fridge.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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