Instant Pot Chorizo, Bean and Mushroom Burritos

The very best thing about chorizo is the flavor profile is so forth coming that anything you mix with it just picks up the flavor and you don't have to do any work. This recipe is made in the InstantPot, is literally 3 ingredients, full of protein and is SO FLAVORFUL. Enjoy for tacos, over rice to make a burrito bowls, have with a salad or even with breakfast. The choice is yours!

Serves 6 (1/2 cup serving)


1 pound ground pork chorizo

1 15oz can dark red kidney beans, drained and rinse

1 8oz package of fresh sliced white mushrooms, cleaned and chopped/broken up a bit


1. Turn the InstantPot on the saute setting and add chorizo. Using a wooden spoon, brown the meat and continue to stir and break it up to make smaller pieces.

2. Add the mushrooms and beans. Stir to combine and switch the setting to pressure cook. Add the lid, seal the valve and set the time to 5 minutes.

3. Let the natural release go for 5 minutes and then very carefully release the steam. *At this point, the mixture may seem too liquid-y and if it is, turn the saute setting back on.

4. Keep stirring the mixture to cook out some of the liquid but also try to break up some of the beans a bit to help make more of a sauce. When the mixture is to your desired consistency, turn off the InstantPot off and serve!*

*I mixed 2 tbsp of cooked brown rice and 2 tbsp 2% Greek yogurt with the 1/2 cup serving and spread into a whole wheat high fiber tortilla and wrapped into a burrito. So good!


Proudly created with