When I posted the Deli Pockets, I said I would come back and show you how I turned them into a dinner! So here it is, Burrito Pockets!
Onions and Peppers
Rice (I used Jasmine)
Cheese (I used Pre-shredded)
Step 1: I put the rice in the instapot. 1.25 cups of water for every 1 cup of rice. I added in 2 big spoonfuls of butter and sprinkled in some salt. I pulled apart some fresh cilantro leave to top and then stirred. Put the lid on and cook on manual for 3 minutes and then a 10 minute natural release.
Step 2: Once the rice was done, I emptied and washed the instapot to use for the meat. I used 2lb of thawed ground beef. I diced up 1 yellow, 1 red, and 1 green pepper. I then diced a whole yellow onion. I added everything to the instapot and seasoned. You can season to your liking but I used sazon, black pepper, pink Himalayan salt, and garlic powder. I sauteed for 5 minutes before adding 1 cup of water and putting the top on. I cooked it on manual for 15 minutes and let it naturally release for 15 minutes. Once it was done, I drained the beef and then added it back to the pot on saute. I mixed 1/2 a cup of water with taco seasoning (just a premade packet) and poured the mixture in with the meat until it was done (about 5-7 minutes of additional cook time).
Step 3: I opened a can of black beans and put it on the stove until hot. The beans could have been cooking in the instapot with the meat but one of my kids doesn't eat beans and the other is finicky about meat. So for me it was easier to cook separately.
Step 4: I spread sour cream in the middle of the tortilla and then added meat, rice, and cheese (for the vegetarian burrito pocket just beans, rice, and cheese). I folded them all and cooked them on the griddle in butter.
Step 5: Serve and eat!