Instant Pot Vegan Burrito Bowls
Instant Pot Burrito Bowls! These vegan bowls are perfect for busy weeknights. Super flavorful Mexican rice with avocados, lettuce, tomatoes and more!
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 red bell peppers, diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can corn kernels, drained and rinsed
- 1 cup + 2 tablespoons vegetable broth
- 1 cup white rice, brown rice will need more cooking time
- 1 cup salsa
Burrito Bowl
- Shredded lettuce
- Chopped tomatoes
- Avocado
- Other toppings, as desired
Instructions
- Turn on the Instant Pot and hit Saute. Add the oil and once warm, add the onion and bell pepper and cook until onion and peppers are just tender, about 3-4 minutes.
- Stir in the garlic and ground seasonings. Stir for just 30 seconds, until fragrant.
- Turn the Instant Pot off, and add the rest of the ingredients: beans, corn, vegetable broth, and rice. Stir together. Add the salsa on top, but don't stir in.
- Cover and turn the vent to sealing. Hit manual pressure to 7 minutes.
- When cooking time is complete, do a quick release of the pressure (turn the vent to open, be careful- I use a kitchen towel to press it and then back away for the steam to release!) Remove the lid and stir together.
- Make the burrito bowls! Divide the salad ingredients among 4 bowls and top with the rice mixture. I like a little lime juice on these bowls, but extra salsa, extra dressing or no dressing works!
Nutrition
Serving: 1bowlCalories: 285kcalCarbohydrates: 50gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 678mgPotassium: 414mgFiber: 4gSugar: 7gVitamin A: 2514IUVitamin C: 80mgCalcium: 49mgIron: 1mg