Instant Pot Burrito Bowls Recipe
Introduction
These Instant Pot Burrito Bowls are a quick and flavorful meal perfect for busy weeknights. Packed with hearty beans, veggies, and spices, they come together effortlessly to deliver a satisfying plant-based dinner that everyone will love.
Ingredients
- 1/2 large onion, chopped (125g)
- 1 bell pepper, chopped (150g)
- 2 tbsp homemade taco seasoning (10g)
- 1 15oz can of black beans, drained & rinsed (260g)
- 1 10oz can of corn, drained (164g)
- 1/4 cup diced green chiles or pickled jalapeño (28g)
- 1 cup mild or hot salsa (265g)
- 1 cup long grain jasmine rice (180g)
- 1 cup water
- ½ cup vegan cheese, optional (56g)
- Lettuce, fresh tomatoes, red onions, green onions, or cilantro for topping
- Guacamole or avocado
- Vegan sour cream
Instructions
- Step 1: Set the Instant Pot to sauté mode. Add the chopped onions and cook for 3 minutes until softened. Add the bell peppers and taco seasoning, cooking for another 2 minutes until the peppers are slightly tender. Then turn off the sauté setting.
- Step 2: Add the black beans, corn, green chiles, salsa, rice, and water to the pot. Make sure the rice is fully submerged but do not stir; instead, layer it evenly on top of the other ingredients.
- Step 3: Press the white rice button and cook on high pressure for 10 minutes. Once done, allow the pressure to release naturally before opening the lid.
- Step 4: Divide the burrito bowls into serving portions and top with vegan cheese if desired, fresh lettuce, tomatoes, onions, cilantro, guacamole or avocado, and vegan sour cream. Serve immediately and enjoy!
Tips & Variations
- Use vegetable broth instead of water for added flavor.
- Add extra spice by using hot salsa or increasing pickled jalapeño quantity.
- Substitute jasmine rice with brown rice, but increase cooking time accordingly.
- Top with fresh lime juice for a bright finish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stove with a splash of water to keep the rice moist. Vegan sour cream and guacamole are best added fresh before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of jasmine rice?
Yes, you can substitute brown rice, but it requires a longer cooking time. You may need to adjust the Instant Pot settings or pre-cook the brown rice slightly before combining.
Is there a way to make this recipe gluten-free?
This recipe is naturally gluten-free as long as you check that the taco seasoning and salsa do not contain gluten ingredients. Always verify labels to be sure.
Print
Instant Pot Burrito Bowls Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Instant Pot Burrito Bowl is a flavorful, easy-to-make one-pot meal featuring seasoned black beans, bell peppers, corn, rice, and vibrant toppings like guacamole and vegan sour cream. It’s a perfect vegan and gluten-free option for a quick, satisfying dinner packed with southwestern flavors.
Ingredients
Vegetables
- 1/2 large onion, chopped (125g)
- 1 bell pepper, chopped (150g)
- 1/4 cup diced green chiles or pickled jalapeño (28g)
- Optional toppings: lettuce, fresh tomatoes, red onions, green onions or cilantro
- Guacamole or avocado
Canned Goods
- 1 15oz can of black beans, drained & rinsed (260g)
- 1 10oz can of corn, drained (164g)
- 1 cup mild or hot salsa (265g)
Grains
- 1 cup long grain jasmine rice (180g)
Seasonings
- 2 tbsp homemade taco seasoning (10g)
Dairy Alternatives
- ½ cup vegan cheese, optional (56g) (blend of Earth Island, GoVeggie and Daiya)
- Vegan sour cream
Liquids
- 1 cup water (or broth for more flavor)
Instructions
- Sauté the vegetables: Set the Instant Pot to sauté mode. Add the chopped onions and cook for 3 minutes until softened. Then add the chopped bell peppers and homemade taco seasoning. Continue cooking for another 2 minutes until the peppers soften slightly. Turn off the sauté function.
- Add remaining ingredients and layer rice: Add the drained black beans, corn, diced green chiles, salsa, and water or broth into the pot. Carefully add the jasmine rice on top without stirring, making sure it is fully submerged under the liquid for even cooking.
- Pressure cook: Secure the Instant Pot lid and set it to cook on high pressure using the ‘white rice’ button or manually set to 10 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for best texture.
- Serve and garnish: Open the lid and fluff the mixture gently. Divide the burrito bowls into serving dishes and add your choice of optional toppings like vegan cheese, guacamole, vegan sour cream, fresh lettuce, tomatoes, onions, or cilantro. Enjoy immediately.
Notes
- Do not stir the rice after adding it to the pot; layering it evenly on top ensures proper cooking.
- Using broth instead of water adds more depth of flavor.
- Natural pressure release is preferred for better texture and to avoid splatter.
- The recipe is easily adaptable for vegan or vegetarian diets.
- Optional toppings can be adjusted to taste for extra freshness and creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (3 minutes sauté + 2 minutes sauté + 10 minutes pressure cooking)
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Keywords: Instant Pot, burrito bowl, vegan, quick dinner, black beans, rice, Mexican, healthy, one-pot meal
