Instant Pot Vegan Burrito Bowl

Instant Pot Vegan Burrito Bowl is a simple recipe, that is also easy & quick and also packed with flavors. You can make it for breakfast, lunch, or dinner, and did I mention that it can be made in under 30 minutes.

5 from 1 vote

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Brunch,

Cuisine Mexican

Servings people

Calories 233 kcal

Equipment

Instant Pot

Ingredients

½ medium Onion chopped
1 cup Green & Red Bell Pepper chopped
2 tablespoon Olive Oil
1 Can Black Beans
1 clove Garlic minced
1 cup Sweet Corns
1 cup Chunky Salsa
1 tablespoon Taco Seasoning
1 teaspoon Cumin Powder
1 cup Rice
1 cup Water
Salt
1 cup Lettuce shredded
1 Avocado

Instructions

Press Saute and add oil to the instant pot. When the oil is hot, add onion & bell pepper and cook for 2 minutes till they turn tender. Add garlic and cook for 1 minute.
(Note: Do not cook for too long as we want veggies tender and not soft).
Add Sweet Corns, Salsa, Black Beans, Rice, Taco Seasoning, Salt, Cumin Powder, and Water.
Close the lid and turn vent at the sealing position. Pressure cook at rice setting for 12 minutes at normal pressure level.
(Note: if using brown rice, cook for 15 minutes at HIgh-pressure level).
When the timer ends, let the pressure release naturally (NPR) or do Quick Release after 5 minutes.
Stir it lightly using a fork or a spatula.
Serve with sliced avocados or guacamole and some lettuce on the side.
(Note: You can also add some sauces like Tobasco or Trader Joe's Jalapeno Sauce for extra flavor).

Video

Notes

TIPS

First Saute finely chopped onions and bell peppers, and then add the rest of the ingredients to cook. Make sure the veggies are soft & tender
You can add different ingredients as per your liking. I have added corn, black beans, jalapenos, etc. Add as many colorful veggies to the recipe as you wish. It will make this dish more vibrant.
When you add water, scrape the bottom and de-glaze the pot. make sure nothing is stuck at the bottom of the pot before pressure cooking.
Don't add too much water when pressure cooking. As salsa also has liquid in it, so when you add more water, rice will turn mushy.

STORAGE

Store leftover Vegan Burrito Bowl in the refrigerator for 3-5 days, and heat up before eating. Or you can also freeze it in an air-tight container for 1-2 months. Defrost the Vegan Burrito Bowl and reheat in a microwave or in the skillet until hot.

How to avoid 'Burn Notice' in Instant Pot.

Sometimes when there is less liquid then Instant Pot shows 'burn' notice. To avoid that make sure to scratch the bottom and de-glaze the pot before pressure cooking. Also, add water around the edges or add the water first & then add the rest of the ingredients (black beans, salsa, corns, and rice).

Nutrition Facts

Instant Pot Vegan Burrito Bowl

Serving Size

6 people

Amount per Serving

Calories

233

Calories from Fat 54

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Sodium

Potassium

385

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

166

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Instant Pot Burrito Bowl, instant pot vegan burrito bowl, rice recipe, instant pot recipes, vegan Burrito Bowl

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