Servings: 8

2 tablespoons vegetable oil 2 tablespoons vegetable oil
1 yellow onion diced 1 yellow onion diced
3 cloves garlic minced 3 cloves garlic minced
1 tablespoon chili powder 1 tablespoon chili powder
2 teaspoons ground cumin 2 teaspoons ground cumin
2 cups low-sodium beef broth divided 2 cups low-sodium beef broth divided
1 pound lean ground beef 1 pound lean ground beef
salt and fresh ground pepper to taste salt and fresh ground pepper to taste
1 can (15-ounces) black beans, drained and rinsed 1 can (15-ounces) black beans, drained and rinsed
1 can (15-ounces) 15-ounces corn kernels, drained and rinsed 1 can (15-ounces) 15-ounces corn kernels, drained and rinsed
1 can (16-ounces) diced tomatoes, undrained 1 can (16-ounces) diced tomatoes, undrained
1 cup Jasmine rice 1 cup Jasmine rice
low carb whole wheat flour tortillas low carb whole wheat flour tortillas

Turn the Instant Pot on saute setting and add the oil; once the oil is hot, add in the diced onions and cook for 3 minutes.
Stir in the garlic and cook for 30 seconds.
Season with chili powder and cumin; add in ¼ cup of beef broth, stir and simmer for 1 minute.
Add in the ground beef, break it up with a wooden spoon, and season with salt and pepper.
Stir in the beans, corn, and tomatoes; stir until combined.
Add the rice on top of the mixture, but don't stir.
Add remaining broth over the rice.
On manual setting, set the pressure to HIGH for 10 minutes.
Close and lock the lid. Instant Pot will take about 10 minutes to pre-heat and then the 10 minutes to cook.
When cooking time is complete, do a quick release of the pressure.
Remove the lid and stir everything together.
Divide between low carb tortillas and top with your choice of toppings.
OPTIONAL
Turn on the broiler.
Wrap up the burritos and transfer to a lightly greased baking dish.
Sprinkle with shredded cheddar cheese.
Set under the broiler for 2 minutes, or until cheese is melted.
Serve.

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